Beef Stroganoff With Tomato Sauce Recipes

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BEEF AND TOMATO STROGANOFF



Beef and Tomato Stroganoff image

To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound pappardelle or wide egg noodles
1 tablespoon extra-virgin olive oil
1 pound sirloin steak, patted dry and thinly sliced
1/2 pound button mushrooms, trimmed and thinly sliced
3 cups reserved tomato sauce from Salmon and Potatoes in Tomato Sauce
3/4 cup low-sodium chicken broth
1/3 cup sour cream
Grated Parmesan, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
  • Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.

Nutrition Facts : Calories 735 g, Fat 31 g, Fiber 3 g, Protein 40 g, SaturatedFat 10 g

BEEF STROGANOFF WITH TOMATOES



Beef Stroganoff with Tomatoes image

Provided by Shullie Neumark

Categories     Beef     Mushroom     Onion     Pasta     Tomato     Sauté     Winter     Bon Appétit     California

Yield Makes 6 servings

Number Of Ingredients 12

1 1 1/2-pound top sirloin steak, halved lengthwise, cut crosswise into 1/4-inch-thick slices
1 teaspoon dried thyme
4 tablespoons olive oil
1 large onion, thinly sliced
1 pound mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons all purpose flour
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup beef broth
Large pinch of cayenne pepper
Egg noodles, freshly cooked
Chopped fresh parsley

Steps:

  • Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
  • Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
  • Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.

BEEF STROGANOFF WITH TOMATO SAUCE



Beef Stroganoff with Tomato Sauce image

Make and share this Beef Stroganoff with Tomato Sauce recipe from Food.com.

Provided by JustJanS

Categories     Steak

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 onion, halved, sliced length ways
250 g mushrooms, sliced
2 cloves garlic, crushed
500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
4 teaspoons flour
salt & freshly ground black pepper
1/4 cup red wine
1/4 cup beef stock
6 tablespoons tomato paste
1 teaspoon paprika
2 teaspoons Dijon mustard
2 dill pickles, finely chopped (optional)
200 ml sour cream

Steps:

  • Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
  • Remove from the pan.
  • Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
  • Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
  • Remove the meat and deglaze the pan with the wine, stock and tomato paste.
  • Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
  • Good served over rice, buttered noodles or mash.

Nutrition Facts : Calories 331, Fat 24.2, SaturatedFat 14.2, Cholesterol 72.6, Sodium 528.2, Carbohydrate 17.4, Fiber 3, Sugar 8.8, Protein 10.7

BEEF STROGANOFF



Beef Stroganoff image

This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.

Provided by Craig Claiborne

Categories     meat, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-1/4-by-1/4-inch strips
1/2 cup (one stick) butter
1/2 cup finely chopped onion
1/2 pound mushrooms, thinly sliced
2 cups beef or chicken stock, ideally homemade
1 cup sour cream
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
3 tablespoons finely chopped parsley

Steps:

  • Combine the flour, salt and pepper. Dredge the meat in the mixture.
  • Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
  • Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
  • Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
  • Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
  • Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram

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.

MOM'S BEEF STROGANOFF



Mom's Beef Stroganoff image

This is a favorite with all of my family. Not sure where my mother got the recipe so many years ago, but it is different than the creamy white stroganoff so many people make. It really is very good. Serve this with egg noodles or rice.

Provided by liral

Categories     Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb round steaks or 1 lb sirloin steak, cut into bite size pieces
4 tablespoons flour, to coat meat
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon salt
1 minced garlic clove
1 tablespoon Worcestershire sauce
1 (10 1/2 ounce) can tomato soup
1 cup sour cream (low fat works, but not no-fat)
6 -8 drops Tabasco sauce
1 (6 ounce) can sliced mushrooms, drained
freshly grated parmesan cheese

Steps:

  • Coat meat with flour and brown in hot oil.
  • Add the onions and garlic and saute until golden.
  • In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
  • Add to the meat.
  • Add the mushrooms.
  • Cook over very low heat for 1 hour or until meat is tender.
  • Serve over egg noodles or rice and top with Parmesan cheese.

NANA'S BEEF STROGANOFF



Nana's Beef Stroganoff image

This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.

Provided by Lauren Lowther

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h40m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
½ teaspoon salt
1 ½ pounds beef sirloin, cut into 1/4-inch wide strips
2 tablespoons butter
1 cup mushrooms
½ cup chopped onion
1 clove garlic, crushed
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ¼ cups chilled beef stock
1 cup sour cream
¼ cup dry white wine

Steps:

  • Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
  • Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
  • Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 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

LEFTOVER ROAST BEEF IN TOMATO SAUCE



Leftover Roast Beef in Tomato Sauce image

This is an extremely versatile recipe that I came up with when I had to use a leftover roast beef. I slow-cooked it in a tasty tomato sauce. You may even add curry and serve with rice. It's real home cooking when you serve this delicious dish in a bowl with buttered mashed potatoes and bread.

Provided by Sneakyteaky

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h15m

Yield 4

Number Of Ingredients 9

1 tablespoon oil
1 medium onion, chopped
1 pound leftover cooked roast beef
1 (28 ounce) can chopped tomatoes with juice
1 (10.75 ounce) can condensed tomato soup
1 teaspoon dried oregano
1 bay leaf
ground black pepper to taste
⅓ (1.5 ounce) package shepherd's pie seasoning

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
  • Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 22.9 g, Cholesterol 112.4 mg, Fat 31.9 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 11.4 g, Sodium 1063.1 mg, Sugar 11.1 g

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