Beef Stroganoff
This delicious and hearty beef stroganoff is a scrumptious comfort food recipe with tender beef in a creamy sauce and served over egg noodles.
Servings: 8 Servings
Ingredients
- 3 pounds beef flank steak
- 1 tablespoon vegetable oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon salt
- ½ teaspoon crushed red peppers
- 2 tablespoon butter
- 1 large onion chopped
- 4 cloves garlic minced
- 8 ounce mushrooms sliced
- ⅓ cup flour
- 32 ounce beef broth
- 10.5 ounce can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 12 ounce pkg egg noodles
Instructions
- Cook pasta according to package directions. Set aside.
- Cut flank steak into ¼" thick x 2" long slices, against the grain, and place in a large bowl. Sprinkle with Slap Ya Mama, cumin, salt, pepper, and crushed red peppers, stir.
- In a large cast iron pan, or frying pan, heat 1 tablespoon of oil over high heat.
- Sear beef on both sides then remove from pan. Drain any remaining liquid. Cook in batches, if necessary.
- Melt 2 tablespoons of butter over medium heat and sauté onions, mushrooms and garlic until onions are translucent and mushrooms are cooked.
- Sprinkle flour over onion mixture, stir and cook for two minutes.
- Slowly pour beef broth into the pan stirring constantly for a minute or two.
- Next, add soup and Worcestershire sauce. Stir to combine, then add beef back into the pan. Stir.
- Cook over medium heat, stirring frequently, until sauce has thickened, then remove from heat, add sour cream. Stir to combine and serve over cooked egg noodles.