BEEF STROGANOFF PIE
Make and share this Beef Stroganoff Pie recipe from Food.com.
Provided by TGirl
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In large skillet, cook beef, mushrooms, and onions until beef is browned.
- Drain off fat, and add remaining Stroganoff ingredients, cooking over medium heat until cream cheese is melted.
- In bowl, stir together flour, dried onion flakes, salt, sugar, and pepper.
- Cut in butter and shortening until mixture is crumbly.
- With a fork, add egg and enough water until flour is moistened.
- Divide dough in half.
- On floured surface, roll dough into two 14 inch squares.
- Place one square into a 9 inch by 9 inch baking dish, trimming edges to 1/2 inch from rim of dish.
- Fill dough with Stroganoff ingredients and top with remaining dough square.
- Trim top crust to 1/2 inch from rim of dish, then roll both edges of dough under to form a rim inside of the baking dish.
- Crimp edges of dough and cut vent holes into surface of the pie.
- Mix egg wash ingredients together and brush over top and edges of the pie.
- Bake at 375 degrees for 35 to 45 minutes, or until crust is golden brown.
- Let stand for 5 minutes before serving.
HASH BROWNS STROGANOFF PIE
This is a simple, but tasty meal that works great for those nights when you don't really feel like cooking but know you have to. It comes from Grandma's Touch cookbook. I jazz it up a wee bit with the cajun spice, can of diced green chili's and sometimes a chopped jalapeno. Those are optional items and can be left out if preferred. I usually serve it with a green salad and some steamed broccoli. (** I use recipe #14372 cajun spice)
Provided by Debi9400
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the egg, potatoes and sour cream. Press into a greased 8 inch pie plate. Bake at 350°F for 15 minutes.
- In a large skillet, brown the beef . Add the optional cajun spice when cooked about half way. Continue to brown beef until it's just finished cooking and drain off excess fat.
- Add the onion and celery to the meat and saute until the onions are transparent. Remove from heat.
- Add the soup, sour cream, salt & pepper. (This is when to add the optional tin of green chili's and jalapeno as well. Depending on our company, I sometimes leave out the jalapeno but do add the tin of diced chili's). Mix well.
- Spread beef mixture into hash brown shell and top with grated cheese.
- Bake at 350°F for 30 minutes.
- Let sit for 5 minutes after removing from oven before serving.
Nutrition Facts : Calories 464.7, Fat 26.3, SaturatedFat 13.4, Cholesterol 163.9, Sodium 451.1, Carbohydrate 22.1, Fiber 1.9, Sugar 1.2, Protein 34.2
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
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
CLASSIC BEEF STROGANOFF
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
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
BEEF STROGANOFF
You'd never guess this creamy, full-flavored Stroganoff is actually light! It's very meaty and features a thick tomato sauce that makes it look so impressive.-Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender., Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.
Nutrition Facts : Calories 343 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
EASY BEEF STROGANOFF
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
Provided by Taste of Home
Categories Dinner
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
BEEF STROGANOFF PIE CUPS
Savory pies made with Pillsbury pie crusts, sirloin, mushrooms and peas are a fun spin on traditional beef stroganoff.
Provided by Cindy Rahe
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
- Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
- In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
- In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
- In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
- In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
- Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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