Hamburger Stroganoff Paula Deen Recipes

HAMBURGER STROGANOFF

Steps:

• In a large skillet, cook ground chuck, mushrooms, onion, and garlic over medium-high heat until beef is browned and crumbly; drain. Stir in flour, and cook, stirring frequently, for 2 minutes. Stir in broth and next 4 ingredients. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 15 minutes. Stir sour cream and horseradish into beef mixture; cook for 5 minutes or until heated through. Serve over egg noodles, and garnish with sour cream and parsley, if desired.

PAULA'S BEST BEEF STROGANOFF-PAULA DEEN

Steps:

• Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

PAULA DEEN'S BAKED BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
• In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
• Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir in soup, sour cream, salt and pepper. Remove from heat.
• Combine hot cooked noodles and butter, stirring until butter melts.
• Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
• Top evenly with fried onions and bake for 10 more minutes.

PAULA DEEN'S SLOW COOKER BEEF STROGANOFF

Steps:

• In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
• In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.

HAMBURGER STROGANOFF (PAULA DEEN)

Steps:

• In a large skillet, melt butter over med-high heat.
• Add mushrooms, onion, and garlic; cook for 8 minutes or until mushrooms has released their liquid.
• Add beef, and cook for 10 minutes or until beef is browned and crumbly.
• Sprinkle gravy mix and flour over beef mixture; cook, stirring constantly, for 2 minutes.
• Stir in broth, Worcestershire sauce, thyme, pepper, and salt.
• Bring to a simmer, and cook, uncovered, for 10 minutes, stirring occasionally.
• Remove from heat, and stir in sour cream.
• Serve over hot cooked noodles.

BEEF STROGANOFF

Steps:

• Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
• Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
• Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
• Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

PAULA DEENS BEEF STROGANOFF SOUP

Steps:

• In a large resealable plastic bag, combine flour, salt, and pepper. Add beef, seal bag, and shake to coat.
• In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5 to 6 minutes or until browned. Return all beef to pan. Stir in mushrooms, onion, and garlic, and cook, stirring frequently, for 5 minutes. Add broth, Worcestershire, and thyme sprigs. Bring to a boil over medium-high heat; reduce heat, and simmer for 1 hour or until beef is tender. Add egg noodles, and cook, stirring occasionally, for 8 minutes or until pasta is tender.
• In a small bowl, whisk together sour cream and mustard. Add to soup, whisking until combined. Remove thyme sprigs, and serve immediately.