It took a while for me to create my recipe for Beef Stroganoff but now that I have figured it out, it's one of my favorite meals. This recipe is figured for my family of six.
Three Pounds Cubed Round Steak, Cut into thin cubes
1 tablespoon Garlic Salt
1 tablespoon Black Pepper
2 cups All Purpose Flour
3 Tablespoons Canola Oil
1 Medium Onion
8 Ounces of Fresh Sliced Mushrooms or an 8 Ounce Can of Mushrooms
1 Can (10 3/4 ounces) Beef Broth
2 Cans (10 3/4 ounces) Cream of Mushroom Soup
1 Cup Sour Cream
Cooked Egg Noodles
Combine all purpose flour, garlic salt, and black pepper. Roll the steak pieces in flour mixture.
Heat Canola Oil in a large non-stick skillet. Once the oil has been heated place steak in the oil. Brown steak on both sides, and remove it from the oil.
In the same skillet add onion and mushrooms. Cook until onions are soft and tender. Sprinkle with flour and place steak back in the skillet.'
Add beef broth and cream of mushroom soup to skillet. Reduce heat to low. Cook for 25 minutes, stirring occassionally.
Stir in the sour cream, and cook for an additional five minutes.
Remove from heat, and serve over cooked egg noodles.