MEXICAN STROGANOFF RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place water in large pot over high heat to boil. Cook egg noodles until al dente and strain. Add salsa, sour cream and enchilada sauce to the skillet and gently stir until combined. Grease a 9x9-inch pan with cooking spray and place the noodles in the dish. Then gently pour the sauce and beef mixture over top the noodles. Cover with the cheddar cheese and bake for 30 minutes. If desired, scatter green onions over top the casserole before serving. NOTE: The only thing I would do differently next time is to use a hotter salsa and/or enchilada sauce. I had mild of both on hand and it could have used just a little more heat! I also might have thrown in a 1/4 to 1/2 an onion to cook with the beef, just for another level of flavor. I didn't have any white or yellow onions on hand, so I opted to top my dish with green onions to give it that onion kick. Other than that, it was great!
PORCINI NOODLES IN THE STYLE OF STROGANOFF
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the porcini pasta: Combine the all-purpose flour, semolina and porcini powder in a mixing bowl. Add the eggs. Knead the dough, wrap it in plastic and let it rest at least 30 minutes.
- Roll the dough out with a pasta machine to desired thickness. Cut to desired noodle shape. (You will have enough pasta for about 12 servings; freeze half for another time.)
- Cook half of the pasta in salted boiling water until cooked through, reserving a little of the pasta cooking water.
- For the sauce: Meanwhile, cook the mushrooms, stirring, in oil until browned. Add the shallot and cook until aromatic, about 1 minute. Add the madeira and simmer until the liquid is reduced by half. Add the creme fraiche. Season to taste with salt and pepper.
- Add the noodles to the sauce and toss; add a little pasta cooking water if necessary to get the sauce to coat the noodles. Toss again with the arugula. Transfer the noodles to plates and garnish with dollops of goat cheese. Drizzle with olive oil.
BEST HOME-STYLE BEEF STROGANOFF
Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.
Provided by NicoleMcmom
Categories Beef Stroganoff
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
- Fill a large pot with water and set over high heat on another burner.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
- Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
- Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
- Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
- Ladle sauce over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg
MEXICAN-STYLE STROGANOFF
Not your usual stroganoff, but wonderful just the same! You can make it as spicy as you want w/ what kind of salsa you use. For this, I used Picante brand salsa. This dish is also lower in fat and calories because of the ground turkey breast and reduced-fat cheese.
Provided by sherry monfils
Categories Turkey
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cook noodles as directed in a lg pot, drain. Set aside in colander. In same pot, w/ heat on med-hgih, brown turkey breast w/ garlic powder, salt & pepper. Stir in salsa, spaghetti sauce and olives. Add noodles and stir to combine. Reduce heat to medium and cook 5 min, or until heated through.
MEXICAN STROGANOFF (OAMC)
Another once a month recipe that will help you face the month ahead with a meal ready to please. I serve this with tomatoes stuffed with guacamole and some corn
Provided by TishT
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut steak into bite size pieces.
- Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
- Drain off oil.
- Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
- Bring to a boil; reduce heat.
- Cover and simmer 1 hour until meat is tender.
- Cool and store in freezer container.
- To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
- cook egg noodles according to package directions.
- Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
- Heat to a boil, stirring constantly.
- Reduce heat, simmer, and stir about 1 minute.
- Serve stroganoff over noodels.
MEXICAN STROGANOFF
This very easy recipe is the result of putting off grocery shopping. It's one of those things that comes from what's left in the kitchen. My family loved it, though! You can alter the last two ingredients to suit your taste.
Provided by MissyNono
Categories Meat
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef in large pot and drain .
- Add enchilada sauce, soup, chilis, meatloaf sauce, and seasoning. Stir until thoroughly heated.
- Add sour cream. Mix well, then remove from heat.
- I served this over extra wide egg noodles and put a salad on the side.
Nutrition Facts : Calories 271.7, Fat 16.7, SaturatedFat 7, Cholesterol 83.8, Sodium 485.4, Carbohydrate 6, Fiber 0.5, Sugar 1.6, Protein 23.5
SMOKY MEXICAN STROGANOFF
Make and share this Smoky Mexican Stroganoff recipe from Food.com.
Provided by wigangiddy
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1.Add the wild rice and hot stock to a pan and bring to the boil.
- 2.Simmer for 45 minutes or until tender, topping up with hot water if it starts to dry out.
- 1.Using scissors, cut & discard the stalk from the chipotle chilli. Add the chilli to just-boiled water, cover and set aside to soak for at least 10 minutes. Once it is ready, snip off the bottom (the thick, woody bit), scrape out the seeds and discard (these are very hot so you don't want them).
- 2.Whilst the chipotle chilli is soaking, slice the mushrooms and the onion.
- 3.In a large frying pan, wok or heavy-bottomed saucepan, melt the margarine, add the olive oil and fry off the chopped onion.
- 4.Cut the remaining chipotle chilli into very small pieces with scissors. Add to the frying pan and cook for 1-2 minutes or until the onion is soft & translucent.
- 5.Add the smoked paprika and combine well. Continue to cook gently for another 7-10 minutes.
- 6.Add the mushrooms and coat well with the oil mixture. Sauté until they turn golden brown and then add the white wine.
- 7.Continue to sauté the stroganoff on a low heat until the mushrooms are tender (approximately 3-5 minutes), stirring only occasionally. Add 1-2 tbsp of water if they start to dry up.
- 8.Finally, add the sour cream and chives just before serving and combine well. Taste and add salt if necessary.
Nutrition Facts : Calories 269.4, Fat 4.6, SaturatedFat 0.7, Sodium 14.6, Carbohydrate 47.1, Fiber 5.7, Sugar 6.4, Protein 13.3
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