Tomato Stroganoff Recipes

Steps:

• In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.

Steps:

• Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
• Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
• Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.

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:

• Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
• Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
• Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
• Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Steps:

• Place beef, tomatoes, sauce, paste, seasoning and mushrooms in the crock pot; stir to combine.
• Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.
• Add cooked egg noodles to crock pot for the last 20 minutes of cooking; stir in sour cream.
• Or, stir in sour cream and serve over the cooked egg noodles.

Steps:

• Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
• Remove from the pan.
• Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
• Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
• Remove the meat and deglaze the pan with the wine, stock and tomato paste.
• Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
• Good served over rice, buttered noodles or mash.