Beef Stroganoff

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

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
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions
  • Sprinkle the steak strips with House Seasoning to light cover them, and 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:
  • Mix the ingredients together and store in an airtight container for up to 6 months.

  • Yields: 1 1/2 cups


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Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.4 636
Perfect. Hubby has only ever had box (blegh). I add a few splashes of worschteshire before simmering and done! Yum. Make it at least 1x a month.  item not reviewed by moderator and published
Very, very salty. Cut the salt in the seasoning, use a quarter of what it recomends and I think it'll turn out much better. Other than that it was good. item not reviewed by moderator and published
Inedible salt lick... :( Really was excited and wanted to like this recipe. I used two petite sirloins, about 1.5 lbs and maybe a bit over a tablespoon of the house seasoning. Definitely should've parred back the salt. Couldn't eat it. Two stars because the flavors seemed like they would be nice and I'll try to salvage it in the morning item not reviewed by moderator and published
I loved trying this recipe. I used a choice boneless arm roast and cut into thin strips. It worked wonderfully. As it was simmering, I decided to add a generous splash of sweet red wine to the final stroganoff prior to adding the sour cream and serving. Let's just say, I had nothing to "wine" about! Yum! item not reviewed by moderator and published
My entire family loved it! Instead of steak I made meatballs with ground chuck! I folled the recipe as above and it was awesome! Enjoy item not reviewed by moderator and published
I liked the recipe  item not reviewed by moderator and published
I have made this 4 times and it is a big hit with family and friends!!!!@ item not reviewed by moderator and published
Delicious! Actually our grocer had these intriguing 1 pound packs of shaved steak. Bought 2 and used that. Very tender, probably more so than tough round steak. We used straight fusilli and love it. Will make again. Lots of leftovers that taste even better the next or next after days. item not reviewed by moderator and published
I've made this three times now and this is by far the best stroganoff recipe. Love it!! item not reviewed by moderator and published
Made this tonight.   So good item not reviewed by moderator and published
Best. Recipe. Ever. Stroganoff is my favorite meal. This one takes the cake.  item not reviewed by moderator and published
This was so good. I forgot to add the sour cream at the end and it was still amazing.  item not reviewed by moderator and published
Luke, the recipe doesn't call for a cup of salt...she's simply giving a recipe to make a big batch of "house seasoning" to use in MANY other recipes you might cook. That's why it says season to taste.  item not reviewed by moderator and published
I've never known strog recipe that calls for a cup of salt (yikes) and canned cream of mushroom... And it's crazy that I  have to write a review to view other reviews.  item not reviewed by moderator and published
Canned this, canned that.  Stroganoff is easy and should never include canned ingredients.  I'm looking for a good (real) stroganoff recipe that is better than mine but so far, all I'm seeing is open this can and open that can.  Sorry to be so negative, but I'm just disappointed.  If I wanted to open cans and boxes I can make hamburger helper 'stroganoff' instead.  LOL item not reviewed by moderator and published
The amounts for the salt, pepper and garlic are WRONG.  It is probably 1/4 tsp for each and then go up from there.  No recipe calls for that much seasoning.  Clearly a mistake that has to be fixed.   item not reviewed by moderator and published
Delicious but very salty, would recommend only half of the house seasoning ;') item not reviewed by moderator and published
Easy recipe, used left over crock roast, and had all of the ingredients on hand. And it tastes grrreat!! item not reviewed by moderator and published
We eat this once every two weeks.  Chives on a dollop of sour cream is also a great way to finish item not reviewed by moderator and published
Very tasty and easy to make.  item not reviewed by moderator and published
can't wait to make this!!! sounds great! item not reviewed by moderator and published
great taste and super easy!.. item not reviewed by moderator and published
I made this recipe with venison. The only change I made was in marinating the meat for two days in beer, Bragg's a.c.v, and Worcestershire sauce. Delicious!  I'm definitely planning to make this again.  item not reviewed by moderator and published
YUMMM. SO gooood! This was absolutely perfect and my boyfriend's favorite so far. Make sure to get the meat very well seasoned and I cook my noodles before al dente and let them finish in the sauce. This also tastes so much better without all that sour cream so just a touch did the trick. Family favorite so far :) item not reviewed by moderator and published
