Beef Stroganoff


  • 1 1/2 pounds of cubed steak, stew meat or left over roast
  • Salt, pepper, garlic powder to sprinkle over beef
  • 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



  1. Sprinkle the beef with salt, pepper and garlic powder and then dust with flour.
  2. In a large skillet, quickly brown them on both sides in the olive oil and butter.
  3. Remove the beef from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender.
  4. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms.
  5. 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.
  6. Stir in the sour cream the last few minutes, right before you serve.
  7. Serve over cooked noodles.