GROUND BEEF STROGANOFF
Ground Beef Stroganoff is a delicious little spin on a classic. In under 30 minutes, you will have a rich and creamy mushroom sauce that is PACKED with savory, ground beef. Serve it with pasta, rice or grains.
Provided by Natalya Drozhzhin
Categories Easy
Time 35m
Number Of Ingredients 12
Steps:
- Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
- Add sliced mushrooms and saute for another 5 minutes.
- Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
- Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
- Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.
Nutrition Facts : Calories 257 kcal, Carbohydrate 6 g, Protein 16 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 281 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY GROUND BEEF STROGANOFF RECIPE
Looking for a super delicious Instant Pot® ground beef stroganoff? This is it! Savoury, creamy and ultra comforting, this easy ground beef stroganoff is will surely be a family favourite!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 43m
Number Of Ingredients 14
Steps:
- Set Instant Pot to "Sauté."Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
- Adjust the [+] or [-] button to set the timer to 25 minutes.
- Heat olive oil and butter in the Instant Pot. Add onion and garlic. Cook, stirring often, for about 3 to 5 minutes or until onion is softened a little. Stir in mushrooms and cook, stirring every so often, for 5 to 8 minutes. Add ground beef, salt and black pepper. Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through (the ground beef should no longer be pink and be browned all the way through), about 8 to 10 minutes. Stir in Worcestershire sauce and sprinkle flour from over top. Stir in. Pour in beef stock and stir in egg noodles. If there is any time left on the timer, press "Cancel."
- Close and lock lid. Set the vent on the lid to "Sealing" (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
- Next, select the "Manual" or "Pressure Cook" (default high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 5 minutes (it will take 5 to 8 minutes or so for the Instant Pot to come to pressure before counting down the 5 minutes).
- After the pressure cook cycle is complete, follow the manufacturer's guide for Quick Release and wait until the Quick Release cycle is complete. Unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
- Stir in sour cream and parsley. Serve and enjoy!Note: Enjoy immediately or properly store leftovers in an airtight container in the fridge and enjoy within 2 to 4 days, reheating when ready to enjoy.
EASY GROUND BEEF STROGANOFF
This ground beef stroganoff is one of the dishes my family requests most often whenever I ask what they'd like for dinner. It takes only minutes and it tastes great, so I always honor the request.-Julie Curfman, Chehalis, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.
Nutrition Facts : Calories 554 calories, Fat 28g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 797mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
BEEF STROGANOFF
Steps:
- Heat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season the beef with salt and pepper. Add the beef to the skillet, arranging it in a single layer, and saute, without stirring, until well browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will finish cooking later in the sauce.) Transfer to a large plate and set aside. Discard any excess oil.
- Return the skillet to medium-high heat. Add 1 tablespoon of the oil and heat. Add the mushrooms and cook, stirring occasionally, until well browned, about 7 minutes. Season with salt and pepper. Using a slotted spoon, transfer to the plate with the beef.
- Heat another tablespoon of oil. Add the onions, carrots and parsnips and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Reduce the heat, add the greens and simmer until the greens and veggies are crisp-tender, 5 to 10 minutes. Remove from the heat.
- Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat just until hot. (Do not boil.)
- Toss the barley with the remaining 1 tablespoon olive oil and lots of freshly ground black pepper. Divide the cooked barley among 4 plates and top with the stroganoff. Serve immediately.
GROUND BEEF STROGANOFF
This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g
SAVORY GROUND BEEF STROGANOFF
Delicious home-made stroganoff, easy to make (despite the lengthy directions). Can be made fairly low fat by substituting egg-beaters, ground turkey (or lean gr. beef). and light sour cream. Serve with mashed potatoes and green beans.
Provided by Kevin Young
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour and salt together in a mixing bowl, then pour onto a pastry board or counter top, making well in the middle.
- Mix eggs (or egg substitute) together with oil until smooth.
- Pour this egg mixture into the well in the flour in 4 parts, mixing together each time.
- Continue to knead the dough until smooth, (about 10 minutes).
- Cut into three parts and cover with cellophane.
- Allow to sit about 10 minutes.
- While dough is sitting, heat 2 tbsp butter in a large frying pan and add onions.
- Saute about 5 minutes or until they begin to wilt.
- Add the mushrooms and saute another 5 minutes.
- Set aside.
- Take 1 part of dough, and roll flat, leave about 1/8 inch thick.
- Cut into noodles about 1/2 inch wide.
- Continue with rest of dough, and set noodles aside.
- Start a large pot of water boiling, (enough to submerge all the noodles).
- In same frying pan, melt 1 tbsp butter.
- Add minced garlic and allow to cook 5 minutes.
- Add beef, basil, pepper, and worcestershire sauce.
- Brown beef over medium-high heat, then add cream of mushroom and sour cream.
- Stir together until smooth and allow to boil.
- Upon boiling, reduce heat to a simmer.
- Water should be boiling, add noodles and allow to cook 5-10 minutes.
- Strain noodles and add to beef mix.
- Allow to cook another 10 minutes, stirring frequently.
- Serve, salt and pepper to taste.
Nutrition Facts : Calories 839.3, Fat 47.8, SaturatedFat 22.1, Cholesterol 283.9, Sodium 891.9, Carbohydrate 64.5, Fiber 3.1, Sugar 5.2, Protein 37.2
GROUND BEEF STROGANOFF
This is one of my mother's recipes that I've made for years now, and my kids love it! I love how easy it is to prepare, and how flexible you can be. Can be served on egg noodles, crunchy chow mein noodles, or even rice!
Provided by LisaS KY
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine meat, flour, salt, pepper and paprika.
- In a large skillet, cook onion in butter until golden.
- Add meat and brown while stirring.
- Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
- Add sour cream and heat thoroughly.
- Serve on Chow Mein Noodles, egg noodles or rice.
Nutrition Facts : Calories 602, Fat 44.2, SaturatedFat 22.1, Cholesterol 176.9, Sodium 1509.7, Carbohydrate 12, Fiber 0.5, Sugar 3.3, Protein 37.8
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