Cheap Beef Stroganoff Recipes

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BEST BEEF STROGANOFF

My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!

Provided by Bri22

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11



Best Beef Stroganoff image

Steps:

  • Sauté onion and garlic in butter over medium heat.
  • Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
  • Stir in sour cream until heated. Serve over noodles.

1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked

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



The Best Beef Stroganoff image

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.

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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



Cheap Beef Stroganoff image

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

1/2 cup chopped onion
1 1/2 lbs hamburger
1 (14 ounce) can condensed mushroom soup
1 tablespoon granulated garlic
salt and pepper
8 ounces low-fat sour cream
1 cup frozen peas (optional)
16 ounces pasta noodles, cooked

BEEF STROGANOFF

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Beef Stroganoff image

Steps:

  • Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
  • Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
  • Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
  • Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

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

SIMPLE BEEF STROGANOFF

This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!

Provided by Brenda

Categories     Pasta and Noodles     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 6



Simple Beef Stroganoff image

Steps:

  • Prepare the egg noodles according to package directions and set aside.
  • In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
  • Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Nutrition Facts : Calories 678.5 calories, Carbohydrate 48.2 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.7 g, Protein 28.7 g, SaturatedFat 17.3 g, Sodium 659.8 mg, Sugar 2.2 g

1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
½ cup sour cream
salt and pepper to taste

CLASSIC BEEF STROGANOFF

This hearty comfort food is great when the weather turns.

Provided by ajthoma

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16



Classic Beef Stroganoff image

Steps:

  • Season beef with salt, pepper, and Spanish paprika.
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g

2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon Spanish paprika
¼ cup butter
1 ½ onions, minced
1 ½ pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
⅓ cup dry white wine
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish

ONE-POT GROUND BEEF STROGANOFF

My family loved the boxed version of this ground beef stroganoff, but we have done away with processed foods. I created this out of necessity, and they don't miss the box at all! It's creamy and delicious!

Provided by rural chef

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 4

Number Of Ingredients 11



One-Pot Ground Beef Stroganoff image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
  • Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet of beef. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese; do not return to a boil.

Nutrition Facts : Calories 586.1 calories, Carbohydrate 51.2 g, Cholesterol 143.6 mg, Fat 26.1 g, Fiber 2.2 g, Protein 34.9 g, SaturatedFat 12.1 g, Sodium 1113.5 mg, Sugar 7.4 g

1 pound ground beef
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¾ cups milk
1 ¼ cups beef stock
1 (8 ounce) package egg noodles
½ cup sour cream
¼ cup freshly grated Parmesan cheese

EASY BEEF STROGANOFF

Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!

Provided by Colleen B. Smith

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 8

Number Of Ingredients 9



Easy Beef Stroganoff image

Steps:

  • Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
  • Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
  • Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g

1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
¼ cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste

EASY AND QUICK BEEF STROGANOFF

Easy and quick, this beef stroganoff is so good, so fast. Even easier of you prepare the meat ahead of time. Kids love it.

Provided by Angeliiz329

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 39m

Yield 6

Number Of Ingredients 11



Easy and Quick Beef Stroganoff image

Steps:

  • Season beef lightly with dried onion, garlic powder, and black pepper. Heat a large skillet over medium-high heat. Cook and stir meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • 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 water and bouillon cubes in a microwave-safe measuring cup. Cook in the microwave until boiling, about 6 minutes. Crush cubes and stir broth until dissolved.
  • Pour broth into a deep saucepan over medium-high heat. Add flour gradually, whisking in until bubbly and thick, about 1 minute. Reduce heat and add sour cream, ketchup, and vinegar. Whisk until smooth, about 1 minute. Add beef and cook until heated through, about 5 minutes more. Pour beef sauce over noodles and toss to coat.

Nutrition Facts : Calories 487.8 calories, Carbohydrate 34.4 g, Cholesterol 111.2 mg, Fat 29.4 g, Fiber 1.4 g, Protein 21 g, SaturatedFat 15 g, Sodium 382.4 mg, Sugar 1.1 g

1 pound ground beef
½ teaspoon dried onion flakes, or to taste
½ teaspoon garlic powder, or to taste
ground black pepper to taste
½ (16 ounce) package egg noodles
2 cups water
2 cubes beef bouillon
¼ cup all-purpose flour
1 (16 ounce) container sour cream
¼ cup ketchup
¼ cup vinegar

QUICK AND EASY BEEF STROGANOFF

This is a recipe for people who do not have a lot of time on their hands and need a quick and easy recipe.

