Beef Stroganoff

By Booper-2

Ingredients

• House Seasoning:
• Ingredients
• 1 1/2 pounds cubed round steak, cut into thin strips
• House Seasoning, recipe follows
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Details

Adapted from foodnetwork .com

Preparation

Step 1

Sprinkle the steak strips with House Seasoning to light cover them, and 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. Saute 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 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.

House Seasoning:
Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups





( This is a nice variation to the above)

In spicing the meat in advance (I did not use house seasoning recipe; I sprinkled with the ingredients before cooking), the water was extracted from the meat in the browning process. This actually worked perfectly as I had decided to use beef base over canned stock anyway. So, I used the liquid that came from the meat and veggies and added base to that to complete my sauce. It worked like a charm so much so that I will be doing it this way going forward.

I omitted the can of soup. I felt like that would distract from the beefy and sour cream flavors too much. Worked like a charm. I also added about 1c of white wine to the roux after integrating the stock. Absolutely delicious.

I didn't have it on hand, but dill goes amazingly well with this dish. Add a bit to your sauce and you might well agree. Also, my family usually adds butter and paprika to the cooked noodles. It's a nice addition to consider--though for this batch, I simply forgot (one glass of wine for the sauce, one for me, lol).