Anyone have a great recipe for beef stroganoff?!


Question: BEEF STROGANOFF AND NOODLES

1 1/2 to 2 lbs. sliced sirloin
6 tbsp. butter
1 c. sliced onions
1 clove garlic
1 1/2 c. sliced mushrooms, (fresh)
3 tbsp. flour
2 tbsp. ketchup
1/2 tsp. salt
1/2 tsp. pepper
2 c. water
1/4 c. cooking sherry
1 1/2 c. sour cream

Sear beef, garlic, mushrooms in butter. Remove from heat. Add flour, salt, pepper and ketchup. Add water, wine simmer until almost absorbed. Add sour cream and heat through before serving.

HOMEMADE NOODLES
1 c. flour
2 tbsp. milk
1 egg
1 tsp. salt

Mix above until stiff. Roll with pan. Cut with pizza cutter. Dry for 2 to 3 hours. Boil for 10 minutes. Serve hot with strogano


Answers: BEEF STROGANOFF AND NOODLES

1 1/2 to 2 lbs. sliced sirloin
6 tbsp. butter
1 c. sliced onions
1 clove garlic
1 1/2 c. sliced mushrooms, (fresh)
3 tbsp. flour
2 tbsp. ketchup
1/2 tsp. salt
1/2 tsp. pepper
2 c. water
1/4 c. cooking sherry
1 1/2 c. sour cream

Sear beef, garlic, mushrooms in butter. Remove from heat. Add flour, salt, pepper and ketchup. Add water, wine simmer until almost absorbed. Add sour cream and heat through before serving.

HOMEMADE NOODLES
1 c. flour
2 tbsp. milk
1 egg
1 tsp. salt

Mix above until stiff. Roll with pan. Cut with pizza cutter. Dry for 2 to 3 hours. Boil for 10 minutes. Serve hot with strogano

Beef Stroganoff
Recipe courtesy Rachael Ray

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consommé, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Slice meat into 1/2-thick by 2 -inch long very thin strips and season with salt and pepper. Set in freezer.

Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.



yummy enjoy : )

I actually made this recipe recently, and I was quite pleased with it:

http://www.cookingforengineers.com/recip...

I found a great one last year on allrecipes.com.. Thats a great site because they list the recipes with stars ( I don't make anything with less than 3.5 stars).. and u can read reviews on how the others that cooked it liked it! I sometimes read several recipes and substitute a few things from the other one and it makes it extra yummy! Good luck

Shortcut Stroganoff

2 pounds lean cubed stew beef
1 can cream of mushroom soup
8 ounces sliced mushrooms
1 envelope mushroom gravy
2 tablespoons sour cream
1 tablespoon all-purpose flour

Combine beef, soup, mushrooms and gravy in slow cooker. Cover and cook on low for 8 to 10 hours. Blend sour cream with flour; stir into beef stroganoff. Cook about 15 minutes more, or until well heated. Serves 4 to 6.


Speedy Stroganoff

2 to 3 cups diced leftover roast beef
1 can (11oz) light cream of mushroom soup
1 envelope beefy onion soup (dry mix)
1 can or jar (4 oz) sliced mushrooms
1/2 to 3/4 cup cream or half and half
1 or 2 tablespoons sour cream, if desired
salt and pepper to taste

Combine all ingredients except the cream in the slow cooker/Crock Pot. Cover and cook on low for 4 to 6 hours. Add cream and sour cream, if using, 10 minutes before done; salt and pepper to taste. Thin with water if desired.
Serves 4.

Stroganoff in Slow Cooker

2 pound round steak (cut in strips)
4 T. flour
1/2 tsp. salt
1/2 c. chopped onion
1 3-oz. can mushrooms, drained
1 clove garlic, minced
2 bouillon cubes (I use the salt free)
1 1/4 c. water
1 c. sour cream

Mix all but sour cream and put in slow cooker/Crock Pot. Cook 6 hours on high or 10 hours on low. After cooked, stir in sour cream. Serve over noodles or rice.

Chunks of beef steak, browned in butter, add 1 large onion chopped, 2 tsp. sweet paprica, 1 bay leaf, sprinkle with flour, mix well, add 2 cups beef boullion or broth, salt & pepper to taste,mix well & cover. Simmer an hour or more, uncover, add 1/2 cup sour cream and serve on cooked egg noodles. Sprinkle with parsley.
Mushroom caps, optional.

"Cheesy Beef Stroganoff"

Ingredients-
1 lb. ground beef

2 cups water

3 cups (6 oz.)medium egg noodles, uncooked

3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/4 tsp. black pepper


Preparation-
BROWN meat in large skillet; drain.

STIR in water. Bring to boil. Stir in noodles. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender.

ADD prepared cheese product, soup and pepper; stir until prepared cheese product is melted.

Easy Beef Stroganoff:

Prep: 25 mins Cook: 30 mins Ready in: 55 mins Serves: 6

Ingredients
1 pkg. Pepperidge Farm? Puff Pastry Shells
1 lb. boneless beef sirloin steak or 0 beef top round steak
2 tbsp. vegetable oil
1 1/2 cups sliced mushrooms
1 medium onion , chopped
1/8 tsp. garlic powder or 1 garlic
1/2 tsp. dried thyme leaves , crushed
1 jar (12 oz.) Campbell's? Slow Roast Beef Gravy
1/2 cup sour cream
Chopped fresh parsley
Cooking Instructions
BAKE pastry shells according to pkg. directions.

SLICE beef into very thin strips.

HEAT half the oil in skillet. Add beef and cook until browned, stirring often. Remove beef.

HEAT remaining oil. Add mushrooms, onion, garlic and thyme and cook until tender.

ADD gravy and heat to a boil. Reduce heat to low. Stir in sour cream. Return beef to pan and heat through. Serve in pastry shells. Garnish with parsley.

TIP: To make slicing easier, freeze beef 1 hr.

Slow Cooker Beef Stroganoff I

Submitted by: Jessica

Rated: 4 out of 5 by 1172 members

Prep Time: 10 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 10 Minutes
Yields: 4 servings

"Stew beef, condensed golden mushroom soup chopped onion and Worcestershire sauce are combined and slow cooked. Cream cheese is stirred in just before serving."

INGREDIENTS:
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

DIRECTIONS:
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

try foonetwork.com





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