|A quick stroganoff using cube steaks, sirloin or tenderloin, cream soup, sour cream and mushrooms. Serve over hot cooked egg noodles.|
Beef StroganoffI decided to make some quick beef stroganoff for dinner tonight, and I truly can't believe The Cajun ate both mushrooms and sour cream without realizing it and exclaimed, "this is delicious!" Hehehehe... I just love when I can sneak in food he wouldn't otherwise touch with a 10 foot pole. Hey, don't judge me.
Another easy recipe to pull together quickly, it starts with cube steak, sliced about 1/2 inch thick, seasoned with salt, pepper, and garlic powder, dredged in a bit of flour and browned in a blend of oil and butter. You may also substitute beef tenderloin or sirloin steak if you prefer, and yes, even make it with a ground beef or meatballs.
Toss in some mushrooms and onion.
Add in a can of cream of mushroom soup and some beef broth, cover and simmer for 30 minutes.
Remove from heat, stir in sour cream, parsley and Cajun seasoning and blend in. Serve over hot cooked egg noodles. See? Nothing to it!
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Recipe: Beef Stroganoff©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
- 1-1/2 pounds cube steak, sirloin or tenderloin steak
- Kosher salt, freshly cracked black pepper and garlic powder, to taste
- 1 cup of all purpose flour
- 2 tablespoons canola, vegetable or olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 cup of sliced fresh mushrooms
- 1 can cream of mushroom soup
- Soup can full of beef broth
- Dried parsley flakes
- Slap Ya Mama or your favorite Cajun/Creole seasoning, to taste
- 1/2 cup of sour cream, or to taste
- Cooked egg noodles
Heat butter in a large covered skillet over medium high heat with oil. Cut the meat into 1/2 inch strips, about 1-1/2 inches in length, and cutting against the grain, seasoning both sides with salt, pepper and garlic powder. Toss in the flour, shaking away the excess. Brown meat in butter on both sides, remove from skillet and set aside.
Add the onion and mushrooms to the skillet and cook until softened and onions are slightly caramelized. Push mixture to the sides of the pan, add the cream of mushroom soup and beef broth to the center, stirring until well blended and drawing in the onion mix. Bring to a boil, return meat to the pan, cover, reduce heat and simmer for approximately 30 minutes, or until meat is nice and tender.
Remove from heat, stir in parsley, Cajun seasoning and sour cream; taste to adjust seasonings. Serve over hot, cooked noodles.
Slow Cooker: Brown meat, onion and mushrooms as above, transfer to slow cooker. Whisk together the cream of mushroom soup and beef broth; pour over the top. Cover and cook on low for 5 to 6 hours, or until meat is tender. Taste to adjust seasonings, stir in sour cream and heat through. Serve over hot, cooked noodles. May substitute less tender braising roasts (such as chuck) or stew meat; cook 7 to 8 hours.
Ground Beef Stroganoff: Exchange 1 pound of ground beef for the steaks, browning the meat first, draining off excess fat, then adding in the seasonings. Reduce flour to 1 tablespoon, sprinkle over the onions and mushrooms after browning, cook and stir for 2 minutes, then proceed.
Meatball Stroganoff: Prepare 1 pound homemade meatballs or use frozen, thawed, browning in skillet as above, or baking in a 350 degree F oven, for about 20 minutes. Remove meatballs and set aside, continuing with onions and mushrooms as above.
Pork Chop Stroganoff: Substitute 1-1/2 pounds boneless pork loin chops, cut into bite-sized pieces and prepare as above, quickly browning meat over medium high heat. Remove and set aside, proceeding with recipe, except wait to return meat to skillet after remaining mixture has cooked for 20 minutes. Add pork and continue cooking until meat is warmed through and thoroughly cooked. Do not overcook! May also prepare as whole chops.
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