Round Steak Stroganoff
Description
This comforting classic transforms affordable round steak into a tender, melt-in-your-mouth main course. By simmering the meat slowly with savory broth, earthy mushrooms, and aromatic spices, the beef becomes incredibly soft. The addition of sour cream at the end creates a luxurious, velvety sauce that coats the noodles perfectly. It’s a hearty, family-friendly dinner that feels special without requiring gourmet ingredients. Ideal for busy weeknights or cozy weekend suppers, this dish delivers robust flavors and satisfying warmth in every bite. Serve it with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Combine flour, salt, pepper, and paprika in a large plastic bag or shallow bowl.
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Add beef strips to the bag and shake until evenly coated with the flour mixture.
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In a large skillet or Dutch oven, melt butter over medium heat.
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Brown half of the beef strips in batches to avoid overcrowding; remove and set aside.
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Repeat with the remaining beef strips, then remove from skillet.
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Add chopped onion and minced garlic to the skillet; cook until onion is tender and translucent.
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Return all browned beef to the skillet.
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Stir in beef broth, dry mustard, chili sauce, and sliced mushrooms.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer gently until the beef is fork-tender, about 1 hour.
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Just before serving, stir in the sour cream.
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Heat gently over low heat until warmed through; do not boil to prevent curdling.
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Serve immediately over hot cooked noodles.
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Garnish with chopped fresh parsley.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 729.5kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 15.3g77%
- Cholesterol 186.1mg63%
- Sodium 5040.1mg211%
- Total Carbohydrate 23.9g8%
- Dietary Fiber 1.4g6%
- Sugars 0.2g
- Protein 69.1g139%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To ensure the beef becomes tender, cut the round steak against the grain into thin strips before browning.
Do not let the sauce boil after adding the sour cream, as high heat will cause it to curdle and separate.
For a richer flavor, you can substitute half-and-half or heavy cream for the sour cream, though the texture will be slightly different.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens too much.
Egg noodles or wide pasta ribbons work best for this dish, but rice or mashed potatoes are also excellent serving options.