I've made this recipe often, and it's always a hit.  Good comfort food item not reviewed by moderator and published
I sautéed my mushrooms in garlic and Marsala and it made for a great dinner!  item not reviewed by moderator and published
The recipe for the house seasoning (only 3 ingredients) ruined the whole meal!!!! Why would you give the recipe for 1 cups of salt, pepper and garlic salt if you are not going to use it!!!! I only used a quarter of it (for all you people who say we are stupid for using too much) and it was still overpowering..Why not just say how much of each for this recipe????? That's how it usually works when you are foll item not reviewed by moderator and published
This recipe is wonderful.  We all love it.  As a side note, I'd like to say that the house seasoning recipe is for seasoning.  You make it, store in a containerand use small amounts while for recipes. item not reviewed by moderator and published
Great recipe, very tender beef in the end. item not reviewed by moderator and published
<span>I love this recipe as is.  However, I use pot roast that I've shredded in the pressure cooker in place of the steak.  Fabulous!</span> item not reviewed by moderator and published
I made this about an hour ago, sans House Seasoning. Nor did I flour the meat or use butter (I rarely cook with butter). It was delicious, my fiance had an enormous plate and loved it. item not reviewed by moderator and published
AWESOME recipe, and easy from the great Paula Deen! item not reviewed by moderator and published
In spicing the meat in advance (I did not use house seasoning recipe; I sprinkled with the ingredients before cooking), the water was extracted from the meat in the browning process.  This actually worked perfectly as I had decided to use beef base over canned stock anyway.  So, I used the liquid that came from the meat and veggies and added base to that to complete my sauce.  It worked like a charm so much so that I will be doing it this way going forward.<br /><br />I omitted the can of soup.  I felt like that would distract from the beefy and sour cream flavors too much.  Worked like a charm.  I also added about 1c of white wine to the roux after integrating the stock.  Absolutely delicious.<br /><br />I didn't have it on hand, but dill goes amazingly well with this dish.  Add a bit to your sauce and you might well agree.  Also, my family usually adds butter and paprika to the cooked noodles.  It's a nice addition to consider--though for this batch, I simply forgot (one glass of wine for the sauce, one for me, lol).<br /><br />This recipe in general is pretty much the standard.  Other variations will use mustard, omit onions/mushrooms, ect.  There's simply no one "correct" stroganoff.  This is a great starting point.  Experiment with seasonings and come up with your own favorite.  But this is an exceptional starting point! item not reviewed by moderator and published
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I've made this a couple of times. It's very Good. item not reviewed by moderator and published
Came out perfect. Thanks Paula. item not reviewed by moderator and published
This recipe was easy and delicious. Very happy with it, will definetly make again. item not reviewed by moderator and published
Great recipe!!!! It is easy enough where I did the recipe with the kids.  I substituted some sour cream with milk, grated parmesan and shredded mozzarella because the sour cream soured.  It worked out great.  item not reviewed by moderator and published
Awsome :) item not reviewed by moderator and published
House Seasoning... 1 cup of salt??? We doubled this recipe, and only used 1/4 cup of salt, and still too salty. Glad we didn't use 2 cups of salt, would have been a TOTAL waste. Other than the salt issue, this tasted good... item not reviewed by moderator and published
I feel sort of foolish for believing that there was that much salt to be evenly coated over the meat, it did not specify any amount, and I second-guessed there been that much salt in the recipe but went ahead anyways. It looked amazing, but it was on edible! When you have a family and company that are coming over with your pets and the housework you don't really have time to second gas and scroll through the comments, but I should have! item not reviewed by moderator and published
Some suggested improvements:<br />1. You DON'T need to make the complete "house seasonings". Just add 1 tsp of salt and 1/4 tsp of pepper to the beef while you brown it....wait...where's the garlic powder? Read on.<br />2. Instead of the garlic powder, finely chop 1 clove of garlic and saute with the chopped onion and mushrooms.<br />3. Add 4 ounces of tomato sauce and 1 Tbsp of Worcestershire sauce to the Stroganoff as it simmers. It gives the sauce a nice kick but not overpowering.<br />4. Instead of boiled egg noodles, try cooking 2 cups rice with 3 1/2 cups water and 2 Tbsp of vegetable oil and pour the sauce over it instead.<br /> item not reviewed by moderator and published
