Beef Stroganoff


Tonight we had Beef Stroganoff for dinner.  I originally got this recipe from Paula Deen’s website.  It goes together pretty quickly and then you’re free to do other things while it simmers.  Just add the sour cream right before serving.  A cheaper cut of meat like round steak is too tough for grilling or pan frying, but when you slow cook it or simmer it in a sauce like this, it will become fork tender.



Beef Stroganoff


  • 6 tablespoons all-purpose flour
  • 2/3 cup water
  • 4 tablespoons (1/2 stick) butter
  • 2 pounds round steak
  • Garlic powder, salt& pepper to taste
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10.75 ounce) can condensed French onion soup
  • 1 cup sour cream
  • Hot cooked noodles



Mix flour and water and set aside.

Heat butter in a large, heavy skillet.

Season meat with salt, pepper, & garlic powder. Cook until brown on both sides. Remove from pan and cut into thin strips.

Add to pan drippings the cream of mushroom soup, French onion soup, 1 soup can of 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.