EASY WEEKNIGHT BEEF STROGANOFF
Try this easy version of a fabulous dish ready in minutes!
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Brown beef strips in 1 tablespoon oil in nonstick skillet; cook 1 to 2 minutes.
- Stir in cooking sauce and sour cream. Simmer 8 minutes or until sauce thickens, stirring occasionally.
- Serve over noodles.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 9.5 g, Cholesterol 83.2 mg, Fat 18.7 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 8.6 g, Sodium 1018.2 mg, Sugar 0.1 g
INSTANT POT BEEF STROGANOFF
Easy Instant Pot Beef Stroganoff made with hearty beef, tender egg noodles, and a savory sour cream sauce.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 35m
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, garlic powder, onion powder and mustard powder.
- Coat beef with the flour mixture.
- Set Instant Pot to SAUTE and add 2 tablespoons olive oil. Add the crushed garlic and cook for 30 seconds.
- Add the beef and brown on all sides; about 2 minutes per side.
- Remove beef and add remaining 1 tablespoon olive oil and mushrooms. Cook for 2 minutes.
- Add beef back to Instant Pot, along with beef broth, red wine, Worcestershire sauce, salt, and pepper.
- Stir together and place on lid. Set Instant Pot to Meat/Stew (or MANUAL) and cook on HIGH for 12 minutes.
- When done cooking, quick release the vent and then add the egg noodles. Lock the lid and cook on HIGH for 5 more minutes on MANUAL setting.
- Once done cooking, quick release again and stir in sour cream and allow to heat through.
- Mix together the cornstarch and water in a small bowl; add to the Instant Pot. Stir in carefully until thickened and ready to serve.
- Garnish with parsley and serve.
Nutrition Facts : Calories 444 kcal, Carbohydrate 34 g, Protein 34 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 589 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
WEEKNIGHT SLOW COOKER BEEF STROGANOFF (BETTY CROCKER)
This is a recipe I have been making for years. I originally got it out of a Betty Crocker magazine. It is a simple answer to a cozy, comfort meal. This is not low calorie (unless you use low cal dairy products) but it is delicious. My husband loves this over rice or noodles. (we use egg noodles, the thick kind for an authentic look). If it doesn't have enough spices for you add them in. Think of it as a base recipe. The meat is tender and the sauce smooth but thick. It is great for making and taking to new moms, sick friends or those who need a break from cooking. It makes you house smell wonderful. If you can't find cream of golden mushroom or cream of onion don't despair just sub in cream of mushroom and cream of celery. Use high quality meat and dairy products and you are set. Another one that people always ask for the recipe.Enjoy ChefDLH
Provided by ChefDLH
Categories One Dish Meal
Time 23m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
- Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
- Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.
Nutrition Facts : Calories 796.2, Fat 50.8, SaturatedFat 23.2, Cholesterol 204.3, Sodium 885, Carbohydrate 42.5, Fiber 2.4, Sugar 4.3, Protein 41.2
WEEKNIGHT BEEF STROGANOFF
Fast, easy, most ingredients will probably be on hand and a very delicious, filling comfort food. Balance it out with a salad of field greens and perhaps a glass of Norton and you can also have a romantic 'married' dinner! Tweaked the recipe from my moms variation of a clay pot one because I just don't have that kind of time or clay pot.
Provided by grrmrgal
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thin slice onion and cut tenderloin into 1" by 2 1/2" strips. Any lean cut of steak will do however.
- In a large skillet melt 3 Tblsp of the butter. At a med to high heat brown the beef but be sure not to burn the butter. I tend to add a Tblsp or 2 of olive oil so I can cook the beef high and fast to retain tenderness. If your pan is not large enough to cook all with out overcrowding, cook in batches. Remove and set aside.
- In same pan add onions and cook in drippings and butter until just browned. Remove from pan.
- Turn down heat to med and add remaining butter. Saute mushrooms untill tender and add garlic in at last minute or two of cooking so as not to burn.
- Add beef, onions and worcestershire sauce back to pan and stir in sour cream on med low heat so as to not curdle the sour cream. Add salt and pepper to taste. Cook until cream and ingredients are fully integrated, perhaps just a few minutes more.
- serve over favorite egg noodles, pasta or rice.
Nutrition Facts : Calories 290.3, Fat 28.8, SaturatedFat 17.6, Cholesterol 75.7, Sodium 264.3, Carbohydrate 6.9, Fiber 0.9, Sugar 4.6, Protein 3.4
BEST HOME-STYLE BEEF STROGANOFF
Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.
Provided by NicoleMcmom
Categories Beef Stroganoff
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
- Fill a large pot with water and set over high heat on another burner.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
- Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
- Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
- Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
- Ladle sauce over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg
EASY WEEKNIGHT BEEF STROGANOFF
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
- 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
- 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
- *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.
EASY WEEKNIGHT BEEF STROGANOFF
This recipe was taken and adapted from The Lady & Sons Savannah Country Cookbook by Paula H. Deen. I like this recipe because it is very simple and requires minimal prep. The outcome is very delicious and my family eats it up (including my VERY picky 3 year old and my 1 year old). I hope you enjoy it as much as I have. I am working on adapting it for the crock pot!
Provided by Paula Deen Protege
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour and water together and put aside. Heat the butter in a large skillet. Season the beef with the garlic salt and pepper and add to the skillet. Brown the beef on both sides. Add the cream of mushroom soup, french onion soup, flour mixture and 1 soup can of water to the skillet. Simmer the mixture stiring constantly until thickened, if too thick add a little water until it reaches the consistancy you want. Simmer for 45 minutes. Add the sour cream and heat through, till bubbling. Serve over the cooked egg noodles.
Nutrition Facts : Calories 846.7, Fat 40.6, SaturatedFat 20.1, Cholesterol 253.5, Sodium 1159.8, Carbohydrate 59.4, Fiber 2.6, Sugar 5.3, Protein 62.4
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- In a Dutch oven, pour 1 tablespoon oil and heat on medium-high until shimmering. Add mushrooms and cook for 7 minutes, until their liquid has evaporated and mushrooms turn brown. Transfer mushrooms to a bowl and set aside.
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- In a large, deep skillet melt the butter over medium-high heat. Add the mushrooms, onion, and garlic; cook for 6-8 minutes or until the mushrooms have released their liquid.
- Add the beef and break it up with a wooden spoon and cook 8-10 minutes, or until the beef is fully cooked and browned.
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