STEAK & MUSHROOM STROGANOFF
This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we visited. It's one of my favorite "memory meals," as I call them. -Janelle Shank, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.
Nutrition Facts : Calories 455 calories, Fat 19g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 379mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
STEAK STROGANOFF
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip steak, and fresh dill for an updated weeknight dinner.
Provided by Anna Stockwell
Categories Steak Mushroom Garlic Noodle Butter Lemon Brandy Milk/Cream Mustard Sour Cream Dill Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
- Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
- Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
- Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
- Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.
CREAM CHEESE STEAK STROGANOFF
I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!
Provided by Oregon Snowbird
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
- Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
- Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
- Pour sauce over pasta and toss to coat. Season with black pepper.
Nutrition Facts : Calories 628 calories, Carbohydrate 54.7 g, Cholesterol 72.6 mg, Fat 32.9 g, Fiber 2.9 g, Protein 25.6 g, SaturatedFat 13.7 g, Sodium 598.6 mg, Sugar 4.8 g
MUSHROOM BEEF STROGANOFF
From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.
Provided by MarlaM
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
- Add mushrooms; saute until tender.
- Return steak to pan.
- Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
- Serve over noodles or rice.
QUICK STEAK & MUSHROOM STROGANOFF
It's almost too good to be true... this deliciously creamy winter warmer is superhealthy too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.
- Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.
Nutrition Facts : Calories 271 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.45 milligram of sodium
MUSHROOM 'N' STEAK STROGANOFF
I rely on this recipe when we have family visiting. I put it in the slow cooker in the morning and when we get home from sightseeing all day, it's ready! -Marilyn Shehane, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. , Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.
Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 853mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein.
MUSHROOM STROGANOFF
Provided by Food Network
Time 35m
Number Of Ingredients 13
Steps:
- In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
MEATLESS MUSHROOM STROGANOFF
A surprisingly authentic-tasting meatless stroganoff. It's everything a stroganoff should be--creamy, full of mushroom flavor, and hearty--but without the meat. Tasting is believing! Serve over rice or egg noodles.
Provided by MELLY28
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.
- Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.
- Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley; blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.
- Just before serving, stir sour cream and horseradish. Heat through, but do not boil.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 28.9 g, Cholesterol 80.8 mg, Fat 38 g, Fiber 3 g, Protein 11.6 g, SaturatedFat 9.2 g, Sodium 1044.5 mg, Sugar 4.6 g
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
MUSHROOM AND STEAK STROGANOFF (SLOW COOKER)
I got this from Taste of Home German Recipes section. I love stroganoff, and this looks easy to put together (and tasty too!) using mostly stuff I always have on hand. Can throw this together in the morning, and come home to a tasty meal!
Provided by iewe7726
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat.
- Transfer to a 3-qt. slow cooker. In a small bowl, combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
- Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened.
- Serve with or over noodles (if desired, this is how I always eat stroganoff!).
Nutrition Facts : Calories 418.5, Fat 18.6, SaturatedFat 7.2, Cholesterol 124.1, Sodium 683.4, Carbohydrate 11.5, Fiber 0.9, Sugar 3.4, Protein 49.8
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