Beef Stroganoff With Egg Noodles Recipes

Steps:

• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Steps:

• Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

Steps:

• Cook beef slowly in butter.
• Dissolve bouillon cubes in hot water to make broth.
• Add flour to broth, whisk until smooth.
• Add the following to the cooked beef:.
• flour mixture, sour cream, onion and mushrooms.
• Season to taste.
• Keep warm on lowest setting in skillet, 20 minutes.
• DO NOT SIMMER!
• Serve over cooked egg noodles.

Steps:

• In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
• Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
• Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

Steps:

• 1. Melt a tablespoon of butter in a dutch oven and saute the pearl onions until they just start to get a touch of color, remove from pan and place on a place
• 2. Melt another tablespoon of butter and cook the mushrooms in and cook until lightly golden. Remove from pan and set on plate with the pearl onions
• 3. Season the meat with salt and pepper (this time I actually sprinkled with garlic powder (optional)
• 4. Add another tablespoon of butter and cook the steak on both sides until a nice crust forms. Under cook the meat here, it will cook more in the sauce. It's a tough cut of meat so make sure you do not over cook it at this point or the meat will be inedible
• 5. remove the beef from the pan and place it on the place with the mushrooms and onions to rest
• 6. Add the beef stock, enough to cover the bottom of the pan and scrap the pan to deglaze, that is flavor in that pan, yummy
• 7. add the sour cream, cream, mustard, worcestershire, tomato paste and stir
• 8. add the paprika and salt and pepper to taste. And taste it.
• 9. return the onions and mushrooms to the pan and any juices, they add so much flavor, why waste them?
• 10. slice the beef and add to the pan and any juice you can keep.
• 11. Cook the noodles in really salty boiling water. Drain and add to a large bowl with butter and chopped parsley and salt and pepper.
• 12. Place the noodles in a bowl and cover with the stroganoff sprinkle with parsley and serve right away! so so good!