I have a lot of career-driven, no time to cook and do other household duties friends. Most of the time, we thank the Chinese take-out for saving us from hunger. But some days, we still crave for home-cooked meals. After all, I think we deserve a treat after a long day of hard work and stress. In this fast-paced world, we want something that is fairly easy to make but will result in a very tasty meal. This recipe is one that meets the criteria. I love pasta, and beef stroganoff is one of my favorite pasta dishes. I love how creamy and filling this dish is. The combination of beef and mushroom makes this dish even tastier. Serve this, together with garlic bread and wine, and I’m sure all the frustrations and stress of the day will melt away.
adapted from Paula Deen: Paula’s Best Dishes
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- 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 (in this recipe, I used Farfalla instead)
- 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. 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.
- 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.