Wednesday, September 14, 2011

Beef Stroganoff

A few months ago my sister and brother, Suzanne and Harmon, came over to visit and Carl made beef stroganoff for dinner. We’ve had this meal several times before and really enjoy it. Apparently, Suzanne and Harmon had never had ‘Stroganoff’ (said in a drawn out sarcastic voice). They tried to convince Carl that it really is just beef and noodles but I think beef and noodles (according to Grandma’s recipe) is much different than beef stroganoff.  They ate their plates of beef stroganoff that day but still joke with Carl that it’s really just beef and noodles and he calls it a fancy name.

Here is our recipe for beef stroganoff:

1-1/2 lbs cubed round steak, cut into thin strips
All purpose flour
Seasoning mix of salt, pepper and garlic powder
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 oz. fresh mushrooms
1 (10-3/4 oz) can of beef broth
1 (10-3/4 oz) can of cream of mushroom soup
Salt and pepper
1 cup of sour cream
Cooked egg noodles

Season the steak with your mix of salt, pepper and garlic powder, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.  Sauté for a few minutes, until the onion is tender.  Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.  Cook over low heat for about 30 minutes, covered. Adjust the seasoning to taste, adding salt and pepper as needed.  Stir in the sour cream the last few minutes, right before you serve.   Serve over cooked egg noodles.

This recipe is from Paula Deen’s website. Y’all enjoy that now.


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