The first “fancy” dinner I ever made as a new bride was Beef Stroganoff. My new in-laws were coming over to our teeny little apartment and I needed something to make for them that I could be proud of. My mother didn’t teach me how to cook at all, and I didn’t know a rump roast from a brisket, so I was at a loss. I had been poring over my new cookbooks I had received from my bridal showers, but found nothing.
I remembered my recipe box that had family recipes in it, and remembered that there was actually a meal (besides tacos) that my mom made that tasted yummy! This would be it–Beef Stroganoff. I got out all my new utensils and cookware and worked the day away hoping to impress.
My sweet man’s parents did a great job of affirming this new bride. So much so that I forged ahead with learning the ins and outs of cooking, purchasing meats, and acquiring recipes and tricks of the trade.
And now, pretty much all I do is cook. All these thousands of foods I make, and I still run out of ideas often. The other day my husband said, “I miss Beef Stroganoff!” Great idea! So I took out the old recipe card, changed it all up to make it healthier and more flavorful, and here it is! Just for you!
And the funny thing is, it’s a super easy recipe! Now, with 20 plus years of cooking under my belt, this should be a go-to weeknight meal for its simplicity and heartiness. Not so fancy after all! But it can work that way if you have some in-laws to impress, and that’s a good recipe in my book!
So, I started by slicing an onion into thin slices, and chopping a clove of garlic into small pieces. Then, I took about 2 lbs. of round steak and sliced it into 1/2″ strips, cutting off most, but not all of the fat (flavor).
Using a pie plate with a cup of flour (you may need more) flavored with 1 tsp. salt and 1/2 tsp. pepper, I rolled the strips of steak, a few at a time, around in the flour until well coated.
When I had most of the beef all coated in flour, I heated a large, cast iron skillet. I added 2 T. butter to the hot pan and began sautéing the onion until tender, then adding in the garlic toward the end. I removed the onions and garlic, adding 2 T. of butter at a time, and began browning my steak. Not cooking, it, just giving all of the strips a nice sear on the outside, adding butter as needed.
When all of the meat was beautifully browned, I added the onions and garlic back in as well as 4 cups of beef broth and brought it all to a boil stirring up the browned bits of meat.
Next you can either add in a can of cream of chicken soup or you can make a similar equivalent of your own.
If you’d like to make your own, use a separate saucepan and melt 2 T. butter and to it add 1 T. flour, 1/2 tsp. poultry seasoning, and salt and pepper to taste. Whisk together to make a roux. When thickened, add 1/2 c. chicken broth and whisk until thickened. Then, add 1/2 c. milk and again whisk until thickened. Add this mixture to the beef broth mixture above.
If you like mushrooms, here is where you add in 1-2 cups of sliced mushrooms. Some of my group doesn’t so I add them in to half of the sauce toward the end.
Now, here’s where you have more options. You can either put the whole thing in the crock pot on low and let it simmer all day (at least 6 hours), or if it’s early afternoon, you can put the lid on it and tuck it in the stove at 300 degrees for at least 3 hours. You can even keep it on the stovetop on low for a few hours if you’d like. Whichever, but you want plenty of time for it to simmer somewhere to get all that beef super tender.
Just before serving, stir in 1 cup of sour cream and let the whole thing heat back through.
And even more options–two of us in this house love this served over brown (or white) rice. The others prefer egg noodles, which I’m sure is much more classic. I make both. Gotta keep ’em all happy…
And a new favorite at our house is polenta! This stroganoff is fabulous served over creamy polenta!
There it is. A family favorite or a fancy dinner. One way or two, I bet you’re gonna like it!
- 2 lbs. round steak
- 1 medium onion
- Several Tablespoons of butter
- 1 garlic clove
- 1 c. flour
- 1 tsp. salt
- ½ tsp. pepper
- 4 cups beef broth
- 1 c. Sour cream
- 1-2 c. mushrooms (optional)
- Rice, egg noodles, or polenta
- Cream of chicken soup substitute ingredients:
- 3 T. butter
- 1 T. flour
- ½ tsp. poultry seasoning
- salt and pepper to taste
- ½ c. chicken broth
- ½ c. milk
- Slice one onion.
- Mince on garlic clove.
- Slice the round steak into ½" strips, cutting of most of the fat.
- Season the flour with salt and pepper.
- Dredge the steak slices in the flour.
- Heat a skillet to good and hot, adding a couple Tablespoons of butter. Sauté the onion until translucent. Add in the garlic and let it cook for a minute or so. Remove onion and garlic.
- Add more butter and sauté the meat (1/3 or so at a time) until seared on the outside.
- Add the onions and garlic back in and add the beef broth to deglaze the pan (stir up the browned bits at the bottom.
- Add in cream of chicken soup (homemade recipe above).
- Add in mushrooms if desired.
- Let it simmer for a few hours on low, or in the oven at 300 for a few hours, or in the crock pot for 4-6 hours on low.
- Before serving, whisk in sour cream.
- Serve over noodles or polenta.