Stroganoff Crepes Recipes

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.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

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.

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.

BEEF STROGANOFF CREPES

Steps:

• Set oven to 350 degrees.
• In a skillet, lightly brown the mushrooms, onions and the garlic (if using) in the butter or margarine.
• Whisk or blend in the flour with 1/3 cup cold water.
• Dissolve the bouillon cubes in 1/3 cup boiling water; stir into the flour paste to blend; add to the veggies in the skillet.
• Stir in the ketchup, Worcestershire sauce, prepared mustard, salt and pepper; heat, stirring constantly until thickened.
• Add in the cooked beef; cover, and cook slowly over low heat for 10-15 minutes, or until heated through.
• Remove from heat, and stir in the sour cream.
• Place approximately 1/2 cup hot filling across the center of each crepe, overlap opposite sides on top, to form a roll.
• Place evenly into prepared baking dish.
• Sprinkle each crepe with about 2 tablespoons grated cheddar cheese (or more if desired).
• Bake for 10-15 minute, or until the crepes are hot.

STROGANOFF CREPES

Steps:

• 1. Heat oven to 350 degrees. Prepare Crepes. 2. Stir ground beef and onion in 10 inch skillet until beef is brown. Drain. Stir in baking mix, mustard, bouillon, pepper, sour cream, water and catsup. 3. Heat to boiling. Reduce heat. Simmer uncovered five minutes. 4. Spoon about 1/3 cup beef mixture onto each crepe. Roll up, place seam side down in ungreased oblong baking dish, 13x9x2 inches. Sprinkle with cheese. Bake uncovered until hot, about 15 minutes. Crepes: 1. Lightly grease 6 or 7 inch skillet heat until hot. Beat 1 cup Bisquick baking mix, 2 eggs and 3/4 cup milk with hand beater until smooth. 2. For each crepe pour scant 1/4 cup batter into skillet. Rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula. Turn and cook other side until golden brown. Stack crepes placing waxed paper between each. Keep crepes covered to prevent them from drying out.

STROGANOFF CREPES

Steps:

• 1. Heat oven to 350 degrees. Prepare Crepes. 2. Stir ground beef and onion in 10 inch skillet until beef is brown. Drain. Stir in baking mix, mustard, bouillon, pepper, sour cream, water and catsup. 3. Heat to boiling. Reduce heat. Simmer uncovered five minutes. 4. Spoon about 1/3 cup beef mixture onto each crepe. Roll up, place seam side down in ungreased oblong baking dish, 13x9x2 inches. Sprinkle with cheese. Bake uncovered until hot, about 15 minutes. Crepes: 1. Lightly grease 6 or 7 inch skillet heat until hot. Beat 1 cup Bisquick baking mix, 2 eggs and 3/4 cup milk with hand beater until smooth. 2. For each crepe pour scant 1/4 cup batter into skillet. Rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula. Turn and cook other side until golden brown. Stack crepes placing waxed paper between each. Keep crepes covered to prevent them from drying out.