Joyce Lamonts Ground Beef Stroganoff Food

BEEF STROGANOFF

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
• Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
• Serving Suggestion: Serve with sauteed spinach with garlic and crusty French bread. For dessert serve a fresh apple & raisin cup: cubed, cored apples mixed with raisins.
• Cost per recipe: $8.33

GROUND BEEF STROGANOFF

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.

BEEF STROGANOFF

Steps:

• In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
• Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
• In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

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.

NEXT LEVEL BEEF STROGANOFF

Steps:

• Whisk the stock and all but 2 tbsp of the soured cream together. Set aside.
• Generously season the steaks. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8 mins, turning them every minute or so, until golden brown on each side. Remove and set aside.
• Heat the rest of the butter in the steak pan, tip in the shallots and cook for about 5 mins or until starting to caramelise. Add the mushrooms and cook for a further 5 mins or until golden. Stir in the garlic and paprika along with a pinch of porcini powder and continue to cook for 1 min.
• Add the vinegar and leave to simmer for 1 min. Turn the heat down to its lowest setting and pour in the creamy stock, stirring everything together until hot but not simmering, then taste for seasoning and add most of the parsley and the mustard.
• Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

GROUND BEEF STROGANOFF

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.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

BEEF STROGANOFF WITH GROUND BEEF

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
• Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

BEEF STROGANOFF

Steps:

• For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook 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 be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
• Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
• Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion 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. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
• Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
• Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

POOR MAN'S STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
• Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
• Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

JOYCE LAMONT'S GROUND BEEF STROGANOFF

Steps:

• Cook noodles according to package directions.
• When they are tender, drain them and toss them with 2 tablespoons butter- Put the noodles in a 2-quart casserole.
• Melt 2 tablespoons butter in a large skillet.
• Add the onions and mushrooms and sauce for 5 minutes, stirring continuously.
• Add ground beef and cook and stir until meat is browned.
• Add almonds, soup, sour cream, salt, pepper and brandy.
• Spoon meat mixture over the noodles in the casserole.
• Bake uncovered for 30 minutes at 375 degrees.

STROGANOFF

Steps:

• Brown beef in large skillet.
• Add onions and cook until onions are translucent.
• Drain grease.
• Stir in condensed soup, then garlic powder, salt, and pepper.
• Allow to simmer until all other parts of meal are prepared.
• Minutes before it's time to serve, stir in the sour cream completely and heat through.
• Serve over egg noodles.

AWARD WINNING BEEF STROGANOFF

Steps:

• In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
• In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
• Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
• Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
• Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.

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.