EASY BEEF STROGANOFF
Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!
Provided by Colleen B. Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g
SIMPLE GROUND BEEF STROGANOFF
A very simple ground beef stroganoff recipe. Serve with green beans and bread. The leftovers are great too.
Provided by bweazel
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 31m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more.
- 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.
- Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 49.1 g, Cholesterol 107.8 mg, Fat 24.8 g, Fiber 2.6 g, Protein 21.9 g, SaturatedFat 9 g, Sodium 876.9 mg, Sugar 3.3 g
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
REAL SIMPLE BEEF STROGANOFF
Make and share this Real Simple Beef Stroganoff recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
- Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.
- Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes.
- Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
Nutrition Facts : Calories 756.5, Fat 39.3, SaturatedFat 15.5, Cholesterol 209.6, Sodium 735.9, Carbohydrate 48.9, Fiber 3.9, Sugar 6.1, Protein 51.6
SIMPLE BEEF STROGANOFF
This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!
Provided by Brenda
Categories Pasta and Noodles Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare the egg noodles according to package directions and set aside.
- In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Nutrition Facts : Calories 678.5 calories, Carbohydrate 48.2 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.7 g, Protein 28.7 g, SaturatedFat 17.3 g, Sodium 659.8 mg, Sugar 2.2 g
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
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.
SIMPLE BEEF STROGANOFF
This speedy recipe is so easy you will be excited to serve it to your family.-Jo Ann Knicely, Midland, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.
Nutrition Facts :
EASY BEEF STROGANOFF
Make and share this Easy Beef Stroganoff recipe from Food.com.
Provided by HappyMommy1422
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown and drain beef, onions and mushrooms in skillet.
- Add soup and simmer 15 minutes.
- Season as desired.
- Pour in sour cream.
- Reheat before serving over egg noodles.
Nutrition Facts : Calories 403.7, Fat 27.9, SaturatedFat 13.2, Cholesterol 99, Sodium 587.9, Carbohydrate 11.2, Fiber 0.7, Sugar 2.8, Protein 26.8
SIMPLE & TASTY BEEF STROGANOFF
I've seen many recipes for beef stroganoff here that look good, but I still like this one the best. It was given to my by my mother-in-law. She's a fantastic cook and I was so happy when my husband said mine was just as good as hers! It's important to make the dish in a large skillet (instead of dutch oven or sauce pan) where there is a lot of room on the bottom for all the ingredients to "share the heat." I've updated this recipe to show how it's evolved to how I prepare it today. It's just as good, but easier to prepare -- a great recipe and I make it at least once a month.
Provided by The Simple Recipe D
Categories Meat
Time 2h30m
Yield 1 skillet, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- I have changed this recipe just a bit. I used to buy beef stew meat and noticed that I would end up with inconsistently cooked beef due to the fact that I never knew what type of meat was being added to the stew mixture. Any given day my stroganoff would be butter tender or chewy and often both in the same pan. So, now I buy london broil or top round and cut it into cubes myself. Not only is it cheaper, but I get consistently tender stroganoff with no fat or gristle.
- The other thing I changed is that I no longer brown the meat or saute the onions. Honestly, in this recipe you won't taste the difference so save yourself some time and do it the way I've listed below. If you want to brown the meat and saute the onions, be my guest but you don't have to for scrumptious beef stroganoff.
- Add beef cubes, onions to large skillet.
- Fill skillet with water to just about covering beef cubes & onions.
- Add salt & pepper to taste.
- Heat until boiling and add sliced mushrooms making sure they get submerged under the liquid -- just keep stirring and pressing. Boil for 30 minutes then turn down the heat and simmer on low/medium for 45 minutes to 1 hour or until beef is fall-apart tender and there is only about 1/4 inch of liquid left in the skillet.
- Add more water an necessary if the beef isn't tender yet. The goal is to have tender beef and about 1/4 inch of broth in the skillet. Too much broth and your stroganoff will be too thin -- there is no thickener used in this recipe, only sour cream.
- Add sour cream to beef mixture and stir until well mixed.
- Continue mixing until sour cream mixture is hot but not boiling.
- Serve over cooked egg noodles and garnish with fresh parsley.
- NOTE: If you are eating Primal (i.e. no grains) then use zucchini noodles instead of egg noodles.
- Enjoy!
SIMPLE TANGY BEEF STROGANOFF
I watched my mother make beef stroganoff and have added my own additions to the recipe. This is often requested by my children for dinner and even for their birthday dinners. They love creamy noodle dishes. Feel free to add some fresh mushrooms with the onions.
Provided by diner524
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
- Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
- Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
- Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
- Add sour cream, but do not boil, and completely blend all together.
- Serve over egg noodles.
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