Beef Stroganoff Recipes

BEEF STROGANOFF Ingredient:
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Beef Stroganoff

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Dairy , Bon Appétit , Beef , Main course , Pasta , Mushroom , Shallot

Author: Elena Silcock

Make A Classic Beef Stroganoff With Steak And Mushrooms For A Tasty Midweek Meal. Garnish With Parsley And Serve With Pappardelle Pasta Or Rice.

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


BEST BEEF STROGANOFF Ingredient:
  • 1/2 cup minced onion
  • 1 cup sour cream
  • 1 garlic clove, minced
  • 1/4 cup butter
  • 1 lb ground beef
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • canned mushroom stems and pieces, 2-3 cans, drained
  • 1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
  • 1 (12 ounce) bag egg noodles, cooked

Best Beef Stroganoff

One Dish Meal , 100+ Pasta and Noodle Recipes , Noodle Recipes

Author: Bri22

My Mom Made This Beef Stroganoff Weekly When I Was Younger. I Don't Have The Same Metabolism I Did Then, But It's Still The Best $%#&* Beef Stroganoff I Have Ever Had. I Just Want To Thank Everyone For All The Wonderful Reviews And Ideas, I Too Now Add A Splash Of Worcestershire Sauce! Thanks Again!

Time: 35m

Yield: 6-8 serving(s)

Number Of Ingredients: 11

Steps:
  • Sauté onion and garlic in butter over medium heat.
  • Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
  • Stir in sour cream until heated. Serve over noodles.
Nutrition Facts:


THE BEST CLASSIC BEEF STROGANOFF Ingredient:
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 pound beef tenderloin
  • ¼ cup butter
  • ½ cup water
  • ½ cup chopped onion
  • 1 clove garlic, cut in half
  • 1 pound mushrooms
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream

The Best Classic Beef Stroganoff

World Cuisine Recipes , European , Eastern European , Russian

Author: Triciab

No Shortcuts Here! This Is The Best Beef Stroganoff Recipe There Is! Recipe Can Be Doubled, But Don't Freeze. Tenderloin Can Be Expensive, So Sometimes I Opt For A Cheaper Cut Of Beef Like Sirloin, But This Recipe Is Best With Tenderloin. Serve Over Cooked Noodles Or Rice.

Time: 1h10m

Yield: 6

Number Of Ingredients: 11

Steps:
  • Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
  • Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
  • Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
  • Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
Nutrition Facts:

Calories 447 calories, Carbohydrate 12.3 g, Cholesterol 94.9 mg, Fat 36.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 17.8 g, Sodium 1030.5 mg, Sugar 2.2 g


THE BEST BEEF STROGANOFF Ingredient:
  • 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, sliced
  • 8 ounces white button mushrooms, quartered
  • 7 ounces shiitakes, caps sliced (stems removed and discarded)
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth or beef stock
  • 10 ounces medium or wide egg noodles
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon chopped chives, plus more for serving

The Best Beef Stroganoff

main-dish

Author: Food Network Kitchen

We Used A Marbled, Tender Piece Of Ribeye As The Star Of This Comfort Food Classic. Two Kinds Of Mushrooms Are Cooked Until Crispy To Add An Extra Element Of Flavor. The Whole Dish Is Brought Together With A Rich, Tangy Sauce Made With Sour Cream And Dijon And Served Over Egg Noodles.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 18

Steps:
  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
Nutrition Facts:


BEEF STROGANOFF III Ingredient:
  • 2 pounds beef chuck roast
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 ounces butter
  • 4 green onions, sliced (white parts only)
  • 4 tablespoons all-purpose flour
  • 1 (10.5 ounce) can condensed beef broth
  • 1 teaspoon prepared mustard
  • 1 (6 ounce) can sliced mushrooms, drained
  • ⅓ cup sour cream
  • ⅓ cup white wine
  • salt to taste
  • ground black pepper to taste

Beef Stroganoff Iii

World Cuisine Recipes , European , Eastern European , Russian

Author: Donna

I Have Been Making This Recipe For Over 20 Years. This Can Be Served Over Either Rice Or Noodles. A Little Work But Worth The Effort.

Time: 1h40m

Yield: 8

Number Of Ingredients: 13

Steps:
  • Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  • Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Nutrition Facts:

Calories 303.5 calories, Carbohydrate 5.7 g, Cholesterol 82.8 mg, Fat 23 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 12.2 g, Sodium 619.5 mg, Sugar 0.7 g


CLASSIC BEEF STROGANOFF Ingredient:
  • 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
  • 1 large onion, chopped (about 2 cups)
  • 1 pound white mushrooms, trimmed and halved (or quartered, if large)
  • Coarse salt and ground pepper
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons Dijon mustard
  • Cooked thin egg noodles, for serving
  • Chopped fresh dill, for garnish (optional)

Classic Beef Stroganoff

Food & Cooking , Ingredients , Meat & Poultry , Entree , Beef Recipes

Author: Martha Stewart

Prep These Beef Stroganoff Ingredients, Cover The Pot, And Go! Simmering And Braising Beef Stroganoff For A Long Time At A Low Temperature Yields Extra-intense Flavor With Little Effort. The Method Is Super Convenient; Whether You Use A Slow Cooker Or The Oven For Your Beef Stroganoff, You Won't Have To Tend To The Pot.

Time: 8h30m

Number Of Ingredients: 9

Steps:
  • In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
  • In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.
Nutrition Facts:


EASY BEEF STROGANOFF Ingredient:
  • 4-1/2 cups uncooked yolk-free noodles
  • 1 pound lean ground beef (90% lean)
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon reduced-fat butter
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, optional

Easy Beef Stroganoff

Dinner

Author: Taste Of Home

I Wanted To Lighten Up My Mother-in-law's Wonderful Stroganoff Recipe And Came Up With This Tasty Spin. In Our Home, We Call My Easy Beef Stroganoff "special Noodles." -jennifer Riordan, St. Louis, Missouri

Time: 30m

Yield: 6 servings.

Number Of Ingredients: 13

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.
Nutrition Facts:

Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges


SUPER EASY GROUND BEEF STROGANOFF Ingredient:
  • 5 teaspoons beef bouillon granules
  • 5 cups boiling water
  • ½ teaspoon onion powder, or to taste, divided
  • ½ teaspoon dried minced onion, or to taste
  • 1 pinch garlic powder, or to taste
  • 1 (10 ounce) package egg noodles, or more to taste
  • 1 cup frozen peas
  • 1 tablespoon butter
  • ½ white onion, chopped
  • ½ pound ground beef
  • 1 dash ground black pepper
  • ¼ cup all-purpose flour, or more as needed

Super Easy Ground Beef Stroganoff

100+ Pasta and Noodle Recipes , Noodle Recipes

Author: Motheroftwo

I Love Warm Meals During Cold Months. This Ground Beef Stroganoff Is One Of Our Family Favorites. Add A Dollop Of Sour Cream And Enjoy.

Time: 33m

Yield: 4

Number Of Ingredients: 12

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.
Nutrition Facts:

Calories 518.6 calories, Carbohydrate 59.3 g, Cholesterol 115.8 mg, Fat 21.5 g, Fiber 2.9 g, Protein 21.1 g, SaturatedFat 8.9 g, Sodium 635.8 mg, Sugar 2.7 g


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