Beef Stroganoff is a rich and hearty dish which is renowned for its ability to deliver a punch of satisfaction to the gastronome that enjoys the feeling of being gloriously full after a meal. Paula Deen’s recipes have a reputation for taking ‘down home’ cooking to a whole other level and this is exactly why we adore her. When you team up the two – the innate richness of the “strogi” and Paula’s phenomenal creativity in the kitchen – the result is a wonderful recipe that any grade of foodie will enjoy.
This recipe is extremely balanced. It may look like tons of ingredients, but they are very straightforward items and, once you’ve completed the process, you’ll truly appreciate the method to the madness. We’ve told you before that we’re not fans of store-bought ingredients, but we’ve excused the use of beef broth and mushroom soup, deeming them absolute necessaries, and both of which we swiftly realized are actually integral elements of this recipe; the mushroom soup creates a lovely, creamy sauce that the broth then tempers by allotting more fluidity to the sauce that is created. The final addition of the sour cream seals off the marriage of the broth and the soup.
As with most recipes, you can alleviate the quantities to get a lighter outcome but our recommendation is that you follow it to the tee; because it comes out perfectly as is. We do suggest that you use your favorite cut of beef, as it takes the dish to a whole other level; the more tender the meat, the more satiating this meal. A note about the house seasoning: instead of making a big batch of it, as the recipe indicates, we simply seasoned the meat using the three ingredients – salt, black pepper and garlic powder. We also used pasta, instead of egg noodles- totally a matter of preference.
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
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
Season the steak strips with House Seasoning, 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. Sauté 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: 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. Yields: 1 1/2 cups