So easy to make and really tasty! When I made the house seasoning, I quartered it (1/4 cup kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder) because I know I'll never use all of it in the near future! I used 2 lbs beef loin sirloin filet and Pacific brand organic condensed cream of mushroom soup. item not reviewed by moderator and published
Ok....why is it that people just don't get that the HOUSE SEASONING portions of the recipe is a RECIPE for HOUSE SEASONING. You do NOT use that entire amount in ANY recipe. You sprinkle it on, as specified in the actual meal recipe. I see this time and time again with people who just plain don't pay attention. Its a wonder they were even able to navigate to the web page in the first place. Crying shame. item not reviewed by moderator and published
The error in the quantity of seasonings that were expressed by some of the cooks on this sight sheds light on the recent warning by the WHO (world health organization) "Fire is Hot". item not reviewed by moderator and published
This was great! Super easy and very tasty. I will definitely be hanging onto this recipe. item not reviewed by moderator and published
Even though I do cook, when I try a new recipe I try to follow it the first time and then tweak the next. Well I couldn't believe I needed a cup of salt for the seasoning, even though you dont use the whole amount it is still way, way more than you will ever need, so why not start with less. That said its too salty, and too peppery, we can't even eat it, because i just used too much, because I didnt know better and I feel foolish and that I wasted food and time! both very precious. I will try again, without the seasoning. item not reviewed by moderator and published
So good! Thanks for this easy and delicious recipe! item not reviewed by moderator and published
The recipe tasted great, and it was very easy. Next time I will try to make the sauce a little thicker. item not reviewed by moderator and published
This is a really good recipe! I have used the stroganoff packet for years and never tried it from scratch. It is SO much better Paula's way :) Even my 3 very picky kids liked it! item not reviewed by moderator and published
I made this recipe with leftover rib eye from the grill. It was already seasoned quite nicely, so I left out the house seasoning. I floured it and fried it jut a short time, long enough to warm through, then, I followed all other directions. I can not explain the flavor!!! It was the best I EVER made!!! Thanks Paula Deen!!!! item not reviewed by moderator and published
Rich and tasty. A little salty for me. item not reviewed by moderator and published
i followed the recipe and it has a RIDICULOUS AMOUNT of salt. DO NOT use the house seasoning, unless you enjoy eating brine. I made it a second time and just put the meat in without seasoning, turned out perfect. item not reviewed by moderator and published
Fantastic!! Easy to make and finger licking good. Thank Paula Deen! item not reviewed by moderator and published
Great, easy recipe. My house full of boys loved it. I LOVE PAULA D!! item not reviewed by moderator and published
I WANT MY PAULA BACK!!! This recipe is so indicative of all of the WONDERFUL RECIPES she's provided for me.... ABSOLUTELY YUMMY COMFORT FOOD, AND SUPER-EASY. Give her a BREAK! She made a mistake, but who hasn't? This is THE BEST beef stroganoff recipe I've tried. Thank you, Paula! item not reviewed by moderator and published
Uh the one cup of salt thing was an ingredient for a seasoning mixture, not to put all of that in the meal.. item not reviewed by moderator and published
Good basic recipe. I used sirloin sliced thin, substituted about 2 oz of the beef broth with sherry. Also added a pinch of dill weed (my mother's trick). Great! item not reviewed by moderator and published
Well paula deen may be a controversial person but her recipes r GOOD!I don't care wht anybody says;anywho I made beef stroganoff for the first time last night with this recipe &amp; it was really great &amp; super simple.I already had some seasoned leftover steaks tht I had cooked rare from the night before so I skipped the browning process &amp; just sliced them up &amp; put them in the mushroom &amp; onion mixture &amp; thn added the mushroom soup &amp; beef stock;simmered for 30 minutes &amp; the steak was super tender &amp; perfect.thx for a great recipe it's definitely going in my favs item not reviewed by moderator and published
Tasty, but definitely use a lot less salt and maybe wine in replacement of 1/2 tne beef stock because that has a lot of salt as well. But good, I'd make it again for sure! item not reviewed by moderator and published
too salty. need to correct the 1 cup of salt. obvious if your preparing this for one small amount of people but if you're doing so for 50 people, it's not as obvious. item not reviewed by moderator and published
how do you print this out item not reviewed by moderator and published
