Paula Deen Beef Stroganoff puts seasoned round steak, mushrooms, and a rich sour cream sauce over egg noodles. One skillet, 45 minutes, four servings. It is the kind of weeknight supper that feels like it simmered all day, and it holds its own at a church potluck.
The sour cream is where this recipe stands or falls. Paula stirs it in during the last few minutes of cooking, right before serving. Let the sauce boil after adding it, and the cream breaks into a grainy mess. Keep the heat low and fold it in gently for that smooth finish.
Slice the steak while it is still cold from the fridge: it cuts cleaner and browns faster in the skillet. You can season and brown the meat in the morning, then finish the sauce at dinnertime. Leftovers reheat well in a covered skillet over low heat the next day.
Paula Deen Beef Stroganoff
Course: DinnerCuisine: American, SouthernDifficulty: Easy4
servings5
minutes40
minutes490
kcalThin-cut round steak strips browned with butter and olive oil, then simmered in beef broth and cream of mushroom soup. Finished with a smooth sour cream stir-in and served over egg noodles.
Ingredients
1 1/2 lbs cubed cut into thin strips round steak
to taste Paula Deen’s House Seasoning
all purpose flour
2 tablespoons Olive oil
2 tablespoons Butter
1 medium sliced onion
8 oz sliced fresh mushrooms
1 (10 3/4 oz) can beef broth
1 (10 oz) can cream of mushroom soup
1 cup Sour cream
cooked egg noodles
Directions
- Season and brown: 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.
- Sauté vegetables: Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Simmer: Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
- Finish and serve: Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
FAQs
Can I use a different cut of beef instead of round steak?
Round steak is a lean cut that holds up well during the 30-minute simmer without falling apart. Sirloin works but cooks faster, so cut the simmer time to about 15 minutes. Chuck has more fat and will make the sauce greasier.
How long does beef stroganoff keep in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat it gently over low heat on the stove and add a splash of broth if the sauce has thickened too much. Cook the noodles fresh each time, because leftover noodles get mushy when reheated in the sauce.
Can I make the stroganoff ahead of time?
You can brown the meat and simmer the sauce through Step 3, then refrigerate it for up to two days. When you are ready to eat, reheat over low heat and stir in the sour cream at the end. Do not add the sour cream before storing, because it separates when reheated.
Can I use low-fat sour cream in this recipe?
Full-fat sour cream holds up much better in hot sauces. Low-fat versions have less fat to stabilize them, so they curdle more easily even at low heat. If you must use light sour cream, temper it first by stirring a spoonful of the hot sauce into the cold sour cream before adding it to the pan.
Do I have to dust the steak with flour before browning?
The flour gives the steak strips a light crust and helps thicken the sauce as it simmers. Skipping it means the meat will not brown as well and the sauce will be thinner. You do not need a heavy dredge: a light dusting is all it takes.
