MOM'S LIGHTENED BEEF STROGANOFF
Steps:
- In a heavy saucepan, heat pan over high heat.
- When pan is hot, spray with oil and add steak.
- Brown meat until cooked.
- Remove meat from pan.
- Lower heat, melt butter, then add onions.
- Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.
- Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce.
- Cover and cook on low about 40 minutes.
- Remove bay leaf and mix in sour cream.
- Serve over noodles or rice.
Nutrition Facts : ServingSize 3 /4 cup, Calories 251.9 kcal, Carbohydrate 12.7 g, Protein 28.1 g, Fat 9.3 g, Sodium 281.2 mg, Fiber 1.2 g, Sugar 6.2 g
GRANDMA'S BEEF STROGANOFF
Grandma knew what she was doing when she made this beef stroganoff recipe. The sauce is tangy and savory. Slow cooking the beef in the sauce makes it super tender and it absorbs all the delicious flavors. In the Test Kitchen, we like mushrooms so we used both cream of mushroom soup and mushrooms. Yum! This is an easy stroganoff...
Provided by Jennifer Utley
Categories Soups
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. At medium-high heat, warm stock pot or Dutch oven. Slice the steak into thin strips. Season meat with garlic powder, lemon pepper, salt, and pepper. Toss meat in flour then shake off excess flour. Add oil to the heated pot and add seasoned steak.
- 2. Once the meat is browned, add sauces and seasoning; ketchup, minced onion, minced garlic, beef broth, (beer or red wine-adds great flavor). Simmer for 1 hr to 1 1/2 hours.
- 3. Boil egg noodles. Follow box directions. Drain and set aside.
- 4. Once the meat is tender, mix warm water and flour in a measuring cup or coffee cup for thickening. Pour over the meat and sauce and stir till desired thickness.
- 5. Remove pot from heat and stir in sour cream. Serve up over a plate of cooked noodles and mm-mm-mmmm yummy!!!
MAMA'S BEEF STROGANOFF
This is so simple but so good! My mom made this when I was growing up, and it was one of the first recipes I called her for after I left home.
Provided by heatherwaldrup
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- brown ground beef and drain.
- sautee onions, mushrooms, & garlic.
- add meat to onion/mushroom/garlic mixture.
- add can mushroom soup.
- simmer 20 minutes. While meat mixture is simmering, begin cooking rice according to package instructions. Any rice (white, brown, wild, etc.) may be used.
- mix in sour cream.
- simmer until heated through.
- serve meat mixture over rice.
Nutrition Facts : Calories 438.1, Fat 32.6, SaturatedFat 15, Cholesterol 102.4, Sodium 474.5, Carbohydrate 10.9, Fiber 0.8, Sugar 2.8, Protein 25.5
TENDER BEEF STROGANOFF
Tender Beef Stroganoff with huge flavor!
Provided by Mamma C
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Rinse your mushrooms under a cool stream of water while brushing off the dirt with a vegetable brush or (wipe with a damp paper towel). Pat the mushrooms dry with a paper towel, slice them and set aside.
- Peel your onion and slice it thinly.
- Peel your garlic clove and press it with with a garlic press (or chop it finely).
- Pound your steak to about 1/3-inch thick using a meat mallet or the bottom of a heavy skillet. Use a knife or kitchen scissors to trim off excess fat. Slice the beef into strips (slice in the opposite direction of the grain to help make it more tender.) Cut any long strips in half. Wash your hands well.
- Prepare the seasoning blend by mixing the paprika and mustard with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Fill a pasta pot 2/3 full with hot water and set it on the stove without any heat yet.
- In an extra-large skillet, melt two tablespoons of butter over medium-high heat. Add the beef strips to the pan in a single layer. Sprinkle on the seasoning blend.
- Quickly brown the meat on one side, then flip it over to brown the other side for about 30 seconds. The meat will still have some pink on the edges but will cook more later. Use a slotted spoon to transfer the beef to a platter and cover it with foil.
- Add two more tablespoons of butter to the pan and let it melt. Add your onions and mushrooms but hold off on the garlic. Stir to combine. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir again and let cook, stirring occasionally, until the onions are soft and golden, the mushrooms are golden brown and all the liquid has evaporated. This should take around 15 minutes.
- When the mushrooms and onions are golden brown, stir your pressed garlic into the mushrooms and let it cook for a minute. Stir in 3 tablespoons of flour and cook for another minute.
- Deglaze the pan by pouring in 1/2 cup white wine and using a wooden or plastic spoon to scrape all the bits off the bottom of the pan. Stir everything for a minute, then stir in 1 1/2 cups beef stock.
- Bring the mixture to a boil, then lower the heat and let the pan simmer for five minutes.
- While that's simmering, add a teaspoon of salt to your pot of water for the egg noodles. Cover the pot with a lid and place the pot over high heat so it can boil.
- After the mushroom mixture has simmered for five minutes, stir in the sour cream and bring the sauce to a simmer. Let the sauce simmer over low heat for 5-10 minutes, until the sauce is thickened.
- While the mushroom sauce is simmering, cook your egg noodles in the boiling water. Cook them until al dente (check on them a minute or two before the package directions say they're done.) Drain the egg noodles in a colander in the sink, keeping just a bit of the cooking water in the pot. Return the drained noodles to the pot and stir in 3 tablespoons of butter.
- When the mushroom sauce is thickened, add the beef to the sauce and give it a stir. Let the beef cook for 2-3 minutes more. (You can cut into a strip of beef to see if it is cooked enough for you. It needs to have some pink inside in order to be tender. Keep in mind the beef will continue cooking after you turn off the heat.)
- Serve the Beef Stroganoff over the egg noodles. Serve with red pepper flakes at the table if desired.
- Store leftover noodles separately from the Beef Stroganoff. Refrigerate leftovers for up to four days.
Nutrition Facts : Calories 827 kcal, Carbohydrate 62 g, Protein 45 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 204 mg, Sodium 549 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
MAMA K'S BEEF STROGANOFF
This one is a family recipe that my wife and I tried to make a little better for us. The sauce is served over warm egg noodles. It is an all-time favorite! Enjoy!
Provided by Nick K
Categories Steak
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, brown meet, adding Worcestershire sauce, onion, and garlic while browning.
- After the meat is browned, stir in cream of mushroom soup, one cup water and mushrooms and bring it to a boil.
- While boiling, mix cornstarch with 4 tbsp warm water.
- After you have reached a boil, add cornstarch/water and sour cream to the mushroom/meat mixture. Reduce heat to low.
- Simmer for at least 30 minutes, stirring occasionally.
- Serve over hot egg noodles.
Nutrition Facts : Calories 223.2, Fat 15.6, SaturatedFat 6.7, Cholesterol 47.9, Sodium 279, Carbohydrate 8.2, Fiber 0.4, Sugar 1.9, Protein 12.3
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