Budget Beef Stroganoff Recipes

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

10 MIN BUDGET BEEF STROGANOFF BY FREDA

Steps:

• 1. Have your Noodles, Rice or Mashed Taters Cooked drained, Buttered and "set aside" and ready for this dish. Over med Heat, Melt 3 Tbs of butter in Skillet. Add Beef, Cook Quick just to Brn meat well or (only Heat Well, if using leftovers.) (NOT SO HIGH YOU BURN THE BUTTER) Sprinkle salt pepper over Meat, when heated and browned, REMOVE FROM HEAT! Set aside in bowl.
• 2. in same sauce pan; add Onions, cook only a minute or two, allowing them to soak in the meat drippings. Remove from pan into same bowl as meat, set aside.
• 3. in the same pan; add the other 3 Tbs butter to Pan, add Mushrooms, cook about 4 min. stirr occasionally. Sprinkle with garlic. Reduce Heat to Low, Add Sourcream to Mushrooms Stirr well. Add kitchen Bouguet, Stir, (DO NOT SIMMER OR BOIL) Add meat to Sourcream and Mushrooms, Stir well. Season to taste. Remove from Heat, & Serve Hot. Serving Suggestion: Serve over Hot Buttered Noodles, Fettucini, mashed Potatoes, or Rice, With your favorite green Vegies. NOTE: Mushrooms can be Omited if on a tight budget.

CROCK POT BUDGET BEEF STROGANOFF

Steps:

• Cut steak into 1/4-inch strips. Coat with salt and pepper.
• Drop into the bottom of a crock pot with onion.
• Mix garlic salt, Worcestershire sauce, bouillon, and catsup.
• Pour over the meat. Cover and cook on low for 6 to 8 hours or until tender.
• Turn control to high. Add wine and mushrooms.
• Dissolve flour in small amount of water.
• Add to meat mixture, stirring until blended.
• Cook on high for 15 minutes or until slightly thickened.
• Stir in sour cream; turn off heat. Serve with rice or noodles.

BUDGET BEEF STROGANOFF

Steps:

• Cut meat into very thin strips ( easier to do when meat is partly frozen ); set aside.
• Melt 1/3 of the butter in a skillet. Saute onion and remove.
• Add remaining butter to skillet and brown the meat.
• Add onion and remaining ingredients to meat.
• Mix well, cover and simmer 45 minutes to 1 hour.
• Do not salt.
• Serve over rice, noodles or toasted French bread.