Ultimate Creamy Beef Stroganoff Recipes

ULTIMATE CREAMY BEEF STROGANOFF

Steps:

• Mix cream cheese spread, milk and garlic powder until blended.
• Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
• Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.

THE ULTIMATE BEEF STROGANOFF

Steps:

• Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
• In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
• Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
• Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
• Serve over rice or noodles.

THE BEST BEEF STROGANOFF

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.

CREAMY BEEF STROGANOFF

Steps:

• Crumble ground beef into a large skillet over medium heat; sprinkle with seasoned salt. Cook and stir until completely browned, 7 to 10 minutes. Drain excess grease from skillet and return to heat. Stir onion, nutmeg, and cloves into the beef.
• Whisk hot water and flour together in a bowl until smooth; pour over beef mixture and mix. Stir mushroom soup into the beef mixture. Place a cover on the skillet. Reduce heat to medium-low. Stirring occasionally, cook at a simmer until thickened, about 30 minutes.
• Whisk sour cream, parsley, and dry mustard together in a bowl. Stir sour cream mixture into the beef mixture; season with salt and black pepper. Continue cooking at a simmer uncovered until hot, 15 to 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until cooked through but firm to the bite, about 5 minutes; drain. Transfer noodles to a large bowl. Ladle beef mixture over the noodles and mix.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

CREAMY BEEF STROGANOFF

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles and sour cream; heat through (do not boil).

ULTIMATE CREAMY BEEF STROGANOFF

Steps:

• COOK meat and onions in large nonstick skillet on medium heat 5 to 6 minute or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minute or until mushrooms are tender.
• ADD cooking creme; cook and stir 2 minute Return meat mixture to skillet; stir in broth. Cook 5 minute Remove from heat; let stand 5 minute.
• SERVE over noodles; sprinkle with parsley.
• Substitute: Prepare as directed substituting 1 lb. boneless skinless chicken breasts for steak.
• Nutrition Information Per 1-1/4 Cup Serving: 400 calories, 19g total fat, 10g saturated fat, 125mg cholesterol, 630mg sodium, 28g carbohydrate, 2g dietary fiber, 5g sugars, 30g protein, 15%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 20%DV iron.

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

WORLD'S BEST BEEF STROGANOFF RECIPE

Steps:

• Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3 thick. Slice into 5mm / 1/5 strips (cut long ones in half), discarding excess fat. Heat 1 tbsp oil in a large skillet over high heat. Melt 2 tablespoons butter in same skillet over medium-high heat. Begin by cooking the steak in a sauté pan until it is nice and browned. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. In a large skillet, quickly brown them on both sides in the olive oil and butter. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tbsp oil and repeat with remaining beef. Sprinkle the steak strips with House Seasoning, and then dust with flour.
• In the same sauté pan, cook mushrooms and onions in butter, stirring occasionally, until onions are tender; remove from skillet. Add the onion slices and mushrooms to the pan drippings.
• Add the mushroom soup and beef broth. Sprinkle with 1 teaspoon flour. Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Put the steak back into the pan with the onion and mushrooms. Cook over low heat for about 30 minutes, covered.
• Stir in sour cream; heat until hot (do not boil). 1 minute simmering in the gravy is all it takes - the beef continues cooking in the residual heat when you take the skillet off the stove. Adjust seasoning to taste, adding salt and pepper, as needed. If desired, sprinkle with parsley and coarsely ground pepper. Serve over noodles or whatever sounds good, garnished with any of your desired toppings.