A classic Russian dish with a creamy sauce.
Ingredients
| Cubed Round Steak (thin strips) | 1 1/2 Lbs |
| Flour | Enough to dust |
| Olive Oil | 2 Tbsp |
| Butter | 2 Tbsp |
| Yellow Onion (sliced) | 1 medium |
| Fresh Mushrooms (sliced) | 8 oz |
| Beef Broth | 1-10 3/4 oz can |
| Cream of Mushroom Soup | 1-10 3/4 oz can |
| Salt | Up to you |
| Pepper | Up to you |
| Garlic Powder | Up to you |
| Sour Cream | 1 Cup |
| Egg Noodles (cooked) | Up to you |
Directions
- Make a seasoning salt mix with 4:1:1 ratio salt, pepper, and garlic powder. Sprinkle the steak strips with the seasoning. Then dust the strips with flour.
- In a large skillet, heat the olive oil and butter and quickly brown the steak strips on both sides.
- Remove the steak and set aside, retain drippings in pan.
- Add the onions and mushroom slices to the pan and saute until the onion is tender.
- Sprinkle with about a tsp of flour.
- Put the steak back into the pan. Add the broth and mushroom soup, stir. Cook covered over low heat for about 30 minutes.
- Adjust the salt and pepper to taste.
- Stir in the sour cream in the final few minutes, right before serving. Serve over cooked egg noodles.