Beef/ Main Dishes/ Southern Recipes

Country Fried Beef Stroganoff Recipe

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 | Buy This Cook That

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.

 

Tenderized round steak

 

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.

 

a bowl of seasoned flour for breading for country fried 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!

 

Country Fried Beef Stroganoff | Buy This Cook That

 

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.

 

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.

 

Wash and drain mushrooms, and pat dry. Slice into 1/4 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.

 

fresh mushrooms for the gravy for beef stroganoff

 

Tips for the best Country Fried Beef Stroganoff:

  1. Season as you go. Lightly season the steak, the breading and the sauce. Taste and re-season to your taste.
  2. Cook the meat in batches. If you overcrowd the pan, it will “sweat” and be soggy instead of brown.
  3. Add more butter or oil to the pan (sparingly) as needed during the cooking process.
  4. Use fresh mushrooms. Cook them until they have soaked up all the buttery flavor in the pan.
  5. Slow simmer the meat in the stroganoff sauce until fork tender.
  6. Serve over hot egg noodles, mashed potatoes or even rice for a delicious, comforting meal.

 

Country Fried Beef Stroganoff | Buy This Cook That

 

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?

 

Country Fried Beef Stroganoff | Buy This Cook That

 

Delicious and filling. Oh, and the best part…homemade by you.

 

Country Fried Beef Stroganoff | Buy This Cook That

 

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.

 

Love this post? Sign up for the Buy This Cook That Newsletter for a weekly email of new content. You can also follow us on FacebookPinterestTwitter and Instagram for our latest + greatest ideas!

Country Fried Beef Stroganoff | Buy This Cook That
3.67 from 3 votes
Print

Country Fried Beef Stroganoff Recipe

Two classic recipes combined into one comforting homemade meal. Country fried round steak simmered in a creamy mushroom sauce, served on a bed of hot egg noodles. 

Course Main Course
Cuisine American, Russian
Keyword beef stroganoff
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 444 kcal

Buy This

  • 2 pounds round steak cut into serving sized pieces
  • 1 pint mushrooms washed, sliced
  • 10 ounces cream of mushroom soup
  • 1 1/2 cups milk divided
  • 3/4 cup all purpose flour
  • 1 egg
  • 1/2 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

Cook That

  1. 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.
  2. In a shallow bowl beat one egg lightly with 1/4 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.
  3. 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.)

  4. 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.

  5. Wash and drain mushrooms, and pat dry. Slice into 1/4 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.

  6. 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.
  7. Cover pan, reduce to a simmer and let cook for about 30 minutes or until meat is tender.
  8. Serve with hot egg noodles cooked according to package directions, or mashed potatoes.

Recipe Notes

Nutritional information does NOT include the egg noodles.

Nutrition Facts
Country Fried Beef Stroganoff Recipe
Amount Per Serving (1 g)
Calories 444 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 124mg 41%
Sodium 441mg 18%
Potassium 772mg 22%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 4g
Protein 33g 66%
Vitamin A 8.9%
Vitamin C 2%
Calcium 13.2%
Iron 24.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Country Fried Beef Stroganoff | Buy This Cook ThatTwo classic recipes combined into one comforting dinner. Breaded and country fried steak in a sour cream and mushroom stroganoff. Serve over hot pasta or potatoes for a hearty meal.  #beefstroganoff #stroganoff #countryfriedsteak #dinnerrecipe

You Might Also Like

1 Comment

  • Reply
    Miz Helen
    March 9, 2016 at 1:38 pm

    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

  • Leave a Reply

    Share61
    Tweet
    Yum2
    Pin116
    179 Shares