Dilly Ground Beef Stroganoff Recipes

GROUND BEEF STROGANOFF (HAMBURGER)

Steps:

• Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
• Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
• Add broth, Worcestershire sauce, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
• Remove beef mixture from the heat, stir in sour cream and parsley.
• Serve over egg noodles.

GROUND BEEF STROGANOFF

Steps:

• Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
• Add sliced mushrooms and saute for another 5 minutes.
• Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
• Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
• Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

EASY GROUND BEEF STROGANOFF

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.

DILLY GROUND BEEF STROGANOFF

Steps:

• Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter.
• Bring a large saucepan of salted water to a boil; add noodles and cook according to package directions, about 6 minutes; drain well when done.
• Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms.
• Stir in worcestershire sauce, dillweed, salt, pepper and nutmeg; stir often with a fork to keep meat crumbly until it is no longer pink, about 5 minutes.
• Drain off any fat.
• Stir in undiluted can of soup; stir constantly until hot, about 1 minute.
• Reduce heat to medium and add hot drained noodles and frozen veggies.
• Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT.
• Taste and add more dillweed and nutmeg, if desired.
• Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve.

BEEF STROGANOFF

Steps:

• Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
• In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
• Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

BEEF STROGANOFF WITH DILL

Steps:

• Cut meat into 1/4" strips and brown in butter.
• In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
• Cover and simmer 1 hour.
• At about 40 min., begin to cook noodles.
• Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
• Stir in sour cream and dill weed.
• Serve over Paprika Noodles: Drain noodles and p ut in bowl.
• Toss gently with chicken stock base, butter, and paprika.
• Note: Chicken stock base or granular boullion may be very salty.
• Let diners salt and pepper to their own tastes.
• Robert Boston http://home.earthlink.net/~bboston/

CLASSIC BEEF STROGANOFF

Steps:

• In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.