Best Beef Stroganoff

Best Beef Stroganoff

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Want beef stroganoff just like your mother used to make it? You could call her up for the recipe, but since you’re here… try this one! The savory flavors of this dish are sure to make you feel right at home.

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Chicago

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

5 servings

Ingredients

  • 1 pkg. egg noodles
  • 1 lb. flank steak, thinly sliced
  • 3 Tbs. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • ½ C. white onion, chopped
  • 1 clove of garlic, minced
  • 2 Tbs. salted butter
  • 2 Tbs. olive oil
  • 1 C. sour cream
  • 8 oz. fresh white mushrooms, sliced
  • 1 (10.5 oz.) can of condensed beef broth
  • ½ (10.75 oz.) can cream of mushroom soup

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Directions

Cook the egg noodles according to the instructions on the package. Season the beef slices with salt, pepper, garlic powder, and 1 Tbs. of the flour. Heat the pan on medium-high heat. Once it’s hot, add the olive oil and cook the beef strips. Throw in the onions and garlic and cook for about 4 minutes. Place everything in the pan in a separate bowl. Without cleaning the pan, stir in the remaining flour and butter. Add the beef broth and mushroom soup. Whisk the mixture together until it thickens (add a dust more of flour if needed). Place the meat and veggies back into mixture and continue to simmer for 5 minutes. Mix in the sour cream and simmer for another 5 minutes.

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