SIMPLE GROUND BEEF STROGANOFF
A very simple ground beef stroganoff recipe. Serve with green beans and bread. The leftovers are great too.
Provided by bweazel
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 31m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 49.1 g, Cholesterol 107.8 mg, Fat 24.8 g, Fiber 2.6 g, Protein 21.9 g, SaturatedFat 9 g, Sodium 876.9 mg, Sugar 3.3 g
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
MY FATHER'S BEEF STROGANOFF
I haven't seen a duplicate of this. My father has made stroganoff this way since I was a little kid and now I make it. If you don't have a pressure cooker, cook your cubes however desired be it fry or boil or whatever you like, but using the pressure cooker helps keep them nice and tender. this recipe can be adapted for a slowcooker, I don't know exact times because I used the pressure cooker, but give it at least 6-8 hours depending on the size of your beef cubes - make sure they are cooked through. 8 oz of sour cream is a minimum, thats what I usually mix into it, and then I serve extra on the side. This is one meal there are never leftovers for. I'm sorry I have no other words to describe the "jiggler" on top of the cooker, you will see when you start to cook on high heat, the difference between the "slow steady" jiggle and the "crazy" jiggle... a better word would almost be a violent jiggle. If your extremely unsure, then just don't cook your meat this way or use hamburger meat instead. ***note*** This is a meal that we don't really mind not being too meaty, in fact most meals I try to skimp on meat to save money - so if you'd like to add more meat feel free.
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
- Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
- When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
- Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
- Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
- Serve over prepared egg noodles.
Nutrition Facts : Calories 1219.1, Fat 105.8, SaturatedFat 45.5, Cholesterol 177.8, Sodium 1836.8, Carbohydrate 45.4, Fiber 1.6, Sugar 6.5, Protein 21.7
MY DAD'S BEEF STROGANOFF
This is one of my dad's specialties, and I've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but I'm from Minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better.
Provided by ChrisMc
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge sirloin cubes in flour and salt.
- Brown in butter.
- Add mushrooms, onion, garlic, flour, and ketchup.
- When bubbling, add beef broth.
- Simmer covered for 1 hour.
- Add sour cream before serving.
- Place rice in pot and cover with 1 inch of water.
- Bring to a boil.
- When boiling, remove from heat and pour off water.
- Rinse rice with cold water until water runs clear.
- Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
- Serve stroganoff over rice.
DAD'S BEEF STROGANOFF
My dad makes this for special occasions- My family goes crazy over it. You can leave out the mushrooms if you want. My dad always makes two batches- one with mushrooms (for the adults) and one without mushrooms (for the picky eaters).
Provided by BeccaB3c
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
- Melt butter in large skillet.
- Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
- In same skillet, cook meat until light brown.
- Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
- Cover, simmer 15 minutes.
- Blend reserved broth and flour, stir into meat mixture.
- Add mushrooms and onion.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Reduce heat.
- Stir in sour cream and sherry, heat through.
- Serve over noodles.
Nutrition Facts : Calories 675.8, Fat 39.3, SaturatedFat 19, Cholesterol 165.5, Sodium 1318.1, Carbohydrate 35.6, Fiber 2.2, Sugar 7.2, Protein 32.3
BEST HOME-STYLE BEEF STROGANOFF
Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.
Provided by NicoleMcmom
Categories Beef Stroganoff
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
- Fill a large pot with water and set over high heat on another burner.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
- Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
- Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
- Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
- Ladle sauce over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg
CHEF JOHN'S CLASSIC BEEF STROGANOFF
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Provided by Chef John
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Season beef generously with salt and pepper.
- Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
- Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
- Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
- Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g
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