Beef Stroganoff Recipe By Tasty

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BEEF STROGANOFF POTATOES RECIPE BY TASTY



Beef Stroganoff Potatoes Recipe by Tasty image

Here's what you need: potato, rump steak, butter, onion, garlic, mushroom, dijon mustard, paprika, beef stock, sour cream, salt, pepper, fresh parsley

Provided by Jordan Ballantine

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 servings potato, cooked
8 oz rump steak
2 tablespoons butter
1 onion, diced
2 cloves garlic, crushed
4 oz mushroom, diced
1 teaspoon dijon mustard
1 teaspoon paprika
¾ cup beef stock
3 tablespoons sour cream
salt, to taste
pepper, to taste
1 handful fresh parsley, chopped, optional

Steps:

  • Preheat the oven to 200°C (400°F).
  • Half the potatoes and scoop out the insides, keeping the scooped out potato for later.
  • Cut the steak into thin strips and sear in a hot pan. Remove the steak.
  • Melt the butter in the pan, then add the onions and garlic. Season with salt.
  • Cook the onions and garlic until translucent, then add the mushrooms.
  • When the mushrooms are soft, stir in the mustard, paprika, and leftover potato.
  • Stir in the beef stock, then simmer until mostly reduced.
  • Add the soured cream, then add the seared beef back in as well.
  • Season with salt and pepper and remove from the heat immediately.
  • Stuff the potato skins with the stroganoff mixture.
  • Bake for 8-10 minutes.
  • Sprinkle with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 4 grams, Protein 15 grams, Sugar 7 grams

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY



One Skillet Ground Beef Stroganoff Recipe by Tasty image

Here's what you need: olive oil, white button mushroom, butter, onion, ground beef, garlic powder, flour, paprika, dry sherry, low sodium beef broth, salt, pepper, dry egg noodle, sour cream, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
8 oz white button mushroom, sliced
2 tablespoons butter
½ onion, diced
1 lb ground beef
2 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup dry sherry
4 cups low sodium beef broth
1 ½ teaspoons salt
½ teaspoon pepper
4 cups dry egg noodle
½ cup sour cream
2 tablespoons fresh parsley, chopped

Steps:

  • Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
  • In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
  • Drain any excess fat and return the pan to the stove.
  • Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
  • Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
  • Add the beef broth and bring the mixture to a boil.
  • Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
  • Stir often, until the noodles are tender, about 8 to 10 minutes.
  • Return the mushrooms to the pan and stir to combine.
  • Add the sour cream and stir. Top with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 1250 calories, Carbohydrate 143 grams, Fat 44 grams, Fiber 4 grams, Protein 48 grams, Sugar 18 grams

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY



Low-Carb Beef Stroganoff Recipe by Tasty image

Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive

Provided by Joey Firoben

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 ½ lb sirloin steak, cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
oil, to taste
1 medium white onion
1 lb mushroom, sliced
1 cup beef broth
½ cup sour cream
1 large zucchini
thinly sliced chive, for garnish

Steps:

  • In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
  • Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
  • Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
  • Add the beef broth and scrape up any browned bits from the bottom of the pan.
  • Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
  • Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
  • Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
  • Use a vegetable peeler to slice the zucchini into ribbons.
  • Heat a drizzle of oil in a medium pan over medium-high heat.
  • Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
  • Top the zucchini with the stroganoff and a sprinkle of chives.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams

ONE-POT GROUND BEEF STROGANOFF RECIPE BY TASTY



One-Pot Ground Beef Stroganoff Recipe by Tasty image

Here's what you need: olive oil, mushrooms, onion, garlic, ground beef, paprika, beef stock, egg noodles, sour cream, cornstarch slurry, fresh parsley, salt, pepper

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 cups mushrooms, sliced
½ cup onion
2 cloves garlic, minced
1 lb ground beef
2 teaspoons paprika
4 cups beef stock
8 oz egg noodles, uncooked
½ cup sour cream
1 tablespoon cornstarch slurry
fresh parsley, for garnish
salt, to taste
pepper, to taste

Steps:

  • In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper.
  • Add the onions and garlic. Cook until onions are translucent.
  • Add the ground beef and cook until brown. Stir in the paprika.
  • Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat.
  • Add the sour cream and cornstarch slurry. Stir until thickened.
  • Serve and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 990 calories, Carbohydrate 102 grams, Fat 39 grams, Fiber 3 grams, Protein 40 grams, Sugar 16 grams

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

BEST BEEF STROGANOFF



Best Beef Stroganoff image

Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!

