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Duncan Hines Stroganoff




Source of Recipe


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List of Ingredients




2 pounds round steak, cut into 1-inch cubes
Salt and pepper
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
3 cups sliced fresh mushrooms, about 10 ounces
1 large onion, minced
1 cup sour cream
1½ tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley
Buttered egg noodles


Recipe



Generously season the steak with salt and pepper. In a large bowl, toss the meat cubes with flour until well coated, shaking off the excess. Heat 1 tablespoon of the olive oil in a large, deep skillet over high heat. Add the steak and sear until browned on all sides, about 5 minutes. Transfer the meat and any liquids to a bowl and reserve.
Melt the butter and the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Add the steak and juices and the sour cream, stirring until well combined. Reduce the heat to medium-low, cover, and cook until the sauce thickens, about 30 minutes. Stir in the vinegar, Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Top with parsley. Serve hot over buttered egg noodles. Serves 6.