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Busy Day Beef Stroganoff


  • 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.
  2. 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.) 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.

Makes 6 servings.

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