Flank steak stroganoff recipe made in a skillet with onions and mushrooms in sour cream sauce. Once the beef broth thickens, wine, dill, and sour cream are added for a creamy sauce. To be served over hot noodles.

See Also

Grilled Flank Steak

Steak Roll-Ups with Herbs

Southwestern Round Steak

Ingredients

• 1 1/2 to 2 pounds flank steak or London broil
• 6 tablespoons butter
• 1 large onion, chopped
• 8 to 12 ounces sliced mushrooms
• 3 tablespoons flour
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 beef bouillon cubes, granules, or equivalent beef base
• 1 can (10 1/2 ounces) condensed beef broth
• 1/3 cup dry white wine
• 1 1/2 teaspoons dried dill
• 1 cup sour cream
• salt, to taste

Preparation

Directions for flank steak stroganoff recipe:

Trim excess fat from steak. Cut steak into thinly sliced strips across the grain, about 1/4 inch thick, 3 inches long. Heat 2 tablespoons of butter in a large skillet; add sliced steak in batches; brown quickly on both sides. Repeat with the rest of the steak.

Add remaining 4 tablespoons of butter to the skillet; add onions mushrooms; saute for about 5 to 6 minutes.

Stir in flour, garlic powder, and pepper; stir until smooth. Add bouillon cubes; gradually stir in undiluted beef broth. Bring to boiling; stir constantly until thickened. Reduce heat and simmer for 5 to 6 minutes. Stir in wine, dill, and sour cream. Add beef back to the sour cream mixture; heat through, but do not boil. Serve over hot noodles.

This flank steak recipe serves 4 to 6.

More Flank Steak
Grilled Flank Steak
Stuffed Flank Steak
Deviled Flank Steak
Peppers and Flank Steak
Teriyaki Flank Steak
Crockpot Flank Steak Fajitas

Beef Recipes
Skillet Beef Recipes
Steak Recipes
Flank Steak Recipes
Grilled and Broiled Steaks

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