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Round Steak Stroganoff

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Round Steak Stroganoff
83% of users like this recipe
( 6 votes )

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Servings: 4
Recipe by: Frankie


1 lb bottom round steak cut into 1 inch pieces
7 ounces wide egg noodles
12 ounces fresh sliced mushrooms
1 large onion, diced
6 ounces sour cream
1 cup chicken broth
2 cups beef broth
2 TBSP oil
2 TBSP flour
1 TBSP butter
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
3 medium garlic cloves minced
Fresh ground pepper


1. Season the beef with half the salt, half the pepper, and half the paprika.

2. Heat the oil in a dutch oven over medium high heat. Add beef and brown on all sides about 5 minutes.

3. Drain oil from pan and add 1 cup beef broth and 1 cup chicken broth. Bring to a boil. Turn heat to low, cover and simmer about 1 hour or until beef is tender.

4. Remove beef and liquid from pot and set both aside.

5. Heat 1 TBSP oil to the now empty dutch oven. Add mushrooms, onions and remaining salt, pepper, and paprika. Cook over medium heat until browned and moisture is released from mushrooms, about 8 minutes, stirring occasionally.

6. Add the minced garlic. Stir and cook for about 30 more seconds.

7. Add the flour and butter and stir to coat. Return the beef and reserved liquid along with the other 1 cup beef broth and bring to a boil over medium high heat.

8. Add the egg noodles and turn heat to low. Simmer about 20 to 25 minutes or until noodles are tender and mixture begins to thicken.

9. Take off the heat and let rest 5 minutes. Stir in the sour cream.

10. Add several turns of fresh ground pepper and little more salt if needed. Serve

Recipe Feedback


Directions mention onion, but it is not in the list of ingredients. It also says to add reserved liquid but when does the meat get added? Before or after the sour cream?
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Updated the recipe ingredients and directions. Sorry about that Spiralqueen and thanks for pointing it out.

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