Beef Stroganoff Without Mushrooms Recipe 395

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BEEF STROGANOFF WITHOUT MUSHROOMS RECIPE - (3.9/5)



Beef Stroganoff without Mushrooms Recipe - (3.9/5) image

Provided by sheilaolim

Number Of Ingredients 8

2 garlic cloves
1 teaspoon salt, more to taste
1 teaspoon pepper, more to taste
1 can beef broth
1 small onion, sliced
1 (16-ounce) container sour cream, do not use fat free
1 1/2 pounds ground beef or sirloin tip steak, cut into thin strips
1 package egg noodles or rice, prepared

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.

BEEF STROGANOFF WITHOUT MUSHROOMS



Beef Stroganoff without Mushrooms image

Provided by Toni Anderson

Number Of Ingredients 7

3 tablespoons of butter
1 tablespoon garlic
1 teaspoon salt
pepper to taste
2 pounds sirloin tip (cut into thin slices (I use top round cut into thin strips))
1 small onion (chopped)
1 16 ounce container sour cream (do not use fat free)

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 III



Beef Stroganoff III image

I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.

Provided by Donna

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h40m

Yield 8

Number Of Ingredients 13

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt to taste
ground black pepper to taste

Steps:

  • Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  • Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 5.7 g, Cholesterol 82.8 mg, Fat 23 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 12.2 g, Sodium 619.5 mg, Sugar 0.7 g

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