Beef Stroganoff

Posted byNoriePosted inbeef, Legumes, Pancits, Pastas and Rice, RecipeTags:, ,

This is not my original recipe but I thought I’d include it here since I cooked it and we liked it. It is very easy to prepare.  Actually it is not an American original either but it had come here with the European immigrants such as Germans when America was young.

Use any kind of tender cut of beef.  I had a T-bone steak that I cut up in cubes.  I’m tired of steaks so I had to think of other ways to cook them. 

  • 1-½ lbs. tender beef (sirloin will do) cut in 1” cubes
  • Egg noodles cooked as directed on package
  • 1 clove garlic
  • 8 oz. fresh mushrooms diced or sliced
  • 1 med. Onion sliced or cut up
  • 1 can Cream of Mushroom Soup
  • 1 can Beef broth
  • 1 c Sour Cream
  • Flour
  • Garlic powder
  • Onion Powder
  • Salt, Pepper
  • Olive oil or any cooking oil (butter is good too)

Sprinkle salt and pepper generously on the meat.  Add a dash or two each of garlic powder and onion powder.  Mix thoroughly with the meat and add flour generously to cover all sides.  Set aside until the flour becomes soaked.

Heat 1 TBS of oil in a skillet until very hot.  Stir in the floured and seasoned meat and brown on all sides.  Remove from the skillet and set aside. 

In the same oil and skillet, sauté onions and garlic until onion is soft.  Add the mushrooms and stir for a couple of minutes.  Add the Cream of Mushroom Soup and Beef Broth; stir well and heat to simmering.  Stir in the browned beef, simmer until beef is tender and the gravy is thickened.  Add 1 tsp. of flour dissolved in 1 TBS water if not thick enough.  Salt and pepper to taste.  Add the sour cream last just before serving.

Pour over cooked noodles on individual plates at the table.

You can use leftover cooked steaks or roast beef for this recipe. Omit browning.