Best Kraft Recipe Makers Beef Stroganoff Recipes

CLASSIC BEEF STROGANOFF

Steps:

• Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.
• Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.
• Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.
• Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

SLOW-COOKER BEEF STROGANOFF

Steps:

• Place meat, mushrooms, onions and garlic in Slow Cooker. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
• Mix flour, sour cream and mustard until blended. Add to ingredients in Slow Cooker; mix well. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

BEEF AND MUSHROOM STROGANOFF

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until lightly browned. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir on medium heat 3 min. Add mushrooms; cook 5 min., stirring occasionally. Stir in broth. Bring to boil. Add cream cheese spread and mustard; simmer on medium-low heat 1 to 2 min., stirring constantly.
• Return meat to skillet; cook and stir 3 to 5 min. or until heated through. Serve over noodles; sprinkle with parsley.

KRAFT CHEESY BEEF STROGANOFF

Steps:

• Heat oil in large skillet on medium-high heat. Add meat, mushrooms and onions; cook and stir 4 to 5 min. or until meat is browned and onions are tender.
• Add water and Macaroni to skillet. Bring to boil; cover. Simmer on medium-low heat 12 to 13 min. or until macaroni is tender and most of water is absorbed.
• Stir in Cheese Sauce; cook and stir 2 min. or until heated through. Add sour cream; stir until blended.

CREAMY BEEF STROGANOFF

Steps:

• Cook meat and onions in hot oil in large skillet on medium-high heat 10 min. or until meat is evenly browned, stirring frequently.
• Add broth, mushrooms and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender.
• Stir in sour cream; cook 2 min. or until heated through, stirring occasionally.

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.

KRAFT RECIPE MAKERS BEEF STROGANOFF

Steps:

• Add meat and vegetables to slow cooker.
• Top with Simmer Sauce; cover.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).
• 15 min before serving, cook noodles as directed on package; omitting salt. Meanwhile stir Finishing Sauce into slow cooker.
• Remove 1 cup liquid with ladle from slow cooker into medium bowl. Cool until noodles are done cooking.
• Stir sour cream into cooled liquid in bowl; return to slow cooker. Serve over hot cooked noodles.

CREAMY SLOW-COOKER BEEF STROGANOFF

Steps:

• Place beef, vegetables and broth in slow cooker; cover with lid.
• Cook on LOW 6 hours (or on HIGH for 3 to 4 hours).
• Stir in cream cheese spread. Serve over noodles.

SLOW-COOKER BEEF STROGANOFF POT ROAST

Steps:

• Combine flour and bouillon; rub onto all sides of roast. Place in slow cooker.
• Sprinkle with 1 tsp. thyme; cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Add mushrooms to slow cooker. Pour gravy over mushrooms; cook, covered, on HIGH 30 min. or until mushrooms are tender and gravy is thickened.
• Transfer roast to cutting board, reserving gravy mixture in slow cooker. Let stand 10 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Slice roast. Drain noodles; place on serving plates. Top with meat, gravy mixture and sour cream. Sprinkle with remaining thyme.