Beef Stroganoff

By glomcrae

Ingredients

• 1-1/2 pounds cubed round steak, cut into thin strips
• House Seasoning (recipe follows)
• All-purpose flour
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10-3/4 oz) can beef broth
• 1 (10-3/4 oz) can cream of mushroom soup
• salt and pepper
• 1 cup sour cream
• Cooked egg noodles
• House Seasoning (I make 1/2 recipe and keep in jar with spices in pantry since Paula Deen uses it in a lot of recipes.)
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix the ingredients together and store in an airtight container for up to 6 months.

Preparation

Step 1

Season steak strips with House Seasoning, then dust with flour. In large skillet, quickly brown them on both sides in the olive oil and buter. Remove the steak from pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until onion is tender. Sprinkle with 1 tsp. flour. Put the steak back into the pan with onion/mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust 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 noodles.