Round Steak Stroganoff Recipe
- 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
- 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.
1 each: 328 calories, 18g fat (11g saturated fat), 100mg cholesterol, 768mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein.
Reviews for Round Steak Stroganoff
"I followed the recipe exactly and this was delicious! The chili sauce and powdered mustard really give this a nice kick, and the simmer time allows what is normally a tough cut of meat to tenderize nicely. Sadly, I only had 8 oz. of mushrooms -- half what is called for -- and was too lazy to go to the store for more, but they were the BOMB! My broody teenagers loved this, so definitely on the "to repeat" list at our house!"
"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."
"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."
"Followed the recipe exactly except used sirloin instead of round steak. Delicious! Company liked it too!"
"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!"
"Sauce is a little thin. Delicious. Double mushrooms, chili pepper instead of sauce, a little extra mustard."
"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."
"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!"
"Turned out great. Family said it was a keeper"
"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."
"Made this with tomato paste instead of chili sauce, used double amount of mushrooms and substituted chanterelle mushrooms. Absolutely fantastic!"
"Very good. Used sirloin, tomatoe paste instead of chili sauce, no mustard, and used fresh sliced mushrooms"
"Made this with leftover T-bone steak, 86 the mushrooms, and it was pretty good. I'll make this again!"
"I think this is a really good recipe for stroganoff. I've made it a few times and have even frozen it. It freezes well with all of the ingredients except for the sour cream. Add the sour cream after you reheat it. I highly recommend this recipe and thank the cook for sharing it."
"This was fantastic! My entire family loved it. I had to substitute smoked paprika for regular paprika, but it was still great. Also, I used a Light sour cream instead of full fat and it was still excellent! Definitely making this again!"
"My family loved this recipe. My husband said it was the best Stroganoff he has ever had. Yummy!!!"
"So many stroganoff recipes out there...ground beef, mushroom soup etc. but this was awesome. Easy and inexpensive. Leftovers are even better. Unfortunatly couldn't get my college son to eat as stroganoff in the commons is gross! He missed out on a tasty meal!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.