MAKES: 6-8 servings
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1-1/2 to two pounds boneless beef top round steak, trimmed and reduce thin strips
- 3 tablespoons butter
- 1 cup chopped onion
- 1 garlic clove clove, minced
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1/2 teaspoon ground mustard
- 3 tablespoons chili sauce
- 1 pound sliced organic mushrooms
- 2 cups (16 ounces) sour cream
- Hot cooked noodles
- Minced fresh parsley
Directions
- Inside a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef shake until well coated.
- Inside a large skillet, melt butter. Brown beef in batches. Remove and warm. Add onion and garlic clove towards the pan prepare until tender. Return beef towards the skillet. Add some broth, mustard, chili sauce and mushrooms cover and prepare before the meat is tender, about one hour.
- Right before serving, stir in sour cream. Heat through, but don't boil. Serve over noodles. Garnish with parsley. Yield: 6-8 servings.
Initially printed as Round Steak Stroganoff in Country Lady May/June 1992, p31