It's been said that beef stroganoff originated in 19th-century Russia and supposedly got its name from the well-known Stroganov family. Though this recipe has been Americanized a bit, it's still as delicious as ever and we know you and your family will love it!
Cooking Time: 20 min
What You'll Need:
1/2 stick butter
1 1/2 pounds boneless beef top sirloin steak, cut into 1/4-inch strips
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 (10-3/4-ounce) can condensed cream of mushroom soup
1 (10-3/4-ounce) can condensed cream of chicken soup
1/4 pound fresh mushrooms, sliced
1 cup sour cream
What To Do:
In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic, and cook 5 to 7 minutes, or until steak is no longer pink, stirring frequently.
Add flour and pepper; mix well. Add the soups and mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
Just before serving, stir in sour cream and cook 2 to 4 minutes, or until mixture is heated through. Serve immediately.