Beef Stroganoff No Mushroom Recipes

BEEF STROGANOFF WITHOUT MUSHROOMS

Steps:

• Slice steak into thin strips, and chop onion.
• Melt butter in skillet (or wok).
• Add beef and cook until brown.
• About 3 minutes after starting the beef add onion, salt, pepper, and garlic.
• When the beef is browned turn down the heat and add sour cream.
• Do not let the sour cream boil, just heat through and serve over noodles.

BEEF STROGANOFF WITHOUT MUSHROOMS RECIPE - (3.9/5)

Steps:

• In skillet brown meat with garlic, salt and pepper. Remove from pan and set aside. In same skillet (leave juices from meat) add beef broth and sliced onion, sauté until the beef broth reduces and the onions are caramelized. The broth does not need to be completely evaporated. Add beef mixture back to pan and simmer for about 3 to 5 minutes. Add sour cream and stir with salt and pepper to taste. Pour over noodles and serve.

NO YOLKS® BEEF STROGANOFF

Steps:

• Prepare noodles according to package directions.
• Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
• Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
• Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.

NO SOUR CREAM BEEF STROGANOFF

Steps:

• Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
• In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.

BEEF STROGANOFF (NO MUSHROOM)

Steps:

• Sprinkle steak strips with salt and pepper; place in the bottom of crockpot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve with hot cooked noodles

BEEF STROGANOFF (NO SOUR CREAM)

Steps:

• Heat olive oil in large frying pan on medium high heat just under the smoking point. (You want the pan good and hot.).
• Sear the meat on high heat just until browned. Remove.
• Add the water and onion soup mixes to the pan.
• Then add fresh cracked pepper and the mushrooms and bring it down to a low simmer until reduced by 1/3. Maybe 15 minutes or so.
• Thicken with flour if needed.
• Add back the meat and heat thoroughly.
• Serve over hot buttered noodles sprinkled with fresh parsley and enjoy!