Papa Ds Beef Stroganoff Recipes

NANA'S BEEF STROGANOFF

Steps:

• Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
• Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
• Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
• Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

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.

BEST BEEF STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
• Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
• In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

DAD'S BEEF STROGANOFF

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.

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.

MY DAD'S BEEF STROGANOFF

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.

POOR MAN'S STROGANOFF

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.

PAPA D'S BEEF STROGANOFF

Steps:

• Season the steak cubes with Cavender's All purpose Greek seasoning, let marinate at room temperature for about an hour, then dust with flour.
• In a large skillet, brown steak cubes in the olive oil and butter over medium heat. Remove the steak from the skillet. De-glaze the skillet with the wine and add the onion slices and mushrooms to the pan drippings. Saute until the onion and mushrooms are tender. Sprinkle with 1 teaspoon flour. Put the steak back into the skillet with the onion and mushrooms.
• Stir in the mushroom soup, beef broth, Worcestershire sauce, ketchup, bay leaf and cook covered, over medium low heat for about 30 minutes.
• Adjust seasoning to taste, adding salt and pepper, as needed and remove bay leaf. Stir in the sour cream during the last few minutes of cooking.
• Serve over cooked noodles.