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
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.
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 MUSHROOM STROGANOFF - OAMC
This recipe uses the beef mushroom master mix posted separately to put together a satisfying meal on the table for your family without a fuss. The first 8 ingredients have been broken down to size in order to get this posted. Please use recipe #107902 for actual measurements for the Freezer Mix. Not gourmet but great for a hungry family!
Provided by TishT
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dip container of frozen mix (3-cups recipe#107902) into hot water just to loosen.
- In 2-quart saucepan, heat frozen mix and water to boiling.
- Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
- Stir in sour cream and heat.
- Serve over noodles.
Nutrition Facts : Calories 357.3, Fat 20.9, SaturatedFat 9.7, Cholesterol 80.7, Sodium 297.8, Carbohydrate 25.8, Fiber 1.4, Sugar 1.6, Protein 16.3
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
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
BEEF MUSHROOM FREEZER MIX - OAMC
This master mix can be made ahead of time and frozen to be used with several recipes to be posted separately. It's amazing what you can come up with this! If you think of something new please add it.
Provided by TishT
Categories Vegetable
Time 35m
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Cook and stir meat until brown.
- Drain off fat.
- Stir in remaining ingredients; heat to boiling.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- Divide mixture among four 1-quart freezer containers (about 3 cups in each).
- Cool quickly.
- Cover and label; freeze no more than 3 months.
- Use freezer mix in the recipes posted separately.
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
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.
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
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.
BEEF STROGANOFF WITH MUSHROOMS AND PEPPERS
Looking for a comforting beef stroganoff recipe that's easy to make? Check out our yummy Beef Stroganoff with Mushrooms and Peppers. Sour cream adds both wonderful flavor and velvety texture to the sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
- Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
- Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.8406 g, Sugar 0 g, Protein 21 g
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
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
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4.8/5 (199)Total Time 30 minsServings 4-6
- Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak in until combined. Taste and season with additional salt and pepper if needed.
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5/5 (3)Category EntréeAuthor Ilona OrzechowskaCalories 381 per serving
- In a large saucepan heat oil. Add onion and saute for 5-8 minutes on medium heat, mixing often.
- Add ground beef, cook until browned and cooked through. This will take approximately 8-10 minutes.
- Stir in garlic powder, paprika, salt and black pepper. Then add condensed cream of mushroom soup and milk. Heat through and cook for about 5-7 minutes on low heat.
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5/5 (27)Total Time 40 minsCategory DinnerCalories 552 per serving
- 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.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- 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).
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