Beef Stroganoff With A Twist Recipes

SLOW COOKER BEEF STROGANOFF WITH A TWIST

Steps:

• 1. Cut onion into decent sized slices and wash & quarter mushrooms. In the slow cooker, stir all of the ingredients together (except the meat, cream cheese, sour cream and dried parsley)
• 2. Once combined, add the meat and mix together. I made sure that my cubes of meat were smaller than normal, in order to cook better. Cook on Low for about 8 hours.
• 3. Cut up or cube the cream cheese & add to the slow cooker (stir the cream cheese until pretty well combined & melted), add the 3 spoonfuls of sour cream & dried parsley and add the frozen peas just before serving and turn the slow cooker on High (replace lid) and cook for an additional 10-15 minutes. Serve over cooked egg noodles and Enjoy!

BEEF STROGANOFF WITH A TWIST

Steps:

• In a large skillet, cook beef cubes in butter until brown.
• Push to one side and add onions and mushrooms, cook until soft.
• In separate bowl combine sour cream, sugar, salt and dry mustard.
• Add to beef mixture on warm heat.
• Mix well.
• Serve over egg noodles.

STROGANOFF CASSEROLE WITH A TWIST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
• Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
• Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.