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Course : Entree
Type of Prep : Sauté, Simmer
Cuisine : U.S. Regional
 
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Flank Steak Stroganoff

From Diana Rattray,
Your Guide to Southern Food.
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More flank steak recipes below.

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.

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