Hamdi Saidani Paula Deen’s Beef Stroganoff is made with round steak, onions, fresh mushrooms, beef broth, cream of mushroom soup, and sour cream. This hearty beef stroganoff recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 1 1/2 lbs cubed cut into thin strips round steak
- to taste Paula Deen’s House Seasoning
- all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium sliced onion
- 8 oz sliced fresh mushrooms
- 1 (10 3/4 oz) can beef broth
- 1 (10 oz) can cream of mushroom soup
- 1 cup sour cream
- cooked egg noodles
How To Make Beef Stroganoff?
- Season and prepare the steak: Season the steak strips with House Seasoning (or a mix of salt, pepper, and garlic powder), then dust with the flour.
- Brown the steak: In a large skillet, heat olive oil and butter over medium-high heat. Quickly brown the steak strips on both sides, then remove from the pan and set aside.
- Sauté the vegetables: Add the sliced onions and mushrooms to the pan drippings. Sauté for about 5 minutes, until the onions are soft and the mushrooms are golden. Sprinkle with 1 teaspoon of flour and stir.
- Combine and simmer: Return the browned steak to the pan with the onions and mushrooms. Add the cream of mushroom soup and beef broth. Stir to combine, then cover and cook over low heat for about 30 minutes. Adjust seasoning with additional salt and pepper, if needed.
- Finish with sour cream: In the final few minutes of cooking, stir in the sour cream until fully incorporated. Let it heat through, but avoid boiling.
- Serve: Serve the beef stroganoff over a bed of cooked egg noodles. Enjoy this creamy, comforting dish!
Recipe Tips:
- Don’t Cook the Steak Too Long: Brown the steak quickly to keep it juicy. Cooking it too much will make it tough.
- Use Fresh Mushrooms: Fresh mushrooms taste better and give a nice texture. They also soak up the sauce well.
- Add Sour Cream at the End: Stir in the sour cream right before you serve. If you cook it too long, it will curdle and not stay creamy.
- Taste and Adjust Seasoning: Before serving, taste the sauce and add more salt or pepper if needed. The flavors change while cooking.
- Serve Right Away: Beef Stroganoff is best when served hot. The sauce gets thicker as it cools, so serve it immediately for the best taste and texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Beef Stroganoff cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep fresh for up to 3 days.
- Freeze: Allow the Beef Stroganoff to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the fridge overnight.
- Reheat: Transfer the Beef Stroganoff to a microwave-safe dish. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 797 kcal
- Total Fat: 44.63 g
- Saturated Fat: 18.75 g
- Cholesterol: 204 mg
- Sodium: 537 mg
- Potassium: 753.25 mg
- Total Carbohydrate: 50.75 g
- Dietary Fiber: 3.75 g
- Sugars: 4.5 g
- Protein: 54.25 g
Try More Paula Deen Recipe:
- Paula Deen Bobby’s Goulash
- Paula Deen Crock Pot Potato Soup
- Paula Deen Goulash
- Paula Deen Chicken Pot Pie
Paula Deen Beef Stroganoff
Description
Paula Deen’s Beef Stroganoff is made with round steak, onions, fresh mushrooms, beef broth, cream of mushroom soup, and sour cream. This hearty beef stroganoff recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Season and prepare the steak: Season the steak strips with House Seasoning (or a mix of salt, pepper, and garlic powder), then dust with the flour.
- Brown the steak: In a large skillet, heat olive oil and butter over medium-high heat. Quickly brown the steak strips on both sides, then remove from the pan and set aside.
- Sauté the vegetables: Add the sliced onions and mushrooms to the pan drippings. Sauté for about 5 minutes, until the onions are soft and the mushrooms are golden. Sprinkle with 1 teaspoon of flour and stir.
- Combine and simmer: Return the browned steak to the pan with the onions and mushrooms. Add the cream of mushroom soup and beef broth. Stir to combine, then cover and cook over low heat for about 30 minutes. Adjust seasoning with additional salt and pepper, if needed.
- Finish with sour cream: In the final few minutes of cooking, stir in the sour cream until fully incorporated. Let it heat through, but avoid boiling.
- Serve: Serve the beef stroganoff over a bed of cooked egg noodles. Enjoy this creamy, comforting dish!
Notes
- Don’t Cook the Steak Too Long: Brown the steak quickly to keep it juicy. Cooking it too much will make it tough.
- Use Fresh Mushrooms: Fresh mushrooms taste better and give a nice texture. They also soak up the sauce well.
- Add Sour Cream at the End: Stir in the sour cream right before you serve. If you cook it too long, it will curdle and not stay creamy.
- Taste and Adjust Seasoning: Before serving, taste the sauce and add more salt or pepper if needed. The flavors change while cooking.
- Serve Right Away: Beef Stroganoff is best when served hot. The sauce gets thicker as it cools, so serve it immediately for the best taste and texture.
Paula Deen Beef Stroganoff
