If this recipe seems oddly familiar to you, you aren’t wrong. With the exception of two tiny, seemingly inconsequential changes, it’s my recipe for French Onion Beef Stroganoff.
The first little change happened at the meat market. My French Onion recipe called for Top Round Steak to be cut into thin strips. Wouldn’t you know it – there was no Top Round in the beef compartments. Hum – okay, Chuck Steak would need to do. It was about the same size as a Top Round, but with a bit more marbling. And we all know, more marbling equals more flavor. Flavor is never a bad thing.
The second change happened the day I made my Stroganoff. When I went to the pantry to gather the cans of soup, I didn’t have my usual Cream of Mushroom Soup. What I did find in the pantry was a can of Golden Mushroom Soup. With a shrug, I thought why not?
All I can say is oh my goodness gracious! This was, hands down, the best Stroganoff I’ve ever made. So flavorful. So golden and oh so delicious. I hope you enjoy these changes as much as we did. It’s my new Stroganoff from this day forward.
Golden Oniony Mushroom Beef Stroganoff
1-1/2 lbs Chuck Steak
Black Pepper to taste
4 tablespoons Flour
Kosher Salt to taste
1 tablespoon Olive Oil
2 tablespoons Butter
1 (10.75 oz) can French Onion Soup
1 (10.75 oz) can Golden Cream of Mushroom
3/4 soup can Milk
1/2 cup Brown Mushrooms
1/2 cup Sour Cream
12 oz Extra Wide Egg Noodles, for serving
Chives for garnish
Trim excess fat from the meat. Season well on one side with black pepper. Using a meat tenderizing mallet, pound steak thin. Slice against the grain into strips. Set aside.
In a gallon zip lock bag, add flour with Kosher Salt and black pepper. Shake the bag to blend flour with seasoning. Place steak meat into the bag, toss to coat meat well in the seasoned flour. Set bag with meat aside.
Heat a cast iron skillet over medium high heat. Swirl in the olive oil. When the pan is hot, pull from the heat and add the butter. Swirl the pan to coat and let the butter brown just a bit.
Empty meat along with the flour into the skillet, spread out evenly. Return skillet to heat. Let meat brown undisturbed for about 4 minutes, turn and continue to brown, stirring as needed.
In a crock pot mix Golden Mushroom Soup, French Onion Soup and milk. Stir to blend. Rinse mushroom, slice and set aside.
Once the meat is beautifully browned, add to the pot. Add mushrooms and give everything a good stir to blend. Cover and cook on LOW 8-10 hours or on HIGH 4-5 hours or until meat is very tender.
Add sour cream and continue to cook for an additional 20 minutes uncovered. (Now would be a good time to make the noodles).
Fill large pasta pot with salted water. Heat on high to rapid boil, lower temperature to a rolling boil and maintain until ready to use.
Place pasta into boiling water. Cook for about 8 minutes or until al dente, stirring occasionally to keep the pasta merrily “dancing” in the water. Drain pasta well, transfer to serving bowl.
To serve, place pasta onto individual plates. Top with Stroganoff. Garnish with chives if desired, serve and enjoy.