Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 1 (3 lb.) round steak (1/2-inch thick); 1/4 c. all-purpose flour; 1/4 c. butter or margarine; 1 large onion, thinly sliced; 1 (10 1/2 oz.) can consomme (undiluted); 1 (10 3/4 oz.) can tomato soup (undiluted); 1 (4 oz.) can sliced mushrooms, drained; 1/2 tsp. salt; 1/4 tsp. pepper; 1/2 c. commercial sour cream; hot cooked egg noodles

11 ingredients

8 steps

Ingredients

1 (3 lb.) round steak (1/2-inch thick)
1/4 c. all-purpose flour
1/4 c. butter or margarine
1 large onion, thinly sliced
1 (10 1/2 oz.) can consomme (undiluted)
1 (10 3/4 oz.) can tomato soup (undiluted)
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. commercial sour cream
hot cooked egg noodles

Directions

1

Partially freeze steak, then slice across grain into 2 x 1/4-inch strips.
2

Dredge steak in flour.
3

Melt butter in a large skillet.
4

Add meat and onion; cook until meat is browned.
5

Stir in consomme, soup, mushrooms, salt and pepper.
6

Reduce heat to low; cover and simmer for 30 to 45 minutes, or until meat is tender. Stir in sour cream; cook just until thoroughly heated.
7

Serve over noodles.
8

Yields 8 servings.