10 Minute Stroganoff Recipes

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STROGANOFF



Stroganoff image

Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.

Provided by sal

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 40m

Yield 7

Number Of Ingredients 8

1 pound ground beef
½ cup chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni

Steps:

  • In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
  • Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
  • Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g

30-MINUTE BEEF STROGANOFF RECIPE - (4.3/5)



30-Minute Beef Stroganoff Recipe - (4.3/5) image

Provided by á-52757

Number Of Ingredients 13

1 pound wide egg noodles
4 tablespoons (1/4 cup) butter, divided
1 1/2 pounds thinly-sliced steak, such as top sirloin
Salt and pepper, to taste
1 white or yellow onion, thinly sliced
4 cloves garlic, minced
1 pound mushrooms, sliced
1/2 cup dry white wine
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
3 tablespoons flour
1/2 cup plain Greek yogurt or light sour cream
Fresh parsley, chopped for garnish

Steps:

  • Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.) Meanwhile, as your pasta water is coming to a boil, melt the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside. If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch. Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and sauté for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5 to 7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes. Meanwhile, in a separate bowl, whisk together the beef broth, Worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.

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