Creamy Beef Stroganoff Recipes Recipe For Chili

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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

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Tender strips of steak and hearty mushrooms cooked in sour cream and served over egg noodles. Try this classic beef recipe today.

Provided by BIWFD

Categories     Entrée

Time 1h

Yield 4

Number Of Ingredients 13

1 beef Top Sirloin Steak Boneless 1 inch thick (about 1 pound)
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
2 teaspoons vegetable oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1-1/3 cups diced onions
8 ounces sliced mushrooms
3 tablespoons all-purpose flour
1-1/2 cups reduced-sodium beef broth
1/2 cup dairy sour cream
2 cups hot cooked whole wheat egg noodles
2 tablespoons chopped fresh parsley leaves (optional)

Steps:

  • Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.
  • Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
  • Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.
  • Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.

Nutrition Facts : Calories 410

CHILI STROGANOFF



Chili Stroganoff image

If you love chili and if you love beef stroganoff, you will love this recipe! It is so quick to make but its very tasty and hearty! A Great idea! We had chili last week. I still had some leftover in the frig. Using the method in your recipe, I turned the left over chili into chili stroganoff.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb 90% lean ground beef
1 cup salsa, mild
1 green pepper, chopped
4 green onions, chopped (reserve about 1/4 cup to garnish)
1 large clove, garlic-minced
1/2 teaspoon kosher salt
1 tablspoon chili powder
1/2 teaspoon ground cumin
1 (4 ounce) can chopped green chilies
1 -8 ounce wide egg noodles
1/2 cup sour cream
1/2 cup shredded munster cheese-or cheddar cheese
1 beef steak, tomato-sliced thin-to garnish

Steps:

  • 1. In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
  • 2. Stir in salsa and green chilies. Simmer for 10 minutes.
  • 3. Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
  • 4. Serve meat mixture over noodles with sour cream and shredded cheese on top and garnish with sliced tomatoes and green onions.
  • My Note: We love chili. When my family gets together in Nov. we always have a chili night and have big pots of chili and have chili dogs, nachos, chili spaghetti, etc. This will certainly be included in the menu. To turned the left over chili into chili stroganoff.

SHOW-OFF STROGANOFF



Show-Off Stroganoff image

This recipe was handed down over several generations. Simply delicious! Serve over hot egg noodles. Enjoy!

Provided by Karen Karsten

Categories     Pasta and Noodles     Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil, or more as needed
2 ounces butter
1 cup all-purpose flour
salt and ground black pepper to taste
1 pound beef chuck steak, cut across the grain into 1 1/2-inch-thin strips
1 (8 ounce) package button mushrooms
½ cup dry red cooking wine
½ cup beef broth
1 (8 ounce) package egg noodles
1 (15 ounce) jar Holland-style pearl onions, drained
1 ½ cups sour cream

Steps:

  • Heat olive oil and butter together in a skillet over low heat until smooth.
  • Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
  • Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
  • Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
  • Cover skillet and cook until beef is tender, 20 to 25 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.

Nutrition Facts : Calories 682.6 calories, Carbohydrate 58.4 g, Cholesterol 111 mg, Fat 40.9 g, Fiber 2.2 g, Protein 20.5 g, SaturatedFat 17.5 g, Sodium 314.1 mg, Sugar 4 g

GRANDMA'S BEEF STROGANOFF



Grandma's Beef Stroganoff image

My grandmother has been making this recipe for decades, and while I don't know the original source, I can't find a stroganoff that I find nearly as good as this one. The heavy use of sour cream and caraway seed give a tangy anise flavor I just keep going back to! So for any fan of grandma's cookin', here's one of my favorites.

Provided by Ryan

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 tablespoons salted butter
10 ounces top round steak, cut into strips
1 (6 ounce) package button mushrooms, sliced
½ large sweet onion, chopped
2 (10.5 ounce) cans beef broth
1 (10 ounce) package egg noodles
1 (16 ounce) container sour cream
2 ½ tablespoons all-purpose flour
1 teaspoon caraway seeds

Steps:

  • Melt butter in a large saucepan over medium heat. Add top round strips and cook until just beginning to brown, about 5 minutes. Add mushrooms and onion; saute until mushrooms are soft and onions are translucent, 5 to 10 minutes. Add beef broth, reduce heat to low, and simmer for 10 to 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • Mix together sour cream, flour, and caraway seeds in a bowl until well blended. Add a small spoonful of hot broth to the sour cream mixture, whisking quickly to avoid curdling the sour cream. Continue adding and whisking in small amounts of hot broth until you have added about 1/3 cup and the sour cream mixture is a much lighter consistency.
  • Transfer sour cream mixture into the saucepan, stirring constantly until stroganoff mixture is well blended. Increase heat to medium. Stir constantly as if making a roux, making sure mixture does not boil, until thickened, 5 to 7 minutes. Remove from the heat and serve over a bed of egg noodles.

