Cheesy Beef Stroganoff Recipes

EMERIL'S CHEESY BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350ºF.
• Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.
• Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.

EASY CHEESY BEEF STROGANOFF

Steps:

• BROWN meat in large skillet; drain.
• STIR in 2 cups water; bring to boil. Add noodles; stir. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender.
• ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently.

CHEESY BEEF STROGANOFF

Steps:

• Cook sirloin in oil over medium heat until no longer pink.
• Add mushrooms and pepper.
• Combine milk and soup and add to meat.
• Reduce Heat and add sour cream.
• Cook about 30 minutes on low heat- do not boil.
• Add cheeses and cook and stir until melted.
• Good over noodles or rice.

VELVEETA CHEESY BEEF STROGANOFF

Steps:

• Brown meat, drain.
• Add water to skillet, boil.
• Add noodles.
• Reduce heat to medium low, cover and simmer for 8 minutes.
• Add Velveeta, soup and pepper. Stir until melted.
• Garnish with parsley.