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Round Steak Stroganoff Recipe
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Round Steak Stroganoff Recipe

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4.5 16 21
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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
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 6-8 servings

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

Nutritional Facts

1 each: 328 calories, 18g fat (11g saturated fat), 100mg cholesterol, 768mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein

Directions

  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated.
  2. 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.
  3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley. Yield: 6-8 servings.
Originally published as Round Steak Stroganoff in Country Woman May/June 1992, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Round Steak Stroganoff

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
leahchristie
Reviewed Apr. 28, 2016

"This was SO good. I used deer round steak which can be tough but it turned out nice and soft. My semi-picky 7 and 9 year old went for it! I only used a couple squirts of chili sauce so it wasn't too spicy, and because I ran low on sour cream, I used a scoop of mushroom soup as substitute. didn't have fresh mushrooms, but canned worked just fine. if your flour is burning, your heat is too hot. this is just a "browning" on sides, not fully cooking the meat. It will cook when it's simmering in the broth."

MY REVIEW
Familycookfor6
Reviewed Apr. 11, 2016

"I've tried a lot of stroganoff recipes over the years and been disappointed in most. This one is a gem. I was hesitant to add 3 tablespoons of chili sauce because a member of my family is sensitive about spicy foods, but it didn't make it spicy at all. My kids also hate onions with a vengeance so after sauteing i ran the translucent onions and garlic through the food processor. I also added extra beef broth because i didn't have condensed. For those saying it was thin, mine turned out super thick. I only added 1 cup of sour cream (more would have completely overwhelmed the flavor). Also for those complaining about the flour sticking to the pan, i deglazed with a tablespoon of wine before and after onions. Whole family loved it. It is going to be our go-to stroganoff recipe from now on."

MY REVIEW
seasons4
Reviewed Feb. 29, 2016

"Followed the recipe exactly except used sirloin instead of round steak. Delicious! Company liked it too!"

MY REVIEW
Bizer
Reviewed Jan. 11, 2016

"Made this for dinner tonight, but didn't have the 7 hrs. to cook it. So, I cooked it on high for 4 hrs. Oh my! It was so tender and delicious. I can't wait for my husband to come home from work, so he can try it. My only change was no mushrooms. Not a fan. I also added garlic powder. This was so easy and tasted great. I'll definitely make it again!"

MY REVIEW
cecepgh
Reviewed Jan. 8, 2016

"Sauce is a little thin. Delicious. Double mushrooms, chili pepper instead of sauce, a little extra mustard."

MY REVIEW
readerboehm
Reviewed Nov. 22, 2015

"Have made this a couple of times now and family always loves it! I use 2 pounds of round steak-never have a problem with flour sticking to pan. However after meat is cooked I do add a tablespoon more butter to saute onion and garlic. When almost finished I add the mushroom, It adds a more intense flavor versus boiling them. Lastly, is sauce isn't thick enough I add arrow-root not more flour as a thickener."

MY REVIEW
Travlrn6
Reviewed Aug. 27, 2015

"I've always been a huge fan of stroganoff and thought this sounded like a nice version. Had trouble with it right from the start, the flour stuck to the bottom of the pan when browning the meat and just burnt. OK, so I didn't brown the rest of the meat as a result, just the first batch I tried. Added in the broth and such, and the mixture promptly turned into glue! Will never again cook meat with a flour coating on it! Taste wise it wasn't very seasoned at all either. I would definitely try again without the flour added, and more seasonings all around. This recipe makes a ton of food, I could have easily halved the recipe since it's just myself and my husband, instead I did the 2lbs of meat recommended, and we have enough stroganoff to feed a small army here!"

MY REVIEW
murrell006
Reviewed May. 31, 2015

"Turned out great. Family said it was a keeper"

MY REVIEW
marsha_stech@yahoo.com
Reviewed Apr. 26, 2015

"I used round steak and we loved this. I used the hot Sriracha chili sauce, and I like the little bit of bite it produced. Will make this again."

MY REVIEW
Johnespy
Reviewed Nov. 2, 2014

"Made this with tomato paste instead of chili sauce, used double amount of mushrooms and substituted chanterelle mushrooms. Absolutely fantastic!"

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