Round steak & mushroom stroganoff is always a hit. There is something about this flavor combination that just won’t let you put your fork down!
My mother-in-law gave me this stroganoff recipe almost 30 years ago (that’s a long time) in a cookbook made by the ladies of her church. The cookbook was a fundraiser with favorite recipes from the congregation inside. This is certainly a book I have treasured.
I wasn’t a big fan of stroganoff growing up. To be honest, the only kind of stroganoff I had ever tried was in the school cafeteria…enough said.
Want to lighten it up a bit?
If you prefer a lower-fat option, just use low-fat products. Substitute a low-fat butter product, a low-fat sour cream, and a lower fat cream of mushroom soup. I have made this beef stroganoff with less fat many times.
We usually add a lot of extra mushrooms they are good for you! We are a mushroom loving family!
*Below the original recipe you will find gluten and a dairy-free option for the cream of mushroom soup. Unless you are lucky enough to find one at the store.
Round Steak & Mushroom Stroganoff Serves 4
Heat butter in a large skillet. Add the meat strips and onion. Cook until meat is browned and onion is tender.
Add sliced mushrooms and cook about 3-5 minutes more. Reduce heat and stir in soup, sour cream, and water. Mix gently until well combined.
Cover and cook 1 hour over a moderately low temperature, about 225 degrees.
When the meat is fork-tender it is ready. Prepare noodles according to the package. Serve meat over cooked pasta.
In a small saucepan or medium-size skillet melt butter. Whisk in flour, salt, and pepper. Let cook over medium-low heat for about 1 1/2 minutes, stirring constantly. Slowly stir in broth, then milk or milk substitute. Whisk gently until blended and it begins to thicken. (Don’t give up, this will combine) Simmer for a few minutes. Add in place of condensed soup in the recipe.
Try this cozy meal sometime too Copy-Cat Chicken Alfredo.