Ingredients
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1 1/2 lbs round steaks
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1/2 teaspoon kosher salt
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1/4 teaspoon paprika
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2 tablespoons flour
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1 tablespoon vegetable oil
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1/2 onion, chopped
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 (10 3/4 ounce) can water
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1 cup sour cream
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1/2 teaspoon Kitchen Bouquet, to brown the sauce
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1 garlic clove, chopped
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1/4 teaspoon fresh ground pepper
Instructions
- Chop the meat into small bite-size pieces, about 1/2" square. Sprinkle salt, fresh ground pepper and paprika onto steak pieces and dredge in flour.
- Using a heavy pan, sear steak in oil on medium-high until browned. Add onions and garlic and cook about five minutes, taking care not to burn the garlic. (Turn down to medium if needed.).
- Add soup and water, cover and cook about 15 minutes on medium.
- Just before serving, add sour cream and kitchen bouquet. Turn heat down to medium low and stir until sour cream is incorporated.
- Serve over rice or egg noodles.
- Tip: The round steak will be easier to cut if partially frozen.