I usually enjoy your recipes but this one I modified it a bit and added other spices for flavor. Below is my modification. Ingredients 2 pounds cubed round steak, cut into thin strips House Seasoning, recipe follows Wild Root Ancient grain flour mix 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 1 cup sour cream Cooked egg noodles House Seasoning: 3 Tbsp black pepper 1 Tbsp garlic powder 3 Tbsp Zatarans Creole Seasoning Sea Salt ( add to taste ) item not reviewed by moderator and published
I used to make this quite often a few years back when I first started to cook. I had forgotten about this until today when I made it again. It's as yummy as the first time I made it. item not reviewed by moderator and published
I made this recipe two nights ago. My husband loved it so much that he asked me to prepare it again last night. He is convalescing from a very grave illness, so whatever he asked for, I would make. The recipe is so easy to follow that I almost made it from memory. I didn't change anything with the exception of how long to cook the meat as we like our meat rare. This dish is going to be a regular on my menu. item not reviewed by moderator and published
It' tasted really great except for the salt. I used 1/4 what recipe called for and it was still way too salty. Must be a Southern thing. Meaning all the salt. Tried other Down South recipes, all way too salty. item not reviewed by moderator and published
This recipe is the best, I did put my own spin on it buy using pear onions but it was awesome. item not reviewed by moderator and published
As a Russian I find the presence of mushrooms in it puzzling. Russians never put mushrooms in Beef Stroganoff. item not reviewed by moderator and published
This is a good recipe. The first time I made it, it was almost perfect. The sauce was the perfect consistency and the flavor was wonderful. However, I cooked the meat too long, so it was a bit tough. I would recommend adding the broth to the mushroom and onion and then add the meat and let it simmer for a little while before adding the soup and sour cream. Also, I added a half a soup can of vermouth and it gave it a nice tang. The second time I made it, I tried adding red wine, as per another suggestion, but I didn't care for it. item not reviewed by moderator and published
I absolutely LOVED this recipe! I'm not really sure it's fair to give it the rating I did since my husband forgot to pick up fresh mushrooms and sour cream - but this was amazing. Now, it was on the salty side since the sour cream would have balanced that out - but I did only use a tad bit of seasoning for the beef - probably not even a tablespoon of the house seasoning for all the meat. I actually really like it without the sour cream - I may never make it with it! Also, I used beef stew meat, but my meat was a little tough - I'll probably try what she suggests next time. item not reviewed by moderator and published
This is a very good, simple, and versatile recipe. I changed a few things… I did not use ‘house seasoning’ instead I added a fresh clove of garlic and some parsley. I did not have beef broth so I used beef bouillon. I also did not mess with the flower or add extra salt. You can save money by using ground beef instead of round stake. You can make this lower in fat by using low fat sour cream and ground turkey instead of beef. item not reviewed by moderator and published
I thought it was a great recipe and my husband loved it, but waaaay to much pepper. item not reviewed by moderator and published
I just made this for dinner tonight... It was easy to follow and make..&amp; tastes fantabulous!!!! Flavor is off the charts.. The only 2 things I changed was I used minced dried onion, because my hunny hates onions and he tolerates the dried minced or powdered versions and no mushrooms but did use the cream of mushroom soup... item not reviewed by moderator and published
I just made this recipe for dinner tonight. Let me just say.. AMAZING. It was loaded with flavor. I noticed that a lot of the reviews say that this recipe is too salty. This is not the case at all. Obviously, if you make the house seasoning (which you don't have to -- you can use whatever you prefer), you DO NOT add the whole amount. If you look and see that it makes 1.5 cups of seasoning, wouldn't you think that's a little ridiculous? Anyway, I made the recipe pretty close to what it stated. The only differences I made were that I used Cream of Mushroom soup with roasted garlic, I used a different steak/burger seasoning, and I used portabella mushrooms. I also decided to add in some Italian seasoning towards the end. Overall, try this recipe out! It is super quick and easy, and comes out tasting great! item not reviewed by moderator and published
I needed a good recipe for dinner last night. I didn't have any steak, so I used ground chuck. It was excellent. Great flavor and texture. item not reviewed by moderator and published
I made this recipe yesterday, it was great! Not salty at all. I cooked the meat initially on medium hight heat and in small batches, set it aside while I was making the sauce, as the recipe calls. The only difference is that I added the meat to the sauce just at the end, this way the meat will be soft. If you overcook a meat it will be hard. Ah! Add all the sourcream, it gives the typical flavor of stroganoff. Try it! item not reviewed by moderator and published
