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Real Simple Beef Stroganoff

REAL SIMPLE BEEF STROGANOFF

real simple magazine december 2004-january 2005

Time: 50 minutes

Steps:

  • heat the oil in a large dutch oven over medium-high heat
  • add the sirloin , browning it
  • remove and set aside
  • place the caraway seeds and onion in the dutch oven
  • cook , stirring occasionally , until the onion is transparent , about 5 minutes
  • add the mushrooms and cook until soft , another 8 minutes
  • stir in the tomato paste , paprika , and salt until well blended
  • add the sirloin and broth , stirring to combine
  • simmer until the meat is very tender and about half the liquid remains , 10 to 15 minutes
  • remove from heat and stir in the parsley and sour cream
  • serve over the egg noodles


real simple beef stroganoff image

Number Of Ingredients: 12

Ingredients:

  1. vegetable oil
  2. sirloin steaks
  3. caraway seed
  4. onion
  5. white mushrooms
  6. tomato paste
  7. paprika
  8. kosher salt
  9. beef broth
  10. parsley
  11. sour cream
  12. egg noodles


SIMPLE BEEF STROGANOFF

This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!

Recipe From allrecipes.com

Provided by Brenda

Time 30m

Yield 4

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.


Simple Beef Stroganoff image

Number Of Ingredients: 6

Ingredients:

  • 1 (8 ounce) package egg noodles
  • 1 pound ground beef
  • 1 (10.75 ounce) can fat free condensed cream of mushroom soup
  • 1 tablespoon garlic powder
  • ½ cup sour cream
  • salt and pepper to taste


CLASSIC BEEF STROGANOFF

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 38m

Yield 6

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.


Classic Beef Stroganoff image

Number Of Ingredients: 11

Ingredients:

  • 1 1/2 pounds beef sirloin steak, 1/2 inch thick
  • 8 ounces fresh mushrooms, sliced (2 1/2 cups)
  • 2 medium onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1/4 cup butter
  • 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups sour cream
  • 3 cups hot cooked egg noodles


BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)

This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

Recipe From food.com

Provided by Dee514

Time 58m

Yield 4 serving(s)

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
  • Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
  • Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
  • Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
  • In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
  • Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
  • Serve over hot rice with a green vegetable on the side.


Beef Stroganoff (From the

Number Of Ingredients: 13

Ingredients:

  • 2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 4 tablespoons butter
  • 1 medium onion, thinly sliced
  • 1 tablespoon flour
  • 1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
  • 1/2 cup dry white wine
  • 2 teaspoons tomato paste (optional)
  • 1 tablespoon minced onion
  • 1/2 lb mushroom, thinly sliced
  • 2 tablespoons dry white wine
  • 1 cup sour cream, warmed


REAL RUSSIAN STROGANOFF

Easy, fast, and delicious! Basically from the Food Network, "Calling All Cooks", I've modified somewhat. Dimetri is the featured chef; his comment was"...Stroganoff is Russian COMFORT food, like Meat Loaf to Americans." Thanks to Dimetri for this great recipe! Try it, bet you and yours will love this rich sauce! (Will post photo when published.)

Recipe From food.com

Provided by Caroline Cooks

Time 50m

Yield 4-6 serving(s)

Steps:

  • In a cast iron or heavy skillet, cook bacon.
  • Drain on paper toweling.
  • Dredged in flour and brown sirloin in bacon drippings, set aside.
  • Drain all but 1 tablespoon drippings.
  • Add 2 tablespoons unsalted butter.
  • Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
  • Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
  • Cover and simmer for 25 minutes.
  • Just before serving, add sour cream and crumbled bacon; stir to combine.
  • During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
  • Serve over noodles; garnish with parsley.


Real Russian Stroganoff image

Number Of Ingredients: 13

Ingredients:

  • 4 slices bacon
  • unsalted butter
  • 6 -8 mushrooms, sliced
  • 1 medium yellow onion, sliced thinly
  • 1 (12 ounce) sirloin steaks, cut into strips
  • flour (for dredging)
  • 2 tablespoons beef bouillon
  • 3/4 cup white wine (Dimetri -- Red will make your sauce pinkish, so use white)
  • 1 cup sour cream
  • 1/2 tablespoon Worcestershire sauce
  • salt & freshly ground black pepper
  • cooked egg noodles
  • parsley


SIMPLE BEEF STROGANOFF

This speedy recipe is so easy you will be excited to serve it to your family.-Jo Ann Knicely, Midland, Ontario

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 4-6 servings.

Steps:

  • In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.


Simple Beef Stroganoff image

Number Of Ingredients: 13

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 cups leftover cubed cooked roast beef
  • 1 garlic clove, minced
  • 1/3 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 can (10 ounces) mushroom stems and pieces, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup water
  • 1 cup sour cream
  • Cooked wide egg noodles
  • Chopped fresh parsley


BEST EVER RUSSIAN BEEF STROGANOFF

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Recipe From allrecipes.com

Provided by Hawaiivike

Time 40m

Yield 4

Steps:

  • Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
  • Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
  • Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
  • Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.


Best Ever Russian Beef Stroganoff image

Number Of Ingredients: 14

Ingredients:

  • 1 ½ tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 pound beef sirloin, cut into 1/4-inch wide strips
  • 3 tablespoons butter
  • 1 cup thinly sliced mushrooms
  • ½ cup chopped onion
  • 1 clove garlic, minced, or more to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 ¼ cups cold beef stock
  • 1 cup sour cream
  • 3 tablespoons cooking sherry


BEEF STROGANOFF

Recipe From foodnetwork.com

Provided by Geoffrey Zakarian

Time 3h30m

Yield 4 servings

Steps:

  • In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
  • Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
  • In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.


Beef Stroganoff image

Number Of Ingredients: 16

Ingredients:

  • 1 tablespoon canola oil
  • 4 tablespoons unsalted butter
  • 1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
  • 2 cups button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 medium Spanish onion, sliced
  • 2 cups beef stock
  • 2 tablespoons soy sauce
  • 2 tablespoons grainy mustard
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 12 ounces extra-wide egg noodles
  • 1 cup sour cream
  • 3 ounces cream cheese, cut into cubes and softened
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh parsley, roughly chopped


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