Easy Beef Stroganoff With Rice And Cheese Food

EASY BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook noodles as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook and stir 5 min. Add mushrooms; cook and stir 5 min. Add meat to skillet; cook, stirring to break up meat, until no longer pink, about 5 min. Add Worcestershire sauce and pepper; cook 1 min.
• Add flour to meat mixture; cook and stir 1 min. Add broth; cook and stir 5 min. Turn off heat; stir in sour cream.
• Add noodles and 2 Tbsp. Parmesan to meat mixture; mix well and spoon into 2-qt. round baking dish. Sprinkle with remaining Parmesan. Bake, uncovered, 20 to 25 min. or until heated through. Sprinkle with parsley.

SIMPLE BEEF STROGANOFF

Steps:

• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

EASY BEEF STROGANOFF WITH RICE

Steps:

• Heat the oil and butter in a large sauté pan (with straight sides) over a medium heat. Toss the steak strips with the flour and add to the pan, cooking until browned about 5 minutes. Remove the beef from the pan and reduce the heat to medium.
• Add the onions sautéing until lightly golden. Add the mushrooms and sauté until tender and golden about 5 minutes. Add the reserved beef along with the thyme, bay leaf, and stock and bring to a simmer cooking uncovered for about 10 minutes. Stir in the sour cream and season to taste.
• While the stroganoff is simmering, cook the rice according to the package instructions.
• Serve the stroganoff over the rice and garnish with chopped parsley.

CHEESY BEEF STROGANOFF

Steps:

• In a large skillet, cook beef over medium heat in oil until no longer pink. Add the mushrooms, salt and pepper. Combine soup and milk; add to skillet. Reduce heat; stir in sour cream. Cook 30 minutes longer (do not boil). , Add cheeses; heat for 5 minutes or until melted. Serve with noodles or rice.

CLASSIC BEEF STROGANOFF

Steps:

• Who says delicious meals have to be difficult to make? Try this easy-to-make, Classic Beef Stroganoff and enjoy a satisfying meal that's full of rich and creamy flavor in just 20 minutes! Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring, for 3 minutes, until tender. Step 3
• Add beef and cook, stirring occasionally, until browned, 5-7 minutes. Drain off excess fat. Add broth, soup and Worcestershire sauce. Step 4
• Bring to a boil and simmer for 5 minutes. Stir in sour cream. Serve over rice. Garnish with parsley.

BEEF STROGANOFF

Steps:

• Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
• START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
• Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
• Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
• Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
• Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
• Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
• Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
• Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.

EASY BEEF STROGANOFF

Steps:

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

EASY BEEF STROGANOFF WITH RICE AND CHEESE

Steps:

• 1. Please visit us @ The Best Blog Recipes to view the directions for this Easy Beef Stroganoff w/ Rice & Cheese recipe: http://thebestblogrecipes.com/2013/02/easy-beef-stroganoff-w-rice-cheese.html

BEEF STROGANOFF WITH CREAM CHEESE

Steps:

• Combine the meat, soups, onion, worcestershire sauce, garlic, water, bouillon, and pepper together in a crock pot.
• Cook on low for 8 hours.
• Just before serving, stir in the mushrooms, cream cheese, and sour cream.
• Serve over cooked, whole wheat egg noodles.

BEEF STROGANOFF

Steps:

• Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
• In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
• Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
• Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.

BEEF AND RICE STROGANOFF

Steps:

• In large skillet on medium heat, start browning ground beef, breaking it up as it cooks.
• When partially cooked, add salt, onions, garlic, and mushrooms and continue cooking until soft and ground beef browns.
• Add sherry to deglaze.
• Add beef broth and Minute rice, bring to boil, cover and simmer 10 minutes.
• Check rice and if needed, simmer another 5 minutes.
• Stir in sour cream and heat through, add pepper to taste.

QUICK & EASY BEEF STROGANOFF

Steps:

• Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
• Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
• Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
• Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
• Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
• Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
• Season with salt & pepper and serve over egg noodles and garnish with parsley.

ED BAINES' ORIGINAL BEEF STROGANOFF RECIPE

Steps:

• Place 50g (2oz) of the butter and 1tbsp of olive oil into a pan and melt over a low heat.
• Add the diced carrot and onion and cook for 3-4 mins to soften. Add the garlic and cook for a further 1-2 mins. Add the mushrooms and cook gently for a further 5 mins.
• Finely slice the beef into finger-sized slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 mins to seal and brown.
• Add half the beef stock and lemon juice to the beef and bring to a simmer. Add the vegetables to the pan, bring to a gentle simmer and cook for 2-3 mins. Add the remaining butter and stir in the cream or Fortisip Bottle. Bring up to simmering point but do not allow to boil. Season to taste.
• Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter. To serve, divide the rice between two serving plates and spoon over the stroganoff.

CREAMY BEEF STROGANOFF WITH BROWN RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add meat and onions; cook 5 to 7 min. or until meat is browned and done, stirring occasionally.
• Add remaining ingredients except sour cream; stir. Bring to boil; cover. Remove from heat. Let stand 5 min.
• Stir in sour cream. Return to heat; cook on low heat 2 min. or until heated through, stirring occasionally.

EASY BEEF STROGANOFF (WITHOUT SOUR CREAM)

Steps:

• In a large pot of boiling water, add egg noodles. Cook until al dente, according to package directions.
• While the noodles are boiling, heat one tablespoon oil a large skillet over medium-high heat.
• When oil is hot, add beef to the skillet in a single layer. Cook for 2 minutes on one side without stirring or tossing the meat. You want it to get a nice sear on one side. After 2 minutes, toss meat and cook 1 minute more (it's ok if the meat isn't completely cooked yet). Transfer meat to a plate and cover with foil.
• Turn pan down to medium heat and melt butter. Add onions and cook, stirring occasionally, 2-3 minutes until onions are slightly softened. Then add garlic and mushrooms and cook 2 minutes more. Stir often to make sure garlic doesn't burn.
• In a large measuring cup or small bowl, whisk together beef stock, flour, thyme, Worcestershire sauce and dry mustard (if using). Add mixture to the pan, scraping up any brown bits on the bottom of the pan. Turn heat up a bit and bring to a boil. Cook 3-4 minutes until sauce has thickened.
• Turn to low heat. Add in Greek yogurt and stir to combine. Then, add in reserved beef and all the juices from the plate. Cook 2-3 minutes more, stirring often, until beef is cooked and everything is heated through. Taste and season with salt and pepper if needed.
• At this point, you can either toss your egg noodles right in with the beef and mushroom sauce, or just spoon the mixture over the egg noodles on individual plates. Garnish with fresh parsley or chives, if you like!