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Cubed Steak Stroganoff

 Cubed Steak Stroganoff
This "comfort food" dish is a favorite for my husband and me, and I've shared the recipe with many others.—Margery Bryan, Royal City, Washington
2 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 beef cubed steaks (6 ounces each)
  • 1 to 2 tablespoons canola oil
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 green onions, thinly sliced
  • 2/3 cup water
  • 1 teaspoon beef bouillon granules
  • 1/8 teaspoon pepper
  • 7 to 8 tablespoons sour cream
  • Hot cooked egg noodles


  • In a large resealable plastic bag, combine the flour and salt. Add
  • cubed steaks, one at a time. Seal bag and shake to coat.
  • In a large skillet, cook the steaks in oil over medium heat for 4-5
  • minutes on each side or until browned and tender. Remove and keep
  • warm.
  • In the same skillet, saute mushrooms and onions until tender. Add the
  • water, bouillon and pepper; cook and stir until mixture comes to a
  • boil, scraping up browned bits from bottom of pan. Reduce heat; stir
  • in sour cream and heat through (do not boil). Return meat to pan;
  • heat through. Serve with noodles. Yield: 2 servings.

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Cubed Steak Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.