Hamburger Stroganoff Paula Deen Recipes

PAULA DEEN'S BAKED BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
• In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
• Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir in soup, sour cream, salt and pepper. Remove from heat.
• Combine hot cooked noodles and butter, stirring until butter melts.
• Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
• Top evenly with fried onions and bake for 10 more minutes.

BEEF STROGANOFF

Steps:

• Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
• Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
• Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
• Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

HAMBURGER STROGANOFF

Steps:

• In a large skillet, cook ground chuck, mushrooms, onion, and garlic over medium-high heat until beef is browned and crumbly; drain. Stir in flour, and cook, stirring frequently, for 2 minutes. Stir in broth and next 4 ingredients. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 15 minutes. Stir sour cream and horseradish into beef mixture; cook for 5 minutes or until heated through. Serve over egg noodles, and garnish with sour cream and parsley, if desired.

HAMBURGER STROGANOFF

Steps:

• Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

HAMBURGER STROGANOFF (PAULA DEEN)

Steps:

• In a large skillet, melt butter over med-high heat.
• Add mushrooms, onion, and garlic; cook for 8 minutes or until mushrooms has released their liquid.
• Add beef, and cook for 10 minutes or until beef is browned and crumbly.
• Sprinkle gravy mix and flour over beef mixture; cook, stirring constantly, for 2 minutes.
• Stir in broth, Worcestershire sauce, thyme, pepper, and salt.
• Bring to a simmer, and cook, uncovered, for 10 minutes, stirring occasionally.
• Remove from heat, and stir in sour cream.
• Serve over hot cooked noodles.

HAMBURGER STROGANOFF

Steps:

• Brown ground beef with onion until beef is no longer pink and onion is clear; add garlic and mushrooms; sauté about 2 minute.
• Drain excess fat.
• Add soup and remaining ingredients except sour cream.
• Simmer uncovered 15 minutes.
• Stir in sour cream and parsley, chives or dill.
• Serve with rice or noodles.

QUICK AND EASY HAMBURGER STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes.
• Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

PAULA DEEN'S SLOW COOKER BEEF STROGANOFF

Steps:

• In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
• In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.

PAULA'S BEST BEEF STROGANOFF-PAULA DEEN

Steps:

• Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.