Donnas Beef Stroganoff Recipes

DONNA'S EASY BEEF STROGANOFF

Steps:

• The night before, I marinate my beef strips.
• (my marinade is posted on this site.) Cook egg noodles as directed, drain them and set them aside.
• Saute onions until translucent in the butter but do not drain them you want to keep the butter.
• Cook beef strips in the Worcestershire sauce on low to med heat until done, drain off and save the juice and let it cool.
• Set the beef strips aside.
• Use a large mixing bowl and with a mixer, mix the sour cream, cooled beef juices and cream cheese.
• Pour the noodles into a extra-large skillet or soup pot and add the beef,onions in butter,mushrooms, water chestnuts, peas, sour cream mixture and the spices.
• Simmer mixture on low until hot and bubbly.
• This dish can be poured into a large casserole dish and sprinkled with shredded Parmesans or mozzarella cheese and then baked in the oven until cheese has melted.
• Enjoy!
• Delicious with a salad and yeast rolls or Garlic bread!

DONNA'S BEEF STROGANOFF

Steps:

• Cook in 1T of butter till seared (high enough to sear for flavor). Add onion and cook for 5 minutes. Put meat and butter into casserole. Melt remaining butter and add flour to make roux. Add beef broth and remaining ingredients except sour cream. Cook until thickened. Turn off heat and beat in sour cream. Pour mixture over meat. Cool, cover and refrigerate. Bake in preheated oven at 450 for 45 minutes.Add sliced mushrooms over top before baking if desired.

BEEF STROGANOFF III

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.

LINDA'S BEEF STROGANOFF

Steps:

• Put water on to boil for pasta. Add 2 T. salt to water. When water comes to a boil, add pasta of your choice, and cook according to the pkg. directions, until al dente. When done, drain and set aside.
• In the meantime:.
• Cook onions in pan using enough margarine so they don't stick to the pan.
• When onions are soft, add ground beef. Fry until cooked through. Drain off any excess grease.
• Turn to med-high heat, and add mushrooms (drained) and soup, and mix well.
• Stir in 2 cups of water, add beef bouillon, and mix into the water. Stir all, and let cook for a few minutes. If it starts bubbling too hard, turn heat down to med.
• In a measuring cup, mix 4 T. of constarch with about 1/4 cup of COLD water. When you add this to the mixure, you want the mixture to become thick. (Keep in mind you will be adding sour cream which will thin the sauce, so thicken accordingly). Add more constarch and water mixture, if needed.
• Turn heat down to low, and add sour cream. Do NOT BOIL or cook on high, or it will curdle.
• Season with pepper and salt, as desired.
• Add Kitchen Bouquet, and mix in to get a nice dark color for the sauce.
• Plate pasta, and pour stroganoff over the top.
• Serve.