beef stroganoff

Remember when I posted steak fingers?  They were so delicious.  So delicious in fact that I made them several times over a 3 week period back in the fall.  Do you know what happens when I fall in love with a recipe and then make it repeatedly?  We burn out on it.  In our experience, you CAN have too much of a good thing.  You would think by this point in time I would have learned my lesson but that’s just not the case.  When I find a cheap and easy dinner I tend to get really excited and make it repeatedly.  I make it so many times that none of us want to eat it ever again.  It’s a problem.

While on the steak fingers kick, I bought lots and lots of tenderized steak.  When I realized that I had an abundance of steak I started googling recipes.  Beef Stronganoff kept appearing as a top recipe.  Currey loves Beef Stroganoff and in all our years of marriage I’ve never made it for him.  I don’t like mushrooms so I’ve never considered it before.  I found this recipe from Paula Dean and made a few alterations.

I cut the steak in really thin strips.  I just seasoned the steak with salt and pepper.  I also cooked the steak really well before adding the other ingredients.  Currey really loved this recipe.  It was easy to make.  Blythe and I enjoyed buttered egg noodles instead of beef stroganoff.  Beef Stroganoff is a perfect winter meal and it comes together quickly.

Adapted from Paula Dean

Beef Stroganoff

By JJ Published: February 20, 2013

• Yield: 4 Servings
• Prep: 5 mins
• Cook: 40 mins
• Ready In: 45 mins

This is a delicious and hearty winter meal.

Ingredients

• 1.5 lbs cubed steak sliced in thin strips
• 1/2 cup flour
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 onion sliced thin
• 1 package sliced mushrooms
• 1 can beef broth
• 1 can cream of mushroom soup
• salt and pepper to taste
• 1 cup sour cream
• egg noodles cooked

Instructions

1. Season steak with salt and pepper. Dredge in flour.
   
2. In a large skillet, melt butter with olive oil. Brown steak then remove from pan.
   
3. Saute the onion and mushrooms in the butter and olive oil. Cook until the onion is tender.
   
4. Return the steak to the pan. Add cream of mushroom soup and beed stock.
   
5. Cook over medium heat, covered. Add salt and pepper to taste.
   
6. Stir in sour cream and heat through. Serve over cooked noodles.
   

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