Best Beef Stroganoff Iii Recipes

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BEEF STROGANOFF III



Beef Stroganoff III image

I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.

Provided by Donna

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h40m

Yield 8

Number Of Ingredients 13

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt to taste
ground black pepper to taste

Steps:

  • Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  • Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 5.7 g, Cholesterol 82.8 mg, Fat 23 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 12.2 g, Sodium 619.5 mg, Sugar 0.7 g

HEALTHIER BEEF STROGANOFF III



Healthier Beef Stroganoff III image

Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!

Provided by MakeItHealthy

Categories     Main Dish Recipes     Roast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
½ pound white mushrooms, sliced
4 green onions, sliced (white and green parts)
2 tablespoons butter, divided
⅓ cup white wine
¼ cup all-purpose flour
1 ¼ cups reduced-sodium beef stock, divided
1 teaspoon prepared mustard
⅓ cup light sour cream
salt and ground black pepper to taste

Steps:

  • Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
  • Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
  • Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 6 g, Cholesterol 66.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 8.3 g, Sodium 285.7 mg, Sugar 1.4 g

BEEF STROGANOFF III



Beef Stroganoff III image

Make and share this Beef Stroganoff III recipe from Food.com.

Provided by truebrit

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs beef round steak, cubed
3 tablespoons soy sauce
3 tablespoons ketchup
1 large onion, sliced
2 tablespoons flour
1 pint sour cream
1 teaspoon paprika
1 can mushroom, drained
salt and black pepper

Steps:

  • Cook onion in butter until transparent.
  • Remove from pan.
  • Brown meat in same pan.
  • Return onions to pan.
  • Stir in 2 tablespoons flour.
  • Add mushrooms, ketchup, paprika and sour cream.
  • Salt and pepper to taste.
  • Stir.
  • Turn on low and cook until meat is tender.
  • Serve over cooked rice or noodles.
  • If beef mixture seems too thick, add a little milk to preferred consistency.

Nutrition Facts : Calories 185.6, Fat 15.3, SaturatedFat 8.9, Cholesterol 39.9, Sodium 649.9, Carbohydrate 9.8, Fiber 0.9, Sugar 6, Protein 3.9

HEALTHIER BEEF STROGANOFF III



Healthier Beef Stroganoff III image

How to make Healthier Beef Stroganoff III

Provided by @MakeItYours

Number Of Ingredients 13

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon butter
1/2 pound white mushrooms, sliced
4 green onions, sliced (white and green parts)
2 tablespoons butter, divided
1/3 cup white wine
1/4 cup all-purpose flour
1 1/4 cups reduced-sodium beef stock, divided
1 teaspoon prepared mustard
1/3 cup light sour cream
salt and ground black pepper to taste

Steps:

  • Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
  • Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
  • Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

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