SPEEDY STROGANOFF
"I have tried many different ways to use up leftover roast beef, but my husband says this is the best!" reports Emma Magielda from Amsterdam, New York. "I experimented until I came up with all the right ingredients for this nicely seasoned dish."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan over medium heat, cook and stir onion in oil until tender. Add garlic; cook 1 minute longer. Stir in soup and milk until blended. Add the beef, mushrooms, ketchup, bouillon, salt and pepper; heat through. Serve over noodles.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.
SPEEDY BEEF STROGANOFF
This is a super easy recipe that is very forgiving, one of our family standards. My husband makes it often without ever consulting the recipe and it always turns out well. My kids were excited to have this for dinner when they were little, and they still love it now that they are teenagers. These days, they even make it themselves!
Provided by ctrmom
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute meat, onions, and garlic in a hot skillet about 5 minutes, until meat is browned.
- If using raw mushrooms, add them now, and cook until they are soft.
- Stir in flour and seasonings. Cook a minute or two so the flour won't taste raw.
- Gradually stir in the milk.
- Add the soup and, if you are using canned mushrooms, add them now, too. Heat through.
- Stir in sour cream and heat but do not boil.
- Add a little more milk to adjust consistency, if desired.
- Taste and adjust seasoning.
- Serve on hot rice or noodles.
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.
BEEF STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
SPEEDY SAUSAGE STROGANOFF TAGLIATELLE
Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner. This filling bowl takes just five minutes to prepare
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
- Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
Nutrition Facts : Calories 826 calories, Fat 42 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle
Provided by Matthew Johnson
Categories Dinner
Yield 16 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
SIMPLE BEEF STROGANOFF
This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!
Provided by Brenda
Categories Pasta and Noodles Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 678.5 calories, Carbohydrate 48.2 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.7 g, Protein 28.7 g, SaturatedFat 17.3 g, Sodium 659.8 mg, Sugar 2.2 g
SPEEDY STROGANOFF
Using porterhouse steak makes this stroganoff very tender and tastey...you could use another cut if it is on sale with very similar results. If it is a fairly cheap cut of meat, marinate it for 1 hour in the refrigerator with 1 tbsp vinegar, 1 tsp salt and enough water to cover. This will tenderize the meat. It is best to slice the meat while partially frozen, and slice it diagonally across the grain to make the meat more tender and also make it look larger in the dish! To make this more economical, use ground beef, but be sure to drain the grease from the pan! Note: Prep time does not include marinating a less tender cut of beef!
Provided by breezermom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice steak diagonally across the grain into thin strips; toss with the flour.
- Brown steak in butter in a large skillet over medium heat; at the same time, add the mushrooms and garlic. Once the steak is brown, add the water and soup mix.
- Bring to a boil; reduce heat, and stir in sour cream. Cook uncovered until thoroughly heated. (Do not boil once the heat has been reduced to keep the sour cream from curdling) Serve over noodles or rice.
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