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Round Steak Stroganoff

This round steak recipe is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. –Brenda Read, Burns Lake, British Columbia
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8 servings


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • 1 pound sliced fresh mushrooms
  • 2 cups sour cream
  • Hot cooked noodles
  • Minced fresh parsley


  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated.
  • In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour.
  • Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

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  • BeadlesAz
    Jan 1, 2020

    I believe there’s a bit of confusion about the “chili sauce.” It’s most like something like Heinz Chili Sauce, sort of a fancy ketchup - not Siracha or other Asian chili sauce. This recipe is almost exactly the one my mother used in the 1960’s and I still use today.

  • Danga
    Sep 7, 2019

    I have made this a regular dish for my family. My kids love it. I only put a tablespoon of Siracha because any more than that makes it too hot for the kids. I have doubled the recipe (I have a family of 5 and love leftovers). The powdered mustard is a must. As far as the steak goes, I use thin cuts and when I cook my batches in butter almost always have to add more than it says. I am impressed with this recipe. I was losing hope on recipes that would have great reviews but turned out either just okay or not good at all. This is delicious!

  • Brittta
    Feb 4, 2019

    This was really good. My only change is next time I make this I will wait quite a while before adding my mushrooms. Not sure if it's how thick I cut the meat (to me it's super thin??) but the mushrooms about disappeared in size by the time the meat was tender enough. Otherwise, super dish and my family loved it. Putting it in the rotation.

  • ksandjs1
    Oct 3, 2018

    No comment left

  • Karen
    Feb 9, 2017

    I followed the recipe exactly and this was delicious! The chili sauce and powdered mustard really give this a nice kick, and the simmer time allows what is normally a tough cut of meat to tenderize nicely. Sadly, I only had 8 oz. of mushrooms -- half what is called for -- and was too lazy to go to the store for more, but they were the BOMB! My broody teenagers loved this, so definitely on the "to repeat" list at our house!

  • leahchristie
    Apr 28, 2016

    This was SO good. I used deer round steak which can be tough but it turned out nice and soft. My semi-picky 7 and 9 year old went for it! I only used a couple squirts of chili sauce so it wasn't too spicy, and because I ran low on sour cream, I used a scoop of mushroom soup as substitute. didn't have fresh mushrooms, but canned worked just fine. if your flour is burning, your heat is too hot. this is just a "browning" on sides, not fully cooking the meat. It will cook when it's simmering in the broth.

  • Familycookfor6
    Apr 11, 2016

    I've tried a lot of stroganoff recipes over the years and been disappointed in most. This one is a gem. I was hesitant to add 3 tablespoons of chili sauce because a member of my family is sensitive about spicy foods, but it didn't make it spicy at all. My kids also hate onions with a vengeance so after sauteing i ran the translucent onions and garlic through the food processor. I also added extra beef broth because i didn't have condensed. For those saying it was thin, mine turned out super thick. I only added 1 cup of sour cream (more would have completely overwhelmed the flavor). Also for those complaining about the flour sticking to the pan, i deglazed with a tablespoon of wine before and after onions. Whole family loved it. It is going to be our go-to stroganoff recipe from now on.

  • seasons4
    Feb 29, 2016

    Followed the recipe exactly except used sirloin instead of round steak. Delicious! Company liked it too!

  • Bizer
    Jan 11, 2016

    Made this for dinner tonight, but didn't have the 7 hrs. to cook it. So, I cooked it on high for 4 hrs. Oh my! It was so tender and delicious. I can't wait for my husband to come home from work, so he can try it. My only change was no mushrooms. Not a fan. I also added garlic powder. This was so easy and tasted great. I'll definitely make it again!

  • cecepgh
    Jan 8, 2016

    Sauce is a little thin. Delicious. Double mushrooms, chili pepper instead of sauce, a little extra mustard.