January 29, 2010


This recipe is a great comfort food adapted from Paula Deen.

  • 1 1/2 pounds round steak, cut into thin one inch square strips
  • salt and pepper
  • garlic powder
  • 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
  • 1 cup sour cream
  • Cooked egg noodles (I use whole wheat egg noodles)
    Season the steak strips with salt, pepper and garlic powder, 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 45 minutes. Stir in the sour cream the last few minutes, right before you serve.  Fold in the cooked noodles and enjoy.

    Click here for a printable version of this recipe from Culinary Collage.

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