Beef Stroganoff

As normal, I reached into the fridge for whatever meat I could find in the freezer.  This time I went with beef stew meat.  Coming home from the office, I was trying to figure out what to do with it.  I figured I'll try a new recipe.  I did a search for beef stew and I decided on beef stroganoff.  This dish was something I always had as a frozen meal and not something I made from scratch.  I decided a simple recipe from the Food Network.  I went with a Paula Deen recipe.  It had the least amount of ingredients.  I had to stop at the store to get the rest of the ingredients.  I made this on a Friday during Lent so I also incorporated some broccoli for The Husband. 


Beef Stroganoff
(adapted from Paula Deen on Food Network)

Ingredients

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
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
* broccoli for The Husband


Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. 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. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups