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Beef Stroganoff

Recipe information

  • Yield

    serves 4 to 6

Ingredients

6 tablespoons all-purpose flour
2/3 cup water
4 tablespoons (1/2 stick) butter
2 pounds round steak
1 teaspoon House Seasoning (see page 325)
One 10 3/4-ounce can condensed cream of mushroom soup
One 10 3/4-ounce can condensed French onion soup
1 cup sour cream

Preparation

  1. Mix flour and water and set aside. Heat butter in a large, heavy skillet. Season steak with House Seasoning and cook until brown on both sides. Remove from pan and cut into thin strips. Add to pan drippings cream of mushroom soup, French onion soup, 1 soup can water, and flour mixture. Simmer and stir constantly until thickened (if too thick, add a small amount of water). Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.

Paula Deen's Kitchen Classics
TagsStewSoup/StewBeefMeatSour CreamDairyMainDinnerSimmerCookbooks
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