Smoky Mexican Stroganoff Recipes

Steps:

• Heat oven to 350°F. Place water in large pot over high heat to boil. Cook egg noodles until al dente and strain. Add salsa, sour cream and enchilada sauce to the skillet and gently stir until combined. Grease a 9x9-inch pan with cooking spray and place the noodles in the dish. Then gently pour the sauce and beef mixture over top the noodles. Cover with the cheddar cheese and bake for 30 minutes. If desired, scatter green onions over top the casserole before serving. NOTE: The only thing I would do differently next time is to use a hotter salsa and/or enchilada sauce. I had mild of both on hand and it could have used just a little more heat! I also might have thrown in a 1/4 to 1/2 an onion to cook with the beef, just for another level of flavor. I didn't have any white or yellow onions on hand, so I opted to top my dish with green onions to give it that onion kick. Other than that, it was great!

Steps:

• Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
• Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.

Steps:

• Cut steak into bite size pieces.
• Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
• Drain off oil.
• Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
• Bring to a boil; reduce heat.
• Cover and simmer 1 hour until meat is tender.
• Cool and store in freezer container.
• To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
• cook egg noodles according to package directions.
• Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
• Heat to a boil, stirring constantly.
• Reduce heat, simmer, and stir about 1 minute.
• Serve stroganoff over noodels.

Steps:

• 1.Add the wild rice and hot stock to a pan and bring to the boil.
• 2.Simmer for 45 minutes or until tender, topping up with hot water if it starts to dry out.
• 1.Using scissors, cut & discard the stalk from the chipotle chilli. Add the chilli to just-boiled water, cover and set aside to soak for at least 10 minutes. Once it is ready, snip off the bottom (the thick, woody bit), scrape out the seeds and discard (these are very hot so you don't want them).
• 2.Whilst the chipotle chilli is soaking, slice the mushrooms and the onion.
• 3.In a large frying pan, wok or heavy-bottomed saucepan, melt the margarine, add the olive oil and fry off the chopped onion.
• 4.Cut the remaining chipotle chilli into very small pieces with scissors. Add to the frying pan and cook for 1-2 minutes or until the onion is soft & translucent.
• 5.Add the smoked paprika and combine well. Continue to cook gently for another 7-10 minutes.
• 6.Add the mushrooms and coat well with the oil mixture. Sauté until they turn golden brown and then add the white wine.
• 7.Continue to sauté the stroganoff on a low heat until the mushrooms are tender (approximately 3-5 minutes), stirring only occasionally. Add 1-2 tbsp of water if they start to dry up.
• 8.Finally, add the sour cream and chives just before serving and combine well. Taste and add salt if necessary.