Southwest Stroganoff Food

EASY SOUTHWESTERN STROGANOFF (LIGHTER RECIPE)

Steps:

• Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain.
• Stir in water, salsa, pasta and salt. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in sour cream; cook just until hot.

EASY SOUTHWESTERN STROGANOFF

Steps:

• Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain.
• Stir in water, salsa, salt and pasta.
• Heat to boiling, reduce heat.
• Cover and simmer about 15 min.
• ,stirring occasionally, until pasta is tender.
• Stir in sour cream, cook until just hot.

EASY SOUTHWESTERN STROGANOFF

Steps:

• Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain.
• Stir in water, salsa, pasta and salt. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in sour cream; cook just until hot.

SOUTHWEST STROGANOFF

Steps:

• 1. Cut up the pork chops into bite size cubes and set aside
• 2. Cook the macaroni and cheese according to package directions in a large pot. I use trader Joe's brand. We found its the best tasting by far.
• 3. While macaroni is boiling, in a large skillet melt 2 to 3 cubes of the saute express depending on the size of your pork chops. Once melted add your pork chops and cook until done. I usually cover mine with a lid during this process.
• 4. Once the macaroni and cheese is done stir in the sour cream until thoroughly mixed. Add the pork chops and remaining sauce from skillet mixing well.

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.

SOUTHWEST STROGANOFF

Steps:

• Brown hamburger.
• Stir water, salsa and pasta into meat.
• Heat to boiling, reduce heat.
• Cover and simmer for 15 minutes.
• Peek after 10 mins to make sure you don't need to add more water.
• Stir in sour cream.

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.

SOUTHERN BEEF STROGANOFF

Steps:

• Brown ground beef in a large sauce pan over medium high heat.
• Remove from pan, add olive oil, garlic, onions and mushrooms, saute till lightly browned.
• Put ground beef back into pan and add Bullion, Sour cream and Cream.
• Cook through till thickened.
• Serve over egg noodles.

ANNIE'S FABULOUS BEEF STROGANOFF

Steps:

• Meat and Vegetable Mixture:.
• Remove fat from steak and cut into pencil thin strips.
• Dredge meat lightly with flour, and sprinkle with salt and pepper.
• Saute onion with mushroooms and garlic in butter for 5 minutes.
• Add beef, and more butter, if needed.
• Turn heat to high and toss meat continously for 3-5 minutes.
• Remove meat, onions, and mushrooms with garlic, and keep warm.
• Reserve 2 tbs drippings.
• Make sauce.
• Sauce:.
• Use 2 tbs drippings and blend in flour.
• Add consomme and stir until smooth and thickened.
• Add sour cream, and salt and pepper; keep heat low so cream will not curdle.
• Add paprika and Worcestershire sauce.
• Just before serving, add beef and vegetables and heat thru together.
• Serve over noodles (my favorite) or rice.