Simple Beef Stroganoff Recipes

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.

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.

Steps:

• 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
• 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
• 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
• *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.

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:

• 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.

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.

Steps:

• Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.

Steps:

• Saute the beef and the onion in 2 T of butter.
• There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid.
• (Start your rice or your noodles at this point).
• Add the brown gravy mix to the water and stir to dissolve.
• Add gravy mixture to meat and stir constantly until thick.
• If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving.
• Serve over rice or noodles.
• Makes 4 large servings.
• (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid).
• (You can also add mushrooms if desired).

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.

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.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
• Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.
• Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes.
• Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.

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.

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.

Steps:

• In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

Steps:

• In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.

Steps:

• Brown the ground beef in a large skillet, and drain, if necessary.
• Add onion, garlic and saute.
• Add chicken broth, mustard and pepper.
• Stir in cream of mushroom soup.
• Add egg noodles.
• Simmer for 10 minutes on medium/low heat, or until noodles are tender.
• Stir in sour cream, serve and enjoy!

Steps:

• Coat meat with flour.
• Heat large skillet, add butter.
• Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.
• Add beef broth.
• Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream.
• Cook slowly until heated through.
• DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!

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!

Steps:

• Brown ground beef in a medium skillet over medium high heat until thoroughly cooked, drain. Add gravy and mushrooms to the skillet, simmer for 1 minute, stirring occasionally. Stir in sour cream, serve immediately over noodles. You could easily add a small chopped onion and a clove of garlic to the beef while you cook it to add a little more flavor.