One Dish Beef Stroganoff And Noodles Food

BEEF STROGANOFF WITH NOODLES

Steps:

• In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
• Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
• Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

ONE-DISH BEEF STROGANOFF

Steps:

• Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
• Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
• Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

EASY ONE-DISH BEEF STROGANOFF

Steps:

• SLICE beef into very thin strips.
• COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown.
• Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done.
• STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.

QUICK ONE-POT BEEF STROGANOFF

Steps:

• Heat oil in a large pot on low heat.
• Place flour, salt, and pepper in a gallon sized zip-lock bag. Add the beef and toss until all pieces are well-coated.
• Place all pieces of beef in hot oil and cook until browned on all sides.
• Add onions and garlic and cook for 5 minutes on medium-low heat.
• Add water, broth, soup mix, mushroom soup, and worcestershire sauce. Bring to a slow boil, stirring so nothing sticks to the bottom of the pan.
• Add egg noodles and peas,stirring until well mixed.Liquid should almost cover the ingredients, if not, add a litle more water.
• Bring to a slow boil, stirring occasionally, then reduce heat to low and simmer for 10 minutes or until noodles are tender.
• Turn off heat and stir in sour cream to finish.