Beef Stroganoff Without Mushrooms Food

BEEF STROGANOFF WITHOUT MUSHROOMS

Steps:

• Slice steak into thin strips, and chop onion.
• Melt butter in skillet (or wok).
• Add beef and cook until brown.
• About 3 minutes after starting the beef add onion, salt, pepper, and garlic.
• When the beef is browned turn down the heat and add sour cream.
• Do not let the sour cream boil, just heat through and serve over noodles.

BEEF STROGANOFF WITHOUT MUSHROOMS RECIPE - (3.9/5)

Steps:

• In skillet brown meat with garlic, salt and pepper. Remove from pan and set aside. In same skillet (leave juices from meat) add beef broth and sliced onion, sauté until the beef broth reduces and the onions are caramelized. The broth does not need to be completely evaporated. Add beef mixture back to pan and simmer for about 3 to 5 minutes. Add sour cream and stir with salt and pepper to taste. Pour over noodles and serve.

NO SOUR CREAM BEEF STROGANOFF

Steps:

• Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
• In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.

NO YOLKS® BEEF STROGANOFF

Steps:

• Prepare noodles according to package directions.
• Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
• Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
• Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.

MUSHROOM STROGANOFF (NO WINE)

Steps:

• Add bouillon to hot water and stir to dissolve.
• In a bowl stir together sour cream and flour. Stir in bouillon dissolved in water and pepper. Set aside.
• Spray lg skillet and add mushrooms, onion and garlic. Cook over med heat until it reaches desired doneness.
• Stir flour mixture into skillet. Cook until thickened and bubbly. Cook and stir for one minute more. Serve over noodles or rice.

BEEF STROGANOFF W/O MUSHROOMS

Steps:

• Brown beef in large skillet; add onion and garlic powder. Aslo add salt and pepper to your liking.
• Cook until onion is golden brown.
• Add beef bouilion and water, stir until bouillon is disolved.
• Add tomato paste and simmer for 5 to 10 minutes on medium heat.
• Stir in sour cream and cook for about 2 minutes on low heat, occasionally stirring.
• Serve over hot egg noodles.