STROGANOFF
Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.
Provided by sal
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
- Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
- Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g
STROGANOFF FOR A CROWD
This economical, enjoyable entree is perfect when serving a crowd. I've also served it with mashed potatoes with successful results.-Ada Lower, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 70 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In several large stockpots, cook beef and onions over medium heat until meat is no longer pink; drain. In several large bowls, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil. Reduce heat and keep warm. Just before serving, stir in sour cream; heat through but do not boil. Serve with noodles.
Nutrition Facts : Calories 312 calories, Fat 19g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 419mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 26g protein.
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.
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
BEEF STROGANOFF FOR FORTY
Make and share this Beef Stroganoff for Forty recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Cut all fat, bones and gristle from steaks and cut into 3 x 1 x 1/4 inch pieces of perfectly lean meat.
- In large roasting pan sauté onions in butter until limp then add meat and cook at medium high, stirring until all redness disappears, about half an hour constantly stirring. Add scrubbed, halved mushrooms, consommé, Worcestershire sauce and salt. Stir the flour into the wine with wire whip to a smooth paste and stir in until thickened. At this stage hold hot in oven at 275°F.
- As serving time nears cook noodles in preserving kettle in very large amount of boiling salted water, about 12 minutes.
- Stir sour cream into beef and return to oven to heat it through. Drain noodles.
- Serve Stroganoff from chafing dishes and noodles from outsize bowls or platters.
- The Mary Moore Cookbook.
Nutrition Facts : Calories 1004.5, Fat 55.1, SaturatedFat 23, Cholesterol 259.5, Sodium 618.4, Carbohydrate 54, Fiber 2.9, Sugar 2.9, Protein 68.1
STROGANOFF FOR A FRIEND
I invented this for Dave when he told me that stroganoff was his favourite food. It was the meal I served the first night in our new apartment along with a lemon merainge pie.I say always bait a man-trap with his favourite foods :)note the mushrooms were made seperate for me as he is not overly fond of mushrooms yet.
Provided by alleycatb
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook noodles in a large pot according to package directions.
- Meanwhile.
- Melt butter in large skillet and add the onions and water.
- sprinkle with salt an sugar
- saute over med-high heat until water has evaporated and onions have carmelized.
- Add the steak, garlic, and pepper, Saute for about 3 to 5 minutes longer,
- mushrooms can also be added if you are not cooking them seperately (directions below).
- add worchestershire sauce and red wine and beef stalk, cook until liquids are reduced by half.
- reduce to simmer.
- mix flour and sourcream.
- remove pan from burner and stir in sourcream mixture.
- return to burner and simmer until thickened.
- Seperate mushroom directions.
- saute sliced mushrooms in 1 tablespoon melted butter add some of the sauce above .
- serve over noodles.
Nutrition Facts : Calories 580.2, Fat 35.3, SaturatedFat 18.1, Cholesterol 142, Sodium 789.2, Carbohydrate 30.9, Fiber 2.9, Sugar 8.9, Protein 29.8
CHEAP BEEF STROGANOFF
In my never-ending quest to fill up my family cheaply, I borrowed this recipe from a friend and made it my own.We use rotini noodles, but often change to a different shaped noodle just to make supper more interesting. I serve the meat mixture over the noodles to make this go farther. You can also use turkey burger instead of the beef hamburger.
Provided by MommaEllen
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles following the package directions and drain.
- Saute the onions slightly, add hamburger and cook thoroughly.
- Drain the hamburger.
- Add the soup, garlic powder,salt and pepper and heat thoroughly on low heat.
- Fold in sour cream and optional peas and heat for another 5 minutes.
- Serve over pasta noodles and enjoy!
Nutrition Facts : Calories 343.9, Fat 21.5, SaturatedFat 8.7, Cholesterol 91, Sodium 518.4, Carbohydrate 10.6, Fiber 0.6, Sugar 1.9, Protein 26.2
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