Betty Crockers Beef Stroganoff Recipes

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SLOW-COOKER BEEF STROGANOFF (COOKING FOR 2)



Slow-Cooker Beef Stroganoff (Cooking for 2) image

Tired of large quantity recipes and leftovers? Here's a special one just for you and two.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 2

Number Of Ingredients 7

1/2 pound beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed golden mushroom soup
1 jar (2 1/2 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
1/2 cup sour cream
1 1/2 cups hot cooked noodles or rice

Steps:

  • In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
  • Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
  • Stir sour cream into beef mixture. Serve over noodles.

Nutrition Facts : Calories 690, Carbohydrate 47 g, Cholesterol 150 mg, Fat 5 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 6 g, TransFat 1 1/2 g

INSTANT POT® BEEF STROGANOFF



Instant Pot® Beef Stroganoff image

Beef stroganoff is one of our most popular recipes, year after year, and it's no wonder why. This hearty dish is a warming, crowd-pleasing entrée made with tender beef, earthy mushrooms and a creamy sauce that's just about irresistible. Now, we've designed a recipe specifically for your Instant Pot®, guaranteeing that you'll be able to savor all the classic flavors of Beef Stroganoff in record time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

1/4 cup butter
2 lb boneless beef sirloin steak, cut in thin strips, patted dry
1 cup chopped onions
8 oz fresh white mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1 can (10.5 oz) condensed mushroom soup
1 tablespoon cornstarch
1 tablespoon water
4 oz cream cheese (from 8-oz package), cubed
1/2 cup sour cream
8 cups hot cooked egg noodles

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
  • Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Nutrition Facts : Calories 530, Carbohydrate 47 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 34 g, SaturatedFat 10 g, ServingSize 2/3 Cup Beef Mixture and 1 Cup Noodles, Sodium 610 mg, Sugar 3 g, TransFat 1 g

BETTY CROCKER'S BEEF STROGANOFF



Betty Crocker's Beef Stroganoff image

Make and share this Betty Crocker's Beef Stroganoff recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs sirloin steaks
1/4 cup unsalted butter or 1/4 cup margarine
1 (6 ounce) can of sliced mushrooms, drained
2 cans condensed beef broth
1/3 cup instant minced onion
1/4 cup ketchup
1 1/2 teaspoons garlic powder
1/3 cup flour
2 cups sour cream
8 ounces medium noodles
3 tablespoons unsalted butter or 3 tablespoons margarine

Steps:

  • Cut meat across the grain into ¾-inch slices, then into strips 3 x ¼ inch.
  • Melt ¼ cup butter in a large skillet.
  • Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
  • In same skillet, brown meat.
  • Reserving 2/3 cup of broth, stir in remaining broth, the onion, ketchup and garlic powder.
  • Cover and simmer 15 minutes.
  • Blend reserved broth and the flour; stir into meat.
  • Add mushrooms; heat to boiling, stirring constantly; boil and stir 1 minute.
  • Stir in sour cream and heat through.
  • Cook noodles as directed on package; drain.
  • Toss with 3 tablespoons butter and serve with stroganoff.

Nutrition Facts : Calories 784.6, Fat 49.7, SaturatedFat 25.6, Cholesterol 220.8, Sodium 938.6, Carbohydrate 42, Fiber 2.1, Sugar 7.5, Protein 42.6

SLOW-COOKER BEEF STROGANOFF



Slow-Cooker Beef Stroganoff image

The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h15m

Yield 8

Number Of Ingredients 11

1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

Steps:

  • In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
  • In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
  • Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
  • Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g

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

GROUND BEEF STROGANOFF



Ground Beef Stroganoff image

This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
1 package (8 oz) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • Serve with cooked egg noodles. Garnish with parsley.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g

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