EASY SOUTHWESTERN STROGANOFF
I got this recipe from Betty Crocker's winter meals magazine. Once I tasted it I couldn't get enough of it. It's quick and your kids will love it.
Provided by Chef Christine
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain.
- Stir in water, salsa, salt and pasta.
- Heat to boiling, reduce heat.
- Cover and simmer about 15 min.
- ,stirring occasionally, until pasta is tender.
- Stir in sour cream, cook until just hot.
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
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
SOUTHWEST STROGANOFF
Got this from my Canadian parenting board. How much bite it has depends on the heat of the salsa used.
Provided by Sam 3
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown hamburger.
- Stir water, salsa and pasta into meat.
- Heat to boiling, reduce heat.
- Cover and simmer for 15 minutes.
- Peek after 10 mins to make sure you don't need to add more water.
- Stir in sour cream.
EASY SOUTHWESTERN STROGANOFF
Ground beef, salsa, wagon wheel pasta and sour cream-now that's a recipe for success!
Provided by Betty Crocker Kitchens
Categories Entree
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain.
- Stir in water, salsa, pasta and salt. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in sour cream; cook just until hot.
Nutrition Facts : Calories 415, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg
EASY SOUTHWESTERN STROGANOFF
Number Of Ingredients 0
Steps:
- 1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown drain.2. Stir water, salsa, uncooked pasta and salt into beef. Heat to boiling reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until pasta is tender.3. Stir in sour cream cook just until hot.NUTRITION FACTS: 1 Serving (about 1 cup): Calories 525 (Calories from Fat 205) Fat 23g (Saturated 10g) Cholesterol 85mg Sodium 590mg Carbohydrate 52g (Dietary Fiber 4g) Protein 31g % DAILY VALUE: Vitamin A 12% Vitamin C 18% Calcium 10% Iron 26% DIET EXCHANGES: 3 Starch 3 Medium-Fat Meat 1 Vegetable 1 FatLighter Easy Southwestern Stroganoff: For 8 grams of fat and 410 calories per serving, substitute ground turkey breast for the ground beef use reduced-fat sour cream.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
SOUTHWEST STROGANOFF
My hubby has celiac and really missed stroganoff dishes. I came up with this one night staring into my pantry at the GF Mac n cheese. It was a complete hit with no leftovers! It can be made with regular macaroni and cheese as well as a lb. of pasta with cheese sauce mix.
Provided by Kimberley Litke
Categories Pork
Time 40m
Number Of Ingredients 4
Steps:
- 1. Cut up the pork chops into bite size cubes and set aside
- 2. Cook the macaroni and cheese according to package directions in a large pot. I use trader Joe's brand. We found its the best tasting by far.
- 3. While macaroni is boiling, in a large skillet melt 2 to 3 cubes of the saute express depending on the size of your pork chops. Once melted add your pork chops and cook until done. I usually cover mine with a lid during this process.
- 4. Once the macaroni and cheese is done stir in the sour cream until thoroughly mixed. Add the pork chops and remaining sauce from skillet mixing well.
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CLASSIC BEEF STROGANOFF - HOW TO MAKE BEEF STROGANOFF
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3/5 (1)Total Time 1 hr 25 mins
- Sprinkle beef tips evenly with salt and pepper and brown in hot oil in a large skillet over medium-high heat; add mushrooms and onions and saute for 3 to 5 minutes or until tender.
- Stir tomato paste, broth, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.
- Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley, if desired.
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