London Broil to Beef Stroganoff

Two Meals for Two from 1 Cut of Beef

London Broil to Beef Stroganoff

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  • Prep Time


  • Total Time


  • Servings



  • 2

    lb London Broil (save 1 lb and juice for stroganoff)

  • light olive oil (1 lg onion, peeled and sliced)

  • Seasoning, i.e, (6 oz mushrooms, sliced, or 1 sm can mushrooms)

  • Montreal Steak (black pepper)

  • (2 T flour)

  • (½ t ground mustard)

  • (1 T dried parsley, rubbed in palms)

  • (olive oil)

  • (1 c sour cream-can use lite)


For London Broil: Tenderize with a steak tenderizer (don't go all the way through), sprinkle with seasoning, drizzle with oil, and rub into meat. Broil 7-9 minutes according to thickness. Take out of broiler and repeat on other side. Important to slice thinly and against grain. To make slices seem larger, can also start slicing diagonally after first couple slices are off. For Stroganoff: Heat oil in skillet with lid. Cut beef into strips. Add onion slices and fresh mushroom slices to saute. When crisp tender, add beef strips, juice (1/3-1/2 c) 1/3 c water, cover and simmer 5-10 minutes until beef is no longer pink. (If using canned mushrooms, wait to add.) Add black pepper to taste, ground mustard, rubbed parsley, and canned mushrooms. Mix thoroughly. Combine sour cream and flour. Mix well. Add to beef mixture, stir until thickened. Add salt at end if desired. Serve over broad noodles. Note: start water for noodles first.


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