Beef Stroganoff Betty Webb Recipes

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CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

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

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.

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

This hearty comfort food is great when the weather turns.

Provided by ajthoma

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon Spanish paprika
¼ cup butter
1 ½ onions, minced
1 ½ pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
⅓ cup dry white wine
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish

Steps:

  • Season beef with salt, pepper, and Spanish paprika.
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g

INSTANT POT® BEEF STROGANOFF



Instant Pot® Beef Stroganoff image

Beef stroganoff is one of our most popular recipes, year after year, and it's no wonder why. This hearty dish is a warming, crowd-pleasing entrée made with tender beef, earthy mushrooms and a creamy sauce that's just about irresistible. Now, we've designed a recipe specifically for your Instant Pot®, guaranteeing that you'll be able to savor all the classic flavors of Beef Stroganoff in record time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

1/4 cup butter
2 lb boneless beef sirloin steak, cut in thin strips, patted dry
1 cup chopped onions
8 oz fresh white mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1 can (10.5 oz) condensed mushroom soup
1 tablespoon cornstarch
1 tablespoon water
4 oz cream cheese (from 8-oz package), cubed
1/2 cup sour cream
8 cups hot cooked egg noodles

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
  • Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Nutrition Facts : Calories 530, Carbohydrate 47 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 34 g, SaturatedFat 10 g, ServingSize 2/3 Cup Beef Mixture and 1 Cup Noodles, Sodium 610 mg, Sugar 3 g, TransFat 1 g

BETTY'S BEEF STROGANOFF



Betty's Beef Stroganoff image

Lively up your tastebuds with this scrumptious beef dish that will have you enjoying every bite! 66

Categories     Main Dish     Beef     Mushrooms     Meats

Number Of Ingredients 22

beef, tenderloin
butter
mushrooms
beef stock
onion, dried flakes
ketchup
garlic salt
all-purpose flour
sour cream
egg noodles
butter
beef, tenderloin
butter
mushrooms
beef stock
onion, dried flakes
ketchup
garlic salt
all-purpose flour
sour cream
egg noodles
butter

Steps:

  • Cut meat across the grain into ¾ inch slices, then into strips 3x¼ inch. Melt ¼ cup butter in a large skiller. Cook and stir mushrooms in butter about 5 minutes, remove mushrooms. In same skillet, brown meat. Reserving ⅔ cup of broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream, heat through. Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff.

Nutrition Facts :

BEEF STROGANOFF ................ BETTY WEBB



Beef Stroganoff ................ Betty Webb image

Tenderized beef round steak is cut into thin strips to make this easy stroganoff recipe so much more tasty than the "hamburger" stroganoff that is popular with so many. Give this recipe a try. You and your family will look forward to the next time you make "that great beef stroganoff!" This dish is best when prepared early in the day, allowing flavors to marry. Reheat and add the sour cream a few minutes before serving.

Provided by Vals Home

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs lean round steak, tenderized
1/2 cup all-purpose flour
1 garlic cloves or 1 teaspoon minced garlic, from a jar
1 cup onion, chopped
1 (4 ounce) can mushroom pieces, including juice
1 cup sour cream
2 (10 1/2 ounce) cans cream of chicken soup
1 beef bouillon cube
salt
pepper
4 tablespoons butter
water

Steps:

  • Rub meat with garlic. Mix together the flour, salt and pepper. Pound flour mixture into meat using a meat mallot.
  • Cut meat into 1.5 inch strips. Brown mean in a heavy pan with butter until quite brown.
  • Remove meat and brown the onions in drippings.
  • Add mushrooms with their liquid, and about 1/2 Cup of water.
  • Cook over medium heat and stir to loosen meat drippings.
  • Add chicken soup one can at a time to judge consistency, adding more water if necessary. Add bouillon cube.
  • Add meat and cook on med-low for about 20 minutes.
  • A few minutes before serving, add the sour cream, combining thoroughly into mixture.
  • Heat well but DO NOT BOIL.
  • Serve over egg noodles or Uncle Ben's Long Grain and Wild Rice, Original Recipe.

BEEF STROGANOFF RECIPE BY TASTY



Beef Stroganoff Recipe by Tasty image

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 13

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

Steps:

  • In a medium bowl, season the beef with salt and pepper and toss to coat.
  • Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
  • In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
  • Melt the butter in the leftover meat drippings.
  • Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
  • Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
  • Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
  • Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
  • Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
  • Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
  • Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

WEEKNIGHT SLOW COOKER BEEF STROGANOFF (BETTY CROCKER)



Weeknight Slow Cooker Beef Stroganoff (Betty Crocker) image

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

2 lbs beef stew meat
1 cup chopped onion
1 (10 3/4 ounce) can condensed cream condensed golden mushroom soup
1 (10 3/4 ounce) can condensed cream of onion soup
1 (6 ounce) jar Green Giant sliced mushrooms, drained
1/4 teaspoon pepper
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) container sour cream
6 cups hot cooked noodles or 6 cups cooked rice

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

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From foodnetwork.ca


THIS IS THE BEEF STROGANOFF RECIPE MY MOM USES FROM AN OLD BETTY ...
Aug 20, 2015 - This is the beef stroganoff recipe my mom uses from an old betty crocker cook book. Yum :) ... Classic Beef Stroganoff. This is from the Betty Crocker cookbook, published in 1969. Sean Looney. food. Ground Beef Stroganoff. Turkey Stroganoff. Chicken Stroganoff. Beef Dishes. Food Dishes. Main Dishes . I Love Food. Good Food. Easy Dinner Recipes. …
From pinterest.ca


OLD FASHIONED BEEF STROGANOFF - THE STAY AT HOME CHEF
Drain well. Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside. Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
From thestayathomechef.com


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