Stroganoff Soup Food

HAMBURGER STROGANOFF

Steps:

• Brown ground beef with onion until beef is no longer pink and onion is clear; add garlic and mushrooms; sauté about 2 minute.
• Drain excess fat.
• Add soup and remaining ingredients except sour cream.
• Simmer uncovered 15 minutes.
• Stir in sour cream and parsley, chives or dill.
• Serve with rice or noodles.

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.

BEEF STROGANOFF SOUP

Steps:

• Sprinkle steak with salt and pepper. In a Dutch oven melt butter over medium-high heat. Cook steak, half at a time, in hot butter until browned. Set meat aside.
• Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat 5 to 7 minutes or until mushrooms are tender. Stir in broth, Worcestershire sauce, and tomato paste; bring to boiling. Add noodles; boil gently, uncovered, 5 to 7 minutes or until noodles are tender.
• In a medium bowl whisk together the 1/2 cup sour cream and flour. Whisk a cup of the soup broth into sour cream mixture until smooth. Return sour cream mixture to soup. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add meat to soup and cook just until meat is heated though. Top servings with parsley and, if desired, additional sour cream.

BEEF STROGANOFF SOUP

Steps:

• Heat a soup pot over medium heat. Melt 2 tablespoons butter in the pot and add beef. Season to taste with salt and pepper. Cook, stirring frequently, just until steak is browned. Remove to a plate along with the juices. Melt remaining butter in the now-empty pot. Add onion and cook until beginning to soften, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Season with salt and pepper to taste. Sprinkle in flour and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Add Worcestershire sauce and season to taste with salt and pepper.Add noodles and cook for the length of time recommended on the package, or until cooked to your preferred firmness. Remove from heat. Stir in beef (along with the juices), sour cream, and parsley. Taste once more to adjust seasoning and serve.Notes:• It's easiest to slice beef thinly when it's still somewhat frozen but not rock-hard.• You can substitute ground beef for the steak if you prefer. If you do make that substitution, you can brown the meat "dry" in the pan and leave out the extra 2 tablespoons of butter.

BEEF STROGANOFF SOUP

Steps:

• Toss beef steak with salt, pepper, paprika and flour to sear evenly. In a large Dutch oven, melt two tablespoons of butter over medium-high heat. Saute steak until browned. Set aside.
• Add mushrooms, onion, and garlic to Dutch oven. Cook and stir over medium heat until onions have softened, about 3 minutes. Stir in Beef Broth with Red Wine, scraping any brown bits from the pan; bring to boil.
• Add egg noodles; boil gently, covered, 5 to 7 minutes or until noodles are tender.
• Whisk in half cup sour cream until smooth. Cook and stir until slightly thickened, creamy and bubbly. Add beef back to soup and cook just until meat is heated through. Sprinkle with parsley before serving.

STROGANOFF SOUP

Steps:

• In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned. Stir in the water, milk, tomato paste and bouillon. Add mushrooms, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat is tender. , Combine evaporated milk and flour until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes until thickened. Add noodles; cook until heated through. Remove from the heat; stir in sour cream.