Beef and Mushroom Stroganoff
Servings: 8
Ingredients
- 1 ½ lbs top sirloin steak, tenderized and cut into bite sized pieces
- Your favorite roast seasoning
- Your favorite seasoned salt
- All-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 8 oz baby bella mushrooms, sliced
- 10 ¾ oz beef broth
- 10 ¾ oz cream of mushroom soup one can
- 1 cup sour cream
- 6 servings cooked egg noodles
Instructions
- Season the steak with seasonings and dust with flour on all sides.
- In a large skillet, heat the oil and butter over medium heat. Add the steak and brown quickly. Remove from pan with a slotted spoon and set aside. Add mushrooms to the skillet and cook until the mushrooms are tender and have released their liquid. Sprinkle with about a teaspon of flour.
- In a separate bowl, combine beef broth and mushroom soup.
- Return the steak to the pan with the mushrooms, and add the soup and broth mixture. Cover, reduce heat to low, and cook for 30 minutes.
- Add salt and pepper to taste. Stir in sour cream right before serving over cooked noodles.
Notes
I use Penzey's Beef Roast Seasoning and Seasoned Salt, but you could use anything you like.