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
By February 20, 2013Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 40 mins
- Ready In: 45 mins
This is a delicious and hearty winter meal.
- 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
- Season steak with salt and pepper. Dredge in flour.
- In a large skillet, melt butter with olive oil. Brown steak then remove from pan.
- Saute the onion and mushrooms in the butter and olive oil. Cook until the onion is tender.
- Return the steak to the pan. Add cream of mushroom soup and beed stock.
- Cook over medium heat, covered. Add salt and pepper to taste.
- Stir in sour cream and heat through. Serve over cooked noodles.
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