Recipe by puppitypup
This old family recipe was my absolute favorite as a kid, but I've renamed it in honor of my husband since it's his favorite now! It's different than most of the stroganoff recipes posted because there are no tomatoes in it.
Top Review by Debbie R.
Important to cut the meat in the small pieces as the recipe says; otherwise, it can come out tough. I think it would be better with a bunch of mushrooms added. But it was pretty easy and husband didn't complain.
- 1 1⁄2 lbs round steaks
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon paprika
- 2 tablespoons flour
- 1 tablespoon vegetable oil
- 1⁄2 onion, chopped
- 1 garlic clove, chopped
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 3/4 ounce) can water
- 1 cup sour cream
- 1⁄2 teaspoon Kitchen Bouquet, to brown the sauce
Directions See How It's Made
- Chop the meat into small bite-size pieces, about 1/2" square. Sprinkle salt, fresh ground pepper and paprika onto steak pieces and dredge in flour.
- Using a heavy pan, sear steak in oil on medium-high until browned. Add onions and garlic and cook about five minutes, taking care not to burn the garlic. (Turn down to medium if needed.).
- Add soup and water, cover and cook about 15 minutes on medium.
- Just before serving, add sour cream and kitchen bouquet. Turn heat down to medium low and stir until sour cream is incorporated.
- Serve over rice or egg noodles.
- Tip: The round steak will be easier to cut if partially frozen.