Provided by louielove3d

Time 30m

Yield Serves 6

Number Of Ingredients 0



Quick and Easy Beef Stroganoff image

Steps:

  • Add Knob of butter and Olive Oil to a pan. Add onions and saute for 5 minutes until softened. Add garlic cloves and sage and cook until softened.
  • Add red wine and paprika and reduce slightly. Add frozen mushrooms now. Add white pepper and salt.
  • Add the Beef and cook until browned slightly. Add fresh mushrooms until softened.
  • Add parsley, honey and black pepper
  • Add Double Cream and bring to the boil slightly. Taste and check if anymore paprika or parlsey is needed.
  • Add Arrowroot if needed, only use a little and stir till thickens and add more if needed. Make Sure the liquid is not cooking or boiling. If the sauce becomes too thick add a little extra double cream or water.
  • Serve with Boiled Rice, Roast Potatoes, Noodles or Pasta.
  • You can use Chicken Breast or Pork instead of Beef, if needed.

RICH AND CREAMY BEEF STROGANOFF

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18



Rich and Creamy Beef Stroganoff image

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

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



Classic Beef Stroganoff image

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

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

EASY BEEF STROGONOFF

This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!

Provided by Missy

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 3

Number Of Ingredients 9



Easy Beef Strogonoff image

Steps:

  • In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
  • Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

Nutrition Facts : Calories 977 calories, Carbohydrate 39.9 g, Cholesterol 227.6 mg, Fat 74.4 g, Fiber 2.7 g, Protein 38.3 g, SaturatedFat 36.9 g, Sodium 788.9 mg, Sugar 4 g

1 pound ground beef
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cube beef bouillon
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1 pint sour cream
4 ounces egg noodles, cooked and drained

BEEF STROGANOFF RECIPE BY TASTY

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 13



Beef Stroganoff Recipe by Tasty image

Steps:

  • In a medium bowl, season the beef with salt and pepper and toss to coat.
  • Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
  • In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
  • Melt the butter in the leftover meat drippings.
  • Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
  • Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
  • Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
  • Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
  • Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
  • Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
  • Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

BEEF STROGANOFF, THE QUICK, EASY, CHEAP KIND.

This is one of my kids favorite things to eat. It is easy, cheap, and goes a long way. If you are on a budget, this is a good recipe for you. It has very few ingredients too.

Provided by QZ Sioux

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7



Beef Stroganoff, the Quick, Easy, Cheap Kind. image

Steps:

  • Boil water for pasta.
  • In a large skillet, brown ground meat and onions until onions are clear. Drain. Add pasta to boiling water.
  • Return meat and onions to skillet, add soups and milk, and extra mushrooms if you want. Cook until pasta is cooked to your doneness.
  • Note: You can serve the meat over the pasta, or you can mix it all together. It is up to you, but my kids don't care how I serve it, they just love it!

Nutrition Facts : Calories 938.7, Fat 46.7, SaturatedFat 17.6, Cholesterol 171.4, Sodium 1161.1, Carbohydrate 68.9, Fiber 2.6, Sugar 3.9, Protein 57.1

2 lbs ground beef (your choice) or 2 lbs ground turkey (your choice)
1 medium onion, chopped or diced
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) soup can milk
1 (3 7/8 ounce) can sliced mushrooms (optional)
3 -4 cups elbow macaroni or 3 -4 cups egg noodles, but any kind should do

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



Easy Beef Stroganoff image

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

4-1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
3 garlic cloves, minced
1 tablespoon reduced-fat butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons tomato paste
1 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

SUPER EASY GROUND BEEF STROGANOFF

I love warm meals during cold months. This ground beef stroganoff is one of our family favorites. Add a dollop of sour cream and enjoy.

Provided by motheroftwo

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 33m

Yield 4

Number Of Ingredients 12



Super Easy Ground Beef Stroganoff image

Steps:

  • Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
  • Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
  • Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
  • Serve meat sauce over a plate of noodles.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 59.3 g, Cholesterol 115.8 mg, Fat 21.5 g, Fiber 2.9 g, Protein 21.1 g, SaturatedFat 8.9 g, Sodium 635.8 mg, Sugar 2.7 g

5 teaspoons beef bouillon granules
5 cups boiling water
½ teaspoon onion powder, or to taste, divided
½ teaspoon dried minced onion, or to taste
1 pinch garlic powder, or to taste
1 (10 ounce) package egg noodles, or more to taste
1 cup frozen peas
1 tablespoon butter
½ white onion, chopped
½ pound ground beef
1 dash ground black pepper
¼ cup all-purpose flour, or more as needed

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



Beef Stroganoff for Forty image

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

17 lbs sirloin steaks
7 tablespoons butter
3 cups chopped onions
4 1/2 lbs mushrooms
6 (10 ounce) cans consomme, undiluted
3 tablespoons Worcestershire sauce
3 1/2 teaspoons salt
1 2/3 cups all-purpose white flour
2 cups red wine
5 cups sour cream
5 1/2 lbs noodles

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



Beef stroganoff image

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

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

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