Stacker Roll Stroganoff Recipes

STACK-A-ROLL STROGANOFF

Make and share this Stack-A-Roll Stroganoff recipe from Food.com.

Provided by KGCOOK

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Stack-A-Roll Stroganoff image

Steps:

Preheat oven to 375 degrees.
Brown beef and drain well.
Mix beef, mushrooms, and 1/2 of the onions.
Toss together and place in a greased 2 1/2 quart cassreole.
Bring undiluted soup to a boil and stir in 1/2 cup sour cream.
Pour over meat.
Seperate dough into 10 biscuits.
Cut each one in half, making 20 pieces.
Arrange biscuits on top of soup around edges.
of casserole, (1 inch from sides) cut side down.
Sprinkle with remaining onions in center.
Mix topping ingredients.
Pour over biscuits.
Bake at 375 for 25 to 30 minutes until golden brown.

Nutrition Facts : Calories 450.7, Fat 30.2, SaturatedFat 12.4, Cholesterol 115.3, Sodium 717.2, Carbohydrate 17.9, Fiber 0.6, Sugar 4.2, Protein 25.9

Ingredients

2 lbs ground beef
4 ounces mushrooms, drained
1/2 cup sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 (9 1/2 ounce) can refrigerator buttermilk biscuits
1 (3 1/2 ounce) can French-fried onions
1/2 cup sour cream
1 egg
1 teaspoon celery seed

CHEF JOHN'S CLASSIC BEEF STROGANOFF

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Provided by Chef John

Categories Main Dish Recipes Beef Beef Stroganoff Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

Chef John's Classic Beef Stroganoff image

Steps:

Season beef generously with salt and pepper.
Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g

Ingredients

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste