Super Easy Beef Stroganoff Food

EASY BEEF STROGANOFF

Steps:

• Stack beef Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.
• Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.

SUPER DUPER SLOW COOKER BEEF STROGANOFF

Steps:

• Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
• Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
• Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

CROCK POT BEEF STROGANOFF

Steps:

• Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.
• Deglaze the skillet with 1 cup of beef broth and then add this mixture to the crock pot as well.
• Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cup of beef broth to the crock pot.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
• Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the crock pot.
• Cover and cook on high for 20-40 minutes until the noodles are cooked through.
• Then stir in the sour cream and enjoy!

SUNNY'S SUPER EASY RAVIOLI STROGANOFF

Steps:

• Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
• Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency.
• Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley.

EASY BEEF STROGANOFF

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.

SUPER EASY GROUND BEEF STROGANOFF

Steps:

• Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
• Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
• Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
• Serve meat sauce over a plate of noodles.

BEEF STROGANOFF

Steps:

• Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
• Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
• Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
• In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

EASY GROUND BEEF STROGANOFF RECIPE

Steps:

• Set Instant Pot to "Sauté."Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
• Adjust the [+] or [-] button to set the timer to 25 minutes.
• Heat olive oil and butter in the Instant Pot. Add onion and garlic. Cook, stirring often, for about 3 to 5 minutes or until onion is softened a little. Stir in mushrooms and cook, stirring every so often, for 5 to 8 minutes. Add ground beef, salt and black pepper. Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through (the ground beef should no longer be pink and be browned all the way through), about 8 to 10 minutes. Stir in Worcestershire sauce and sprinkle flour from over top. Stir in. Pour in beef stock and stir in egg noodles. If there is any time left on the timer, press "Cancel."
• Close and lock lid. Set the vent on the lid to "Sealing" (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
• Next, select the "Manual" or "Pressure Cook" (default high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 5 minutes (it will take 5 to 8 minutes or so for the Instant Pot to come to pressure before counting down the 5 minutes).
• After the pressure cook cycle is complete, follow the manufacturer's guide for Quick Release and wait until the Quick Release cycle is complete. Unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
• Stir in sour cream and parsley. Serve and enjoy!Note: Enjoy immediately or properly store leftovers in an airtight container in the fridge and enjoy within 2 to 4 days, reheating when ready to enjoy.

SUPER EASY BEEF STROGANOFF

Steps:

• Brown the ground beef in a large skillet, and drain, if necessary.
• Add onion, garlic and saute.
• Add chicken broth, mustard and pepper.
• Stir in cream of mushroom soup.
• Add egg noodles.
• Simmer for 10 minutes on medium/low heat, or until noodles are tender.
• Stir in sour cream, serve and enjoy!

EASY BEEF STROGANOFF (WITHOUT SOUR CREAM)

Steps:

• In a large pot of boiling water, add egg noodles. Cook until al dente, according to package directions.
• While the noodles are boiling, heat one tablespoon oil a large skillet over medium-high heat.
• When oil is hot, add beef to the skillet in a single layer. Cook for 2 minutes on one side without stirring or tossing the meat. You want it to get a nice sear on one side. After 2 minutes, toss meat and cook 1 minute more (it's ok if the meat isn't completely cooked yet). Transfer meat to a plate and cover with foil.
• Turn pan down to medium heat and melt butter. Add onions and cook, stirring occasionally, 2-3 minutes until onions are slightly softened. Then add garlic and mushrooms and cook 2 minutes more. Stir often to make sure garlic doesn't burn.
• In a large measuring cup or small bowl, whisk together beef stock, flour, thyme, Worcestershire sauce and dry mustard (if using). Add mixture to the pan, scraping up any brown bits on the bottom of the pan. Turn heat up a bit and bring to a boil. Cook 3-4 minutes until sauce has thickened.
• Turn to low heat. Add in Greek yogurt and stir to combine. Then, add in reserved beef and all the juices from the plate. Cook 2-3 minutes more, stirring often, until beef is cooked and everything is heated through. Taste and season with salt and pepper if needed.
• At this point, you can either toss your egg noodles right in with the beef and mushroom sauce, or just spoon the mixture over the egg noodles on individual plates. Garnish with fresh parsley or chives, if you like!

SUPER FAST & EASY BEEF STROGANOFF

Steps:

• Heat a skillet over high heat.
• Add oil, beef, and mushrooms and reduce heat to medium.
• Cook until the beef is completely done, and the mushrooms are sweated, then add Worcestershire sauce.
• Add soup, stirring until smooth, then incorporate sour cream.
• Season with salt and pepper to taste.
• Serve over noodles.

BEEF STROGANOFF

Steps:

• Cook pasta according to package directions. Set aside.
• Cut flank steak into ¼" thick x 2" long slices and place in a large bowl. Sprinkle with salt, pepper, cumin and crushed red peppers, stir.
• In a large cast iron pan, or frying pan, heat 1 tablespoon of oil over high heat.
• Sear beef on both sides then remove from pan.
• Melt 2 Tbsp butter over medium heat and saute onions, mushrooms and garlic until onions are translucent and mushrooms are cooked.
• Sprinkle flour over onion mixture, stir and cook for a minute or two.
• Slowly pour beef broth into pan and stir.
• Next, add Worcestershire sauce then add beef back into pan. Stir to combine.
• Cook over medium heat, stirring frequently, until sauce has thickened, then remove from heat, add sour cream, stir to combine and serve over cooked pasta.

BEEF STROGANOFF

Steps:

• In a large mixing bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper. Add beef patted dry with paper towels to this mixture and toss to coat.
• Heat oil over medium-high heat in a Dutch oven. Add the coated beef to the Dutch oven in batches and cook until browned on all sides. Transfer to a plate.
• Reduce the heat to medium and add the sliced onion. Cook for about 4 minutes, stirring often until softened. Add the brandy and wine and cook for about 1 minute, scraping the pan with a spoon.
• Return the meat to the pot and add the beef broth. Bring it to a boil, reduce heat to low, and cover and simmer for about 1 1/2 hours or until the beef is tender.
• Transfer one cup of broth to a small bowl. Add the remaining 3 tbsp flour to it and whisk until smooth. Add the flour mixture to the pot and season to taste.
• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until golden brown.
• Add the mushrooms to the meat mixture and simmer for 30 minutes. Stir in the sour cream and season to taste with salt and pepper.
• Serve beef stroganoff over buttered noodles. Garnish with sour cream and chopped chives.

KETO BEEF STROGANOFF IN THE SLOW COOKER

Steps:

• Place the chuck roast into the slow cooker. The whisk together the water, beef bouillon, garlic and onion flakes and pour over the chuck roast. Cover and cook on high for 4-6 until the roast is tender and falls apart.
• This step is optional but I love my mushrooms this way and feel it adds a lot of flavor. Do this while the roast is cooking after the roast is done.Get out a large skillet and heat to medium heat. Add the butter and mushrooms and saute for about 10 minutes until cold brown like the picture below.**Otherwise you can add the mushrooms right to the slow cooker but use 1/2 the amount of water because the mushrooms will produce water.
• Once the roast is done, take it out of the crockpot and using two fork shred or slice the roast into bite size pieces.
• Before adding the roast back in, add the cream cheese and whisk to combine. Then stir in the sour cream and mushrooms.
• Place the shredded beef back into the slow cooker and let the meat sit for about 5 minutes to soak up the sauce.