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Round Steak Stroganoff

This recipe for beef stroganoff with round steak is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. –Brenda Read, Burns Lake, British Columbia
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • 1 pound sliced fresh mushrooms
  • 2 cups sour cream
  • Hot cooked noodles
  • Minced fresh parsley

Directions

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated.
  • In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour.
  • Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

Beef Stroganoff with Round Steak Tips

What kind of beef do you use for beef stroganoff?

While many stroganoffs rely on round, sirloin, ribeye or rump steak, you can easily capture the comfort and flavor using ground beef or even chicken. Learn more about the best cuts of meat for different recipes.

What can I use instead of sour cream in beef stroganoff?

When making this beef stroganoff with round steak recipe, you can replace the sour cream with an equal amount of full-fat Greek yogurt.

What vegetables go with beef stroganoff?

You can serve different types of vegetables with beef stroganoff. Try some roasted asparagus or these Buttery Almond Green Beans, or a leafy green such as Swiss chard.

Research contributed by Mark Hagen, Taste of Home Executive Editor