Ingredients for Beef Stroganoff Round Steak
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, diced
- 1 pound round steak, cut into 1-inch strips
- 10.75 ounces cream of mushroom soup
- 1/2 cup sour cream
- 1 pound wide egg noodles
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon bacon grease
- 1/2 cup water
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How to Make Beef Stroganoff Round Steak
- Cook 1 pound egg noodles according to package directions.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 4 slices bacon, diced, and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon bacon grease in the skillet.
- Add 2 cloves garlic, minced, and 1/2 medium onion, chopped, to the skillet. Sauté for 2 minutes.
- Add 1 pound round steak, cut into 1-inch strips, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook until the meat is lightly browned on the outside. Do not overcook; this could make the meat tough.
- Stir in 10.75 ounces cream of mushroom soup and 1/2 cup water.
- Mix well, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Remove from heat and stir in 1/2 cup sour cream and the reserved crispy bacon.
- Pour the mixture over the cooked egg noodles and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
31g
Fat
89g
Carbs
33g