Fantastic. I left out the sour cream because it was great without it. Definitely a make again. item not reviewed by moderator and published
Made his last night with a few modifications; used 2 rib eye steaks (for 4 servings), and browned them in the pan (sprinkled with some of the House Blend and some worchestershire sauce) before allowing to rest then slicing &amp; adding to mushrooms/onions. Also added garlic to the mushrooms/onions. After the veggies were tender &amp; the steak added back into the pan, I made a roux with the flour. Then added the beef stock to the mixture &amp; TJ's cream of portobello soup. Then the sour cream right at the end. Served over fresh buttered papardalle pasta. It was AWESOME!!! item not reviewed by moderator and published
Thank You Paula, I am a full time working mom, always looking for quick, nutritious food for my family. I did use a cheaper cut of meat. This was not only simple, fast but tasted OUTSANDING!! I don't like mushrooms so I deleted them, and the mushroom soup was not that bad (with mushrooms). I also recommend watching the salt due to the beef broth. My husband loved it &amp; my 4 yr old did too!!! item not reviewed by moderator and published
Yummy. We used round steak marinated in Worcestershire Sauce first. Delish! item not reviewed by moderator and published
Hubby wanted me to make him some home made stroganoff like his grandma did when he was a kid. I was a little apprehensive but found this recipe. It's so easy and simple and he loves it! A couple tips: watch the amount of seasoning, it can get really salty really fast. Also, make sure you don't simmer it on too low of a setting or it comes out a bit too runny. item not reviewed by moderator and published
LOVE IT, So easy &amp; Delicious !! item not reviewed by moderator and published
Loved it! And it's so easy to make. item not reviewed by moderator and published
so good and so easy and quick, fixed this 2 x and its 50/50,third times the charm, fixing it again tonite our 24th anniverssary. Hope it's great again!! item not reviewed by moderator and published
We really enjoyed this recipe. Easy to fix and very tasty. I added a couple of cloves of garlic to the onion/mushroom saute. Don't add extra salt as it is salty enough with the broth and mushroom soup along with the house seasoning. item not reviewed by moderator and published
to near cleveland, did you not taste as you were cooking? any cook would know not to put a whole lot of seasoning in, especially salt. Recipe was right on but I do like the subing with the cream cheese. Miss you Paula!!!!! item not reviewed by moderator and published
This recipe was SO easy. Flavorful, an absolute winner. The house seasoning was incredible. My wife and I loved it and my son wants the recipe. Bring back Paula!! item not reviewed by moderator and published
I thought it was terrible. It was so extremely salty that it was inedible. Had to throw the whole thing away. What a waste, as I had purchased top sirloin steak as the meat (which also, by the way ended up being tough as shoe leather. I'll be looking for a very different recipe in the future! item not reviewed by moderator and published
Cream of mushroom soup? And only 1 cup of sour cream? Yuck! Leave out the soup and add another 1/2 cup of sour cream and 3/4 cup of philadelphia cream cheese you will have it spot on. item not reviewed by moderator and published
I marinated the beef in red wine and garlic. I used about a teaspoon of the house seasoning, and mixed it with the flour I used for dredging the beef in, as well as the flour used after the vegetables are cooked. After mixing the beef and veggies with the stock and soup, I noticed it was very thick, I thinned this with the wine I used for marinade, and put it all into the crockpot. It's wonderful, thank you Paula. item not reviewed by moderator and published
There are sure a lot of reviews complaining about how SALTY this recipe is. Please read the directions carefully! Mrs. Deen says to SPRINKLE the meat with House Seasoning. She goes on to explain later how to make enough House Seasoning to last for SIX MONTHS. The whole cup of salt does not go into this one dish. If you can read and follow directions, you will love this Beef Stroganoff. item not reviewed by moderator and published
My husband and I both loved this receipe!! I left out the sour cream and used a larger can of beef broth. Delicious!! Thank you Paula for another great meal choice. I have so many of your recipes in my favorites list. item not reviewed by moderator and published
For a single 25 year old man that cant cook this was amazingly simple and delicious. I mistakingly used a larger can of broth and realized that it was extremely runny so I had to use some more flour to thicken it up, but the end result was simply amazing. Paula keep on rockin! item not reviewed by moderator and published
