Real Simple Beef Stroganoff Recipes

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

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.

SO SIMPLE BEEF STROGANOFF

Steps:

• Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.

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

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.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

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 BEEF STROGANOFF

Steps:

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

REAL SIMPLE BEEF STROGANOFF

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
• Place the caraway seeds (if using) 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.

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.

HOMESTYLE BEEF STROGANOFF

Steps:

• Sauté onion in olive oil until softened.
• Add steak to the skillet and simmer meat covered for 30 minutes.
• Remove 3/4 of the juice from steak.
• Add red wine, cream of mushroom soup, salt and pepper and cover lid again.
• In separate pan sauté mushrooms in butter, add parsley and paprika.
• When done add sauteed mushrooms to the steak and bring to a boil.
• Add 4 tbls of sour cream to steak.
• Serve over medium or wide egg noodles.

BEST HOME-STYLE BEEF STROGANOFF

Steps:

• Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
• Fill a large pot with water and set over high heat on another burner.
• Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
• Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
• Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
• Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
• Ladle sauce over egg noodles and garnish with parsley.

SUPER EASY BEEF STROGANOFF

Steps:

• Brown the ground beef in a large skillet, and drain, if necessary.
• Add onion, garlic and saute.
• Add chicken broth, mustard and pepper.
• Stir in cream of mushroom soup.
• Add egg noodles.
• Simmer for 10 minutes on medium/low heat, or until noodles are tender.
• Stir in sour cream, serve and enjoy!

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.

SIMPLE BEEF STROGANOFF

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.