Best Quick Beef Stroganoff Recipes

QUICK & EASY BEEF STROGANOFF

Steps:

• Saute the beef and the onion in 2 T of butter.
• There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid.
• (Start your rice or your noodles at this point).
• Add the brown gravy mix to the water and stir to dissolve.
• Add gravy mixture to meat and stir constantly until thick.
• If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving.
• Serve over rice or noodles.
• Makes 4 large servings.
• (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid).
• (You can also add mushrooms if desired).

QUICK GROUND BEEF STROGANOFF

Steps:

• Combine ground beef, mushrooms, onion, and garlic in a large skillet over medium heat. Cook and stir until beef is browned and mushrooms and onion are tender, about 7 minutes. Drain and discard grease from skillet.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Stir flour into skillet with beef until beef is coated. Add consomme and wine; bring to a boil. Reduce heat to medium-low. Add mustard and Worcestershire sauce. Stir in sour cream and heat through, about 1 minute more. Serve over the cooked noodles.

EASY AND QUICK BEEF STROGANOFF

Steps:

• Season beef lightly with dried onion, garlic powder, and black pepper. Heat a large skillet over medium-high heat. Cook and stir meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine water and bouillon cubes in a microwave-safe measuring cup. Cook in the microwave until boiling, about 6 minutes. Crush cubes and stir broth until dissolved.
• Pour broth into a deep saucepan over medium-high heat. Add flour gradually, whisking in until bubbly and thick, about 1 minute. Reduce heat and add sour cream, ketchup, and vinegar. Whisk until smooth, about 1 minute. Add beef and cook until heated through, about 5 minutes more. Pour beef sauce over noodles and toss to coat.

QUICK AND EASY GROUND BEEF STROGANOFF

Steps:

• Brown onion and ground beef together.
• Drain fat from pan and add 3/4 can of beef broth.
• In remaining broth mix flour to thicken and add to pan.
• Stir in sour cream, ketchup, Worcestershire, and mushrooms.
• Salt and pepper to taste and cook until thickened, about 15 minutes.
• Serve over egg noodles.

QUICK TANGY BEEF STROGANOFF

Steps:

• In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer. , Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles.

QUICK AND EASY BEEF STROGANOFF

Steps:

• Add Knob of butter and Olive Oil to a pan. Add onions and saute for 5 minutes until softened. Add garlic cloves and sage and cook until softened.
• Add red wine and paprika and reduce slightly. Add frozen mushrooms now. Add white pepper and salt.
• Add the Beef and cook until browned slightly. Add fresh mushrooms until softened.
• Add parsley, honey and black pepper
• Add Double Cream and bring to the boil slightly. Taste and check if anymore paprika or parlsey is needed.
• Add Arrowroot if needed, only use a little and stir till thickens and add more if needed. Make Sure the liquid is not cooking or boiling. If the sauce becomes too thick add a little extra double cream or water.
• Serve with Boiled Rice, Roast Potatoes, Noodles or Pasta.
• You can use Chicken Breast or Pork instead of Beef, if needed.

LEFTOVER PRIME RIB BEEF STROGANOFF {QUICK & EASY} @ BAKE IT WITH LOVE

Steps:

• Start with a large, deep frying pan or dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
• Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
• Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
• Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.

QUICK ONE-POT BEEF STROGANOFF

Steps:

• Heat oil in a large pot on low heat.
• Place flour, salt, and pepper in a gallon sized zip-lock bag. Add the beef and toss until all pieces are well-coated.
• Place all pieces of beef in hot oil and cook until browned on all sides.
• Add onions and garlic and cook for 5 minutes on medium-low heat.
• Add water, broth, soup mix, mushroom soup, and worcestershire sauce. Bring to a slow boil, stirring so nothing sticks to the bottom of the pan.
• Add egg noodles and peas,stirring until well mixed.Liquid should almost cover the ingredients, if not, add a litle more water.
• Bring to a slow boil, stirring occasionally, then reduce heat to low and simmer for 10 minutes or until noodles are tender.
• Turn off heat and stir in sour cream to finish.

A "QUICK" BEEF STROGANOFF

Steps:

• Place the flour and paprika in a medium sized bowl, and season with salt and pepper. Slice the steak into finger sized pieces, and then coat them in the flour all over.
• Heat the oil in a large frying pan or wok, and fry the white onion until translucent (5 mins) then add the floured steak slices to the onions, and fry for a further five to seven minutes (you may need to add a little more oil), don't worry about bits sticking to the frying pan, they will loosen those up later. NOTE: If you like your meat well cooked cook for ten minutes .
• Add the mushrooms and the red pepper slices and fry for a further few minutes.
• Prepare the beef stock and add water to about 250 ml, and then add to the steak and vegetables, add the white wine vinegar, check the seasoning and leave to cook on a low heat for a further 20 mins .
• Finally add the soured cream, and stir into the stroganoff to taste. If you overdo the vinegar, just add a little brown sugar to neutralise.
• Serve with roast potatoes and enjoy

QUICK BEEF STROGANOFF

Steps:

• Melt butter in heavy large deep skillet over medium-high heat. Add mushrooms and onions and saute until onions are translucent, about 5 minutes. Reduce heat to medium-low. Add flour and stir 2 minutes. Stir in broth and simmer until thickened, about 10 minutes. Mix in beef. Cook until beef is heated through; do not boil. Season with salt and pepper. Serve immediately over buttered noodles.