Paula's Best Beef Stroganoff-Paula Deen
"sounds yummy!"
photo by mersaydees
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs cubed round steaks, cut into thin strips
- all-purpose flour
- 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
directions
- 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.
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Reviews
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inedible. -
Very delicious thank you!
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Easy, and excellent flavor. I used ambuler's idea of reducing the beef broth and adding red wine. I didn't make house seasoning, but sprinkled the beef with salt, pepper and garlic powder. I certainly will make this again. -
My husband and I thought this was a pretty good recipe. It was a quick and tasty dinner. I cut the amount of beef broth to 7 oz. and added 4 oz. of red wine. I also used reduced fat soup and plain yogurt instead of sour cream to cut some fat and calories. -
Excellent, I pulled this out of her magazine but found that it was on here already...for those of you that don't know the House Seasoning: 1/2 cup kosher salt, 1/8 cup ground black pepper and 1/8 cup garlic powder, mix up and put in an airtight container and it will last up to 6 months...it does make a big difference in this recipe.
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Tweaks
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I used Baby Bella mushrooms and Venison as they add an deeper flavor. Everyone loves it.
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My husband and I thought this was a pretty good recipe. It was a quick and tasty dinner. I cut the amount of beef broth to 7 oz. and added 4 oz. of red wine. I also used reduced fat soup and plain yogurt instead of sour cream to cut some fat and calories.
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We really enjoyed this. I used a top sirloin steak with a favorite seasoned fried chicken coating in place of flour which resolved any seasoning issues for us! Thanks, cookiemakin'mama! Made for PAC Fall 2009.
RECIPE SUBMITTED BY
hey there, jenny here! i'm 28, married and a SAHM of Isabelle (1/13/07). i love to cook and try new recipes. i watch food network and read recipes everyday and must admit that i have much more food knowledge than actual cooking skill, but i'm getting better. my hubby never complains and loves that i bake when i get bored (his co-workers don't complain much either!)
other than cooking i spend my time chasing after my VERY high energy toddler, reading, and watching my favorite shows (thank god for dvr) i love to shop also but have to limit that quite a bit to be able to stay home and raise babies! my dh and i try and have date night once a month or so and enjoy going to new restaurants, visiting a casino, or just joining up w/ friends for a couple drinks.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
