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Round Steak Stroganoff Recipe

Photo by: Taste of Home

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Meet the Cook: I've enjoyed cooking ever since I was very young. This recipe's one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it, and I have had lots of compliments from the guests I've served it to, too. Our children are 4 and 3. Calvin is a logger, but besides we're seeing what our luck's like in raising thoroughbred horses here on our 160-acre farm. -Brenda Read, Burns Lake, British Columbia

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6-8 Servings
Prep: 15 min. Cook: 1 hour

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 teaspoon ground mustard
3 tablespoons chili sauce
1 pound sliced fresh mushrooms
2 cups (16 ounces) sour cream
Hot cooked noodles
Minced fresh parsley

Directions

In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated.
In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return beef to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 328 calories, 18 g fat (11 g saturated fat), 100 mg cholesterol, 768 mg sodium, 14 g carbohydrate, 1 g fiber, 25 g protein.

Round Steak Stroganoff published in Country Woman May/June 1992, p31