Home Sweet Home Stroganoff Mix And Stroganoff Food

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

MOM'S MCCORMICK STROGANOFF

Steps:

• BROWN the ground beef with the onion and mushrooms and garlic if using.
• STIR in Sauce Mix and water.
• BRING to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.
• Remove from heat; stir in sour cream.
• Serve over noodles or rice.

BEST HOME-STYLE BEEF STROGANOFF

Steps:

• Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
• Fill a large pot with water and set over high heat on another burner.
• Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
• Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
• Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
• Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
• Ladle sauce over egg noodles and garnish with parsley.

HOME SWEET HOME STROGANOFF MIX AND STROGANOFF

Steps:

• 1. Combine all ingredients; place in air tight container. Makes 3 3/4 cups
• 2. To Serve: Brown one pound ground beef in skillet; drain. Add 2 cups water, 2 cups uncooked egg noodles, and 1/2 cup stroganoff mix; stir to combine. Bring to a boil; reduce heat and simmer, covered for 15-20 mins. Top with 1/2 cup sour cream or plain yogurt (I used more like 1 cup sour cream).

STROGANOFF SANDWICHES

Steps:

• In a large cast-iron or other heavy skillet, cook beef, onion and mushrooms over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended., Stir in soup (mixture will be thick) and heat through. Add sour cream. Cook until heated through, stirring occasionally (do not boil), 3-4 minutes longer. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Serve on buns.

SAVORY GROUND BEEF STROGANOFF

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.

THREE-STEP STROGANOFF

Steps:

• In a large skillet, cook beef over medium-hot heat in oil until meat is no longer pink; drain. Stir in the soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. , Stir in sour cream; cook until heated through (do not boil). Serve with noodles; sprinkle with parsley if desired.

MY MOM'S HAMBURGER STROGANOFF

Steps:

• Brown ground beef, onion, and mushrooms in medium skillet.
• Season with garlic powder, salt and pepper.
• Incorporate soup into beef mixture, add sour cream and heat through.
• Serve over rice.