Ham Stroganoff Food

HAMBURGER STROGANOFF

Steps:

• Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

CROCK POT HAMBURGER STROGANOFF

Steps:

• Prepare your egg noodles per the instructions on the package and drain.
• While your noodles are cooking, cook your ground beef with your onions and drain.
• Pour your cooked hamburger and onions in your 6-quart crock pot.
• Add in your soups and sour cream and stir.
• Pour in your drained noodles, add salt and pepper and stir until well combined.
• Cover and cook on high for 1 hour.

CREAMY MUSHROOM STROGANOFF

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

BROCCOLI HAM STROGANOFF

Steps:

• Place broccoli and water in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until the broccoli is tender, stirring once. Drain; set aside and keep warm. , In another microwave-safe bowl, heat butter, uncovered, on high for 20 seconds or until melted. Add onion; cover and microwave on high for 1 minute or until tender. Stir in flour until blended. Gradually stir in broth; mix well. Microwave, uncovered, on high for 3-5 minutes or until thickened and bubbly, stirring once. , Add the ham, sour cream, mushrooms and reserved broccoli; mix well. Cook, uncovered, on high for 2-4 minutes or until heated through, stirring once. Serve over noodles.

EASY HAM STROGANOFF

Steps:

• Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
• Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally. Remove from heat and stir in sour cream.
• In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
• Repeat twice more, ending with ham mixture on top.
• Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.

HAM STROGANOFF

Steps:

• Saute ham in butter over low heat. Add mushrooms and soup; heat through. Add sour cream. Heat to just before boiling (DONT BOIL; sour cream would separate.) Serve over noodles. Serves 4-6. Sorry I dont have how much noodles--they didnt say and I always just guess. Going by servings, Id say maybe 2-3 cups cooked noodles? I serve this with steamed baby carrots, something green, and homemade bread for company--quick, easy, and elegant. Posted to EAT-L Digest 15 Jan 97, by Julie Sterchi on Thu, 16 Jan 1997.