Round Steak Stroganoff: A Taste of Comfort, Reimagined

The scent of simmering beef, the tangy embrace of sour cream, the earthy whisper of mushrooms – these are the sensory hallmarks of a truly exceptional Stroganoff. For years, this dish has held a special place in my culinary repertoire, a comforting beacon on busy weeknights and a reliable star when entertaining. I stumbled upon this particular recipe years ago, tucked away in the well-loved pages of an old Taste of Home cookbook. It immediately became my go-to, the only recipe for Stroganoff that I ever felt compelled to use. The wisdom shared by Brenda Read, the recipe’s author, about slicing the round steak thinly for tenderness and the crucial instruction to avoid boiling the sour cream, resonated deeply, revealing simple yet profound secrets to achieving a perfect result. This dish isn’t just about ingredients and steps; it’s about creating a warm, inviting experience that nourishes both body and soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6-8
• Yield: N/A
• Dietary Type: Not Specified

Ingredients

To craft this classic and comforting Round Steak Stroganoff, you’ll need the following:

• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 – 2 lbs beef round steak, trimmed and cut into thin strips
• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 (14.5 ounce) can beef broth
• 3 tablespoons chili sauce
• 1/2 teaspoon ground mustard
• 1 lb fresh mushrooms, sliced
• 2 cups sour cream
• Hot cooked egg noodles, for serving
• Minced fresh parsley (optional, for garnish)

Equipment Needed

While this recipe is relatively straightforward, a few key pieces of equipment will ensure a smooth cooking process:

• Large resealable plastic bag (for coating the beef)
• Large skillet (for browning the beef and simmering the sauce)
• Measuring cups and spoons
• Cutting board and knife (for preparing the steak, onion, garlic, and mushrooms)
• Wooden spoon or spatula (for stirring)
• Pot (for cooking egg noodles)

Instructions

Embark on a culinary journey with these detailed steps to create a magnificent Round Steak Stroganoff:

1. Begin by preparing the beef. In a large resealable plastic bag, combine the all-purpose flour, paprika, salt, and pepper. This seasoned flour will not only tenderize the beef but also create a lovely coating that will thicken the sauce.
2. Add the beef round steak, a few pieces at a time, to the plastic bag. Shake the bag gently to ensure the beef is thoroughly coated with the flour mixture. This step is crucial for achieving a rich, velvety sauce.
3. In a large skillet, melt the butter (or margarine) over medium heat. Ensure the butter is fully melted and shimmering before adding the beef.
4. Working in batches to avoid overcrowding the pan, brown half of the coated beef at a time. Overcrowding will steam the meat instead of browning it, leading to less desirable texture and flavor. Once browned, remove the beef from the skillet and set it aside.
5. To the same skillet, add the chopped onion. Sauté the onion until it begins to soften and turn translucent, typically about 5-7 minutes.
6. Add the minced garlic clove to the skillet with the onions. Sauté for another minute until fragrant, being careful not to burn the garlic, which can impart a bitter taste.
7. Return the browned beef to the skillet with the sautéed onions and garlic.
8. Now, it’s time to build the flavorful Stroganoff sauce. Add the beef broth, chili sauce, ground mustard, and sliced fresh mushrooms to the skillet.
9. Stir everything together to combine.
10. Cover the skillet and simmer the mixture over low heat for 1 hour, or until the beef is tender. The low and slow simmering allows the flavors to meld beautifully and ensures the beef becomes wonderfully succulent. Stir occasionally to prevent sticking.
11. Once the beef is tender, reduce the heat to low.
12. Gently stir in the sour cream. It is imperative at this stage, and for the life of your Stroganoff, that you do not boil the mixture after adding the sour cream. Boiling can cause the sour cream to curdle, affecting the texture and appearance of the dish. Heat gently until the sour cream is warmed through and the sauce is creamy.
13. Serve the Round Steak Stroganoff immediately over hot cooked egg noodles.
14. For an extra touch of freshness and color, garnish with minced fresh parsley, if desired.

