Creamy Beef Stroganoff Recipes Recipe Cards Recipe For Hand

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CREAMY SLOW COOKER BEEF STROGANOFF



Creamy Slow Cooker Beef Stroganoff image

A slow cooker does most of the work in this easy, creamy recipe for beef stroganoff that will feed a crowd. Recipe created by I Heart Eating.

Provided by Shamrock Farms

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h35m

Yield 16

Number Of Ingredients 17

1 cup Shamrock Farms® Premium Sour Cream
3 tablespoons vegetable oil, divided
1 pound white mushrooms, trimmed and cut into thick slices
1 pinch salt
1 large white onion, minced
¼ cup tomato paste
6 cloves garlic, minced
2 teaspoons dried thyme
⅓ cup all-purpose flour
1 ½ cups low-sodium beef broth
½ cup dry white wine
⅓ cup soy sauce
2 bay leaves
4 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch chunks
salt and ground black pepper to taste
1 tablespoon Dijon mustard
½ teaspoon dried dill

Steps:

  • Heat a 12-inch skillet over medium heat. Add 1 tablespoon oil. Add mushrooms and sprinkle with a pinch of salt. Let mushrooms cook for 5 to 10 minutes, or until softened. Pour mushrooms into a 5-quart slow cooker.
  • Heat remaining 2 tablespoons oil in the now empty skillet. Add onion, tomato paste, garlic, and thyme. Cook until onions have softened, stirring regularly, about 5 to 10 minutes. Stir in flour and cook for 1 minute.
  • Whisk in broth and wine, scraping up any browned bits. Be sure to whisk until there are no flour lumps. Pour into the slow cooker. Stir in soy sauce and bay leaves.
  • Season beef chunks with salt and pepper. Add beef chunks to the slow cooker, pushing them into the sauce.
  • Cover and cook until beef is tender, 5 to 7 hours on High or 9 to 11 hours on Low. Skim any accumulated fat from the surface. Discard bay leaves.
  • Add 1 cup of cooking liquid from slow cooker to a bowl. Stir in Shamrock Farms Premium Sour Cream and mustard. Return mixture to the slow cooker, stirring to combine. Season with additional salt, pepper, and dill to taste.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 6.5 g, Cholesterol 56.5 mg, Fat 16.8 g, Fiber 0.8 g, Protein 15.8 g, SaturatedFat 6.3 g, Sodium 426.1 mg, Sugar 1.6 g

BEEF STROGANOFF



Beef Stroganoff image

Tender steak, flavorful mushrooms, and tangy cream sauce come together over buttered egg noodles in my Beef Stroganoff dinner sensation!

Provided by Kathleen

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 1/2 pounds sirloin steak (thinly sliced into strips across the grain)
2 tablespoons olive oil
1 medium onion (diced)
8 ounces mushrooms (sliced)
2 tablespoons all-purpose flour
1 (14.25-ounce) can beef broth
3 tablespoons tomato paste
3 tablespoons dry sherry
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
8 ounces sour cream
2 tablespoons parsley (chopped)
1 pound uncooked egg noodles, (cooked per package directions, then tossed with butter)

Steps:

  • In a large saute pan, heat the oil then add the beef in 2 batches and brown on both sides. Don't overcook the beef or it will get tough--I leave a little pink in the center of the strips. Remove to a plate and set aside.
  • Add the onion to the pan and cook until they just begin to soften about 4-5 minutes. Add the mushrooms and cook until they're soft about 5-7 minutes. Sprinkle flour evenly over veggies. Mix until veggies are evenly coated.
  • Add HALF the can of beef broth and the tomato paste and cook, stirring constantly until mixture thickens, about 2-3 minutes.
  • Add beef and any accumulated juices back to the pan, then add sherry, salt, pepper, tarragon, and thyme. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add sour cream and stir until sour cream is completely incorporated and sauce is smooth. Sprinkle with parsley and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.

Nutrition Facts : Calories 902 kcal, Carbohydrate 93 g, Protein 59 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 228 mg, Sodium 1515 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

TONYA'S RICH AND CREAMY BEEF STROGANOFF



Tonya's Rich and Creamy Beef Stroganoff image

A rich, creamy stroganoff that's even better reheated the next day. This recipe started from an old cookbook of my mother's. It's evolved over the years and is now a family favorite. This recipe easily doubles or triples for larger groups or freezing. Serve over hot cooked extra-wide egg noodles.

Provided by Tonya Dean

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h15m

Yield 6

Number Of Ingredients 13

½ cup butter
1 large onion, chopped
¾ pound fresh mushrooms, sliced
1 pound beef sirloin, cut into 1-inch cubes
1 (10.5 ounce) can condensed beef consomme with gelatin added, divided
3 cloves garlic, minced
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • Melt butter in a large heavy pot over medium-high heat; cook and stir onion until softened, about 5 minutes. Stir in mushrooms and continue to cook and stir until mushrooms are soft and liquid has evaporated, about 5 more minutes. Transfer onion and mushrooms to a bowl.
  • Cook and stir beef sirloin cubes in the same skillet over medium heat until the cubes are browned on all sides and liquid has evaporated, about 10 minutes.
  • Pour 2/3 of the beef consomme into the skillet; scrape up and dissolve any brown bits from the bottom of the skillet. Bring mixture to a boil; set remaining consomme aside.
  • Mix in garlic, ketchup, Worcestershire sauce, salt, black pepper, and hot sauce. Reduce heat to low and simmer beef mixture until tender, at least 30 minutes. Simmer longer for more tender beef.
  • Whisk remaining 1/3 can beef consomme with flour in a small bowl until smooth; stir into the beef mixture, return to a boil, and simmer the meat and sauce until thickened, 2 to 3 more minutes. Stir in cooked onion and mushrooms and cook until heated through.
  • Remove from heat, stir in sour cream, and serve.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 12.1 g, Cholesterol 97.5 mg, Fat 29.9 g, Fiber 1.2 g, Protein 18.7 g, SaturatedFat 17.2 g, Sodium 959.5 mg, Sugar 4.9 g