Thank you Paula! You are a wonderful lady. My family all loved your Beef Stroganoff. It's a keeper in our house! The taste was wonderful and the sauce was so smooth. The seasoning mix is simple but very good. I'll use that in more recipes. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Awesome recipe, especially considering how quickly it can be made. Using cubed steak is perfect since the meat is tenderized so well. The mixture of beef broth and sour cream is a great low carb combination for a gravy, so the recipe is a good pasta choice for anyone counting carbs. It will require additional salt and pepper during the cooking process, so be sure to check this every ten minutes or so. item not reviewed by moderator and published
Delicious recipe! I eliminated the fresh mushrooms since my BF doesn't like but otherwise followed exactly. Big hit! Going into the rotation I think! item not reviewed by moderator and published
Great Beef Stroganoff !!! item not reviewed by moderator and published
Did not realize what her "house blend" would do to the meat. Fantastic. Thank you Paula and God bless. Hang in there. item not reviewed by moderator and published
just made this with hamburger - DELICIOUS!! item not reviewed by moderator and published
First time searching for a recipe online Luke? item not reviewed by moderator and published
Read the recipe fully.  I've made this mistake before.  The CUP of salt is only for the seasoning.  You're not adding all of that to the recipe.  It's just a small amount to season the meat and store the rest.  If you've made other beef recipes from Paula, you would know that her "House Seasoning" recipe is a very common thing she includes after the main recipe.  item not reviewed by moderator and published
You're not supposed to use the entire House Seasoning, just a light covering. item not reviewed by moderator and published
This amount is to make a batch for future use. But can see where that would be misleading!  item not reviewed by moderator and published
Experienced cooks would know that the house seasoning recipe is for a batch. However, the way the recipe is written, it doesn't specify an amount for the seasoning, it just say "house seasoning, recipe below." A novice cook trying to follow the recipe might add the entire seasoning mic, which, I can't imagine how bad that would be! item not reviewed by moderator and published
Read review from cdr8675309  You don't add all the seasonings.  The recipe says "sprinkle" the seasoning. Keep the rest for other recipes. item not reviewed by moderator and published
Why would you not read all the directions. 1st sentence.."sprinkle meat with house seasoning".  It also doesn't say how much flour..just "dust with flour" yet you didn't have an issue with that.  I would assume that if you understand the meaning of "dust with flour", you would also understand the meaning of "sprinkle with seasoning".  Don't berate a recipe simply because you didn't bother to read the actual directions.   item not reviewed by moderator and published
Maybe you should post YOUR recipe because you changed Paula's entirely! item not reviewed by moderator and published
The house seasoning is just seasoning to keep around the house :) Like a salad dressing in large portion to keep in fridge to store for use on future salads, not all at once. This recipe only calls for enough house seasoning to coat and season the meat (probably a total of about 2 tblspns). 1/4 cup wayyy too much!! hahaha. Hope this helps<br /> item not reviewed by moderator and published
The fact that it says "Store for up to six months" didn't tip you off? You are really so dense that you thought you were to use that much seasoning in this recipe?  item not reviewed by moderator and published
Because people don't read directions anymore...  I thought maybe one or two people would make that mistake....but almost everyone...?    Sad.... item not reviewed by moderator and published
Some of us don't have a degree in Culinary Arts and are just making a recipe for our families... 'House Recipe' suggests absolutely nothing of quantity. What's sad is that people have to be rude for those of us that have busy lives and can't spend every waking moment familiarizing ourselves with every culinary term and phrase known to mankind. A simple notation that it is a mass quantity of seasoning would have saved an entirely wasted meal in this household! item not reviewed by moderator and published
It specifically states "Store for up to six month" which, to me, indicates that there will be PLENTY of extra to use for your next batch. You're right, people don't read nor do they use common sense. I make this recipe regularly. Instead of making a huge batch of house seasoning, I just season the cubed steak to my liking each time.  item not reviewed by moderator and published
You don't need a degree in culinary arts..read the actual directions..."sprinkle meat with house seasoning".  It doesn't say "add house seasoning".  "Sprinkle" suggests grabbing some with your fingers &amp; sprinkling over the meat whereas "add" would suggest dumping the whole amount in.<div><br /></div> item not reviewed by moderator and published
