Easy Weeknight Beef Stroganoff Food

WEEKNIGHT BEEF STROGANOFF

Steps:

• Thin slice onion and cut tenderloin into 1" by 2 1/2" strips. Any lean cut of steak will do however.
• In a large skillet melt 3 Tblsp of the butter. At a med to high heat brown the beef but be sure not to burn the butter. I tend to add a Tblsp or 2 of olive oil so I can cook the beef high and fast to retain tenderness. If your pan is not large enough to cook all with out overcrowding, cook in batches. Remove and set aside.
• In same pan add onions and cook in drippings and butter until just browned. Remove from pan.
• Turn down heat to med and add remaining butter. Saute mushrooms untill tender and add garlic in at last minute or two of cooking so as not to burn.
• Add beef, onions and worcestershire sauce back to pan and stir in sour cream on med low heat so as to not curdle the sour cream. Add salt and pepper to taste. Cook until cream and ingredients are fully integrated, perhaps just a few minutes more.
• serve over favorite egg noodles, pasta or rice.

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
• 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
• 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
• *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• Mix the flour and water together and put aside. Heat the butter in a large skillet. Season the beef with the garlic salt and pepper and add to the skillet. Brown the beef on both sides. Add the cream of mushroom soup, french onion soup, flour mixture and 1 soup can of water to the skillet. Simmer the mixture stiring constantly until thickened, if too thick add a little water until it reaches the consistancy you want. Simmer for 45 minutes. Add the sour cream and heat through, till bubbling. Serve over the cooked egg noodles.

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• Brown beef strips in 1 tablespoon oil in nonstick skillet; cook 1 to 2 minutes.
• Stir in cooking sauce and sour cream. Simmer 8 minutes or until sauce thickens, stirring occasionally.
• Serve over noodles.

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• Brown beef strips in 1 tablespoon oil in nonstick skillet; cook 1 to 2 minutes.
• Stir in cooking sauce and sour cream. Simmer 8 minutes or until sauce thickens, stirring occasionally.
• Serve over noodles.