This is one of my all time favorite recipes. It is easy to put together and it taste great. To me it is comfort food. Rich gravy made with white wine added mushrooms over rice. Heaven on a plate! The recipe came from my long ago friend Cile that lives in Baton Rouge where great food runs rampant. It is one of those dishes that you can throw together in 20 minutes and leave it alone for about an hour. When you return to check on it the flavors are unbelievable. Trust me if you like a nice rich gravy with tender strips of steak this is it!
In the last couple of years I have had a really hard time finding a top and bottom round steak . They are now sent to supermarkets as top round steak or bottom round steak. Even at that they are cut paper-thin. For this recipe the steak needs to be about 1 1/2 inches thick. After much experimenting I found that round steak cut for fajitas works fantastic. It is cut to the right thickness and in strips. That is even better because the step of slicing while partially frozen can be skipped saving much time. The results I think are much better.
Another reason for preparing this dish other than it is my favorite is that I received some beautiful oyster mushrooms in my CSA box last week. I didn’t want to serve them as a side dish. The stroganoff was just perfect. Some of you are going to scoff at the recipe. It is made with mushroom soup and you use a gravy enhancer, but please try it before you judge. Both of those are time savers and the flavors are absolutely wonderful! This freezes well also. Another note. I have tried making this in a slow cooker. Don’t try it. I’ve tried adding the wine at the beginning and at the end and it makes no difference. It does not compare to cooking it in a cast iron skillet. So here you go for a fast, easy and rich main dish that everyone is going to love.
Brown diced onion in vegetable oil and add about 1 1/2 pounds of beef cut into strips. Cook until no longer pink. Stir in 1 1/2 teaspoons of garlic salt.
I usually add a large can of sliced mushrooms drained, but since I had fresh oyster mushrooms I sautéed them and added to the meat as well as a small can of drained sliced mushrooms. Also add a can of cream of mushroom soup, 1/4 cup of white wine and enough kitchen bouquet to turn the gravy dark brown.
Stir together and cover. Cook on simmer for 1 1/4 hours. Add liquid if needed. Serve over cooked rice.
Beef Sroganoff Made Easy
- 1 1/2 lb. Boneless round steak cut into strips
- 1 large onion diced
- 8 oz. can of sliced mushrooms drained
- 1 can mushroom soup
- 1 1/2 teaspoons garlic salt
- kitchen bouquet to make a rich brown color
Saute onion in vegetable oil add steak and brown. Season with garlic salt. Add mushrooms, mushroom soup, wine and enough kitchen bouquet to turn sauce a dark brown. Simmer covered for 1 1/4 hours . Serve over cooked rice. Serves 6.
The Teacher Cooks