Beef Stroganoff

Difficulty: **

1 1/2 pounds cubed round steak, cut into thin strips
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces can mushrooms, sliced (Optional)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 10 oz. package egg noodles

Mix salt, pepper and garlic powder together. Season the steak strips with the mixture, then coat 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 remaining butter/olive oil in pan. Saute for a few minutes, until the onion is tender. 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. Add more salt and pepper to taste. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
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