Beef Stroganoff

Total Time:
45 min
5 min
40 min

4 servings

  • 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

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

Pairs Well With

Jammy, earthy red wine

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    580 Reviews
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    Uh the one cup of salt thing was an ingredient for a seasoning mixture, not to put all of that in the meal..
    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!
    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 & it was really great & super simple.I already had some seasoned leftover steaks tht I had cooked rare from the night before so I skipped the browning process & just sliced them up & put them in the mushroom & onion mixture & thn added the mushroom soup & beef stock;simmered for 30 minutes & the steak was super tender & perfect.thx for a great recipe it's definitely going in my favs
    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!
    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.
    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!
    how do you print this out
    I usually enjoy your recipes but this one I modified it a bit and added other spices for flavor. Below is my modification.  
    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 )
    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.
    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.
    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.
    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.
    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. ;)
    I'm from the North and I know better
    This recipe is the best, I did put my own spin on it buy using pear onions but it was awesome.
    As a Russian I find the presence of mushrooms in it puzzling. Russians never put mushrooms in Beef Stroganoff.
    I like mushrooms and maybe this is the American version of this Russian dish.
    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.
    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.
    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!
    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.
    I thought it was a great recipe and my husband loved it, but waaaay to much pepper.
    I just made this for dinner tonight... It was easy to follow and make..& 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...
    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!
    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.
    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!
    Fantastic. I left out the sour cream because it was great without it. Definitely a make again.
    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 & adding to mushrooms/onions. Also added garlic to the mushrooms/onions. 
    After the veggies were tender & the steak added back into the pan, I made a roux with the flour. Then added the beef stock to the mixture & TJ's cream of portobello soup. Then the sour cream right at the end. Served over fresh buttered papardalle pasta. It was AWESOME!!!
    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 & my 4 yr old did too!!!
    Yummy. We used round steak marinated in Worcestershire Sauce first. Delish!
    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.
    LOVE IT, So easy & Delicious !!
    Loved it! And it's so easy to make.
    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!!
    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.
    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!!!!!
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