It's been said that beef stroganoff originated in 19th-century Russia and supposedly got its name from the well-known Stroganov family. Though this recipe has been Americanized a bit, it's still as delicious as ever and we know you and your family will love it!
Cooking Time: 20 min
What You'll Need:
1/2 stick butter
1 1/2 pounds boneless beef top sirloin steak, cut into 1/4-inch strips
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 (10-3/4-ounce) can condensed cream of mushroom soup
1 (10-3/4-ounce) can condensed cream of chicken soup
1/4 pound fresh mushrooms, sliced
1 cup sour cream
8-Inch Chef's Knife
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What To Do:
1. In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic, and cook 5 to 7 minutes, or until steak is no longer pink, stirring frequently.
2. Add flour and pepper; mix well. Add the soups and mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
3. Just before serving, stir in sour cream and cook 2 to 4 minutes, or until mixture is heated through. Serve immediately.
For a complete stroganoff dinner, serve this over a steaming bowl of our Dutch Noodles!
Read more at http://www.mrfood.com/Beef/Beef-Stroganoff-642#gB2WEyOvRSuD6UfT.99