We had leftover Kinders Ball Tip Steak to use up…thought beef stroganoff sounded good. So I quickly googled and found Paula Deen’s recipe.
Her recipe follows…with my adaptions in (BOLD):
1-1/2 pounds cubed round steak, cut into thin strips (probably 2 cups sliced bbq’d ball tip steak)
House seasoning, recipe follows (1/2 tsp fresh ground pepper, 1/2 tsp garlic powder)
flour (TBSP worth)
2 TBSP olive oil
2 TBSP butter (1 TBSP unsalted butter)
1 medium onion, sliced
8 oz fresh mushrooms, sliced
1 10 oz can beef broth (fat free & low sodium)
1 10 oz can cream of mushroom soup
salt and black pepper (just the pepper)
1 cup sour cream (1/2 cup fat free sour cream)
cooked egg noodles
House Seasoning: (did not use!)
1 cup salt
1/2 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Season the steak strips with house seasoning, then dust with flour. (I used flour, pepper, and garlic powder). In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove (I did not…just pushed to one side) 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 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 salt and pepper (doesn’t need it!) , as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
This is an AWESOME recipe! Very tasty! My husband asked for seconds!