Tacostroganoff Recipes

SNAPPY STROGANOFF

Snappy Stroganoff image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
12 ounces egg noodles
4 tablespoons butter
2 tablespoons chopped fresh parsley
1 1/2 pounds sirloin, cut into 1-inch pieces
1/2 teaspoon paprika
8 ounces mushrooms, thinly sliced
3/4 cup frozen pearl onions
1/2 teaspoon fresh thyme
2 cups low-sodium beef stock, hot
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 cup sour cream

Steps:

Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
Serve over the buttered noodles and garnish with the remaining parsley.

TACO STROGANOFF

Taco Stroganoff image

Quick and easy - kid pleasing - one dish dinner. Like nacho dip on noodles. Could cut the cheddar to reduce fat. Also could add a can of Mexican spiced tomatoes and reduce or omit the water.

Provided by ClarkeCC

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 small onion, chopped
1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 cup water
1 (14 1/2 ounce) can corn, drained (use type with diced peppers)
1 (8 ounce) package cream cheese (chive and onion flavor)
1 cup shredded cheddar cheese
8 ounces egg noodles, cooked and drained

Steps:

Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
Add cream cheese and cheddar; cook until it heated through and cheese melts.
Serve over noodles or toss with noodles.

Nutrition Facts : Calories 876.5, Fat 49.9, SaturatedFat 24.4, Cholesterol 217.1, Sodium 447.2, Carbohydrate 66.5, Fiber 4.7, Sugar 8.4, Protein 43.2

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

Ingredients

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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