For some reason I was really craving Beef Stroganoff, which is weird because I do not have a history with this meal at all since I did not like mushrooms growing up. Maybe it is my newer love of mushrooms and my continuous love for egg noodles that made me want it so bad. Of course I wanted to find a great recipe and who better than Paula Deen’s recipe to follow. In the end, this was a very easy meal to prepare and it was quite tasty, perfect for my craving.
Ingredients:
1 1/2 pounds cubed round steak, cut into thin strips
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
All-purpose flour
2 Tbsp olive oil
2 Tbsp 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 (about 4 cups)
Directions:
- Sprinkle the steak strips with garlic powder, salt, and pepper to lightly cover them and then dust with flour. In a large skillet, quickly brown the steak 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.
- 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.
 4. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. Enjoy!
Recipe adapted from Paula Deen
