Paula’s beef stroganoff

In all honesty this recipe caught me by surprise. I love beef stroganoff and all of the gloriousness that comes along with it…and I thought quite honestly, Paula Dean’s recipe and uh not a lot of butter…Love you Paula, honestly I do, but you’re known for butter and let’s face it, only 2 tbsp makes one feel not representing Paula.


Anyway, on to the cooking…

First order of business is slicing up the cut of beef into manageable strips. I say manageable because you want to be able to eat this without a knife.
Next mix up the House Seasoning. It seems a bit odd to do something like this, but it’s a really wonderful smelling blend that smells and tastes yummy.




Close up of the blend. Yum!


Meat, glorious meat, covered in our delightful blend of house seasonings.

Now add enough flour to coat well the beef strips

Two swirls of Olive Oil and 2 tbsp of butter melted in the pan, before adding the beef to brown. Remove beef after cooking through


Depending how you like your onions, slice or chop them large or fine, then add them to the already heated pan that you just removed the beef from.



Add your 8 ounces of fresh mushrooms. I did Portabella mushrooms as I adore them. However you can use any mushroom that your heart desires.




After adding the steak back in to the mix. You’ll add your beef broth and mushroom soup. I used garlic mushroom soup instead of plain cream of mushroom.




Noodles! Yummo!



Finished Product! Need I say more 🙂



Paula Deen via Food Network

Ingredients
  • 1 1/2 pounds cubed round steak, cut into thin strips
  • House Seasoning, recipe follows
  • 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


House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

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.
~Nikki

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