Mexican Stroganoff

Classic stroganoff gets a Tex-Mex makeover. Round steak cut into bite-sized pieces simmers for an hour in a spiced sauce built on chili powder, chili sauce, paprika, soy sauce, and mushrooms. Right before serving, a sour cream and flour mixture stirs in to create that signature creamy finish.

This recipe is designed for batch cooking. The meat mixture simmers, cools, and freezes. When you’re ready to eat, thaw and reheat, then stir in the sour cream and flour. Adding the sour cream after freezing instead of before prevents it from breaking and getting grainy during the thaw.

The chili powder and paprika give the sauce a warm, reddish color and smoky depth that traditional stroganoff doesn’t have. Green chili salsa stirred in at the end adds another layer of heat if you want it.

Kitchen Tips

• Cut the round steak against the grain. Bite-sized pieces cut against the grain stay tender after the hour-long simmer.
• Add sour cream just 5 to 10 minutes before serving. Longer cooking curdles the sour cream and turns the sauce grainy.
• Mix the flour into the sour cream first. This prevents lumps. The flour thickens the sauce as it heats.
• Freeze in flat bags. They stack easily and thaw faster than bulky containers.

Variations

• Chicken version: Use boneless chicken thighs instead of round steak. Reduce simmer time to 30 minutes.
• Greek yogurt swap: Replace sour cream with Greek yogurt for a tangier, lighter finish.
• Extra heat: Add a diced jalapeno with the onion or use a spicier green chili salsa.