Beef Stroganoff Potatoes Recipe By Tasty Food

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

BEEF STROGANOFF POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°C (400°F).
• Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
• Cut the steak into thin strips and sear in a hot pan. Remove the steak.
• Melt the butter in the pan, then add the onions and garlic. Season with salt.
• Cook the onions and garlic until translucent, then add the mushrooms.
• When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
• Stir in the beef stock, then simmer until mostly reduced.
• Add the soured cream, then add the seared beef back in as well.
• Season with salt and pepper and remove from the heat immediately.
• Stuff the potato skins with the stroganoff mixture.
• Bake for 8-10 minutes.
• Sprinkle with parsley and serve.
• Enjoy!

BEEF STROGANOFF RECIPE BY TASTY

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!

TASTY BEEF STROGANOFF WITH CREAMY POTATO SAUCE

Steps:

• Preheat oven to 250 degrees.
• Prepare the steaks with salt, pepper and garlic salt and/or (steak seasoning).
• Bake the steaks for 1 hour or until the reach 120 degrees.
• Melt butter in a pan on high heat with a few pieces of parsley or thyme.
• Sear the steaks until brown on all sides.
• *Important* - Remove from pan and let the steaks rest for 10 minutes.
• In the same skillet lightly add 4 tbs of butter and 1/2 cup of flour for the sauce on medium heat.
• Add 1 can of beef broth, 1/2 cup of ketchup, 1/2 cup sour cream, 2 tbs worcestershire sauce, 1 tbs minced garlic, 1 can of cream of potato soup. Simmer until the sauce thickens.
• Blend and strain chunks from sauce. Cut steak crosswise and add to the sauce. Season to taste.
• Serve over wide egg noodles.

BEEF STROGANOFF-STUFFED POTATOES

Steps:

• Toward the end of the cooking time bake the potatoes in the microwave otherwise bake in oven at 425 degrees for about 40 minutes.
• Dissolve bouillon in 1/2 cup water; set aside.
• In nonstick skillet heat oil over high heat.
• Add beef; cook, stirring, until browned about 5 minutes.
• Add next 4 ingredients, cook, stirring occasionally, until onion is softened about 3 minutes.
• Add bouillon mixture; bring to a boil.
• Reduce heat to low; cover.
• Simmer until meat is very tender, about 30 minutes.
• Stir together flour and 1 Tablespoon water, set aside.
• Stir sour cream into beef mixture.
• Stir in flour mixture; cook until thickened, 1-2 minutes.
• Spilt baked potatoes lengthwise, fluff with fork.
• Top with beef mixture and parsley.
• Serve while warm.

SIMPLE & TASTY BEEF STROGANOFF

Steps:

• I have changed this recipe just a bit. I used to buy beef stew meat and noticed that I would end up with inconsistently cooked beef due to the fact that I never knew what type of meat was being added to the stew mixture. Any given day my stroganoff would be butter tender or chewy and often both in the same pan. So, now I buy london broil or top round and cut it into cubes myself. Not only is it cheaper, but I get consistently tender stroganoff with no fat or gristle.
• The other thing I changed is that I no longer brown the meat or saute the onions. Honestly, in this recipe you won't taste the difference so save yourself some time and do it the way I've listed below. If you want to brown the meat and saute the onions, be my guest but you don't have to for scrumptious beef stroganoff.
• Add beef cubes, onions to large skillet.
• Fill skillet with water to just about covering beef cubes & onions.
• Add salt & pepper to taste.
• Heat until boiling and add sliced mushrooms making sure they get submerged under the liquid -- just keep stirring and pressing. Boil for 30 minutes then turn down the heat and simmer on low/medium for 45 minutes to 1 hour or until beef is fall-apart tender and there is only about 1/4 inch of liquid left in the skillet.
• Add more water an necessary if the beef isn't tender yet. The goal is to have tender beef and about 1/4 inch of broth in the skillet. Too much broth and your stroganoff will be too thin -- there is no thickener used in this recipe, only sour cream.
• Add sour cream to beef mixture and stir until well mixed.
• Continue mixing until sour cream mixture is hot but not boiling.
• Serve over cooked egg noodles and garnish with fresh parsley.
• NOTE: If you are eating Primal (i.e. no grains) then use zucchini noodles instead of egg noodles.
• Enjoy!

BEEF STROGANOV (STROGANOFF)

Steps:

• Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
• Remove this mixture from the pan, including all juices, and set aside.
• Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
• Add the water, stock cubes, salt and pepper, and bring to a boil.
• Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
• Remove lid and add onion-mushroom mixture.
• Bring to a boil, then reduce heat and stir in sour cream and mustard.
• Heat until everything is warmed through, but do not boil.
• Garnish with parsley.

BAKED POTATOES STROGANOFF

Steps:

• Cut the slice of bacon into small pieces and sauté in skillet until soft.
• Add the onions and garlic and sauté until onions are translucent.
• Add the hamburger and sauté all together until well-browned.
• Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine.
• Simmer for 5 minutes.
• Season with salt and pepper to taste, and serve over the baked potatoes.
• Makes 4 servings.