Nutrition Facts : Calories 478.4 calories, Carbohydrate 41.8 g, Cholesterol 108.5 mg, Fat 25.4 g, Fiber 2.3 g, Protein 21.2 g, SaturatedFat 14.2 g, Sodium 416 mg, Sugar 2 g

JAYBEEZ BEEF STROGANOFF



JayBeez Beef Stroganoff image

One of my favorite firehouse comfort foods during the colder months is beef stroganoff that uses cream of mushroom soup. Savory sauce full of flavor, satisfying the palate and the appetite!

Provided by J. Brown

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 ½ pounds beef top sirloin, thinly sliced
1 ½ tablespoons steak seasoning
2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package baby bella mushrooms, thinly sliced
1 small onion, finely chopped
4 cups water
1 tablespoon beef soup base (such as L.B. Jamison's®)
1 teaspoon beef soup base (such as L.B. Jamison's®)
1 (8 ounce) container sour cream
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package egg noodles
1 cup frozen peas, thawed
½ cup chopped fresh flat-leaf parsley, or to taste

Steps:

  • Mix beef and steak seasoning together in a bowl.
  • Heat olive oil in a 5-quart pot over medium-high heat. Add beef in a single layer; cook, turning once, until just browned on both sides, 5 to 7 minutes. Transfer to a plate using tongs; cover with aluminum foil and keep warm.
  • Combine butter with the drippings in the pot and melt over medium heat. Add mushrooms and onion; cook and stir until mushrooms brown and onion softens, 7 to 9 minutes. Stir in water and bring to a simmer. Add 1 tablespoon plus 1 teaspoon soup base; mix well.
  • Place sour cream in a bowl. Ladle in 1/2 cup of the simmering mushroom-soup base mixture. Beat with a whisk to combine. Set aside until the final step.
  • Stir cream of mushroom soup and egg noodles into the pot and mix well. Bring to a boil and reduce heat. Simmer, uncovered, stirring occasionally, until noodles are tender yet firm to the bite and liquid is mostly reduced to sauce, 10 to 15 minutes.
  • Stir cooked beef and any accumulated liquid into the sauce. Return to a simmer. Remove from heat; stir in sour cream mixture. Add peas. Let sit until heated through, 5 to 7 minutes. Top with parsley.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 28.8 g, Cholesterol 80.4 mg, Fat 21 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 1237.3 mg, Sugar 3 g

EASY BEEF STROGANOFF RECIPE



Easy Beef Stroganoff Recipe image

Looking for a great weeknight meal to serve the family with, then try this easy to make beef stroganoff that comes together in 30 minutes.

Provided by Chef Billy Parisi

Categories     Main

Time 30m

Number Of Ingredients 14

2 tablespoon canola oil
2 pounds of thinly sliced top sirloin
2 tablespoons unsalted butter
1 thinly sliced white or yellow onion
2 cups each sliced cremini and button mushrooms
3-4 finely minced cloves of garlic
1/3 cup brandy
3 cups beef stock
2 bay leaves
1 tablespoon coarse ground mustard
1 ½ cups sour cream
1 tablespoon chopped parsley + more for garnish
1- pound wide egg noodles (boiled and cooked)
sea salt and fresh cracked pepper to taste

Steps:

  • Add some oil to a large pan or pot over medium-high heat and cook the beef until lightly browned, which takes 1 to 2 minutes. Set aside on a plate.
  • Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
  • Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
  • Deglaze with brandy and cook until it's almost gone.
  • Pour in the beef stock and add in the bay leaves and mustard and cook on medium-high heat for 8-10 minutes.
  • Finish with sour cream, salt, pepper, and parsley.
  • Toss with noodles and garnish with extra parsley.

Nutrition Facts : Calories 732.8 kcal, Carbohydrate 60.39 g, Protein 49.37 g, Fat 28.85 g, SaturatedFat 12.3 g, Cholesterol 192.64 mg, Sodium 415.76 mg, Fiber 3.21 g, Sugar 5.18 g, ServingSize 1 serving

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

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