"cooks"....yes, I completely agree.   I saw the House Seasoning Recipe, and thought to myself "oh no....who put the whole thing in...."   item not reviewed by moderator and published
That much salt was for the "House Seasoning" to make to have on hand. Not for the recipe. item not reviewed by moderator and published
The recipe should have been clearer as to the amount of "House Seasoning" to use in this recipe. I can see how the mistake was made. At the beginning of the recipe it merely states "House Seasoning" it however does not mention the amount of the mix to use in this recipt. item not reviewed by moderator and published
Key word - "sprinkle" item not reviewed by moderator and published
Key word - "sprinkle" item not reviewed by moderator and published
it says sprinkle with seasoning. You cannot possibly believe you would use 1 1/2 cups seasoning in anything, really. item not reviewed by moderator and published
It's a good idea to understand the recipe BEFORE you make it. "Sprinkle the steak strips with House Seasoning to light cover them" does not mean that you use the entire 1 1/2 cup batch of her seasoning. Of course you had a ridiculous amount of salt. Cook much? item not reviewed by moderator and published
YES, we cook much, and NO we didn't dump the entire house seasoning into the dish. Sprinkling still makes it extremely salty. If you read much, you'll see that others complained of the same thing. It IS salty. Not sure why you're so sassy about someone complaining about the salt content. You're taking it wayyyy too personally. item not reviewed by moderator and published
The House Seasoning blend is not to be used all at once. It is simply made up and stored. You only use a sprinkling on the meat. I could definitely see how it could be too salty if you added it all. Yikes! item not reviewed by moderator and published
I can not believe that so many people actually used the whole cup of her house seasoning in this dish and then think that she made a mistake??? Come on, People! item not reviewed by moderator and published
I am also shocked at how many people are making this mistake. smh item not reviewed by moderator and published
I forgot. I also cut the beef broth in half and used a open merlot to substitute. This recipe was like heaven in my mouth. item not reviewed by moderator and published
Dawn, you put the ingredients for the "House Seasoning" in the Stroganoff....Holy Cow!!! Go back and re-read the recipe. The recipe called for salt and pepper...meaning to season to taste. The House Seasoning called for a cup of salt, 1/4 cup of pepper, 1/4 cup of garlic powder mixed together to use as a seasoning and keep in airtight container for up to 6 months. Must be a Up North thing.....Southerners know better. ;) item not reviewed by moderator and published
I'm from the North and I know better item not reviewed by moderator and published
I like mushrooms and maybe this is the American version of this Russian dish. item not reviewed by moderator and published
I've noticed that almost every time I've used beef stew meat, it tends to be tough. I believe it's the way that the meat is cut at the deli. (All different sizes, etc). What I do in this recipe is buy a few steaks and cut them up myself. You want to cut against the grain.. And it turns out super tender! item not reviewed by moderator and published
I used beef stew meat but what I did was boil it first for like an hour or two then I followed the instructions and used the water for the beef broth. Only sprinkled some salt, pepper and garlic powder. I also did not have cream of mushroom so I used like maybe half a cup of heavy cream and like 3 tablespoons of sour cream and a little chicken broth (my sous chef recommend it -my 10 yr old son :)). It was awesome item not reviewed by moderator and published
I used beef stew meat but what I did was boil it first for like an hour or two then I followed the instructions and used the water for the beef broth. Only sprinkled some salt, pepper and garlic powder. I also did not have cream of mushroom so I used like maybe half a cup of heavy cream and like 3 tablespoons of sour cream and a little chicken broth (my sous chef recommend it -my 10 yr old son :)). It was awesome item not reviewed by moderator and published
Every time I read complaints on Paula's recipes that say the food was too salty, I know some brainiac has used the WHOLE recipe of House Seasoning. READ READ READ. Use the amount called for in the recipe...NOT THE ENTIRE BATCH OF HOUSE SEASONING! item not reviewed by moderator and published
Think while cooking...it will make sense! item not reviewed by moderator and published
I'm embarrassed for you Kathy that you can't follow a recipe. item not reviewed by moderator and published
And if the meat was tough, unfortunately it was probably sliced incorrectly. Against the grain - NOT along the grain. Sad to waste good meat....... item not reviewed by moderator and published

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Beef Stroganoff

Recipe courtesy of Rachael Ray