Best Steak Stroganoff Recipes

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STEAK & MUSHROOM STROGANOFF



Steak & Mushroom Stroganoff image

This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we visited. It's one of my favorite "memory meals," as I call them. -Janelle Shank, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 cups uncooked egg noodles (about 12 ounces)
1 beef top sirloin steak (1-1/2 pounds), cut into 2x1/2-in. strips
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 pound sliced fresh mushrooms
2 shallots, finely chopped
1/2 cup beef broth
1 tablespoon snipped fresh dill
1 cup sour cream

Steps:

  • Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.

Nutrition Facts : Calories 455 calories, Fat 19g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 379mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

ROUND STEAK STROGANOFF



Round Steak Stroganoff image

This recipe for beef stroganoff with round steak is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. -Brenda Read, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 teaspoon ground mustard
3 tablespoons chili sauce
1 pound sliced fresh mushrooms
2 cups sour cream
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

Nutrition Facts :

BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)



Beef Stroganoff (sauteed Steak in Sour-cream Sauce) image

Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).

Provided by littleturtle

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless sirloin steaks, slightly frozen
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 garlic clove, crushed
1/2 lb mushroom, sliced
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can beef broth
2 tablespoons ketchup
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 (2 ounce) envelope onion soup mix
8 ounces sour cream
3 cups wide egg noodles or 3 cups rice, prepared according to package directions

Steps:

  • Trim all fat from steak, and cut across the grain into 1/4" wide strips.
  • Combine flour with salt & pepper and dredge meat lightly in mixture.
  • Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
  • Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
  • Cover and cook on low heat for about an hour.
  • Just before serving add the sour cream, stirring just until blended.
  • Serve over noodles or rice.

STEAK STROGANOFF



Steak Stroganoff image

This slow-cooker recipe makes a traditional dinner completely fuss-free. Tender sirloin steak with a flavorful gravy is served over noodles for a home-style meal. Your whole family is sure to request it time and again. -Lisa VanEgmond, Annapolis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings.

Number Of Ingredients 13

3 to 4 pounds beef top sirloin steak, cubed
2 cans (14-1/2 ounces each) chicken broth
1 pound sliced fresh mushrooms
1 can (12 ounces) regular cola
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups sour cream
Hot cooked noodles
Minced fresh parsley, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 345 calories, Fat 20g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 840mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

CUBE STEAK STROGANOFF



Cube Steak Stroganoff image

This "comfort food" dish is a favorite for my husband and me, and I've shared the recipe with many others.-Margery Bryan, Royal City, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
1/4 teaspoon salt
2 beef cube steaks (6 ounces each)
1 to 2 tablespoons canola oil
1 can (4 ounces) mushroom stems and pieces, drained
3 green onions, thinly sliced
2/3 cup water
1 teaspoon beef bouillon granules
1/8 teaspoon pepper
7 to 8 tablespoons sour cream
Hot cooked egg noodles

Steps:

  • In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

Nutrition Facts : Calories 428 calories, Fat 23g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 923mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.

STEAK STROGANOFF



Steak Stroganoff image

This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip steak, and fresh dill for an updated weeknight dinner.

Provided by Anna Stockwell

Categories     Steak     Mushroom     Garlic     Noodle     Butter     Lemon     Brandy     Milk/Cream     Mustard     Sour Cream     Dill     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb. boneless New York strip steak, patted dry
3 Tbsp. extra-virgin olive oil, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided, plus more
1 lb. wild mushrooms, such as oyster or maitake, torn into pieces
4 garlic cloves, crushed
12 oz. wide egg noodles
4 Tbsp. unsalted butter
2 tsp. finely grated lemon zest
2 Tbsp fresh. lemon juice
3 Tbsp. brandy
1/2 cup heavy cream
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 cup sour cream
1/2 cup torn dill

Steps:

  • Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
  • Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
  • Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
  • Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

CREAM CHEESE STEAK STROGANOFF



Cream Cheese Steak Stroganoff image

I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!

Provided by Oregon Snowbird

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 45m

Yield 4

Number Of Ingredients 18

1 (8 ounce) package farfalle (bow-tie) pasta
2 teaspoons olive oil
1 teaspoon butter
1 (6 ounce) package sliced white mushrooms
¼ cup French-fried onions
1 clove garlic, minced
½ (8 ounce) package cream cheese, cubed
⅓ cup white wine
2 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon cornstarch
1 beef bouillon cube
½ teaspoon dried parsley
½ teaspoon seasoned salt
¼ teaspoon smoked paprika
¾ pound cooked steak, thinly sliced
¼ cup milk, or as needed
freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
  • Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
  • Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
  • Pour sauce over pasta and toss to coat. Season with black pepper.

