I’m not a big fan of round steak so for this dish I usually prefer browned hamburger meat. This time I decided to try stew meat instead and add roasted garlic mushroom soup. Then I decided to step up the sour cream a notch and added more than I normally would have added. It was delicious! I loved the richer creamier taste of the extra sour cream and the roasted garlic mushroom soup put it over the top with flavor. The stew meat was just as delicious too. I’ll still make it with browned hamburger meat, but the stew meat would be my choice of meat for this dish.
Roasted Garlic Beef Stroganoff
1 1/2 pounds trimmed stew meat (you can use round steak, beef tips or browned hamburger meat)
Salt, pepper and garlic to taste
2 to 3 tablespoons butter and same amount of oil (I use canola oil)
1 medium onion, sliced or diced
1 can sliced mushroom
1 (10 3/4 oz) can cream mushroom soup
1 (10 3/4 oz) can garlic roasted cream mushroom soup
1 8oz container sour cream (if you like it less rich do 1/2 container or if you like it richer use 12oz 1 1/2 containers sour cream) I like it rich
Cooked egg noodles
Season the meat with seasonings, and then dust with flour. In a large skillet, quickly brown them on both sides in the oil and butter. Remove the steak from the pan. Cook meat over low heat for about 2 to 3 hours,
Add the onion slices and mushrooms to the pan drippings from browning the meat. Saute for a few minutes, until the onion is tender and set aside.
After the meat is done/tender transfer meat and add onion and mushrooms to soup pan.
Adjust seasoning to taste, adding salt and pepper, as needed. Stir in both cans of cream of mushroom soup simmer on low for about 30 to 45 minutes then add sour cream last few minutes, right before you serve.