1 1/2 pounds round steak (I sometimes use sirloin and reduce cook time)
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter (1/2 stick)
1 can (4 ounces) mushroom pieces, drained
1/2 cup chopped onion
1 clove garlic, minced
1 can beef broth (10 ounces) or bouillon cube dissolved in water
1 cup sour cream
3 cups cooked egg noodles (about 6 ounces uncooked)
Cut steak into 1/2" strips.
Dust the meat strips with flour, salt, and pepper.
In a large skillet, brown the meat in the butter.
Add mushrooms, onion, and garlic; brown lightly.
Stir in broth. Cover and cook about an hour, or until meat is tender, stirring occasionally.
Gradually stir in the sour cream; cook over low heat for 5 minutes to warm through.
Serve over noodles.
Pairs Well With
My sister, Jeanne Gibbs, found this recipe on a calendar in 1966. Not sure how authentic this stroganoff is, but it is the only one I ever make. It is simple and delicious.