Southern Beef Stroganoff Recipes

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BEEF STROGANOFF



Beef Stroganoff image

This is a quick recipe that is true comfort food. It's always a hit when we serve it.

Provided by The Southern Lady Cooks

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 to 1 1/2 lbs. round steak (cut in one inch cubes)
1/2 cup chopped onion ((optional))
Flour (about 1/3 cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
4 tablespoons cooking oil (I use Canola)
3/4 cup water
1 teaspoon Worcestershire sauce
2 cups sour cream
1 10 3/4 ounce can cream of mushroom soup, undiluted
1 4 ounce can mushrooms, drained (optional)

Steps:

  • Dredge cubes of round steak in flour seasoned with salt, pepper, and garlic powder. Brown seasoned steak and onions in 4 tablespoons cooking oil . Add water and cook covered on low about 10 minutes until meat is tender.
  • Add 1 teaspoon Worcestershire sauce, 2 cups sour cream, and 1 can cream of mushroom soup and mushrooms. Simmer uncovered 10 to 15 minutes. Serve over rice, pasta, biscuits or noodles.

BEEF STROGANOFF



Beef Stroganoff image

Does the weather outside look gray and dismal? Have you had a terrible, no good, very bad week? If there answer to any or all of these questions is yes, then say hello to this easy Beef Stroganoff. It's the ultimate comfort food that still feels like a special occasion dish. The best part is that it takes barely any effort to make with major payoff. The secret? Just make sure to get a good sear on the beef tips in the skillet. And if your onions or mushrooms look like they're taking on too much color, just throw a splash of water on them to keep them from burning (The water will quickly evaporate).

Provided by Southern Living Test Kitchen

Time 1h25m

Number Of Ingredients 13

1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds sirloin beef tips
2 (8-ounce) packages fresh mushrooms, sliced
2 medium sweet onions, diced
2 tablespoons tomato paste
2 cups beef broth
1 teaspoon Dijon mustard
1 (16-ounce) package egg noodles
1/2 cup sherry
2 tablespoons all-purpose flour
1 (8-ounce) container sour cream
Garnish: chopped, fresh parsley

Steps:

  • Sprinkle beef tips evenly with salt and pepper and brown in hot oil in a large skillet over medium-high heat; add mushrooms and onions and saute for 3 to 5 minutes or until tender.
  • Stir tomato paste, broth, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.
  • Cook noodles according to package directions; drain.
  • Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley, if desired.

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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.

SOUTHERN BEEF STROGANOFF



Southern Beef Stroganoff image

This is a great comfort food. I do not like to cook with canned soups and prefer my stroganoff with no tomato sauce or ketsup. We joke about cup-a-cup-a-cup like in Steel magnolias, because all the measurements are in cups. Perfect for a quick week night meal or for company

Provided by Dawnab

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground beef
2 garlic cloves, minced
2 tablespoons olive oil
1 cup mushroom, sliced
1 cup onion, sliced and quartered
1 cup beef bouillon
1 cup sour cream
1 cup heavy cream
12 ounces noodles, cooked and drained

Steps:

  • Brown ground beef in a large sauce pan over medium high heat.
  • Remove from pan, add olive oil, garlic, onions and mushrooms, saute till lightly browned.
  • Put ground beef back into pan and add Bullion, Sour cream and Cream.
  • Cook through till thickened.
  • Serve over egg noodles.

Nutrition Facts : Calories 493.9, Fat 30.9, SaturatedFat 14.9, Cholesterol 128, Sodium 244, Carbohydrate 35.3, Fiber 1.8, Sugar 2.1, Protein 18.8

SUSAN'S BEEF STROGANOFF



Susan's Beef Stroganoff image

Easy recipe to follow. I like to add sour cream to the top just before serving.

Provided by Ginnie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h55m

Yield 4

Number Of Ingredients 6

1 pound beef stew meat, sliced thinly
1 onion, chopped
2 cups water
2 cubes beef bouillon (such as Oxo®), crumbled
1 (10.75 ounce) can cream of mushroom soup
1 (16 ounce) package egg noodles

Steps:

  • Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
  • Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
  • Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
  • 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. Divide noodles between 4 plates and spoon beef mixture over the noodles.

Nutrition Facts : Calories 667.3 calories, Carbohydrate 90.5 g, Cholesterol 153.9 mg, Fat 16 g, Fiber 4.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 999 mg, Sugar 5.9 g

CLASSIC & CREAMY BEEF STROGANOFF



Classic & Creamy Beef Stroganoff image

This recipe comes from the Southern Living Cookbook Classics. We have made a few changes to suit our needs. One of our most requested recipes!

Provided by cook from scratch

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless sirloin steak (we use lean hamburger)
1/2 lb fresh mushrooms
1/4 cup chopped onion
1 garlic clove, crushed
3 tablespoons butter
2 tablespoons flour
1 (10 ounce) can beef consomme
3 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper
8 ounces sour cream

Steps:

  • Partially freeze steak and slice diagonally across grain into 3" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.)
  • Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.
  • Stir in sour cream; cook until heated throughly (do not boil.) Serve over warm angelhair pasta and garnish with parsley.

Nutrition Facts : Calories 593.7, Fat 38.9, SaturatedFat 20.3, Cholesterol 151.2, Sodium 539.2, Carbohydrate 11.6, Fiber 0.9, Sugar 2.1, Protein 39

BEEF STROGANOFF RECIPE BY TASTY



Beef Stroganoff Recipe by Tasty image

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 13

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

Steps:

  • In a medium bowl, season the beef with salt and pepper and toss to coat.
  • Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
  • In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
  • Melt the butter in the leftover meat drippings.
  • Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
  • Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
  • Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
  • Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
  • Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
  • Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
  • Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

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