Green Chile Stroganoff Recipes

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

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.

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:

• Saute the onion and mushrooms in butter with the garlic.
• Brown the beef in the mix.
• Drain off excess fat.
• Add the water and bouillon.
• Cover and simmer 2 hours.
• Add the green chiles and simmer 10 more minutes.
• Remove from heat and stir in sour cream.
• Serve over noodles.

GREEN CHILE STROGANOFF

Steps:

• Sauté the onion and mushrooms in butter with the garlic. Brown the cubed beef in this mixture. Drain off the excess fat. Add the water and bouillon cubes. Cover and simmer 2 hours. Add the green chiles and simmer 10 more minutes. Remove from the heat and stir in the sour cream. Cook the noodles according to the package directions. Serve the stroganoff over the noodles.

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.