BEEF & BACON STROGANOFF
Warm and saucy, this stovetop stroganoff is real comfort! You'll love the unexpected kick it gets from prepared horseradish. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.
Nutrition Facts : Calories 492 calories, Fat 23g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 1095mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
BEEF STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
- Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
- Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
- Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
- Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.
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
SKILLET HAMBURGER STROGANOFF
This easy one-pan meal is full of flavor, but kept light with lean ground beef, hearty mushrooms and calcium and fiber enriched pasta. A touch of paprika gives a rosy color to the lightly creamy sauce made with reduced fat sour cream and 1/3 less fat cream cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium.
- To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
- Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls. Serve.
Nutrition Facts : Calories 322, Fat 14 grams, SaturatedFat 4.3 grams, Cholesterol 54 milligrams, Sodium 234 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 22 grams
CHICKEN STROGANOFF
I came up with this chicken Stroganoff as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who loves noodles, but even our 9-year-old son enjoys this recipe because its topped with creamy chicken. -Laura Schimanski, Coaldale, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. , In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. , Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.
Nutrition Facts :
RUSSIAN STROGANOFF WITH BACON
This recipe came from Betty Feezor's show on WBTV in NC many, many years ago. The bacon give lots of flavor.
Provided by soldonflorida
Categories Meat
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, salt and pepper and place the round steak strips in the mixture.
- Fry the bacon in a large skillet-- take the bacon out and reserve.
- Leave the remaining oil in the pan and fry the floured strips- add the mushrooms.
- Once browned, add about 1-2 cups of water along with two or three bouillon cubes and simmer for one hour.
- Check during this cooking time to make sure there is always water in the pan.
- Add the sour cream to taste and the bacon strips that should be crushed up.
- Serve over noodles.
HAMBURGER STROGANOFF
Make and share this Hamburger Stroganoff recipe from Food.com.
Provided by Ackman
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1-2 T. Butter Flavor CRISCO in a large frypan.
- Brown together the ground beef, bacon & onion until all pink is gone & onion is tender.
- Drain off any excess fat.
- Stir in the soup & seasonings.
- Cook uncovered over med.-low heat for 20 minutes, stirring often.
- Stir in the sour cream & heat thoroughly, but do NOT boil.
- Serve over rice or buttered noodles.
Nutrition Facts : Calories 463.3, Fat 36.4, SaturatedFat 15.5, Cholesterol 112.5, Sodium 1146.8, Carbohydrate 8.7, Fiber 0.4, Sugar 4, Protein 24.6
TEXAS BACON STROGANOFF
Make and share this Texas Bacon Stroganoff recipe from Food.com.
Provided by PeachPie24
Categories Pork
Time 30m
Yield 1 Pot, 8 serving(s)
Number Of Ingredients 10
Steps:
- *Cook the egg noodles as directed on the package.
- *Cut chicken into bite sized pieces and dice up the onion.
- *Put the onion and chicken into a large frying pan, add the olive oil, Season All and garlic and fry until the chicken is cooked thoroughly.
- *When the chicken is cooked, add the two cans of soup, bacon pieces and the sour cream.
- *Drain the egg noodles and combine them with the sauce mix.
Nutrition Facts : Calories 421, Fat 20.7, SaturatedFat 7.4, Cholesterol 92.2, Sodium 603, Carbohydrate 38.1, Fiber 1.7, Sugar 3.4, Protein 20.2
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BEEF STROGANOFF RECIPE - SPOON FORK BACON
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5/5 (9)Calories 563 per servingCategory Dinner, Main Course
- In a mixing bowl combine steak, 1 tablespoon flour and a generous sprinkle of salt and pepper. Toss together until steak slices are evenly coated. Set aside.
- Place a large skillet over medium heat and melt 1 1/2 tablespoons butter. Add onion and garlic and sauté for about 5 minutes. Add mushrooms and continue to sauté for an additional 5 minutes. Transfer mixture to a large plate.
- Return skillet to stove and melt 1 1/2 tablespoons butter. Add coated steak slices to skillet and brown on each side for 1 minute. Transfer steak slices to plate with onion and mushrooms.
- Place skillet back over heat and melt remaining butter. Add flour and whisk about 1 to 2 minutes. Stir in 1 cup broth, Worcestershire sauce and mustard. Lower heat to medium-low and simmer for 4 to 5 minutes.
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