Best Mushroom Beef Stroganoff Recipes

SLOW-COOKER MUSHROOM BEEF STROGANOFF

Steps:

• Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
• Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
• Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
• Add mushrooms; saute until tender.
• Return steak to pan.
• Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
• Serve over noodles or rice.

VENISON (OR BEEF ) MUSHROOM STROGANOFF

Steps:

• Mix flour, salt, lemon pepper, and celery seed in bowl.
• Add cubed meat and knead meat into flour mixture.
• Heat corn oil and one tbsp butter in a skillet over medium heat.
• Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
• When meat is almost brown on remaining side, pour chopped onions over meat.
• Cover five minutes, then mix with a wooden spoon.
• Add one cup beef (or chicken) bouillon and soy sauce to meat.
• Simmer 15 minutes on low heat, stirring occasionally.
• Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
• Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
• Stir occasionally.
• Don't be in a hurry, as cooking time affects the tenderness of the meat.
• When done, the meat should be covered with a thick, brown gravy.
• Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
• Heat to simmer.
• Add fresh, sliced mushrooms and simmer five minutes.
• Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
• Add mushroom soup to steamed mushrooms.
• Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
• Finally, fold the meat mixture into the mushroom mixture.
• Simmer an additional 5 minutes, stirring occasionally.
• Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
• Enjoy!
• (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).

TANGY BEEF MUSHROOM STROGANOFF

Steps:

• Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. , In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

BEEF AND MUSHROOM STROGANOFF OVER CREAMY POLENTA

Steps:

• For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat.
• For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs.
• Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed.
• Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest.

BEEF MUSHROOM STROGANOFF - OAMC

Steps:

• Dip container of frozen mix (3-cups recipe#107902) into hot water just to loosen.
• In 2-quart saucepan, heat frozen mix and water to boiling.
• Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
• Stir in sour cream and heat.
• Serve over noodles.

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.

BEEF AND MUSHROOM STROGANOFF PIE

Steps:

• 1. Prepare crust as directed on box for 2 crust pie using 9 inch glass pie pan.
• 2. Heat oven to 375 degrees.
• 3. In large skillet, cook ground beef, mushrooms and onion over medium heat until the beef is cooked through. DRAIN.
• 4. Stir in soup mix, pepper and water.
• 5. Add cream cheese. Cook and stir until cream cheese is melted and mixture is hot.
• 6. Remove from heat and stir in sour cream. Pour into the crust lined pan. Top with the second crust. Seal edges and flute. Cut slits on top crust in several paces.
• 7. Bake 45-50 minutes until the pie is golden brown. Let sit for 10 minutes before serving.
• 8. Cut into wedges to serve.

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Steps:

• melt the butter in a large skillet over medium heat. Add the onion and garlic and fresh mushrooms. Cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet and fry until evenly browned. Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 mins. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender. About 7 minutes. Drain. Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes but do NOT boil. Serve over noodles.

BEEF STROGANOFF (NO MUSHROOM)

Steps:

• Sprinkle steak strips with salt and pepper; place in the bottom of crockpot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve with hot cooked noodles

BEEF, BRANDY AND MUSHROOM STROGANOFF

Steps:

• Heat a teaspoon of oil in a large frying pan over a low to medium heat. Cook the onion for 4-5 mins, stirring regularly, until they start to soften.
• Add the mushrooms, sage and paprika, and continue to cook for 5 mins until they begin to wilt. Tip into a medium bowl and set aside,.
• Return the frying pan to a high heat with the remaining teaspoon of oil and fry the steak pieces for 2-3 mins, or until they are brown on both sides. Tip them into the bowl with the mushroom mix.
• Reduce to a lower heat and add the stock, brandy and Worcestershire sauce. Scrape off any bits stuck to the bottom of the pan with a wooden spoon and mix in to add flavour.
• Season with salt and pepper and leave the liquid to simmer and reduce for about 3-4 mins.
• Reduce the heat to a medium heat and return the mushroom and meat mixture. Simmer for 2-3 mins to heat through and add the creme fraiche.
• Cook for a further minute, stirring. Season as desired, add the parsley and serve.

TRIPLE MUSHROOM BEEF STROGANOFF

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat. 2 Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium. 3 Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season with the black pepper, if desired.

SLOW COOKER MUSHROOM BEEF STROGANOFF RECIPE | TASTE OF HOME

Steps:

• Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next nine ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

RED CHILE, BEEF AND SHIITAKE MUSHROOM STROGANOFF RECIPE

Steps:

• Cut the filet into 1/4 in. thick slices. Stack the slices and cut them into 1/2 in. wide strips. Heat a large, non-stick frying pan over high heat. Toss the meat with the oil and sear, in batches if necessary, until medium rare, about 1 minute per side. Remove from pan. In a medium frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, about 5 minutes. Increase the heat to moderate, add the mushrooms and 1/4 tsp. salt and cook, stirring until the mushrooms are well browned, about 20 minutes. Reduce the heat, add the flour and cook, stirring, for 1 minute. Add the stock, the cream, mustard, chili powder, paprika and meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Cook the noodles in boiling, salted water until just done, about 9 minutes. Drain. Add the meat, sour cream, dill, parsley, thyme, the remaining 3/4 tsp. salt and the pepper to the sauce. Heat but do not boil, of the sauce may curdle. Serve sauce over noodles.