Quick Easy Beef Stroganoff Recipes

EASY BEEF STROGANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.

QUICK & EASY BEEF STROGANOFF

Steps:

• Saute the beef and the onion in 2 T of butter.
• There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid.
• (Start your rice or your noodles at this point).
• Add the brown gravy mix to the water and stir to dissolve.
• Add gravy mixture to meat and stir constantly until thick.
• If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving.
• Serve over rice or noodles.
• Makes 4 large servings.
• (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid).
• (You can also add mushrooms if desired).

QUICK & EASY BEEF STROGANOFF

Steps:

• Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
• Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
• Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
• Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
• Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
• Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
• Season with salt & pepper and serve over egg noodles and garnish with parsley.

EASY AND QUICK BEEF STROGANOFF

Steps:

• Season beef lightly with dried onion, garlic powder, and black pepper. Heat a large skillet over medium-high heat. Cook and stir meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine water and bouillon cubes in a microwave-safe measuring cup. Cook in the microwave until boiling, about 6 minutes. Crush cubes and stir broth until dissolved.
• Pour broth into a deep saucepan over medium-high heat. Add flour gradually, whisking in until bubbly and thick, about 1 minute. Reduce heat and add sour cream, ketchup, and vinegar. Whisk until smooth, about 1 minute. Add beef and cook until heated through, about 5 minutes more. Pour beef sauce over noodles and toss to coat.

SIMPLE BEEF STROGANOFF

Steps:

• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
• 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
• 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
• *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

EASY GROUND BEEF STROGANOFF

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.

QUICK AND EASY BEEF STROGANOFF

Steps:

• Add Knob of butter and Olive Oil to a pan. Add onions and saute for 5 minutes until softened. Add garlic cloves and sage and cook until softened.
• Add red wine and paprika and reduce slightly. Add frozen mushrooms now. Add white pepper and salt.
• Add the Beef and cook until browned slightly. Add fresh mushrooms until softened.
• Add parsley, honey and black pepper
• Add Double Cream and bring to the boil slightly. Taste and check if anymore paprika or parlsey is needed.
• Add Arrowroot if needed, only use a little and stir till thickens and add more if needed. Make Sure the liquid is not cooking or boiling. If the sauce becomes too thick add a little extra double cream or water.
• Serve with Boiled Rice, Roast Potatoes, Noodles or Pasta.
• You can use Chicken Breast or Pork instead of Beef, if needed.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

QUICK AND EASY GROUND BEEF STROGANOFF

Steps:

• Brown onion and ground beef together.
• Drain fat from pan and add 3/4 can of beef broth.
• In remaining broth mix flour to thicken and add to pan.
• Stir in sour cream, ketchup, Worcestershire, and mushrooms.
• Salt and pepper to taste and cook until thickened, about 15 minutes.
• Serve over egg noodles.