MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
RICH AND CREAMY BEEF STROGANOFF
A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by SANFRANCOOK
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g
THICK & CREAMY BEEF STROGANOFF
This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.
Provided by Sara C
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large skillet.
- Add stew meat, cook on med heat until browned stirring often.
- Take meat out of skillet and set aside.
- Add onion and saute in the butter until almost clear.
- Add mushrooms, and cook until onion is clear.
- Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
- Stir constantly until soup turns to liquid.
- Decrease heat to Low, cover and simmer.
- This can simmer for 10 min to 4 hrs depending on taste.
- You can add flour to thicken it or milk to thin it out as needed.
- When almost finished at half of the tub of sour cream.
- Serve over cooked egg noodles with the remainder of the sour cream as a topping.
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- Season your beef with salt and pepper. I use steaks or a small roast to make this dish. Frankly I buy whatever is on sale. I usually keep some thinly sliced with salt and pepper all over it in my freezer. so I can make this dish whenever I am missing my grandmother or the craving hits!
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