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

I have been making this recipe for almost 20 years. It was the recipe my mom always made for us. Now my kids love it, too! It's always a hit, even with friends and family who do not normally care for Stroganoff. Goes great with rolls. Also, I have tried using reduced-fat and fat-free sour cream. Turns out okay with reduced fat but I did not like it with the fat-free sour cream.

Provided by Tracy Charles Sunley

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 ½ pounds ground beef
1 teaspoon seasoned salt
1 onion, finely chopped
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups hot water
¼ cup all-purpose flour
2 (10.75 ounce) cans golden mushroom soup (such as Campbell's®)
1 (16 ounce) container sour cream
¼ cup dried parsley
2 teaspoons dry mustard
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
1 (16 ounce) package egg noodles

Steps:

  • Crumble ground beef into a large skillet over medium heat; sprinkle with seasoned salt. Cook and stir until completely browned, 7 to 10 minutes. Drain excess grease from skillet and return to heat. Stir onion, nutmeg, and cloves into the beef.
  • Whisk hot water and flour together in a bowl until smooth; pour over beef mixture and mix. Stir mushroom soup into the beef mixture. Place a cover on the skillet. Reduce heat to medium-low. Stirring occasionally, cook at a simmer until thickened, about 30 minutes.
  • Whisk sour cream, parsley, and dry mustard together in a bowl. Stir sour cream mixture into the beef mixture; season with salt and black pepper. Continue cooking at a simmer uncovered until hot, 15 to 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until cooked through but firm to the bite, about 5 minutes; drain. Transfer noodles to a large bowl. Ladle beef mixture over the noodles and mix.

Nutrition Facts : Calories 570.6 calories, Carbohydrate 55.1 g, Cholesterol 126.7 mg, Fat 26.9 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 12.7 g, Sodium 1333.8 mg, Sugar 3 g

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

Break out the steak and sour cream for this Creamy Beef Stroganoff. Watch our video to learn how to make delicious beef stroganoff.

Provided by My Food and Family

Categories     Beef

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 lb. boneless beef sirloin steak, cut into thin strips
1 onion, cut into thin wedges
1 Tbsp. oil
1 can (14.5 oz.) fat-free reduced-sodium beef broth
1 can (8 oz.) mushroom pieces and stems, undrained
4 cups egg noodles, uncooked
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cook meat and onions in hot oil in large skillet on medium-high heat 10 min. or until meat is evenly browned, stirring frequently.
  • Add broth, mushrooms and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender.
  • Stir in sour cream; cook 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 330 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 20 g

ULTIMATE CREAMY BEEF STROGANOFF



Ultimate Creamy Beef Stroganoff image

Excite your palate with our Ultimate Creamy Beef Stroganoff recipe! Make mealtime memorable when you serve this savory, super creamy dish prepared using PHILADELPHIA Cream Cheese Spread, fresh mushrooms and more.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. garlic powder
1-1/2 lb. beef sirloin steak, cut into strips
1/2 cup chopped onions
1 Tbsp. butter
1 pkg. (8 oz.) sliced fresh mushrooms
1/4 tsp. pepper
1/3 cup fat-free reduced-sodium beef broth
3 cups hot cooked noodles
1 Tbsp. chopped fresh parsley

Steps:

  • Mix cream cheese spread, milk and garlic powder until blended.
  • Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
  • Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

BEEF STROGANOFF



Beef Stroganoff image

A delicious beef, onion and mushroom mix in a creamy sauce is delicious served with pasta.

Provided by Gav

Categories     Mains

Time 25m

Number Of Ingredients 14

450g sirloin steak
1 large onion
Vegetable oil (to fry meat)
100g button mushrooms, sliced
400ml beef stock
1 tbsp Dijon mustard
25g salted butter
2 tbsp flour
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
120ml double cream
Some Tagliatelli or Fettucine pasta
Chopper Parsley to garnish
Salt and pepper

Steps:

  • Let the steaks acclimatise to room temperature for about 30 minutes before preparing them.
  • Cut all fat off the steaks.
  • Place the steaks between some baking paper and use a rolling pin to flatten them to about 1 cm thick. Then slice into strips, halving if necessary. Season the meat after slicing with salt and pepper to taste.
  • I use a wok to brown the meat. Heat the vegetable oil until it is hot. Then stir fry the meat for about one minute on a high heat in batches. The meat should be browned all around, but not fully cooked. So not overcook it or it will become chewy.
  • Remove the meat from the pan and put on a plate to rest.
  • Now add the onions to the pan and cook for about 3 minutes. Then add the mushrooms and the butter and cook for a further 3 minutes stirring all the time.
  • Add the flour and stir together for about a minute. Then add the beef stock and mustard to the pan. Slowly bring to a simmer. Then add the Worcestershire sauce and the cider vinegar. Simmer slowly until the sauce has begun to thicken, for about 5 minutes.
  • Then add the cream and add the meat back into the pan. Sample the sauce and season to taste.
  • Cook for a further minute before removing from the heat and serving up immediately. Garnish with some chopped parsley.

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