Beef Stroganoff With Mushroom Soup Recipes

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BEEF STROGANOFF

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Beef Stroganoff image

Steps:

  • Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
  • Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
  • Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
  • Serving Suggestion: Serve with sauteed spinach with garlic and crusty French bread. For dessert serve a fresh apple & raisin cup: cubed, cored apples mixed with raisins.
  • Cost per recipe: $8.33

1 tablespoon vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 teaspoon paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
Chopped fresh parsley

BEEF STROGANOFF

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17



Beef Stroganoff image

Steps:

  • For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
  • Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
  • Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
  • Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
  • Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-by-1-by-1/8-inch strips
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
12 ounces button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley leaves
Kosher salt
One 12-ounce package wide egg noodles
2 tablespoons unsalted butter
Freshly ground black pepper

MUSHROOM BEEF STROGANOFF

From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.

Provided by MarlaM

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Mushroom Beef Stroganoff image

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 soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
  • Serve over noodles or rice.

2 tablespoons butter or 2 tablespoons margarine
1 tablespoon vegetable oil
1 1/2 lbs sirloin steaks, thinly sliced
1 lb fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups sour cream
1 cup green onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
hot cooked noodles or rice

STROGANOFF SOUP

My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stoganoff. With a crusty roll, it's a satisfying meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14



Stroganoff Soup image

Steps:

  • In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. , Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream.

Nutrition Facts : Calories 314 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 17g protein.

1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips
1/2 cup chopped onion
1 tablespoon butter
2 cups water
1-1/2 cups milk
1/4 cup tomato paste
2 teaspoons beef bouillon granules
1 can (8 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1/8 teaspoon pepper
1 can (12 ounces) evaporated milk
1/3 cup all-purpose flour
2 cups cooked wide egg noodles
1/2 cup sour cream

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



Mushroom Stroganoff image

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.

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

HAMBURGER STROGANOFF

This is one hamburger stroganoff that my whole family will eat! The flavors blend together to make a rich, tangy, delicious sauce, and a hearty meal. Garnish with additional sour cream and fresh parsley.

Provided by Linzie Smith

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 38m

Yield 4

Number Of Ingredients 13



Hamburger Stroganoff image

Steps:

  • Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
  • 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.
  • Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Nutrition Facts : Calories 736.7 calories, Carbohydrate 77.5 g, Cholesterol 147.3 mg, Fat 33.5 g, Fiber 4.1 g, Protein 31.9 g, SaturatedFat 14.8 g, Sodium 1273.7 mg, Sugar 5.8 g

1 pound ground beef chuck
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (14 ounce) can beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
1 (12 ounce) package egg noodles
1 cup sour cream
2 teaspoons finely grated raw horseradish

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



Mushroom Beef Stroganoff image

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.

2 tablespoons butter
1 tablespoon canola oil
1-1/2 pounds beef top sirloin steak, thinly sliced
1 pound fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Hot cooked noodles or rice

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



Beef and Mushroom Stroganoff, Aussie Style image

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

1 tablespoon butter
1 onion, chopped
1 teaspoon minced garlic
8 fresh mushrooms, sliced
2 teaspoons curry powder
1 pound beef top sirloin, thinly sliced
2 cubes beef bouillon
1 ½ cups boiling water
1 (6 ounce) can mushroom stems and pieces, drained
¼ cup dried shiitake mushrooms
1 ¼ cups heavy cream
1 (8 ounce) package uncooked egg noodles

THICK & CREAMY BEEF STROGANOFF

This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.

Provided by Sara C

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13



Thick & Creamy Beef Stroganoff image

Steps:

  • Heat butter in large skillet.
  • Add stew meat, cook on med heat until browned stirring often.
  • Take meat out of skillet and set aside.
  • Add onion and saute in the butter until almost clear.
  • Add mushrooms, and cook until onion is clear.
  • Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
  • Stir constantly until soup turns to liquid.
  • Decrease heat to Low, cover and simmer.
  • This can simmer for 10 min to 4 hrs depending on taste.
  • You can add flour to thicken it or milk to thin it out as needed.
  • When almost finished at half of the tub of sour cream.
  • Serve over cooked egg noodles with the remainder of the sour cream as a topping.

1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1 jar mushroom
1 can condensed cream of mushroom soup
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
flour (if needed)
cooked egg noodles

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From foods.geo.tv


BEEF STROGANOFF SOUP RECIPE - COOK WITH CAMPBELLS CANADA
How to Make Beef Stroganoff Soup. Toss beef steak with salt, pepper, paprika and flour to sear evenly. In a large Dutch oven, melt two tablespoons of butter over medium-high heat. Saute steak until browned. Set aside. Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes.
From cookwithcampbells.ca


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