This is a really easy one for this busy Holiday season! You could make it ahead of time and it's great for leftovers. Even Matt liked it...he didn't grow up with condensed soup or casseroles. Deprived life, right?!?
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the 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 the 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, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
2 comments:
Paula Deen-Savannah's very own!! I have made it too. Her recipes are so easy and yummy. What? No condensed soups or casseroles?! We would starve! A must in the South for sure!
Sounds yummy. Maybe I'll make it on Sunday or for when Mom is here. I just bought a case of Cream of Mushroom at Costco!!
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