Here is a delicious recipe that my Mom made when I was a kid. I didn't really appreciate it as a kid, but as an adult I love this stuff. Guess my taste buds changed along the way! This easy and quick dish is creamy and full of beef and onion flavor. It's perfect on a chilly fall evening.
Here's what you'll need:
1 lb of round steak (1/4 inch thick)
1/4 cup butter
6 ounces mushrooms (optional)******
1/2 cup chopped onion
1 can condensed beef broth
1 cup sour cream (regular not light)
2 1/2 tablespoons flour
****** "G" doesn't like mushrooms but I do. So I just saute some fresh mushrooms in another skillet and then put them on top of the beef stroganoff on my plate. Perfect compromise!
Start out by chopping the onion. Then trim the fat from the steak and pound it out to about 1/4 inch thick. Thinly slice
Tip - Place some plastic wrap over the meat before pounding to keep it from making a mess!
Melt the butter in a medium high skillet. When melted add the onion and beef and cook until browned. If you are adding mushrooms into your stroganoff throw them in when the beef is about halfway browned. Once the beef is browned up add in the beef broth. Bring to a boil.
In a small to medium sized bowl combine the flour and sour cream
Add the flour and sour cream mixture to the boiling skillet. Whisk until the mixture is smooth. Boil for a couple of minutes to thicken. As the mixture cools it will thicken slightly.
Serve the Beef Stroganoff over rice, pasta, or potatoes.
This is a contributing post at Mommy's Kitchen for Potluck Sunday. Stop by to see what everyone brought.