A quick stroganoff using cube steaks, sirloin or tenderloin, cream soup, sour cream and mushrooms. Serve over hot cooked egg noodles.

Beef Stroganoff

I 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 one to pull together. Take some cube steak, slice it up about 1/2 inch thick, season with salt, pepper, and garlic powder, dredge it in a bit of flour and brown it in a blend of oil and butter. You may also substitute beef tenderloin or sirloin steak if you prefer.

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. Toss in a little parsley and Slap Ya Mama - or whatever your favorite brand of Cajun seasoning you prefer.

Remove from heat, stir in a bit of sour cream until well blended.  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

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Ingredients

• 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

Instructions

Heat a large covered skillet over medium high heat with oil. Add butter. Meanwhile cut the meat into 1/2 inch strips, about 1-1/2 inches in length, and cutting against the grain. Season both sides of the meat with salt, pepper and garlic powder and toss in the flour, shaking away the excess. Brown meat well 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.

Taste to adjust seasonings, remove from heat, stir in sour cream and serve over hot, cooked noodles.

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.

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.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on October 29, 2008

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