Beazell's Cook Book

Beef Stroganoff by Rhonda Hidalgo

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1 1/2 pounds cubed round steak, cut into thin strips
Beazell's Cajun Seasoning
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef consume
1 (10 3/4-ounce) can cream of mushroom soup
Beazell's to taste
1 cup sour cream
Cooked egg noodles


Sprinkle the steak strips with Beazell's Seasoning to cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding Beazell's, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.


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