Cut steak into bite size pieces.
Heat 1 tbsp olive oil in heavy skillet.
Add beef and brown.
Sprinkle with flour and cook an additional minute.
Add water, wine, soup mix and bouillon and stir.
Transfer to casserole dish with lid and bake at 325\u00b0F for 3 hours.
Ensure it does not go dry by adding wine or water.
Fry mushrooms in pan with 1 tbsp olive oil.
Add mushrooms to mixture and return to oven for an hour.
Cook noodles as directed.
Remove mixture from oven and stir in sour cream.
Serve over noodles.
Cut round steak into narrow 2-inch strips.
Slice onion and then cut slices in half.
Brown round steak and onion with garlic. When browned, add just enough water to cover meat (approximately 1 1/2 to 2 cups).
Cover and simmer for 2 hours, checking occasionally to make sure it has enough water.
Add cream of mushroom soup and stir until smooth.
Add sour cream and again stir until smooth.
Serve over cooked egg noodles.
If desired, you may add a large can of sliced mushrooms to the stroganoff.
Cut steak into small strips.
Brown lightly in a large frying pan.
Stir in sour cream and stroganoff seasoning mix.
Continue stirring over medium heat until mixture is warm or hot.
Serve over rice with a favorite vegetable or salad.
Brown the steak, onion and garlic in the butter.
Remove the garlic.
Stir in the soup, water, sour cream, paprika, salt and pepper. Cover.
Cook over low heat for 45 minutes or until steak is tender, stirring frequently. Serve over cooked noodles.
Yields 4 servings.
Partially thaw steak and cut into little pieces.
Mix all ingredients together.
Slow cook 3 to 4 hours in slow cooker or stove top on low.
Serve over noodles.
Slice steak into 2 by 2 pieces. Heat oil in a large skillet or dutch oven to medium. Add meat and brown slightly. Add flour mixing until evenly coated. Add onion, garlic, salt and pepper. Cook until
meat appears done. Add enough
of the water to make a gravy. Add the bay leaf and simmer for 45 minutes. Remove the bay leaf and add the mushrooms. Cook for 5 to 7 minutes. Remove from heat and add the
sauce and the sour cream. Let stand 5 minutes. Serve
over noodles, mashed potatoes or rice. Serves 6.
arm.
Meanwhile, cut round steak lengthwise in half, then slice
Note:
Freeze steak 1 hour to make slicing easier.
br>Do not overcook! Spoon stroganoff over noodles and sprinkle with
In skillet, brown beef in 2 tablespoons margarine.
Transfer meat to plate.
In same skillet, add remaining margarine and cook mushrooms and onion until tender.
Return meat to skillet; add water and steak sauce.
Heat to a boil.
Reduce heat to low and simmer 50 to 60 minutes, until meat is tender.
Stir in sour cream.
Serve over noodles.
Makes 4 servings.
Cut steak into thin strips while partially frozen.
In skillet, brown meat and cook onion in butter until onion is tender.
Sprinkle lightly with salt and pepper.
Add gravy. Cover and cook over low heat for 45 minutes or until the meat is tender, stirring occasionally.
If necessary, add a little water.
Dust steak strips with flour and brown in hot oil.
Remove and drain off excess grease.
Drain skillet and add soup broth and return meat strips.
Cover and simmer until tender.
Then 5 minutes before serving, add the mushrooms and sour cream. Recover.
Cook noodles and pour mess over noodles.
In skillet, brown beef in 2 tablespoons butter or margarine. Transfer meat to plate.
In same skillet, add remaining 1 tablespoon butter and cook mushrooms and onion until tender. Return meat to skillet; add water and steak sauce.
Heat to a boil.
Reduce heat to low; simmer 50 to 60 minutes.
Stir in sour cream.
Serve over noodles (4 servings).
Slice round steak thinly and at an angle. You want 2 to 3-inch strips. Brown strips in Dutch oven or roaster. If you choose onions, brown them at the same time. Cover with 2 cans cream of mushroom soup. Cover roaster and roast in oven at 350\u00b0 for 2 to 3 hours or whatever. If you choose whatever, check after 3 hours; add water if needed.
In slow cooker, put round steak that has been cut into bite size pieces. Add mushroom soup and dry onion soup mix. Add just 1/4 can water. Cook at least 8 hours. Serve over egg noodles, cooked according to package.
Cut steak in very thin strips.
Brown quickly in butter in hot skillet.
Stir in water, soup mix and mushrooms.
Cover.
Simmer, stirring only once or twice, for 1 hour, until tender.
Remove from heat.
Stir in sour cream and tomato sauce.
Serve with hot rice.
Thinly slice steak across grain.
Salt and pepper to taste. Saute meat and onions in butter/oleo just until onions are tender. Put in crock-pot and add remaining ingredients, except for sour cream.
Stir to mix.
Cook on high 30 minutes, then on low 6 to 8 hours.
Stir in sour cream just before serving and just allow to heat.
Serve over cooked rice or noodles.
Cut sirloin or round steak into 2 x 3/4 x 3/8-inch strips, cutting across the grain.
It is best to put meat in the freezer until firm before cutting.
Brown meat in large skillet in butter. Add onion.
Cook until limp.
Stir in gravy, red wine and tomato paste.
Season with salt and pepper.
Cover and simmer for 10 to 20 minutes or until meat is tender.
Remove from heat and let stand for 10 minutes.
Slowly stir in sour cream.
Serve over hot noodles.
frying pan, cook the steak-umm and onion in two
nd pepper. Liberally season the steak with the rub on both