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Round Steak Stroganoff

This recipe for beef stroganoff with round steak is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. –Brenda Read, Burns Lake, British Columbia
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8 servings


  • 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 sour cream
  • Hot cooked noodles
  • Minced fresh parsley


  • 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. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour.
  • Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

Beef Stroganoff with Round Steak Tips

What kind of beef do you use for beef stroganoff?

While many stroganoffs rely on round, sirloin, ribeye or rump steak, you can easily capture the comfort and flavor using ground beef or even chicken. Learn more about the best cuts of meat for different recipes.

What can I use instead of sour cream in beef stroganoff?

When making this beef stroganoff with round steak recipe, you can replace the sour cream with an equal amount of full-fat Greek yogurt.

What vegetables go with beef stroganoff?

You can serve different types of vegetables with beef stroganoff. Try some roasted asparagus or these Buttery Almond Green Beans, or a leafy green such as Swiss chard.

Research contributed by Mark Hagen, Taste of Home Executive Editor


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Average Rating:
  • BaronsMom
    Feb 15, 2021

    Extremely easy to make very close to the original Betty Crocker recipe. Over buttered egg noodles was awesome

  • Becky
    Feb 9, 2021

    Simple to make and oh, so yummy!

  • riverznnd
    Jan 27, 2021

    Stroganoff is not stroganoff without a key ingredient: dry sherry orvermouth

  • Janet
    Jan 27, 2021

    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.

  • sambow96
    Jan 27, 2021

    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.

  • Lino
    Dec 6, 2020

    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!

  • BeadlesAz
    Jan 1, 2020

    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.

  • Danga
    Sep 7, 2019

    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!

  • Brittta
    Feb 4, 2019

    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.

  • ksandjs1
    Oct 3, 2018

    No comment left