Suzanne Sommers Beef Stroganoff Recipes

SUZANNE SOMMERS' BEEF STROGANOFF

Suzanne Sommers' Beef Stroganoff image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 (2 1/2 lb) beef tenderloin
2 tablespoons pickle juice
2 tablespoons vegetable oil
2 1/2 cups mushrooms, sliced
1/4 teaspoon salt
1 1/2 cups dill pickles, julienned
2 cups heavy cream

Steps:

Trim the tenderloin, then cut across the width into 1 inch slices.
Slightly flatten the slices by pressing with the palm of your hand. Set aside.
Place a skillet over medium high heat, add butter and melt. Saute mushrooms with salt and pepper until golden brown.
Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.
Add the cream and cook until reduced by half.
season the meat with a little salt and pepper.
In another larger skillet add the oil, and heat on high until it starts smoking ( Be careful with this step ). Sear the meat briefly, 2 minutes per side for medium rare.

Nutrition Facts : Calories 1339.8, Fat 111.4, SaturatedFat 52.7, Cholesterol 414.3, Sodium 1047.8, Carbohydrate 7, Fiber 1.1, Sugar 2.7, Protein 75.7

BEEF STROGANOFF

Beef Stroganoff image

Provided by Claire Robinson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds top sirloin roast, trimmed
Kosher salt and fresh cracked black pepper
3 tablespoons garlic infused olive oil
1 onion, chopped
2 cups good quality beef stock
1 1/2 cups sour cream

Steps:

Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary. Transfer the stroganoff to a serving platter and serve. Enjoy!

SUZANNE SOMERS' TURKEY MEATLOAF

Suzanne Somers' Turkey Meatloaf image

Sounds different but I didn't try it yet. I don't want to lose it. You can use ground beef and beef broth if you prefer.

Provided by Oolala

Categories Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground turkey
1 egg yolk
3 tablespoons parsley, chopped
1 tablespoon butter, softened
1/2 medium onion, chopped
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 cup chicken broth

Steps:

Preheat oven to 350 degrees F.
In a large mixing bowl, combine all ingredients except the broth.
Form meat into a loaf and place in a lightly greased loaf pan.
Pour the broth over the top of the loaf and bake for 1 hour, basting periodically.
When finished, cut into slices and spoon the juices from the bottom of the pan over the meat.

Nutrition Facts : Calories 224.9, Fat 13.7, SaturatedFat 4.8, Cholesterol 144.5, Sodium 903.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.8, Protein 21.9

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

Ingredients

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

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