Wednesday, October 29, 2008

Beef Stroganoff

Seasoned cube or sirloin steaks, with onions and mushrooms, in a cream sauce with sour cream on a bed of buttered egg noodles.
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 saying anything 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, reducing the simmer time to 10 to 15 minutes, and yes, you can even make it with cooked ground beef or meatballs.

Toss in some mushrooms and onion.

Add in a can of cream of mushroom soup, Worcestershire sauce and some beef broth, cover and simmer on low for 30 minutes, or again, reduced time to 10 to 15 if you're going with sirloin or tenderloin.

Remove from heat, stir in sour cream, parsley and Cajun seasoning and blend in. Add a dash or two of Kitchen Bouquet to enhance the flavor and color if you like. Taste and adjust seasonings as needed. Serve over hot cooked egg noodles. See? Nothing to it!

For more of my favorite skillet recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Beef Stroganoff

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 2 cups uncooked egg noodles
  • 2 tablespoons butter, divided
  • 2 teaspoons dried parsley flakes, divided
  • 1-1/2 pounds cube steak, sirloin or tenderloin steak
  • Kosher salt, freshly cracked black pepper and garlic powder, to taste
  • 1 cup all-purpose flour
  • 2 tablespoons cooking oil (olive oil, vegetable, canola or corn oil)
  • 1 medium onion, halved and sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10-1/2 ounce) can original cream of mushroom soup (Great for Cooking variety)
  • 1-1/2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Cajun/Creole seasoning, (like Slap Ya Mama), or to taste
  • 1/2 cup of sour cream, or to taste

Prepare egg noodles according to package directions; drain, toss with 1/2 tablespoon of the butter and 1 teaspoon of the parsley flakes. Heat remaining butter with oil in a large lidded skillet over medium high heat. Slice 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 mixture on both sides, remove from skillet and set aside.

Add onion to the skillet and cook for about 3 minutes, until softened and onions are slightly caramelized, scraping up browned bits from bottom of skillet. Add mushrooms and cook another 3 minutes Push mixture to the sides of the pan, add the cream of mushroom soup to the center, add Worcestershire and stir in beef broth, until well blended. Draw the mushroom and onion mixture to the cream soup mixture. Bring to a boil, return meat to the pan, together with any accumulated juices, stir, cover, reduce heat to low. Simmer for approximately 30 minutes for cube steaks or 10 to 15 for sirloin/tenderloin, until thickened and meat is tender.

Remove from heat, stir in parsley, Cajun seasoning and sour cream; taste and 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.

Chicken Stroganoff: Substitute 1-1/2 pounds chicken breast meat for the beef, cutting into bite-sized pieces and preparing as above, browning and proceeding with recipe as above.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Hamburger Steak with Onion Gravy
Southern Style Country Steak
Meal in One Cajun Steak Casserole

Posted by on October 29, 2008
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.

© Copyright 2008-2022 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.

Email Subscription DSD Feed