I usually make beef stroganoff in the slow cooker; there’s an excellent recipe on the back of the box of Lipton’s beefy onion soup mix. But last night I really wanted this dish, and it was already after six. So I did some research and came up with this quicker version. And honestly, I think I might like it better; the flavor of the sour cream is more distinct, and the sauce has more body to it. My chuck steak was the extra thin kind used in fajitas, and it worked well, but the ordinary stuff would work just as well, I think.
2 pounds of chuck steak, partially frozen
2 tablespoons of butter
about a pint of fresh button mushrooms (the smaller container from the produce section)
1 large can of diced tomatoes
1 cup of sour cream
2 tablespoons all purpose flour
1 envelope of beefy onion soup mix
1 teaspoon of dried thyme
salt & pepper to taste
One bag of large egg noodles, cooked & drained by package directions
Slice the chuck steak and the mushrooms into thin, bite-sized pieces. Melt one tablespoon of butter in a large skillet over high heat. Saute half the steak in the melted butter until done; remove from pan. Add the other tablespoon of butter. Saute the rest of the steak and the mushrooms. Return the first half of the steak to the pan; add the can of tomatoes and 1/2 can of water. Reduce heat to medium high. In a separate bowl, combine sour cream, flour, and soup mix. Add to meat, mushroom & tomato mixture, stir in completely. Add thyme; salt and pepper to taste. Reduce heat to low; simmer while you cook your noodles. Serve over noodles. Makes 4 generous servings.