Round Steak Stroganoff
Total TimePrep: 15 min. Cook: 1 hour
Extremely easy to make very close to the original Betty Crocker recipe. Over buttered egg noodles was awesome
Simple to make and oh, so yummy!
Stroganoff is not stroganoff without a key ingredient: dry sherry orvermouth
As others have mentioned, "chili sauce" is not "hot sauce," but an older tomato sauce just a little sweeter and peppier than catsup. This is a great recipe, and a perfect one for the pressure cooker--or instapot--since round steak is tough as shoe leather. The round steak is my reason for downstarring to 4. Stroganoff, using essentially this recipe, has been a staple in my grocery rotation for decades. I usually use better cut of steak (I get family packs of New York strip for $6.99 per lb, which is about what round steak costs when not on sale), even boneless chicken breast, cube steak, or hamburger--all of these faster cooker and more tender options get this to the table in 30 minutes. We like it best on mashed potatoes, but sometimes go for the traditional noodles. Leftovers make terrific hot sandwiches over toast.
I first made Beef Stroganoff from a very old Betty Crocker cookbook. It is very similar to this recipe. The difference is it did not call for mustard powder and instead of chili sauce it called for ketchup. It was very good.
Both my partner & I loved this, and she's quite difficult to please :-). As we are both watching the calories, I used tofu instead of sour cream and managed to keep the calories down to 480kcals per serving. And it still tasted quite lovely - even if I do say so myself. We used it as a main dish for lunch together with creamy mashed potatoes and harricot - total of 728kcals in total. Very pleased with the result. Thank you Brenda Read!
I believe there’s a bit of confusion about the “chili sauce.” It’s most like something like Heinz Chili Sauce, sort of a fancy ketchup - not Siracha or other Asian chili sauce. This recipe is almost exactly the one my mother used in the 1960’s and I still use today.
I have made this a regular dish for my family. My kids love it. I only put a tablespoon of Siracha because any more than that makes it too hot for the kids. I have doubled the recipe (I have a family of 5 and love leftovers). The powdered mustard is a must. As far as the steak goes, I use thin cuts and when I cook my batches in butter almost always have to add more than it says. I am impressed with this recipe. I was losing hope on recipes that would have great reviews but turned out either just okay or not good at all. This is delicious!
This was really good. My only change is next time I make this I will wait quite a while before adding my mushrooms. Not sure if it's how thick I cut the meat (to me it's super thin??) but the mushrooms about disappeared in size by the time the meat was tender enough. Otherwise, super dish and my family loved it. Putting it in the rotation.
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