Recipe courtesy Paula Deen, 2008
I love a good comfort food meal. This one is super easy. Paula Deen is a yummy southern cook, not afraid of a little butter! I usually make this to use up any red meat I have left over….filet, flank steak, stew meat, anything. But you can also prepare as below if you do not have leftovers. My notes are in italics.
1 1/2 pounds cubed round steak, cut into thin strips (I usually use left over steak from earlier in the week)
House Seasoning, recipe follows (I use Lindberg Snider Porterhouse & Roast Seasoning 2.75oz.)
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced (I chop so Addie will eat too)
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Season the steak strips with House Seasoning (or Porterhouse), then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. (If using left over, I cut into bite size strips and do the same as above without the flour) Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
I have never made, but I’m sure it’s good. I’m just lazy and use the Lindberg Snider Porterhouse & Roast Seasoning 2.75oz. on everything!
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups