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Beef Stroganoff by Junko Gemmill
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Beef Stroganoff

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 2 pounds steak cut into thin strips
  • all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion sliced
  • 16 ounces fresh mushrooms sliced (e.g. a mix of baby bella and white button)
  • 14.5 ounce beef broth
  • 12 ounce cream of mushroom soup
  • 1 teaspoon dijon mustard
  • 1/3 cup white wine
  • 1/3 cup sour cream
  • noodles to serve
  • italian parsley for garnish

Seasoning mix

  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder

Instructions

  • Sprinkle the seasoning mix on the steak strips to lightly cover them, then dust with flour.
  • Heat the olive oil and butter in a large skillet. Quickly brown the steak strips on both sides in the skillet, then remove the steak from the pan.
  • Add the onion slices and mushrooms to the pan drippings and saute for several minutes until the onion is tender. Sprinkle with 1 teaspoon flour.
  • Put the steak back into the pan with the onions and mushrooms. Add the mushroom soup and beef broth. Lower the heat and stir in mustard. Cover the pan and cook over low heat for about 30 minutes.
  • Adjust seasoning to taste, adding salt and pepper as needed. Stir in the sour cream and white wine in the last few minutes, right before you serve.
  • Serve over cooked pasta. Garnish with chopped Italian parsley.