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Round Steak Stroganoff

 Round Steak Stroganoff
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
6-8 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

  • 1/2 cup King Arthur Unbleached 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

2 of 2

Round Steak Stroganoff (continued)

Directions (continued)

  • boil. Serve over noodles. Garnish with parsley. Yield: 6-8 servings.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.