Provided by SPEECHTEACHER

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
¼ cup Burgundy wine
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
  • Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
  • In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 42.4 g, Cholesterol 91 mg, Fat 17.2 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 8.3 g, Sodium 228.7 mg, Sugar 2.4 g

EASY BEEF STROGANOFF



Easy Beef Stroganoff image

Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!

Provided by Colleen B. Smith

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
¼ cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
  • Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
  • Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g

EASY BEEF STROGANOFF



Easy Beef Stroganoff image

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

4-1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
3 garlic cloves, minced
1 tablespoon reduced-fat butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons tomato paste
1 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

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

SIMPLE BEEF STROGANOFF



Simple Beef Stroganoff image

This speedy recipe is so easy you will be excited to serve it to your family.-Jo Ann Knicely, Midland, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

2 tablespoons vegetable oil
2 cups leftover cubed cooked roast beef
1 garlic clove, minced
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 can (10 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup water
1 cup sour cream
Cooked wide egg noodles
Chopped fresh parsley

Steps:

  • In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.

Nutrition Facts :

BEEF STROGANOFF



Beef Stroganoff image

This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Categories     Beef     Dairy     Mushroom     Pasta     Dinner     Fall     Shallot     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

Steps:

  • Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
  • Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
  • Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

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

SIMPLE & TASTY BEEF STROGANOFF



Simple & Tasty Beef Stroganoff image

I've seen many recipes for beef stroganoff here that look good, but I still like this one the best. It was given to my by my mother-in-law. She's a fantastic cook and I was so happy when my husband said mine was just as good as hers! It's important to make the dish in a large skillet (instead of dutch oven or sauce pan) where there is a lot of room on the bottom for all the ingredients to "share the heat." I've updated this recipe to show how it's evolved to how I prepare it today. It's just as good, but easier to prepare -- a great recipe and I make it at least once a month.

Provided by The Simple Recipe D

Categories     Meat

Time 2h30m

Yield 1 skillet, 2-4 serving(s)

Number Of Ingredients 7

1 -2 lb london broil beef, cubed
1 onion, diced
1 lb fresh mushrooms, sliced
salt and pepper, to taste
16 ounces sour cream (or more)
1 lb wide egg noodles, cooked
2 zucchini, noodle-ized

Steps:

  • I have changed this recipe just a bit. I used to buy beef stew meat and noticed that I would end up with inconsistently cooked beef due to the fact that I never knew what type of meat was being added to the stew mixture. Any given day my stroganoff would be butter tender or chewy and often both in the same pan. So, now I buy london broil or top round and cut it into cubes myself. Not only is it cheaper, but I get consistently tender stroganoff with no fat or gristle.
  • The other thing I changed is that I no longer brown the meat or saute the onions. Honestly, in this recipe you won't taste the difference so save yourself some time and do it the way I've listed below. If you want to brown the meat and saute the onions, be my guest but you don't have to for scrumptious beef stroganoff.
  • Add beef cubes, onions to large skillet.
  • Fill skillet with water to just about covering beef cubes & onions.
  • Add salt & pepper to taste.
  • Heat until boiling and add sliced mushrooms making sure they get submerged under the liquid -- just keep stirring and pressing. Boil for 30 minutes then turn down the heat and simmer on low/medium for 45 minutes to 1 hour or until beef is fall-apart tender and there is only about 1/4 inch of liquid left in the skillet.
  • Add more water an necessary if the beef isn't tender yet. The goal is to have tender beef and about 1/4 inch of broth in the skillet. Too much broth and your stroganoff will be too thin -- there is no thickener used in this recipe, only sour cream.
  • Add sour cream to beef mixture and stir until well mixed.
  • Continue mixing until sour cream mixture is hot but not boiling.
  • Serve over cooked egg noodles and garnish with fresh parsley.
  • NOTE: If you are eating Primal (i.e. no grains) then use zucchini noodles instead of egg noodles.
  • Enjoy!

FAVORITE BEEF STROGANOFF



Favorite Beef Stroganoff image

"This is one of my husband's favorite dishes," relates Carmen Edwards of Midland, Texas. "I like it because it has meat and vegetables, and the flavors work so well together. Sometimes we serve it over rice and add steamed asparagus or a salad for a great meal."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 15

1/2 pound boneless beef sirloin steak, thinly sliced
2 teaspoons olive oil, divided
1 cup sliced fresh mushrooms
1/2 cup sliced onion
3 garlic cloves, minced
1/2 cup beef broth
1/4 cup tomato paste
3 tablespoons sherry or additional beef broth
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 cups uncooked egg noodles
1/3 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley, optional

Steps:

  • In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 32g protein.

