Grandmas Beef Stroganoff Recipes

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. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• 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 and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degree.
• Brown the cubed meat.
• Mix rest of ingredients together with it in an oven safe pan.
• Place in oven for 1 ½ hours.
• After 1 hour taste juice. If you add more water you may want to add a little more onion soup.
• Serve over rice or egg noodles.

Steps:

• Closely trim steak and slice into thin slices.
• Pepper meat, then brown in butter in skillet.
• When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer.
• Add mushrooms and cook until mushrooms are done, but not shriveled.
• Dissolve cornstarch in hot water and add to broth, stirring until broth thickens*slightly*.
• To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired).
• To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.

Steps:

• In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
• Add any seasoning of your choice.
• Drain off any fat.
• Press into a ungreased 9 inch pie plate
• Put the cheese on top.
• In a bowl combine eggs,Milk,and biscuit mix , Mix well.
• Pour over cheese.
• Bake at 400°F for 35 min or until knife or toothpick comes out clean.
• In addition you can pour gravy over this wonderful meat pie YUMMM.

Steps:

• In a large skillet, brown the beef with the garlic, cumin, soy sauce and Worcestershire.
• When finished browning, add the leeks, celery, beef broth, cream of mushroom soup and milk. Bring to a simmer. Add cornstarch as needed if you like the gravy really thick.
• Once simmering, add the mushrooms and salt and pepper. Cook another 3 minutes and remove from heat.
• While cooling, add the sour cream and your done!
• Serve over your favorite pasta!
• ***This is also excellent over those leftover potato dumplings!***.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.