Beef Stroganoff

Oh, friends...this is one recipe you have to try!  Lots of yummy dishes are made with that canned gelatinous-looking substance known as Cream of *Fill in the Blank* Soup.  My hubby's favorite dish is made with the stuff, so I try to keep a few cans in the pantry.  I sure would rather cook from scratch, though.

I tried this soup-less recipe last night, and it was phenomenal!  I (accidentally) doubled the liquid, so ours was replete with gravy, but we liked it that way.  I also doubled the spices to keep the proportions right.  If you're not into fooling around with a recipe, though, just make this as it's written.  I think you'll love it either way!



Beef Stroganoff


2 lbs round steak or chuck roast
1/2 t. salt
1/2 t. pepper
1 stick butter
1/2 c. chopped onion, or 1 tsp. onion powder
4 T. all purpose flour
1-10.5 oz. can beef broth, or 1 1/3 c. broth made with granules or cubes
1 t. prepared mustard
1-6 oz can sliced mushrooms (optional)
1/3 c. sour cream
1/3 c. white wine (or water if you don't like the "twang")
salt and pepper to taste

Remove fat and gristle from meat, then cut into bite-sized slices.  Season with 1/2 t. of both salt and pepper.

Melt butter in a large skillet and cook beef until brown.  Push beef off to the side and cook onions 3 to 5 minutes, or just add onion powder.  Stir flour into juices, then add beef broth.  Bring to a boil, stirring constantly.  Lower the heat, then add mustard.  Cover and simmer until meat is tender.

Five minutes before serving, stir in sour cream, wine or water, and mushrooms (if desired).  Heat briefly, then season with salt and pepper to taste.  Serve with egg noodles.