Mushroom Beef Stroganoff Recipes

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.

Provided by ROSEMARYINGREY

Categories Pasta and Noodles Noodle Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Beef and Mushroom Stroganoff, Aussie Style image

Steps:

Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

Nutrition Facts : Calories 734.2 calories, Carbohydrate 55.8 g, Cholesterol 217.2 mg, Fat 43.8 g, Fiber 5.1 g, Protein 31.7 g, SaturatedFat 23.9 g, Sodium 718.1 mg, Sugar 4.2 g

Ingredients

1 tablespoon butter
1 onion, chopped
1 teaspoon minced garlic
8 fresh mushrooms, sliced
2 teaspoons curry powder
1 pound beef top sirloin, thinly sliced
2 cubes beef bouillon
1 ½ cups boiling water
1 (6 ounce) can mushroom stems and pieces, drained
¼ cup dried shiitake mushrooms
1 ¼ cups heavy cream
1 (8 ounce) package uncooked egg noodles

SLOW-COOKER MUSHROOM BEEF STROGANOFF

I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. -Meg Hilton, Atlanta, Georgia

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 8 servings.

Number Of Ingredients 15

Slow-Cooker Mushroom Beef Stroganoff image

Steps:

Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 736mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

Ingredients

2 pounds boneless beef chuck steak
1 pound sliced fresh mushrooms
2 medium onions, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
1 cup sour cream
Hot cooked egg noodles
Minced fresh parsley, optional

MUSHROOM BEEF STROGANOFF

From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.

Provided by MarlaM

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Mushroom Beef Stroganoff image

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 soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
Serve over noodles or rice.

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 tablespoon vegetable oil
1 1/2 lbs sirloin steaks, thinly sliced
1 lb fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups sour cream
1 cup green onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
hot cooked noodles or rice

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

Mushroom Beef Stroganoff image

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.

Ingredients

2 tablespoons butter
1 tablespoon canola oil
1-1/2 pounds beef top sirloin steak, thinly sliced
1 pound fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Hot cooked noodles or rice

SLOW COOKER BEEF STROGANOFF I

This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.

Provided by Jessica Jones

Categories Main Dish Recipes Beef Beef Stroganoff Recipes

Time 8h10m

Yield 4

Number Of Ingredients 6

Slow Cooker Beef Stroganoff I image

Steps:

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 9.5 g, Cholesterol 96.7 mg, Fat 27.3 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 12.9 g, Sodium 711.1 mg, Sugar 1.9 g

Ingredients

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
½ cup chopped onion
1 tablespoon Worcestershire sauce
¼ cup water
4 ounces cream cheese

BEEF MUSHROOM STROGANOFF

Very tasty, and fast to prepare too. Buy a piece of meat that is anywhere between one pound and one and a half pounds -- substitute sirloin steak if you wish, particularly for guests. :-)

Provided by Lennie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Beef Mushroom Stroganoff image

Steps:

In a nonstick frying pan or heavy pot with a lid, cook onion and garlic in the butter and oil until softened.
Cut the steak into strips or cubes, then add the meat and mushrooms to the onions.
Cook unil the meat is browned.
Add the soup, salt and pepper to taste, and the worcestershire sauce.
Stir well to loosen all the browned bits from the pan.
Cover and simmer on low for ten minutes.
Take off the heat and slowly stir in the sour cream.
Return to low heat-- heat through but don't let it boil.
Serve over hot noodles or mashed potatoes.

Nutrition Facts : Calories 471.5, Fat 27.6, SaturatedFat 12.1, Cholesterol 130.9, Sodium 648.3, Carbohydrate 11.5, Fiber 0.6, Sugar 2, Protein 43.7

Ingredients

1 teaspoon butter or 1 teaspoon margarine
1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 lbs round steaks
2 cups mushrooms, canned,drained
1/2 tablespoon Worcestershire sauce
1 can cream of chicken soup, condensed
1 cup sour cream, light

MUSHROOM STROGANOFF

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

Mushroom Stroganoff image

Steps:

Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

Ingredients

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

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CREAMY BEEF AND MUSHROOM STROGANOFF

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Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
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Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).

Mushroom Beef Stroganoff Recipes

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.

SLOW-COOKER MUSHROOM BEEF STROGANOFF

I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. -Meg Hilton, Atlanta, Georgia

MUSHROOM BEEF STROGANOFF

From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.

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

SLOW COOKER BEEF STROGANOFF I

This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.

BEEF MUSHROOM STROGANOFF

Very tasty, and fast to prepare too. Buy a piece of meat that is anywhere between one pound and one and a half pounds -- substitute sirloin steak if you wish, particularly for guests. :-)

MUSHROOM STROGANOFF

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