Tomato Beef Stroganoff
A twist on traditional stroganoff, thinly sliced beef round steak is braised until fork-tender in a creamy onion and tomato sauce, and served over noodles.
1 1/2 pounds round steak, thinly sliced into 1 x 2-inch strips
1 cup all-purpose flour
1 (10.75-ounce) can condensed cream of mushroom soup
1 (8-ounce) can sliced mushrooms, undrained
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 cup chopped onion
2 tablespoons vegetable oil
1 (8-ounce) container sour cream (1 cup)
1 (16-ounce) package wide egg noodles
- Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour.
- In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce; set aside.
- Heat a large skillet over medium-high heat. Add oil and quickly brown meat. Stir in onion. Add reserved sauce to meat and simmer, covered, until meat is tender, about 1 to 1 1/2 hours.
- Add sour cream to sauce just before serving, stirring thoroughly to combine. Heat thoroughly, but do not boil.
- While meat is cooking, prepare noodles according to package directions. Drain and serve with stroganoff.
Makes 8 servings.