Mexican Stroganoff Recipes

MEXICAN STROGANOFF RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Place water in large pot over high heat to boil. Cook egg noodles until al dente and strain. Add salsa, sour cream and enchilada sauce to the skillet and gently stir until combined. Grease a 9x9-inch pan with cooking spray and place the noodles in the dish. Then gently pour the sauce and beef mixture over top the noodles. Cover with the cheddar cheese and bake for 30 minutes. If desired, scatter green onions over top the casserole before serving. NOTE: The only thing I would do differently next time is to use a hotter salsa and/or enchilada sauce. I had mild of both on hand and it could have used just a little more heat! I also might have thrown in a 1/4 to 1/2 an onion to cook with the beef, just for another level of flavor. I didn't have any white or yellow onions on hand, so I opted to top my dish with green onions to give it that onion kick. Other than that, it was great!

MEXICAN STROGANOFF

Steps:

• Cut steak into bite-size pieces. Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown, about 15 to 20 minutes. Drain oil. Stir wine, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender. Cook egg noodles according to package directions. Stir sour cream or plain low-fat yogurt and flour together; combine with meat mixture to make a stroganoff. Heat to a boil, stirring constantly. Reduce heat; simmer and stir about 1 minute. Serve Stroganoff over noodles.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

MEXICAN STROGANOFF (OAMC)

Steps:

• Cut steak into bite size pieces.
• Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
• Drain off oil.
• Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
• Bring to a boil; reduce heat.
• Cover and simmer 1 hour until meat is tender.
• Cool and store in freezer container.
• To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
• cook egg noodles according to package directions.
• Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
• Heat to a boil, stirring constantly.
• Reduce heat, simmer, and stir about 1 minute.
• Serve stroganoff over noodels.

MEXICAN STROGANOFF

Steps:

• Brown beef in large pot and drain .
• Add enchilada sauce, soup, chilis, meatloaf sauce, and seasoning. Stir until thoroughly heated.
• Add sour cream. Mix well, then remove from heat.
• I served this over extra wide egg noodles and put a salad on the side.