HAMBURGER STROGANOFF WITH POPPY SEED NOODLES
I just love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. I serve it over poppy seed noodles for extra flavor.-Jutta Doering, Kelowna, British Columbia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook ground beef in onion and butter until the beef is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly. , Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil. , Meanwhile, combine the noodles, poppy seed and butter; toss lightly. Serve stroganoff with noodles. Garnish with parsley.
Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 810mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
BEEF STROGANOFF
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 16
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.
VERY SPECIAL BEEF STROGANOFF AND POPPY SEED NOODLES
This is my version of Cleora Butlers Beef Stroganoff. Cleora cooked for my husbands family when his mother was a child in Tulsa Oklahoma. When I think about this very special yummy meal, my mouth waters. Use fresh ingredients. It's well worth the time and effort. Makes wonderful leftovers.
Provided by ejdowa
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Slice beef into very thin strips.
- Melt 1/2 of the butter in a large skillet; saute beef over high heat for only 1 minute on each side. Remove beef slices and keep warm.
- Add onions; saute 10 minutes over medium heat. Remove onions.
- In remaining butter, saute mushrooms 5 minutes over medium heat.
- Return beef and onions to skillet.
- Add tomato paste and seasonings. Cook over low heat 20 minutes.
- Mix sour cream with 2 tablespoons flour. Blend thoroughly and stir into meat mixture to thicken. Cook until gravy is thick.
- Serve over Poppy Seed Noddles.
- Poppy Seed Noodles.
- Boil noodles in salted water as directed on bag.
- Drain, butter and sprinkle with poppy seeds.
- Mix gently and sprinkle with 2 tablespoons parsley.
- Serve immediately with Beef Stroganoff on top.
Nutrition Facts : Calories 1040, Fat 64.5, SaturatedFat 32.2, Cholesterol 220.9, Sodium 1065.1, Carbohydrate 40.8, Fiber 4.4, Sugar 10.2, Protein 49.5
BEEF STROGANOFF FOR NOODLES
Steps:
- Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
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
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