Both Brian and I were really impressed with the flavor of this recipe considering how simple it was. And I didn't expect much from the leftovers since meat can often get tough and icky when reheated in a microwave but this held it's own and made for some happy lunches at work.
The only change I would recommend is just making a small amount of the house seasoning. It's a good seasoning, but as written the recipe makes a whole lot of it. I halved it and will probably still have it sitting around for longer than I'd like. It will be a good one to throw on chicken or burgers for the grill, but it just feels like a lot.
BEEF STROGANOFF
Source: foodnetwork.com
1 1/2 lbs cubed round steak, cut into thin strips - House seasoning (recipe follows) - All-purpose flour - 2 T. olive oil - 2 T. butter - 1 medium onion, sliced - 8 oz. fresh mushrooms, sliced - 1 (10 3/4-oz) can beef broth - 1 (10 3/4-oz) can cream of mushroom soup - Salt & pepper - 1 C. sour cream - Cooked egg noodles
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 C. salt - 1/4 C. black pepper - 1/4 C. garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
No comments:
Post a Comment