Nutrition Facts : Calories 628 calories, Carbohydrate 54.7 g, Cholesterol 72.6 mg, Fat 32.9 g, Fiber 2.9 g, Protein 25.6 g, SaturatedFat 13.7 g, Sodium 598.6 mg, Sugar 4.8 g

STROGANOFF-STYLE CROCK POT CUBE STEAK



Stroganoff-Style Crock Pot Cube Steak image

This is a wonderful crock pot meal that will even please picky eaters (like me). It is great served over white rice.

Provided by Chefcrystal

Categories     Steak

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cube steak (with 4 pieces)
1 cup flour
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 tablespoons oil (for browning)
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 -4 tablespoons sour cream

Steps:

  • Rub the cube steak with salt and pepper mixture.
  • Flour the cube steak.
  • Brown the cube steak over Medium heat on both sides.
  • Prepare the soup in a pot according to package direction. Heat through.
  • Add sour cream to the mushroom soup and stir until incorporated.
  • In the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (You may also just dump the soup mixture over the cube steak in the crock pot).
  • Cook on low for up to 6 hours or high for 3 hours. (crock pot only).
  • ENJOY!

Nutrition Facts : Calories 250.1, Fat 12.7, SaturatedFat 2.6, Cholesterol 3.1, Sodium 1108.7, Carbohydrate 29.4, Fiber 1, Sugar 1.4, Protein 4.6

QUICK STEAK & MUSHROOM STROGANOFF



Quick steak & mushroom stroganoff image

It's almost too good to be true... this deliciously creamy winter warmer is superhealthy too

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

1 tbsp oil
1 red onion , chopped
2 garlic cloves , chopped
1 tsp paprika
1 green pepper , chopped
200g mushrooms , sliced
2 tbsp red wine vinegar
150ml beef stock
200g lean rump steak , sliced and all fat removed
150ml fat-free fromage frais

Steps:

  • Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.
  • Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.

Nutrition Facts : Calories 271 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.45 milligram of sodium

STROGANOFF-INSPIRED SALISBURY STEAK



Stroganoff-Inspired Salisbury Steak image

I was looking for something different one night and came up with this. It is Salisbury steaks meets stroganoff, and for me it is a keeper. Sprinkle with paprika before serving, if you like.

Provided by Joey Joan

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h20m

Yield 6

Number Of Ingredients 22

1 pound ground beef
⅓ cup milk
⅓ cup bread crumbs
1 egg
2 tablespoons Worcestershire sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon fennel seeds
¼ teaspoon ground black pepper
1 dash salt
1 tablespoon vegetable oil, or as needed
⅔ cup sour cream
½ cup water
2 tablespoons all-purpose flour
2 tablespoons butter
1 onion, roughly chopped
½ cup chopped mushrooms
½ cup spiced rum
½ (8 ounce) package egg noodles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix meat, milk, bread crumbs, egg, Worcestershire sauce, oregano, basil, thyme, onion powder, garlic powder, fennel seeds, black pepper, and salt together in a large bowl; do not overmix. Form mixture into 6 large balls and flatten into medium thick patties.
  • Heat oil in a heavy, ovenproof skillet over medium-high heat. Place patties in the hot skillet and reduce heat to medium. Cook until browned, 5 to 10 minutes per side; don't flatten patties while cooking.
  • While patties are cooking, mix sour cream, water, and flour together in a bowl until smooth. Set aside.
  • Remove browned patties from the skillet. Drain and discard grease, but keep meat drippings in the skillet. Return skillet to medium heat and add butter and onions. Cook until onions are just starting to soften, about 2 minutes. Add mushrooms and cook 1 to 2 minutes more. Carefully pour rum into the skillet and cook for 5 minutes. Stir in sour cream mixture and mix well; cook until heated through, about 2 minutes more. Return patties to the skillet and cover with gravy. Cover skillet with a tight-fitting lid or aluminum foil.
  • Bake in the preheated oven until meat is cooked through, about 30 minutes.
  • While meat bakes, Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
  • Place a serving of noodles on a plate and top with 1 patty and a portion of gravy mixture. Repeat with remaining noodles, patties, and gravy.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 26.9 g, Cholesterol 116.5 mg, Fat 23 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 10.5 g, Sodium 272.9 mg, Sugar 3.9 g

