My Dads Beef Stroganoff Recipes

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MY DAD'S BEEF STROGANOFF



My Dad's Beef Stroganoff image

This is one of my dad's specialties, and I've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but I'm from Minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better.

Provided by ChrisMc

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs sirloin steaks, cubed
2 tablespoons flour
1 teaspoon salt
2 cups mushrooms
1 cup onion, chopped
2 cloves garlic
8 tablespoons butter
6 tablespoons flour
2 tablespoons ketchup
2 cans beef broth
2 cups sour cream
2 cups uncooked wild rice

Steps:

  • Dredge sirloin cubes in flour and salt.
  • Brown in butter.
  • Add mushrooms, onion, garlic, flour, and ketchup.
  • When bubbling, add beef broth.
  • Simmer covered for 1 hour.
  • Add sour cream before serving.
  • Place rice in pot and cover with 1 inch of water.
  • Bring to a boil.
  • When boiling, remove from heat and pour off water.
  • Rinse rice with cold water until water runs clear.
  • Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
  • Serve stroganoff over rice.

BEEF STROGANOFF FOR NOODLES



Beef Stroganoff for Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound filet mignon or mignon tips (cut into 2-inch long and 1/4-inch wide)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
1/2 cup beef broth
1 tablespoons Dijon mustard
1/4 cup heavy cream
1/2 cup sour cream
2 teaspoons flour
2 tablespoons minced fresh dill
2 tablespoons minced parsley
Salt and freshly grounded black pepper
Salt and freshly grounded black pepper
8 ounces medium egg noodles, cooked

Steps:

  • Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

DAD'S BEEF STROGANOFF



Dad's Beef Stroganoff image

My dad makes this for special occasions- My family goes crazy over it. You can leave out the mushrooms if you want. My dad always makes two batches- one with mushrooms (for the adults) and one without mushrooms (for the picky eaters).

Provided by BeccaB3c

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef tenderloin, about 1/2 inch thick
2 tablespoons butter
1/2 lb mushroom, washed trimmed and sliced
1 medium onion, minced (about 1/2 cup)
1 (10 1/2 ounce) can condensed beef broth
2 tablespoons ketchup
1 small garlic clove, minced
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
1/4 cup cooking sherry
3 -4 cups hot cooked wide egg noodles

Steps:

  • Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
  • Melt butter in large skillet.
  • Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
  • In same skillet, cook meat until light brown.
  • Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
  • Cover, simmer 15 minutes.
  • Blend reserved broth and flour, stir into meat mixture.
  • Add mushrooms and onion.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Reduce heat.
  • Stir in sour cream and sherry, heat through.
  • Serve over noodles.

Nutrition Facts : Calories 675.8, Fat 39.3, SaturatedFat 19, Cholesterol 165.5, Sodium 1318.1, Carbohydrate 35.6, Fiber 2.2, Sugar 7.2, Protein 32.3

POOR MAN'S STROGANOFF



Poor Man's Stroganoff image

This is a recipe I came up with when I was helping to raise 6 kids. Every penny counted. You can add onions if desired.

Provided by Richard Daggett

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package egg noodles
1 pound ground beef
1 teaspoon Greek seasoning (such as Cavender's®)
salt and ground black pepper to taste
1 teaspoon vegetable oil
1 (16 ounce) package sliced fresh mushrooms
1 pint sour cream

Steps:

  • 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.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
  • Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
  • Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

Nutrition Facts : Calories 810.4 calories, Carbohydrate 68.8 g, Cholesterol 192.1 mg, Fat 43.1 g, Fiber 4 g, Protein 38.2 g, SaturatedFat 21.6 g, Sodium 268.1 mg, Sugar 3.6 g

NO YOLKS® BEEF STROGANOFF



NO YOLKS® Beef Stroganoff image

A classic dish of sautéed beef and mushrooms served perfect over always smooth, firm and delicious NO YOLKS® Noodles.

Provided by NO YOLKS(R)

Categories     Trusted Brands: Recipes and Tips     NO YOLKS®

Time 35m

Yield 4

Number Of Ingredients 15

6 ounces NO YOLKS® Extra Broad Noodles
1 tablespoon vegetable oil
1 (8 ounce) package fresh sliced mushrooms
1 small onion, thinly sliced
1 clove garlic, minced
1 pound flank steak or London broil, cut into thin strips
3 tablespoons flour, divided
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 ¼ cups beef broth
6 tablespoons low-fat sour cream
1 tablespoon tomato paste
1 teaspoon paprika
2 tablespoons chopped Italian parsley

Steps:

  • Prepare noodles according to package directions.
  • Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
  • Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
  • Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 41.6 g, Cholesterol 52 mg, Fat 18.1 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 7.6 g, Sodium 516.1 mg, Sugar 2.3 g

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