Beef With Sour Cream

Name: Beef With Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. round steak; 1/4 c. flour; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. garlic powder; 2 Tbsp. cooking oil; 1 c. beef broth; 1/2 tsp. thyme; 3/4 c. chopped onions; 1 can mushrooms (with liquid); 1 pkg. frozen peas; 1/2 c. sour cream; 3 to 4 c. hot cooked rice

Eats Now Editorial Team · 841 kcal · Soups & Stews

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Beef With Sour Cream – a delicious recipe with flour, salt, pepper, garlic powder, cooking oil, beef broth. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. round steak
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 Tbsp. cooking oil
1 c. beef broth
1/2 tsp. thyme
3/4 c. chopped onions
1 can mushrooms (with liquid)
1 pkg. frozen peas
1/2 c. sour cream
3 to 4 c. hot cooked rice

1
Cut meat into thin strips. Dredge in flour with spices. Use large skillet and quickly brown meat in hot oil. Add rest of the ingredients. Cover and cook 5 to 7 minutes. Stir in sour cream. Heat, but do not boil. Serve over hot rice.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. round steak, 1/4 c. flour, 1/2 tsp. salt, 1/4 tsp. pepper, and more.

Yes, Beef With Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
841 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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