Recipe: Beef Stroganoff and House Seasoning

BEEF STROGANOFF AND HOUSE SEASONING

1 1/2 pounds cubed steak, cut into thin strips
1/2 tablespoon (about) house seasoning (recipe follows)
1/2 cup plus 1 teaspoon flour
2 tablespoons olive oil
3 tablespoons butter, divided
1 onion, peeled and sliced
8 ounces fresh mushrooms, sliced
1 (10 1/2 ounce) can beef broth
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup sour cream
Salt and black pepper to taste
Cooked egg noodles

Season the steak strips with about 1/2 tablespoon of house seasoning, then dust the strips with flour.

In a large skillet, heat the olive oil and 2 tablespoons of butter until the butter melts, then add the steak strips, in batches if necessary, and brown them quickly all over, 5 minutes or so. Remove from pan, and reserve.

Add the onion slices and mushrooms to the pan drippings. Saute until onion wilts and mushrooms brown slightly, 5 to 8 minutes.

Sprinkle with 1 teaspoon flour. Return the steak to the pan with the onions and mushrooms. Add the beef broth and stir to make a smooth sauce, scraping up browned bits on the bottom of the skillet. Add the mushroom soup, and stir to combine. Cover, and cook over low heat for about 30 minutes. Stir in the sour cream. Taste, and adjust the seasonings with salt and pepper.

Cook egg noodles according to package directions. Drain, and toss with 1 tablespoon butter. Serve stroganoff over cooked buttered noodles.

HOUSE SEASONING
Makes about 1/3 cup

1/4 cup salt
1 tablespoon black pepper
1 tablespoon garlic powder

Mix ingredients together. Store in an airtight container.

Serves 4
Adapted from source: It Ain't All About the Cookin' by Paula Deen