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Skid Row Stroganoff


easy, quick and cheap. the only notes i have on this recipe is: peg bracken i hate to cook.

Time: 45 minutes


  • start cooking those noodles , first dropping a bullion cube into the noodle water
  • brown the garlic , onion , and crumbled beef in the oil
  • add the flour , salt , paprika , and mushrooms , stir , and let it cook five minutes while you light a cigarette and stare sullenly at the sink
  • then add the soup and simmer it--in other words , cook on low flame under boiling point--ten minutes', "now stir in the sour cream--keeping the heat low , so it won't curdle--and let it all heat through", 'to serve it , pile the noodles on a platter , pile the stroganoff mix on top of the noodles , and sprinkle chopped parsley around with a lavish hand
  • i copied it word for word

skid row stroganoff image

Number Of Ingredients: 13


  1. noodles
  2. beef bouillon cube
  3. garlic clove
  4. onion
  5. cooking oil
  6. ground beef
  7. flour
  8. salt
  9. paprika
  10. mushrooms
  11. condensed cream of chicken soup
  12. sour cream
  13. parsley


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

Provided by By Betty Crocker Kitchens

Time 38m

Yield 6


  • 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


  • 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


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

Provided by Hawaiivike

Time 40m

Yield 4


  • 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


  • 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


You'd never guess this creamy, full-flavored Stroganoff is actually light! It's very meaty and features a thick tomato sauce that makes it look so impressive.-Rebecca Baird, Salt Lake City, Utah

Recipe From

Provided by Taste of Home

Time 40m

Yield 4 servings.


  • In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender., Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.

Beef Stroganoff image

Number Of Ingredients: 17


  • 1 pound beef tenderloin, cut into thin strips
  • 4 teaspoons canola oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14 ounces) beef broth
  • 3 tablespoons apple juice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup fat-free sour cream
  • Dash ground nutmeg
  • Hot cooked yolk-free noodles
  • Fresh basil leaves, optional


This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. -Wendy Stenman, Germantown, Wisconsin

Recipe From

Provided by Taste of Home

Time 40m

Yield 4 servings.


  • Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.

Russian Stroganoff image

Number Of Ingredients: 15


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups sliced fresh mushrooms
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-fat sour cream
  • Hot cooked noodles


This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.

Recipe From

Provided by By Betty Crocker Kitchens

Time 30m

Yield 8


  • 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.

Ground Beef Stroganoff image

Number Of Ingredients: 13


  • 2 tablespoons butter
  • 1 package (8 oz) sliced baby portabella mushrooms
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 lb lean (at least 80%) ground beef
  • 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup sour cream
  • 6 cups cooked egg noodles
  • Chopped Italian (flat-leaf) parsley, if desired


Recipe From

Provided by Food Network Kitchen

Time 40m

Yield 4 servings


  • For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
  • Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
  • Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
  • Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
  • Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

Beef Stroganoff image

Number Of Ingredients: 17


  • 2 tablespoons vegetable oil
  • 1 pound beef sirloin, cut into 2-by-1-by-1/8-inch strips
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 12 ounces button mushrooms, quartered
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth, homemade or low-sodium canned
  • 1/4 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon chopped flat-leaf parsley leaves
  • Kosher salt
  • One 12-ounce package wide egg noodles
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper

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