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Round Steak Stroganoff

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“I found this recipe years ago in an old Taste of Home cookbook. It is the only recipe I use for stroganoff. " The thinner you slice the round steak, the quicker the meat will cook and become tender. After the sour cream is added, do not boil the mixture or it will curdle"--Brenda Read (name printed on recipe)”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
  2. Add beef, a few pieces at a time, and shake to coat.
  3. Ina a large skillet, melt butter over medium heat.
  4. Brown half the beef at a time; remove.
  5. Add onion and garlic; saute until tender.
  6. Return beef to the pan.
  7. Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
  8. Stir in sour cream; heat gently but do not boil.
  9. Serve immediately over noodles.
  10. Garnish with parsley, if desired.

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