Corn And Green Bean Beef Stroganoff Recipes

Steps:

• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until some pink remains. Stir in mushrooms and green beans; continue cooking until beef is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender and sauce is thick.
• Remove from heat; stir in sour cream.

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), corn and green beans. Heat to boiling, stirring occasionally
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Steps:

• In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Steps:

• In a large bowl, combine the ground beef, parsley, onions, bacon bits, and salt and pepper, to taste. Thoroughly mix the ingredients together, then form the mixture into 2-inch meatballs. Heat vegetable oil in a large pan and slowly add the meatballs to the hot oil. Fry the meatballs until they are browned on all sides and cooked throughout. Remove the meatballs from the pan and place them on a paper towel to drain any excess oil.
• Serve on a bed of broad egg noodles with stroganoff sauce.
• In a large saucepan, add chopped onions, mushrooms and chicken stock. Cook over medium¿high heat and reduce the liquid by 1/2. Add cream of chicken soup to the saucepan and continue to heat. Once the sauce is heated through, stir in 1 cup of sour cream. Pour the sauce on top of the egg noodles and meatballs.
• Heat olive oil and almonds in a saute pan. Add garlic, green beans and vinegar. Cook until the beans are al dente. Salt and pepper, to taste, then serve.

Steps:

• Cook onions and mushrooms in butter in skillet until soft. Add the can of corned beef and stroganoff mix. Heat until bubbly. Cook the noodles. Add the sour cream just shortly before serving and heat. Do not boil. Serve over needles.

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.