Beef Stroganoff

Submitted by: Angela Peterson Hoffman
A creamy, tangy sauce with chunks of tender beef.

Serves: 6-8

Preparation time:
Cooking time:

Ingredients

1.5 lb cubed steak, sliced into ~1 cm strips*
2 Tbsp garlic powder
1 Tbsp onion powder
2 (10.5 oz) cans cream of mushroom soup
1/2 cup ketchup
1 Tbsp Worcestershire sauce
8-12 oz sour cream
salt & pepper to taste

*The best way to slice the cubed steak is to place it in the freezer 2-3 hours ahead of time to par-freeze the meat. This will make it stiff and easy to slice evenly, without being rock hard.

Method

Brown cubed steak strips in an electric skillet or in a large, deep skillet on the stove over med-high heat. Evenly sprinkle on the garlic, onion, salt & pepper while it cooks. DO NOT overcrowd the pan: cook in batches if you need to (otherwise, the juices from the meat will not cook out fast enough and the meat will just stew and become tough).

Turn heat to low and stir in soup, ketchup, Worcestershire sauce, and sour cream (less sour cream leaves richer flavor, while more makes the sauce lighter and more tangy - you choose). Sauce can be served as soon as ingredients are heated through, but allowing it to simmer on low for 20-30 minutes, stirring occasionally, will give best results.

Serving options are endless! Egg noodles or other pasta is very traditional, but it is great on rice, toast, and even a variety of vegetables.

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