Best No Fuss Beef Stroganoff Recipes

SUPER DUPER SLOW COOKER BEEF STROGANOFF

Steps:

• Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
• Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
• Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

NO-FUSS BEEF STROGANOFF

Steps:

• Heat 2 tablespoons oil in large nonstick skillet or saucepan. Brown beef in batches if necessary. Transfer beef and pan juices to bowl and reserve.
• Heat remaining 2 tablespoons oil and add next 6 ingredients to pot. Cook, stirring for about 10 minutes until mushrooms start to brown. Sprinkle with flour, cook for 30 seconds.
• Stir in evaporated milk, broth, and mustard. Bring to a boil, stirring frequently. Add noodles and return to the boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. Increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender.
• Remove from heat and stir in sour cream. Garnish with chopped parsley.

EASY BEEF STROGANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.

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.