This beef stroganoff recipe is a quick and easy meal to prepare. The ready-made onion soup mix has all the flavor you'll need. The sour cream neutralizes the salt level and adds that desirable creaminess. Serve over buttered egg noodles and voila, dinner is served.
1 pound round steak, 1/4 to 1/2-inch thick
2/3 cup water
1 (4 ounce) can sliced mushrooms
1 envelope onion soup mix
1 cup sour cream
1 Tablespoon flour
Buttered egg noodles
1. Trim fat from meat. Cut into small pieces. Heat fat in skillet. When there is about 3 Tablespoons of melted fat in skillet, remove trimmings. (If fat coating is thin, add butter to make 3 Tablespoons.)
2. Quickly brown meat in fat. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling.
3. Blend sour cream and flour; add to skillet. Cook and stir until mixture thickens.
4. Serve over hot buttered egg noodles.
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