I think Daniel and I both had deprived childhoods because neither one of us had ever had beef storganoff before. I had always wanted to try it. It is a classic dish that is often labeled retro. I love retro foods, so I was feeling really left out.
I came across this recipe a few years ago and knew it was time to try it. It is a lovely Paula recipe, so I knew it would have to be pretty good. It was everything I thought it would be and more. I really think the french onion soup is what makes this so wonderful. It is packed full of flavor and really keeps you coming back for more!
If you have never had beef stroganoff I would challenge you to give it a try. You will be surprised at how delicious it is! It is on the list of my favorite comfort foods!
6 Tablespoons all purpose flour
2/3 cup water
4 Tablespoons butter (1/2 stick)
2 pounds round steak
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 can of condensed cream of mushroom soup
1 can of condensed French onion soup
1 cup sour cream
Mix flour and water and set aside. Heat butter in a large, heavy skillet. Season steak with salt, pepper, and garlic powder and cook until brown on both sides. Remove from pan and cut into thin strips. Add to pan drippings cream of mushroom soup, French onion soup, 1 soup can of water, and flour mixture. Simmer and stir constantly until thickened (if too thick, add a small amount of water). Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.
Recipe Credit: The Lady and Sons Savannah Country Cookbook