BEEF STROGANOFF III
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.
Provided by Donna
Categories World Cuisine Recipes European Eastern European Russian
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
BEEF STROGANOFF II
Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.
Provided by sal
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
- Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
- Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Nutrition Facts : Calories 606 calories, Carbohydrate 58.6 g, Cholesterol 129.9 mg, Fat 24.5 g, Fiber 2.3 g, Protein 35.2 g, SaturatedFat 8.5 g, Sodium 1062.6 mg, Sugar 8.2 g
BEEF STROGANOFF 1960'S UPDATED FOR 2007
Steps:
- Slice beef in 1/2 in slices, about 1 in long. Heat a large pan on medium heat, melt butter in the olive oil. Cook onions until translucent,when translucent add meat, cook until brown (15min, depending on cut) add the rest of the butter, add mushrooms and garlic. While that is cooking, approx 10min, To a large bowl pour can of consumme, paprika, mustard, worcestershire sauce,and tomato paste and whisk until blended. Add the liquid mixture to the meat,onion,mushroom and garlic mixture. Cook on med/low for another 10min. Meanwhile start water for eggnoodles(follow directions on package) remember to add salt and pepper as you go along. Add sour cream shortly before serving, do not allow stroganoff to boil after adding sour cream. Serve over hot egg noodles.
UPDATED BEEF STROGANOFF
Instead of serving the classic stroganoff, try this updated version which everyone will love.-National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions; drain and keep warm. Coat a large skillet with cooking spray and heat on medium-high. Cook and stir beef, half at a time, for 1-2 minutes or until browned. Season with pepper. Remove and keep warm. , In the same skillet, saute mushrooms and onion in oil until tender. Stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for 2 minutes. Return beef to skillet and heat through. Serve over pasta. Top with green onions and sour cream.
Nutrition Facts :
UPDATED BEEF STROGANOFF
Make and share this Updated Beef Stroganoff recipe from Food.com.
Provided by Lubie
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Keep warm.
- Meanwhile trim fat from beef; cut into 1x1/2-inch pieces.
- Spray large nonstick skillet with cooking spray.
- Heat skillet over medium-high heat until hot.
- Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
- Remove from skillet; keep warm.
- Season with salt and pepper.
- In same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour.
- Gradually add broth and sour cream, stirring until blended.
- Bring to a boil; cook and stir 2 minutes.
- Return beef to skillet; heat through.
- Serve beef mixture over pasta.
Nutrition Facts : Calories 533.1, Fat 31.5, SaturatedFat 12.3, Cholesterol 86.4, Sodium 451.1, Carbohydrate 32.2, Fiber 2, Sugar 2.2, Protein 29.3
BEEF STROGANOFF FROM THE 70'S
This is a recipe I have been making for a long time. True comfort food with an international flavour.
Provided by Sageca
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare noodles according to package directions.
- Heat oil over medium-high heat and add meat.
- Cook, stirring, until meat is no longer pink, about 5 minutes. Remove and set aside.
- To skillet add and sauté onions, mushrooms and garlic until vegetables are tender. Add broth, Worcestershire sauce and pepper and bring to a boil. Reduce heat and simmer until liquid has reduced by half.
- Stir cornstarch into wine until dissolved. Add to skillet and cook, stirring, over medium heat until mixture has thickened, about 3 minutes. Return meat to mixture and stir until heated through. Remove from heat.
- Add sour cream and mustard to skillet and stir until blended. Serve over cooked noodles, sprinkled with parsley.
- Tip:Partially freeze meat to make slicing easier.
- If reheating stroganoff mixture, do not bring it to a boil.
- Instead of wine you can use beef broth and 1 Tblsp red wine vinegar.
Nutrition Facts : Calories 591, Fat 26.9, SaturatedFat 10.6, Cholesterol 136.8, Sodium 170.6, Carbohydrate 49.6, Fiber 2.8, Sugar 3.5, Protein 31.9
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