This beef stroganoff recipe was originally published March 2, 2016 and has been updated.
This Country Fried Beef Stroganoff Recipe is a take on a classic country fried steak combined with a rich, creamy mushroom gravy. There are so many variations of this classic Russian dish out there, and this Beef Stroganoff Recipe puts our Southern Style on a family favorite. Serve over a bed of your favorite mashed potatoes or egg noodles for a comforting dinner.
Country Fried Beef Stroganoff Recipe
This is great beef stroganoff recipe to use with less expensive cuts of beef, like round steak. You may call it minute steak, cube steak, tenderized steak. We have also used this recipe to prepare tougher cuts of venison.
In other words, don't use filet mignon.
Yep, just a cheap round steak, minute steak, cubed steak, whatever you want to call it. I call it cheap. Lightly salt and pepper both sides of the steak.
To get that tasty breading to really stick, it goes through a process. Beat one egg with milk. Dip each piece of meat into this egg wash, shake off the excess, then into the flour.
For the best country fried steak for this beef stroganoff recipe, you've also got to season the flour. Nothing fancy, just a little of this and a little of that. Layering the flavors is what Southern cooking is all about.
More Country-Style Recipes:
Irish Colcannon with Bacon
Family Favorite Shepheard's Pie
Farmer's Baked Omelette
A simple egg wash and flour breading is used to give the meat a yummy crust, the "crunchies" that fall off of the meat are left in the skillet as a flavor base for the gravy. So good. I can remember any time my Granny would cook anything with breading (chicken, steak) the crunchies were my favorite part. She would make extra just for us!
Do not crowd the pan, this will cause excess moisture and the meat will not brown properly and get soggy. Carefully watch your temperature, you don't want it to burn. I find that a medium-low to medium temperature is best. The goal is to get a pretty brown color on both sides, not to cook the meat through. (The meat will finish cooking in the last stage.)
As you are cooking, add additional oil and butter as needed, a little at a time. If you are trying to move the meat and flip it and it sticks to the pan, it probably isn't ready to be turned. Sometimes, this takes a little practice, but the key is to watch your cooking temperature. Once meat is brown, set aside.
Wash and drain mushrooms, and pat dry. Slice into ¼ inch slices. Add 1 or 2 tablespoons of butter to the same pan you cooked the meat in. Use a fork or spoon to loosen up the brown bits from the bottom of the pan and stir it with the butter. Add mushrooms to the pan. Salt and pepper very lightly and let them cook on one side. Toss and stir occasionally, but let them brown and soak up all of the beef and butter flavors.
Fresh mushrooms, cream of mushroom soup, and sour cream complete the sauce. The meat is simmered in the sauce until it is tender. If you don't like mushrooms you can totally leave them out, or cut them into smaller pieces.
We have thought about substituting the mushrooms for some English peas, or maybe even green beans? Me? I love mushrooms so the more the better.
Tips for the best Country Fried Beef Stroganoff:
- Season as you go. Lightly season the steak, the breading and the sauce. Taste and re-season to your taste.
- Cook the meat in batches. If you overcrowd the pan, it will "sweat" and be soggy instead of brown.
- Add more butter or oil to the pan (sparingly) as needed during the cooking process.
- Use fresh mushrooms. Cook them until they have soaked up all the buttery flavor in the pan.
- Slow simmer the meat in the stroganoff sauce until fork tender.
- Serve over hot egg noodles, mashed potatoes or even rice for a delicious, comforting meal.
Return meat to the skillet, coat with sauce, cover and simmer until meat is tender.
You can serve this alone, with mashed potatoes, or the classic way with egg noodles. I bet it would also be great with rice, don't you?
Delicious and filling. Oh, and the best part...homemade by you.
This Country Fried Beef Stroganoff recipes makes enough to feed 4-5, plus enough for lunch or leftovers. If you don't need to make as much, you can cut the recipe in half.
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Country Fried Beef Stroganoff Recipe
Ingredients
- 2 pounds round steak cut into serving sized pieces
- 1 pint mushrooms washed, sliced
- 10 ounces cream of mushroom soup
- 1 ½ cups milk divided
- ¾ cup all purpose flour
- 1 egg
- ½ cup sour cream
- 5 tablespoons vegetable oil divided
- 5 tablespoons butter divided
- 1 tablespoon all purpose seasoning
- 1 tablespoon Worcestershire sauce
- Salt & Pepper to taste
- Egg noodles cooked to package directions
Instructions
- In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over medium heat. While oil is heating, cut steak into serving size pieces. Lightly salt and pepper both sides.
- In a shallow bowl beat one egg lightly with ¼ cup of milk. In another shallow bowl, combine flour and all purpose seasoning. Working in batches, first dip the meat in the egg mixture, shaking off the excess. Then, dip in the flour mixture, coating each side. Shake excess off.
- Cook in the pan, evenly browning both sides. Do not crowd the pan, this will cause excess moisture and the meat will not brown properly and get soggy. Carefully watch your temperature, you don't want it to burn. I find that a medium-low to medium temperature is best. The goal is to get a pretty brown color on both sides, not to cook the meat through. (The meat will finish cooking in the last stage.)
- As you are cooking, add additional oil and butter as needed, a little at a time. If you are trying to move the meat and flip it and it sticks to the pan, it probably isn't ready to be turned. Sometimes, this takes a little practice, but the key is to watch your cooking temperature. Once meat is brown, set aside.
- Wash and drain mushrooms, and pat dry. Slice into ¼ inch slices. Add 1 or 2 tablespoons of butter to the same pan you cooked the meat in. Use a fork or spoon to loosen up the brown bits from the bottom of the pan and stir it with the butter. Add mushrooms to the pan. Salt and pepper very lightly and let them cook on one side. Toss and stir occasionally, but let them brown and soak up all of the beef and butter flavors.
- Once mushrooms are brown, add the mushroom soup, the rest of the milk, sour cream, and Worcestershire sauce. Combine well, and place the meat back into the pan. Turn each piece to make sure it is completely coated with the mushroom sauce.
- Cover pan, reduce to a simmer and let cook for about 30 minutes or until meat is tender.
- Serve with hot egg noodles cooked according to package directions, or mashed potatoes.
Notes
Nutrition
Miz Helen says
Your Country Fried Beef Stroganoff is just fantastic!! Looking forward to seeing you again at Full Plate Thursday tonight!
Hope you are having a great day!
Miz Helen