Lindas Beef Stroganoff Recipes

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.

Steps:

• Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
• Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
• Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.

Steps:

• 1. In a medium skillet, melt butter and brown beef.
• 2. Add mushrooms and onion; cook until tender.
• 3. Add broth, tomato paste, garlic powder, salt, and pepper. Simmer covered, stirring occasionally for 30 minutes or until beef is tender.
• 4. Stir in flour blended with sour cream. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened (about 5 minutes).
• 5. Meanwhile, cook noodles according to package directions. Serve over noodles.

Steps:

• Put water on to boil for pasta. Add 2 T. salt to water. When water comes to a boil, add pasta of your choice, and cook according to the pkg. directions, until al dente. When done, drain and set aside.
• In the meantime:.
• Cook onions in pan using enough margarine so they don't stick to the pan.
• When onions are soft, add ground beef. Fry until cooked through. Drain off any excess grease.
• Turn to med-high heat, and add mushrooms (drained) and soup, and mix well.
• Stir in 2 cups of water, add beef bouillon, and mix into the water. Stir all, and let cook for a few minutes. If it starts bubbling too hard, turn heat down to med.
• In a measuring cup, mix 4 T. of constarch with about 1/4 cup of COLD water. When you add this to the mixure, you want the mixture to become thick. (Keep in mind you will be adding sour cream which will thin the sauce, so thicken accordingly). Add more constarch and water mixture, if needed.
• Turn heat down to low, and add sour cream. Do NOT BOIL or cook on high, or it will curdle.
• Season with pepper and salt, as desired.
• Add Kitchen Bouquet, and mix in to get a nice dark color for the sauce.
• Plate pasta, and pour stroganoff over the top.
• Serve.