Chili Stroganoff Recipes

CHILI STROGANOFF

Steps:

• 1. In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
• 2. Stir in salsa and green chilies. Simmer for 10 minutes.
• 3. Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
• 4. Serve meat mixture over noodles with sour cream and shredded cheese on top and garnish with sliced tomatoes and green onions.

CHILI STROGANOFF

Steps:

• 1. In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
• 2. Stir in salsa and green chilies. Simmer for 10 minutes.
• 3. Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
• 4. Serve meat mixture over noodles with sour cream and shredded cheese on top and garnish with sliced tomatoes and green onions.
• My Note: We love chili. When my family gets together in Nov. we always have a chili night and have big pots of chili and have chili dogs, nachos, chili spaghetti, etc. This will certainly be included in the menu. To turned the left over chili into chili stroganoff.

GREEN CHILE STROGANOFF

Steps:

• In a heavy, deep pan (one with a cover), sauté the onion, mushrooms, and garlic in the butter until onion is soft.
• Place the beef cubes and flour in a Ziploc bag and shake to coat.
• Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
• Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
• Add the chopped chiles and cumin and simmer for 10 additional minutes.
• While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
• Remove the stroganoff from the heat and stir in the sour cream.
• Serve stroganoff with noodles (or cooked rice, or sautéed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
• Makes 4 servings.

OVEN-BAKED BEEF STROGANOFF

Steps:

• Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
• Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil.
• Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.