Beef Stroganoff

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 4

WHAT'S NEEDED:

• 1 1/2 lb cubed round steak, cut into thin strips
• House Seasoning, recipe follows
• All-purpose flour
• 2 TBSP olive oil
• 2 TSBP butter
• 1 medium onion, sliced
• 8 oz fresh mushrooms, sliced
• 1 (10.75-oz) can beef broth
• 1 (10.75-oz) can cream of mushroom soup
• Salt 
• Ground black pepper
• 1 cup sour cream
• Cooked egg noodles

For the House Seasoning: (Yield: 1 1/2 cups)

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

HOW TO:

1. Season the steak strips with House Seasoning, then dust with flour.
2. In a large skillet, QUICKLY brown them on both sides in the olive oil and butter. Remove the steak from the pan. (NOTE A)
3. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 tsp flour.
4. 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.
5. Adjust seasoning to taste, adding salt and pepper, as needed.
6. Stir in the sour cream the last few minutes, right before you serve.
7. Serve over cooked noodles.

For the House Seasoning:

1. Mix the ingredients together and store in an airtight container for up to 6 months.

NOTES:

• (A) Just "QUICKLY brown" the beef strips, or else it will get really tough in the inside.