MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
CREAMY BEEF AND MUSHROOM STROGANOFF
Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes! Weight Watchers: 13pp per serve
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
Nutrition Facts : Calories 552 kcal, Carbohydrate 62.7 g, Protein 42 g, Fat 10.5 g, Fiber 1.6 g, ServingSize 1 serving
EASY BEEF STROGANOFF IN THE SLOW COOKER
I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.
Provided by heidigrl43434
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 4h27m
Yield 5
Number Of Ingredients 9
Steps:
- Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
- Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 23.9 g, Cholesterol 105.9 mg, Fat 25.3 g, Fiber 1.5 g, Protein 29.4 g, SaturatedFat 13.4 g, Sodium 738 mg, Sugar 7.3 g
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
MUSHROOM BEEF STROGANOFF
From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.
Provided by MarlaM
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
- Add mushrooms; saute until tender.
- Return steak to pan.
- Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
- Serve over noodles or rice.
BEEF STROGANOFF WITH MUSHROOMS AND HERBS
Beef Stroganoff is one of those recipes that everyone who makes it has a slightly different version. This is certainly not how I remember Mama, or Gma making it. They didn't cook with herbs at all as I recall.
Provided by threeovens
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
- Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
- Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
- Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
- Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
- Turn off heat, stir in sour cream and herbs.
- Serve over butter fettucine or egg noodles.
Nutrition Facts : Calories 458.8, Fat 29.4, SaturatedFat 10.8, Cholesterol 102.4, Sodium 259.7, Carbohydrate 15.4, Fiber 1.1, Sugar 4.9, Protein 29.3
BEEF STROGANOFF
Steps:
- In a large saute pan over medium-high heat, add the olive oil and then add the beef cubes. Saute the beef cubes until brown, about 2 minutes per side. Add the shallots, cook about 3 to 4 minutes, or until translucent. Whisk the arrowroot into the white wine until it dissolves. Add the wine mixture, and cook until the liquid is reduced by half. Add the mushrooms and cook for 2 minutes.
- Add the rosemary, thyme, basil leaves, salt, and pepper, to taste. Stir in the sour cream and pour over the cooked pasta.
SLOW-COOKER MUSHROOM BEEF STROGANOFF
I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. -Meg Hilton, Atlanta, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.
Nutrition Facts : Calories 317 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 736mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
BEEF AND MUSHROOM STROGANOFF RECIPE
Add a layer of richness to our Beef and Mushroom Stroganoff Recipe with coffee and nutmeg! Enjoy this Beef and Mushroom Stroganoff Recipe during the week.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet on medium-high heat. Add mushrooms and onions; cook 8 min., stirring occasionally. Add meat; cook 5 to 7 min. or until evenly browned, stirring frequently.
- Add flour; mix well. Stir in broth; bring to boil. Simmer on low heat 10 min., stirring frequently.
- Remove 1/4 cup liquid from skillet. Add coffee and nutmeg; stir until coffee is dissolved. Return to skillet; cook and stir 2 min. Remove from heat. Stir in sour cream. Serve over noodles.
Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 44 g
BEEF STROGANOFF II
Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.
Provided by sal
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
- Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
- Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Nutrition Facts : Calories 606 calories, Carbohydrate 58.6 g, Cholesterol 129.9 mg, Fat 24.5 g, Fiber 2.3 g, Protein 35.2 g, SaturatedFat 8.5 g, Sodium 1062.6 mg, Sugar 8.2 g
GERMAN BEEF STROGANOFF
Very similar to the beef stroganoff my mum made when I was little. No cream of mushroom soup here!! I use a good amount of beef broth, and often more sour cream, which makes it very saucy. But hey, I like it that way!
Provided by MummaKat
Categories Meat
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large dutch oven, and add olive oil. Brown the beef, in batches if you have to, setting aside in a bowl when browned.
- In the same dutch oven cook the green pepper and onions for one minute, adding more oil first if necessary. Add the sliced mushrooms, breaking them up of the pieces are too large. Cook for 2-4 minutes, until mushrooms are softened.
- Add the 3 cups beef broth, worchestershire sauce, paprika, thyme, and salt. Add the beef back into the pot. Broth should cover the beef.
- Bring to a boil, cover and simmer for about an hour until beef is tender.
- Mix the flour and the 1/2 cup beef broth with a whisk until smooth. Add to the pot and stir until thickened. Add the sour cream, adjusting to taste.
- Remove from heat and serve over mashed potatoes. Or egg noodles if you must.
Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 7.9, Cholesterol 116.7, Sodium 1120.1, Carbohydrate 10.6, Fiber 1.7, Sugar 4.3, Protein 37.5
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