Beef Strogonoff
Serves: 4 Prep Time: 10 minutes Cook time: 30 minutes
Easy Beef Strogonoff
2 ribeye steak, cut into thin strips (or NY Strip or whatever is leftover in the fridge)
3 T flour, divided
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 can beef broth
1 can cream of mushroom soup
S&P
1 cup sour cream
Cooked noodles
Season the steak with S&P and dust strips with 2 T flour. In a large skillet, brown the steak in the olive oil and butter. Remove from the pan and set aside. Toss in your onions and mushrooms to the drippings. Saute for about 5 minutes, or until the onion is soft. Sprinkle with 1 teaspoon flour and allow to cook for a minute or so. Toss the steak back into the pan and add the soup and broth. Season with S&P. Cook over low heat for about 30 minutes, covered. Remove from heat and stir in the sour cream. Serve over cooked noodles.