SIMPLE BEEF STROGANOFF



Simple Beef Stroganoff image

This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!

Provided by Brenda

Categories     Pasta and Noodles     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
½ cup sour cream
salt and pepper to taste

Steps:

  • Prepare the egg noodles according to package directions and set aside.
  • In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
  • Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Nutrition Facts : Calories 678.5 calories, Carbohydrate 48.2 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.7 g, Protein 28.7 g, SaturatedFat 17.3 g, Sodium 659.8 mg, Sugar 2.2 g

BEEF STROGANOFF



Beef Stroganoff image

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

1 pound beef tenderloin, cut into thin strips
4 teaspoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 large onion, thinly sliced
2 garlic cloves, minced
1/3 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) beef broth
3 tablespoons apple juice
1 tablespoon tomato paste
1/2 teaspoon Worcestershire sauce
1/2 cup fat-free sour cream
Dash ground nutmeg
Hot cooked yolk-free noodles
Fresh basil leaves, optional

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

BEST HOME-STYLE BEEF STROGANOFF



Best Home-Style Beef Stroganoff image

Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.

Provided by NicoleMcmom

Categories     Beef Stroganoff

Time 40m

Yield 6

Number Of Ingredients 16

1 ¼ pounds beef sirloin steak
3 teaspoons kosher salt, divided, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
4 teaspoons olive oil
3 tablespoons butter, divided
1 medium onion, thinly sliced
1 (8 ounce) package sliced mushrooms
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups unsalted beef broth, or more to taste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 (16 ounce) package wide egg noodles
1 cup sour cream
1 tablespoon chopped fresh parsley

Steps:

  • Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
  • Fill a large pot with water and set over high heat on another burner.
  • Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
  • Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
  • Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
  • Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
  • Ladle sauce over egg noodles and garnish with parsley.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg

DELICIOUS BEEF STROGANOFF



Delicious Beef Stroganoff image

I tired many recipes for beef stroganoff, I like this the BEST. I use ground beef in mine, but can easily be changed with steak strips if you prefer it that way.

Provided by UmmIbrahim

Categories     German

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (16 ounce) package egg noodles
1/2 cup butter
1 onion, finely chopped
2 garlic cloves, minced
1 (16 ounce) package sliced mushrooms
1 lb ground beef
2 cups beef stock (or you can use a flavor cube)
1 1/2 tablespoons lemon juice
2 tablespoons flour
2 tablespoons cold water
12 ounces sour cream
salt
pepper

Steps:

  • Melt the butter in a large pan over med-high heat. Stir in onions and cook until soft.
  • Add the garlic and cook another minute or two.
  • Add all the mushrooms, and salt and black pepper to taste. Cook 3-5 min, just so the mushrooms start getting a little soft.
  • Now add the ground beef and cook until browned.
  • Mix in the beef stock and lemon juice, bring to a boil.
  • Blend the flour and cold water in a small bowl until smooth. Now stir it in very quickly. The sauce should thicken. Cover and simmer for 5 minute.
  • Remove from heat, and stir in sour cream.
  • Serve over egg noodles.
  • Enjoy!

Nutrition Facts : Calories 759.8, Fat 43.1, SaturatedFat 23, Cholesterol 182.2, Sodium 472, Carbohydrate 63.7, Fiber 3.6, Sugar 3.7, Protein 30.6

GARLIC BEEF STROGANOFF



Garlic Beef Stroganoff image

"I'm a mom and work full-time, so I try to use my slow cooker whenever possible," explains Erika Anderson of Wausau, Wisconsin. "This Stroganoff is perfect because I can get it ready in the morning before the kids get up."

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6-8 servings.

Number Of Ingredients 12

2 teaspoons beef bouillon granules
1 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1-1/2 to 2 pounds beef top round steak, cut into thin strips
2 tablespoons canola oil
1 package (8 ounces) cream cheese, cubed
Hot cooked noodles
Minced fresh parsley, optional

Steps:

  • In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil. , Transfer to the slow cooker. Cover and cook on low until the meat is tender, 7-8 hours. Stir in cream cheese until smooth. Serve with noodles and, if desired, minced parsley.

Nutrition Facts : Calories 281 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 661mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

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