Creamy Beef Stroganoff With Rice Recipes

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:

• Brown ground beef in large skillet; add onions, garlic and mushrooms.
• Saute until onion is golden brown.
• Put in Crock Pot with all remaining ingredients except sour cream and flour.
• Stir thoroughly.
• Cover and cook on low 6-8 hours (or on High 3 hours).
• Stir in sour cream and flour 1 hour before serving.
• Serve over hot buttered noodles or rice.

Steps:

• Heat oil in large skillet on medium-high heat. Add meat and onions; cook 5 to 7 min. or until meat is browned and done, stirring occasionally.
• Add remaining ingredients except sour cream; stir. Bring to boil; cover. Remove from heat. Let stand 5 min.
• Stir in sour cream. Return to heat; cook on low heat 2 min. or until heated through, stirring occasionally.

Steps:

• In a medium skillet, sauté butter, onion, wine & mushrooms.
• Start the rice cooking on a separate burner.
• Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes).
• Add in ground beef, salt & pepper.
• Cook until beef is no longer pink.
• Drain 1/2 the excess fluid, leaving 1/2 in the skillet.
• Lower heat to medium low.
• Stir in the sour cream and plain yogurt.
• Let simmer for 10 minutes over low heat.
• Serve over cooked rice.

Steps:

• Combine all ingredients except sour cream cornstarch, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours.
• Stir in combined sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper. Serve over rice.

Steps:

• Cook meat and onions in hot oil in large skillet on medium-high heat 10 min. or until meat is evenly browned, stirring frequently.
• Add broth, mushrooms and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender.
• Stir in sour cream; cook 2 min. or until heated through, stirring occasionally.

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.