Round Steak Stroganoff
Elevate your comfort food game with this hearty Round Steak Stroganoff, a savory classic that’s perfect for weeknight dinners or cozy family meals. Tender slices of seared round steak are simmered in a rich and creamy sauce, featuring sautéed mushrooms, caramelized onions, and a hint of Worcestershire for depth. The sauce comes together effortlessly with beef broth and sour cream, creating a velvety texture that perfectly coats buttery egg noodles. With just 15 minutes of prep time and a perfectly balanced blend of flavors, this dish is a quick yet satisfying meal that feels like a labor of love. Garnished with fresh parsley for a bright, herby finish, this stroganoff is as visually appealing as it is delicious. Ideal for steak lovers and fans of comforting, one-skillet recipes, this family favorite will quickly become a staple at your dinner table.
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Recipe Information
Ingredients
- 1.5 pounds round steak (thinly sliced into strips)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (thinly sliced)
- 2 cloves garlic cloves (minced)
- 8 ounces white mushrooms (sliced)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons fresh parsley (chopped, for garnish)
- 12 ounces egg noodles (cooked per package instructions)
Instructions
Season the round steak strips with salt and pepper. Dredge the strips in all-purpose flour, coating them lightly.
Heat a large skillet over medium-high heat and add the olive oil. Sear the steak strips in batches until browned on both sides, about 2 minutes per side. Remove the steak strips from the skillet and set aside.
Reduce the heat to medium. In the same skillet, melt the unsalted butter. Add the sliced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
Deglaze the skillet by pouring in the beef broth and scraping the bottom of the pan to lift any browned bits. Stir in the Worcestershire sauce.
Return the seared steak strips to the skillet. Lower the heat to a simmer, cover, and cook for about 15 minutes, allowing the beef to tenderize and the flavors to meld.
Remove the skillet from the heat and stir in the sour cream until fully incorporated into the sauce. Adjust seasoning with additional salt and pepper if needed.
Serve the round steak stroganoff over cooked egg noodles and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 30.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 448 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
