Round steak stroganoff
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| 2 | pounds | Round steak -- cut into thin |
| Strips | ||
| Trimmed | ||
| 3 | tablespoons | Butter or margarine |
| 1 | cup | Chopped onion |
| 1 | Clove garlic -- minced | |
| 1 | can | Beef broth -- 10 1/2 oz |
| ½ | teaspoon | Dry mustard |
| 3 | tablespoons | Chili sauce |
| 1 | pounds | Fresh mushrooms -- sliced |
| 2 | cups | Sour cream -- 16 oz |
| Cooked noodles | ||
| Chopped fresh parsley | ||
Directions
Combine flour, salt, pepper and paprika in a plastic bag. Shake beef strips in bag until well coated. In a large skillet, melt butter over medium heat. Brown half the beef at a time. Remove. Add onion and garlic; cook until tender. Return beef to the skillet. Add Broth, mustard, chili sauce and mushrooms; cover and simmer until the beef is tender, about 1 hr. Just before serving, stir in sour cream. Heat gently but do not boil. Serve immediately over noodles. Garnish with chopped parsley. Yield; 6 to 8 servings.
Recipe By : Country Woman