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Gladys’ Beef Stroganoff


January, hits you fast after the Holidays, there is sometimes an emptiness after all of the celebrating and holiday festivities. When life slows down a bit, back into a steady pace, with an unexpected stay in the hospital or the cold or flu you have been fighting since Thanksgiving finally get its grip on you. There is nothing better for a mental and physical cure than the foods you remember from your childhood. Comfort Food.

Gladys’ Beef Stroganoff

Always a family favorite on a cold winter night, this was a special treat when served with a fresh green salad and a side of cottage cheese with fresh peaches.


  • 1 1/2 pounds cubed round steak, cut into thin strips
  • Garlic salt / pepper
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 can beef broth
  • 1 can cream of mushroom soup
  • Salt and black pepper
  • 1 cup sour cream
  • Cooked egg noodles


Sprinkle the steak strips with garlic salt and pepper then dust with flour.

In a large skillet, quickly brown them on both sides in the olive oil and butter.

Remove the steak from the pan.

Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender, then sprinkle with 1 teaspoon flour.

Put the steak back into the pan with the onion and mushrooms.

Add the mushroom soup and beef broth.

Cook over low heat for about 30 minutes, covered.

Adjust seasoning to taste, adding salt and pepper, as needed.

Stir in the sour cream the last few minutes, right before you serve.

Serve over cooked egg noodles.