Expert Tips & Tricks

Mastering Round Steak Stroganoff goes beyond just following the steps. Here are a few insider tips to elevate your dish:

• Thinly Sliced Steak is Key: Brenda Read’s advice to slice the round steak as thinly as possible is paramount. This ensures quick cooking and maximum tenderness. A slightly frozen steak is much easier to slice thinly. You can achieve this by placing your trimmed round steak in the freezer for about 30-45 minutes before slicing.
• Don’t Fear the Flour: The flour coating on the beef isn’t just for thickening; it also contributes to a richer mouthfeel. Ensure an even coating for consistent results.
• Mushroom Magic: For an even more intense mushroom flavor, consider using a combination of fresh mushrooms, such as cremini and shiitake. Sautéing them separately until deeply browned before adding them to the sauce can also enhance their flavor profile.
• Sour Cream Smarts: As mentioned, never boil the Stroganoff once the sour cream is added. If your sauce seems too thick after adding the sour cream, you can thin it slightly with a tablespoon or two of warm beef broth or milk, ensuring you stir gently to incorporate.
• The Power of Simmering: Allowing the Stroganoff to simmer gently for the full hour is vital for tenderizing the round steak. Don’t be tempted to rush this process by increasing the heat, as this can toughen the meat.

Serving & Storage Suggestions

Round Steak Stroganoff is a versatile dish that shines when served with classic accompaniments.

• Serving: The quintessential pairing is hot cooked egg noodles. For a more elegant presentation, you can serve it over wide egg noodles, or even a bed of fluffy mashed potatoes or rice. A simple green salad with a light vinaigrette makes for a refreshing contrast to the rich Stroganoff.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the Stroganoff on the stovetop over low heat, stirring frequently, until warmed through. Again, avoid boiling to prevent the sour cream from curdling. If the sauce has thickened too much, you can add a splash of beef broth or milk.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for Round Steak Stroganoff, based on typical ingredient values and portion sizes. Please note that this is an approximation and can vary based on specific brands and ingredient choices.

Nutrient	Amount per Serving	% Daily Value
Calories	505.1 kcal	–
Calories from Fat	–	60%
Total Fat	33.7 g	51%
Saturated Fat	17.9 g	89%
Cholesterol	118.9 mg	39%
Sodium	1176 mg	49%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	2.1 g	8%
Sugars	3.5 g	14%
Protein	32.7 g	65%

Variations & Substitutions

While the classic rendition is divine, feel free to experiment with these variations:

• Mushroom Mania: For a deeper, richer mushroom flavor, try using a blend of cremini, shiitake, and even some dried porcini mushrooms (rehydrated and finely chopped).
• Herbaceous Notes: Beyond parsley, fresh dill or chives can add a delightful herbaceous brightness to the finished dish.
• Creamier Sauce: For an even richer sauce, you can substitute half of the sour cream with heavy cream or crème fraîche.
• Dietary Adaptations: To make this dish gluten-free, use a gluten-free all-purpose flour blend for coating the beef and thickening the sauce. For a dairy-free version, explore plant-based sour cream alternatives and dairy-free butter.

FAQs

Q: Why is it important to slice the round steak thinly?
A: Slicing the beef thinly ensures it cooks quickly and remains tender throughout the simmering process.

Q: What happens if I boil the Stroganoff after adding sour cream?
A: Boiling can cause the sour cream to curdle, resulting in a less smooth and aesthetically pleasing sauce.

Q: Can I use a different cut of beef for this recipe?
A: While round steak is traditional and works well when sliced thinly, tougher cuts like chuck roast might require a longer simmering time to become tender.

Q: How can I make the sauce thicker if it’s too thin?
A: You can thicken a thin sauce by creating a slurry of a tablespoon of cornstarch mixed with two tablespoons of cold water, then whisking it into the simmering sauce until thickened.

Q: Can I make this recipe ahead of time?
A: While the sauce is best made fresh, you can brown the beef and sauté the onions and garlic in advance. Store them separately in the refrigerator and combine them with the broth and mushrooms to simmer when ready to serve. Add the sour cream just before serving.

Final Thoughts

Round Steak Stroganoff is more than just a meal; it’s a comforting embrace on a plate. This recipe, born from a treasured cookbook and perfected through years of practice, offers a delightful balance of tender beef, earthy mushrooms, and a luxuriously creamy, tangy sauce. Whether you’re a seasoned cook or just venturing into the kitchen, this dish promises a rewarding experience. I encourage you to gather your ingredients, embrace the simple elegance of the process, and savor the delicious results. Serve it piping hot over a nest of tender egg noodles, and perhaps share a bowl with someone you cherish. The warmth, the flavor, the pure, unadulterated comfort – that’s the magic of a truly great Round Steak Stroganoff.