Classic 1950s Beef Stroganoff recipe
This classic American stroganoff contains everything familiar and comfortable: sautéed mushrooms and onions, savory beef flavor, and a creamy parsley finish.
Ingredients List:
1 ½ pounds round steak, cut into thin strips
1 teaspoon salt
1 teaspoon black pepper
¼ cup all-purpose flour, divided
3 tablespoons unsalted butter
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 cup fresh mushrooms, sliced
1 cup beef broth
1 (12-ounce) can cream of mushroom soup
1 cup sour cream
Cooked noodles
2 tablespoons minced fresh parsley
Directions:
1. Season the steak with salt and pepper; dust lightly with 2 tablespoons flour.
2. Heat butter and oil in a large skillet over medium. Add steak and cook 3 minutes, until slightly browned, stirring. Remove from skillet and set aside.
3. Add onions and mushrooms to the skillet and cook until softened, 5 to 6 minutes, stirring. Add remaining 2 tablespoons flour to skillet and stir to break up clumps.
4. Transfer steak back to skillet; add the broth and soup, mix well, and cook 30 minutes, covered. Adjust salt and pepper as needed, stir in the sour cream, and serve immediately over cooked noodles. Garnish with parsley.
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