Best Susans Beef Stroganoff Recipes

SUSAN'S BEEF STROGANOFF

Susan's Beef Stroganoff image

Easy recipe to follow. I like to add sour cream to the top just before serving.

Provided by Ginnie

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h55m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound beef stew meat, sliced thinly
1 onion, chopped
2 cups water
2 cubes beef bouillon (such as Oxo®), crumbled
1 (10.75 ounce) can cream of mushroom soup
1 (16 ounce) package egg noodles

Steps:

Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

Nutrition Facts : Calories 667.3 calories, Carbohydrate 90.5 g, Cholesterol 153.9 mg, Fat 16 g, Fiber 4.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 999 mg, Sugar 5.9 g

SUZANNE SOMMERS' BEEF STROGANOFF

Suzanne Sommers' Beef Stroganoff image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 (2 1/2 lb) beef tenderloin
2 tablespoons pickle juice
2 tablespoons vegetable oil
2 1/2 cups mushrooms, sliced
1/4 teaspoon salt
1 1/2 cups dill pickles, julienned
2 cups heavy cream

Steps:

Trim the tenderloin, then cut across the width into 1 inch slices.
Slightly flatten the slices by pressing with the palm of your hand. Set aside.
Place a skillet over medium high heat, add butter and melt. Saute mushrooms with salt and pepper until golden brown.
Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.
Add the cream and cook until reduced by half.
season the meat with a little salt and pepper.
In another larger skillet add the oil, and heat on high until it starts smoking ( Be careful with this step ). Sear the meat briefly, 2 minutes per side for medium rare.

Nutrition Facts : Calories 1339.8, Fat 111.4, SaturatedFat 52.7, Cholesterol 414.3, Sodium 1047.8, Carbohydrate 7, Fiber 1.1, Sugar 2.7, Protein 75.7