GREEN CHILE STROGANOFF
When you want your stroganoff just a bit different, give this one a try! :) Mild and creamy, it's very tasty!
Provided by Julesong
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy, deep pan (one with a cover), sauté the onion, mushrooms, and garlic in the butter until onion is soft.
- Place the beef cubes and flour in a Ziploc bag and shake to coat.
- Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
- Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
- Add the chopped chiles and cumin and simmer for 10 additional minutes.
- While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
- Remove the stroganoff from the heat and stir in the sour cream.
- Serve stroganoff with noodles (or cooked rice, or sautéed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
- Makes 4 servings.
CHILI STROGANOFF
If you love chili and if you love beef stroganoff, you will love this recipe! It is so quick to make but its very tasty and hearty! A Great idea! We had chili last week. I still had some leftover in the frig. Using the method in your recipe, I turned the left over chili into chili stroganoff.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
- 2. Stir in salsa and green chilies. Simmer for 10 minutes.
- 3. Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
- 4. Serve meat mixture over noodles with sour cream and shredded cheese on top and garnish with sliced tomatoes and green onions.
- My Note: We love chili. When my family gets together in Nov. we always have a chili night and have big pots of chili and have chili dogs, nachos, chili spaghetti, etc. This will certainly be included in the menu. To turned the left over chili into chili stroganoff.
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.
CHILI BEEF NOODLE SKILLET
A friend gave me this recipe. My husband likes this entree's hearty blend of beef, onion and tomatoes. I like it because I can get it to the table so quickly. -Deborah Elliott, Ridge Spring, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through., Drain noodles; stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts :
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
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