Beef Stroganoff?!


Question: I have been searching online for a recipe for this dish and really thier must be an inexpensive way to prepare a very tasty dish. Does anybody out there have a tried and true recipe for beef stroganoff?


Answers: I have been searching online for a recipe for this dish and really thier must be an inexpensive way to prepare a very tasty dish. Does anybody out there have a tried and true recipe for beef stroganoff?

Beef Stroganoff with Noodles
Serves 2
I halved this recipe before saving it, and made a few adjustments - double it and it should work quite well. I also substituted non-fat yoghurt for the sour cream - it was delicious! Is just as good without the bacon if you haven't any to hand.

Ingredients
10 ml vegetable oil
225 g beef stew meat, cut into 1/2 inch pieces
Seasoned flour to coat
75 g (2 rashers) bacon, trimmed and cut into 1/4 inch pieces
2 cloves garlic, minced
1/8 onion, diced
1 strip celery, diced
1 large carrot, in 3cm pieces
10 ml Worcestershire sauce (more to taste)
250ml low sodium beef stock
150 g dry egg noodles
2 g butter
100gm sliced mushrooms
3 tbsp cornflour
50 ml cold water
75 g light sour cream

Method
Toss the beef in seasoned flour to coat. In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender. Skim off fat from top.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture. Taste at this point and season more if necessary.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream gradually, checking texture constantly, until creamy.
Serve over the egg noodles.

******Beef Stroganoff Casserole

Ingredients
1 lb. Ground beef
1 can Cream of mushroom soup; condensed
8 oz. Sour cream
1 can (small) black olives; sliced
1 can (small) mushroom stems and pieces
12 oz. Egg noodles
Directions
Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.

********BEER BEEF STEAK STROGANOFF
2 med. onions, sliced
2 tbsp. cooking oil
2 lb. beef round steak, cut 1" thick
1 1/2 tsp. salt
Dash pepper
1 1/2 c. beer
1 tbsp. Worcestershire sauce
3 tbsp. flour
1/4 tsp. paprika
1/4 c. beer or water
1 (3 oz.) can sliced mushrooms, undrained
1 c. dairy sour cream
Hot buttered noodles
In large skillet, cook onion in hot oil until tender, remove from skillet and set aside. Cut steak into thin strips. Brown steak in same skillet, seasoning with salt and pepper. Add 1 1/2 cups beer and Worcestershire sauce. Cover and cook over low heat until tender; about 45 minutes. Combine flour, paprika and remaining beer or water. Stir into skillet, along with undrained mushrooms. Cook and stir until it thickens and bubbles. Return onions to skillet. Add sour cream, cook slowly. Season with salt and pepper. Serve over hot buttered noodles.

**********CROCK POT BEEF STROGANOFF
Stew beef
1 pkg. Lipton onion soup mix
1 can cream of celery soup
1 can cream of mushroom soup
Sliced mushrooms (optional)
1 c. water
8 oz. sour cream
Egg noodles
Brown stew beef in skillet. Place in crock pot with soups, onion soup mix, water, and mushrooms. Cook 6-8 hours on low. One-half hour before serving, add sour cream to mixture. Serve over egg noodles.

*********OVEN-BAKED STROGANOFF
2 1/2 lbs. steak, cut in thin strips (good with venison steak)
1 lg. onion, thinly sliced
1 clove garlic, mashed
3 tbsp. flour
1/4 tsp. pepper
1/4 c. tomato paste
1/2 c. sour cream
5 tbsp. salad oil
2 c. fresh mushrooms, sliced
1 tsp. salt
1/4 c. dry red wine
1 bay leaf, crumbled
1/2 c. beef broth or consomme
In frying pan, brown strips of beef or venison in oil; transfer meat to 3 quart baking dish. Add remaining oil to drippings. Saute onion, garlic and mushrooms until limp. Remove pan from heat and add flour, salt, pepper, wine, tomato paste and bay leaf. Blend in beef broth. Stir until ingredients are blended. Pour over meat. Cover and bake in 350 degree oven for 1 hour or until meat is tender. Remove casserole from oven. Gently stir in sour cream and serve over cooked wide noodles.

Here's the way I make it. I've made it many times and everyone loves it:

Classic Beef Stroganoff

1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup sour cream
2 Tbsp. flour
1/2 cup water
2 tsp. instant beef bouillon
1/4 tsp. pepper
2 Tbsp. butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
4 cups hot cooked noodles

Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips. Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet.

Reduce heat to medium. Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.





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