ROUND STEAK STROGANOFF



Round Steak Stroganoff image

I found this recipe years ago in an old Taste of Home cookbook. It is the only recipe I use for stroganoff. " The thinner you slice the round steak, the quicker the meat will cook and become tender. After the sour cream is added, do not boil the mixture or it will curdle"--Brenda Read (name printed on recipe)

Provided by rohanlori

Categories     Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 lbs beef round steak, trimmed and cut into thin strips
3 tablespoons butter or 3 tablespoons margarine
1 cup chopped onion
1 garlic clove, minced
1 (14 1/2 ounce) can beef broth
3 tablespoons chili sauce
1/2 teaspoon ground mustard
1 lb fresh mushrooms, sliced
2 cups sour cream
hot cooked egg noodles
minced fresh parsley (optional)

Steps:

  • Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
  • Add beef, a few pieces at a time, and shake to coat.
  • Ina a large skillet, melt butter over medium heat.
  • Brown half the beef at a time; remove.
  • Add onion and garlic; saute until tender.
  • Return beef to the pan.
  • Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
  • Stir in sour cream; heat gently but do not boil.
  • Serve immediately over noodles.
  • Garnish with parsley, if desired.

SLICED STEAK STROGANOFF IN FRENCH BREAD AND DILL RELISH DRESSED SALAD



Sliced Steak Stroganoff in French Bread and Dill Relish Dressed Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bunch watercress, cleaned
1 crusty baguette
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/2 pounds, 1-inch thick sirloin or strip steak, very thinly sliced, no more than 1/4-inch thick
Salt and freshly ground black pepper
1 cup all-purpose flour
1 small onion, peeled
1 1/2 cups beef stock
1/3 cup sour cream
1 tablespoon lemon juice
2 to 3 tablespoons freshly chopped dill

Steps:

  • Chop watercress and reserve.
  • Cut baguette into 4 pieces and split but do not separate.
  • Heat a large skillet over medium to medium high heat with 2 tablespoons extra-virgin olive oil and butter.
  • Pat sliced meat dry. Season the meat with salt and pepper and coat in flour. Shake off excess then add to very hot pan. Grate the onion directly into the meat. Cook meat 5 to 6 minutes, turning occasionally. Add stock to pan and cook to thicken 1 minute, stir in sour cream, a tablespoon of lemon juice and dill. Season the sauce with pepper. Remove from heat. Pile meat into cut baguette and top with cress.

BEEF STROGANOFF (ROUND STEAK)



Beef Stroganoff (Round Steak) image

This recipe has been in our family ever since I was a kid. It's my dads recipe and was passed down to me. This is my favorite way to prepare beef stroganoff and my family would also agree. I think you will too. Happy cooking!!!

Provided by Leeka Loves Cooking

Categories     One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/2 medium onion (diced)
1 garlic clove (minced)
6 slices bacon (cut into 1-inch pieces)
1 lb round steak (cut into 1/2-inch cubes)
1 (26 ounce) can cream of mushroom soup
8 ounces sour cream
16 ounces wide egg noodles (Cooked according to directions on package)
2 tablespoons paprika
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In large pot, prepare egg noodles according to directions of package.
  • Heat large skillet over medium heat.
  • Add bacon and cook until lightly crispy.
  • Add garlic and onion. Saute for 2 minutes.
  • Add round steak, paprika, salt, pepper. Cook until meat is lightly brown on the outside. Do not over- cook because it could make the meat tough.
  • Add cream of mushroom soup and 1 can of water. Mix well, bring to a boil.
  • Once boiling, reduce heat to low, cover and simmer for 30 minutes. (Stirring occasionally).
  • Remove from heat and stir in sour cream.
  • Pour mixture over cooked egg noodles and serve while hot.
  • Note: May add additional salt and pepper to taste. I like mine with a lot of pepper.

MUSHROOM 'N' STEAK STROGANOFF



Mushroom 'n' Steak Stroganoff image

I rely on this recipe when we have family visiting. I put it in the slow cooker in the morning and when we get home from sightseeing all day, it's ready! -Marilyn Shehane, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1/4 cup Lipton onion mushroom soup mix
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 cup sour cream
1 tablespoon minced fresh parsley
Hot cooked egg noodles, optional

Steps:

  • In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. , Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.

Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 853mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein.

FLANK STEAK STROGANOFF



Flank Steak Stroganoff image

My favorite Beef Stroganoff recipe that I obtained from my Better Homes and Gardens Heritage Cookbook (1976).

Provided by Caryn

Categories     Meat

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 lb flank steak, cut into thin strips
1 tablespoon flour
1/2 teaspoon salt
2 tablespoons butter
1 (1 ounce) can sliced mushrooms, drained
1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste (i've even used ketchup)
1 (10 1/2 ounce) can condensed beef broth
1 cup sour cream
2 tablespoons dry white wine
hot buttered egg noodles

Steps:

  • Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
  • Saute coated beef strips in frying pan with 2 Tablspoons butter.
  • Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
  • Remove meat and vegetables from frying pan.
  • Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
  • Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
  • Add meat and vegetables to the frying pan; mix well.
  • Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
  • Serve over cooked, buttered egg noodles.

CROCK POT STEAK STROGANOFF



Crock Pot Steak Stroganoff image

This is the ultimate comfort food! The rich, and creamy sauce is perfect over egg noodles tossed with fresh parsley! DH doesn't like mushrooms so I omit for him. I have tried this with all different types of steak and it always comes out the same every time. So I just buy whatever is cheapest at the market!

Provided by KPD123

Categories     Meat

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs steak, cut in 1 1/2 x 1/2 " strips
1 (1 1/4 ounce) envelope onion soup mix
1 (4 ounce) can sliced mushrooms
1 (10 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 cup water
1 yellow onion, diced
3 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Combine flour, garlic powder, pepper and paprika in slow cooker.
  • Add meat to slow cooker and toss to coat.
  • Add soup, water, dry soup mix, onions, mushrooms and garlic. Stir until well blended.
  • Cook on Low for 6-8 hours.
  • Add sour cream to slow cooker 30 minutes before serving.

Nutrition Facts : Calories 611.7, Fat 43.3, SaturatedFat 17.6, Cholesterol 128.8, Sodium 1283.2, Carbohydrate 19.3, Fiber 1.6, Sugar 4.6, Protein 35.4

CUBE STEAK STROGANOFF



Cube Steak Stroganoff image

Make and share this Cube Steak Stroganoff recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 teaspoons vegetable oil
6 cube steaks
salt
pepper
1 onion, chopped
1 lb mushroom, sliced
3/4 cup chicken broth
1/2 cup low-fat sour cream, room temperature
1 teaspoon Dijon mustard
1 teaspoon tarragon

Steps:

  • In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they cook.
  • When cooked to your liking, remove from skillet and keep warm.
  • In the same skillet, heat the remaining oil and add in onions and mushrooms, cooking until wilted and all liquid is evaporated.
  • Add in chicken broth and stir, scraping up any browned bits on the bottom of the pan.
  • Bring to a boil, decrease heat, and cook for about a minute until reduced slightly.
  • Remove pan from heat; add in sour cream, mustard, and tarragon.
  • Salt and pepper to taste, and add the beef (juice and all) to the pan; heat through; serve.

Nutrition Facts : Calories 77.7, Fat 5.2, SaturatedFat 1.9, Cholesterol 7.9, Sodium 117.5, Carbohydrate 5.5, Fiber 1.1, Sugar 2.2, Protein 3.8

SALISBURY STEAK WITH DILL STROGANOFF SAUCE



Salisbury Steak With Dill Stroganoff Sauce image

We had this at a dinner party last weekend and it was really good. The sauce went well over the mashed potatoes we had, but I think it would be really good over rice as well. Recipe also doubles well for larger parties.

Provided by Dave in Alpharetta

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 cups breadcrumbs
1/2 cup onion, minced
1/3 cup ketchup
1 egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs ground beef
1/2 lb mushroom
1/4 cup butter
1/2 cup onion, minced
1 garlic clove, minced
1 teaspoon paprika
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water
1 teaspoon dill weed
1 dash salt
1 dash pepper
1/2 cup sour cream

Steps:

  • Salisbury Steak.
  • In a large bowl combine bread crumbs, onion, ketchup, egg, salt and pepper and blend well.
  • Add beef and mix well, being careful not to overmix.
  • Shape beef mixture into 6 oval patties, approximately 1/2 inch thick.
  • Broil to desired doneness, approximately 4 minutes on each side.
  • Stroganoff Sauce.
  • Rinse mushrooms, pat dry and slice to desired thickness. (not everyone likes mushrooms so I leave them chunky so they are easier to pick out).
  • Melt butter in a large skillet.
  • Add mushrooms, onion, garlic and paprika and saute until mushrooms and onions are soft.
  • Add cream of chicken soup, water, dill, salt and pepper, and sour cream. Continue cooking for approximately 5 minutes.
  • At this point you can either serve patties with sauce on the side, or throw the patties into the sauce to infuse the flavor for a minute or two.
  • Serve with rice, mashed potatoes, or veggie of choice.

