How to Make The Loveland Family Famous Stroganoff--This is for you Katherine!

This recipe is a Loveland Family Favorite with a few minor improvements--in my opinion.  The recipe originally called for bottled mushrooms but those to me are too rubbery so I started using fresh mushrooms a few years ago and my family seems to like the change quite a bit.  So below is the actually recipe that I've changed up a bit complete with video of each step in the process.  The video may look a little different from the written recipe but I've made it so many times now that I've tweaked it even a little further.


I realized now as I'm posting this that in my haste to get the video done and the food on the table (it was Fast Sunday) I forgot to boil water for the noodles... and and thaw out the bread ... and pre-heat the oven to bake the bread! So dinner was delayed by at least 30 minutes. By the time it was time to get it all on the table I didn't take pictures of the finished product.  *Sorry*  It was really good though.  :-)

Loveland Family Famous Stroganoff

Olive oil and/or butter

1 - 2 lbs. round steak cut into 1/2" strips (or chunks)

1 onion diced

2 cloves garlic minced

1 sm. container fresh button mushrooms cleaned and sliced

2 cans tomato soup

2 Tbsp. Worcestershire Sauce

1 pint sour cream

salt & pepper to taste

wide egg noodles

Heat the olive oil or butter (just enough to cover the bottom of skillet) over medium heat in a large skillet.  Saute mushrooms in the hot oil until golden.  With a slotted spoon transfer mushrooms to a bowl and set aside. Add the garlic to onions.   Add onions to skillet (add a little more olive oil if needed) and saute until transparent, then add garlic and saute for a few minutes more.  Remove from skillet and set aside with the mushrooms.  Add a little more olive oil to skillet and brown meat.  Salt & pepper.  When meat is browned, return the onions and mushrooms to the browned meat and mix together.  Add tomato soup and Worcestershire and stir well.  Bring to boil.  Reduce heat.  Simmer uncovered on low for about 30 min to an hour.  Keep an eye on it that it doesn't boil again and burns.  Just before serving stir in the sour cream.  Serve over warm noodles.

If you want to make it a little easier, skip the browning of the fresh mushrooms and just use the bottled kind drained.

Step 1--Saute mushrooms

Step 2 -- strips or cubes?




Step 3 -- Brown meat




Step 4 -- finish browning meat




Step 5 -- saute mushrooms




Step 6 -- add tomato soup




Step 7 -- bring to boil



And we're done!