Beef Stroganoff requires 1.5 pounds of cubed round steak, a house seasoning, all-purpose flour, and 2 tablespoons each of olive oil and butter. The recipe also calls for one sliced medium onion, 8 ounces of sliced mushrooms, and a 10-ounce can of beef broth.
To round out this beef Stroganoff, a 10-ounce can of cream of mushroom soup, egg noodles, 1 cup of sour cream and salt and black pepper are required. First cut the round steak into thin slices, and sprinkle them with a house seasoning consisting of garlic powder, salt, and black pepper. Dust the meat with flour, and then brown it in the butter and olive oil. When the meat is done, remove it from the pan and sauté the onions and mushrooms in the remaining drippings. Cook the onions only until they are tender, and then sprinkle them with a teaspoon of flour.
Add the steak back into the pan with the mushrooms and onions. Then pour both the beef broth and the cream of mushroom soup into the pan, and let the covered pan cook on low heat for 30 minutes. Add salt and pepper as needed, and stir in the sour cream immediately before serving. Pour the sauce and meat over egg noodles.