Cube Steak Stroganoff Food

CUBE STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

STEAK STROGANOFF

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

STROGANOFF-STYLE CROCK POT CUBE STEAK

Steps:

• Rub the cube steak with salt and pepper mixture.
• Flour the cube steak.
• Brown the cube steak over Medium heat on both sides.
• Prepare the soup in a pot according to package direction. Heat through.
• Add sour cream to the mushroom soup and stir until incorporated.
• In the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (You may also just dump the soup mixture over the cube steak in the crock pot).
• Cook on low for up to 6 hours or high for 3 hours. (crock pot only).
• ENJOY!

CUBE STEAK STROGANOFF

Steps:

• In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they cook.
• When cooked to your liking, remove from skillet and keep warm.
• In the same skillet, heat the remaining oil and add in onions and mushrooms, cooking until wilted and all liquid is evaporated.
• Add in chicken broth and stir, scraping up any browned bits on the bottom of the pan.
• Bring to a boil, decrease heat, and cook for about a minute until reduced slightly.
• Remove pan from heat; add in sour cream, mustard, and tarragon.
• Salt and pepper to taste, and add the beef (juice and all) to the pan; heat through; serve.

CUBE STEAK STROGANOFF

Steps:

• Heat a large skillet on low, pour in both cans of the stewed tomatoes (do NOT drain), pepper, onion and mushrooms and simmer for approx 10 minutes.
• While all of the above is cooking, start heating your water for the Egg Noodles. Prepare as directed and set them aside.
• Place the cube steaks on top of the stewed tomatoes and continue to simmer for another 5 minutes. Flip steaks over and cook another 5 mins or until done.
• Remove the steaks and set them on a seperate plate.
• When all the vegetables are soft, add the sour cream. Bring the mixture to a bubble. Now add the flour and stir constantly until you acheive the desired thickness.
• Spoon the mixture over the egg noodles (and over the steak if you would like).
• Enjoy!

SIMPLE STEAK STROGANOFF

Steps:

• Brown meat strips and onion in skillet.
• Add mushrooms, milk, garlic, and soup mix; bring to boil.
• Mix together sour cream and flour, add to skillet, and heat through.
• Season with salt and pepper.
• Serve over baked potatoes or noodles.

ROUND STEAK STROGANOFF

Steps:

• Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
• Add beef, a few pieces at a time, and shake to coat.
• Ina a large skillet, melt butter over medium heat.
• Brown half the beef at a time; remove.
• Add onion and garlic; saute until tender.
• Return beef to the pan.
• Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
• Stir in sour cream; heat gently but do not boil.
• Serve immediately over noodles.
• Garnish with parsley, if desired.