The other day we had Hamburger Helper for dinner and the flavor was Beef Stroganoff.Â It was edible but notÂ good.Â In fact, honestly I hated it and never want it again!Â And that experience inspired me to go hunting the internet for a recipe for Beef Stroganoff.Â I went through several recipes and chose this one from the Food Network website that was courtesy of Paula Deen because it was easy and we had most of the ingredients already.
*I pasted the original recipe below so you don't have to leave Gather to see it.
I made changes to the recipe.Â For one thing I doubled the recipe so we would have leftovers.Â So everything was doubled except the mushrooms because I didnt' have another package.Â
I used a lot more butter than the original recipe called for because the meat kept soaking it all up so there was nothing left and it was sticking to the pan.Â When it was time for the onions to be added to the pan drippings, there were no drippings left!Â So, more butter!Â That was fine because I love the flavor that butter adds to food.Â We don't have olive oil so I didn't use that.
Â I did not double the sour cream, I used about a cup or a little over.Â I don't know exactly because I didn't measure anything in the recipe exactly.
I did not use the House Seasoning because I didn't want to.Â We have a container of garlic pepper seasoning that we got for Christmas so I used that instead.
I used beef shoulder clod steak because we couldn't find anything called round steak at Ranch Market where we bought the meat.
I didn't use a can of beef broth, instead I used water and beef bouillon.Â
I did use egg noodles but we were a little short on them so I added a little vermicelli to stretch it.
The Beef Stroganoff was a big hit among the three adults in the house and the youngest ate some of the noodles but hated the meat.Â The other two boys wouldn't touch it!
Beef Stroganoff mixed with egg noodles and ready to serve!
Beef Stroganoff from Paula Deen
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
Â Below is what the Beef Stroganoff looked like during the 30 minute cooking time, before sour cream and noodles were added to it.