Nutrition Facts : Calories 826.9, Fat 51.2, SaturatedFat 23.2, Cholesterol 217.8, Sodium 1870, Carbohydrate 47.5, Fiber 3.3, Sugar 10.3, Protein 44.1

STROGANOFF STEAK SANDWICHES



Stroganoff Steak Sandwiches image

Great served with a tossed salad. A real guy pleaser if you serve it with a stein of cold beer! NOTE: Times shown below do not include marinating time. DO marinate this overnight -- it really makes for a great tasting steak sandwich!!

Provided by Kmac1805

Categories     Lunch/Snacks

Time 35m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 12

1 cup beer (preferably dark, but any beer will do)
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper, course ground
4 1/2 lbs flank steaks
2 tablespoons butter
1/2 teaspoon paprika (we use Smoked Spanish Paprika)
4 cups sliced onions
12 ounces sour cream
1 teaspoon horseradish (more or less, to taste)
12 slices French bread (Thick cut, we buy whole loaves and slice, on the diaganol, into 3/4-inch slices)

Steps:

  • Combine beer, oil, garlic powder, salt and pepper. Place Flank Steak in marinade. (A gallon Ziploc bag works great). Refridgerate overnight, turning occassionally.
  • In a skillet, melt butter; add paprika and a dash of salt, then add onions and saute until tender. In a small saucepan, mix sour cream and horseradish and heat on low until sour cream is warm.
  • Drain steak and barbeque (or broil) 5 - 7 minutes per side for medium rare. Cover and let rest for 10 minutes before slicing.
  • Toast French Bread slightly. (I toast them under the broiler with door slightly open , but you have to WATCH carefully. Don't think you can do anything else, or you'll forget about them and have burned toast!).
  • Slice meat very thin across the grain, and on an angle. Pile meat on toast, cover with onions, some sour cream and a sprinkle of paprika, then top sandwich with other toast.

Nutrition Facts : Calories 1244.9, Fat 60.6, SaturatedFat 24.4, Cholesterol 176, Sodium 1417.4, Carbohydrate 81.7, Fiber 5.5, Sugar 5.1, Protein 86.6

CUBE STEAK STROGANOFF



Cube Steak Stroganoff image

This receipe is my take of my Mother in Law's receipe for cube steak and stewed tomatoes. I threw in a few more ingredients and the results were fantastic. My family couldn't get over this and it's super affordable and even more delicious the next day for leftovers. Try this, you won't be dissapointed.

Provided by OneHotCookinMama

Categories     Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 med-large size cube steaks
2 (14 ounce) cans Italian-style stewed tomatoes (the ones with basil, garlic and oregano)
1 green pepper
1 sweet onion
1 (16 ounce) container mushrooms, fresh or 1 (16 ounce) container canned mushrooms
0.5 (16 ounce) container sour cream
1/2 cup flour
1 (16 ounce) package egg noodles
garlic & onion powder (to taste)
black pepper (to taste)

Steps:

  • Heat a large skillet on low, pour in both cans of the stewed tomatoes (do NOT drain), pepper, onion and mushrooms and simmer for approx 10 minutes.
  • While all of the above is cooking, start heating your water for the Egg Noodles. Prepare as directed and set them aside.
  • Place the cube steaks on top of the stewed tomatoes and continue to simmer for another 5 minutes. Flip steaks over and cook another 5 mins or until done.
  • Remove the steaks and set them on a seperate plate.
  • When all the vegetables are soft, add the sour cream. Bring the mixture to a bubble. Now add the flour and stir constantly until you acheive the desired thickness.
  • Spoon the mixture over the egg noodles (and over the steak if you would like).
  • Enjoy!

Nutrition Facts : Calories 473.3, Fat 11.9, SaturatedFat 5.6, Cholesterol 84.6, Sodium 381.9, Carbohydrate 77.6, Fiber 5.7, Sugar 10.8, Protein 16.7

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