Best Flank Steak Stroganoff Recipes

Flank Steak Stroganoff image

Provided by Caryn

Categories Meat

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 lb flank steak, cut into thin strips
1 tablespoon flour
1/2 teaspoon salt
2 tablespoons butter
1 (1 ounce) can sliced mushrooms, drained
1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste (i've even used ketchup)
1 (10 1/2 ounce) can condensed beef broth
1 cup sour cream
2 tablespoons dry white wine
hot buttered egg noodles

Steps:

Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
Saute coated beef strips in frying pan with 2 Tablspoons butter.
Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
Remove meat and vegetables from frying pan.
Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
Add meat and vegetables to the frying pan; mix well.
Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
Serve over cooked, buttered egg noodles.

Flank Steak Stroganoff image

Number Of Ingredients 12

2 pounds beef flank steaks
6 tablespoons butter
1 clove garlic halved
1 cup onion chopped
1/2 pound mushrooms fresh, cleaned, and sliced
3 tablespoons almond flour
Salt and freshly ground pepper to taste
3 beef bouillon crumbled
1 (10 1/2-ounce) can beef broth
1/4 cup vermouth
1 1/2 teaspoons dill weed dried
1 cup sour cream

Steps:

1. Trim fat and gristle from meat. Place in freezer for 1/2 hour. Remove and with sharp knife cut steak in half lengthwise cut each half in paper-thin slices. 2. Heat 2 tablespoons butter in large skillet until very hot. Add 1/3 of the steak in one layer brown quickly, stirring. Remove and continue until all steak is browned. Remove all steak. 3. Add remaining butter to skillet sauté garlic, onion and mushrooms, stirring over high heat for 5 minutes. Remove from heat and discard garlic. Stir in flour, salt and pepper add bouillon cubes and stir in broth. Bring to boil, stirring until thickened. Reduce heat add meat and simmer 15 minutes. Over low heat, stir in vermouth, dill and sour cream.

Nutrition Facts : Nutritional Facts Serves