Moms Beef Stroganoff Recipes

MOM'S BEEF STROGANOFF

Mom's Beef Stroganoff image

This is a favorite with all of my family. Not sure where my mother got the recipe so many years ago, but it is different than the creamy white stroganoff so many people make. It really is very good. Serve this with egg noodles or rice.

Provided by liral

Categories Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb round steaks or 1 lb sirloin steak, cut into bite size pieces
4 tablespoons flour, to coat meat
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon salt
1 minced garlic clove
1 tablespoon Worcestershire sauce
1 (10 1/2 ounce) can tomato soup
1 cup sour cream (low fat works, but not no-fat)
6 -8 drops Tabasco sauce
1 (6 ounce) can sliced mushrooms, drained
freshly grated parmesan cheese

Steps:

Coat meat with flour and brown in hot oil.
Add the onions and garlic and saute until golden.
In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
Add to the meat.
Add the mushrooms.
Cook over very low heat for 1 hour or until meat is tender.
Serve over egg noodles or rice and top with Parmesan cheese.

MOM'S OLD-FASHIONED BEEF STROGANOFF

Mom's Old-Fashioned Beef Stroganoff image

My mom used to make this for us kids when she was running her catering company... takes great & only takes about 20 minutes to make! A hearty & tastey meal for all of your loved ones! Bon Apetit!

Provided by Annabelui

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs ground beef
1 cup onion
2 minced garlic cloves
2 tablespoons flour
2 teaspoons beef bouillon
1 1/2 cups water
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (4 ounce) can mushrooms
1 (8 ounce) package sliced mushrooms
2 1/2 teaspoons Worcestershire sauce
2 1/2 tablespoons ketchup
1 (8 ounce) container sour cream
1 teaspoon parsley
salt & pepper

Steps:

In a large skillet brown ground beef (Use 1 to 2 pounds, depending on how meaty you like it) & drain fat. Return beef to skillet, add onions (chop these pretty finely), sliced mushrooms (again, you can use more or less than 8 ounces, depending on what you like) & garlic (more or less to taste), cook until tender. Mix in 1 ½ cups water, 1 teaspoons flour, 2 teaspoons (or cubes) beef bouillon, pepper (to taste),1 can of condensed mushroom soup, 1 can of mushrooms, Worcestershire sauce & ketchup. Bring to a boil. Reduce heat and allow to simmer for 15 minutes. While that is cooking, mix together 1 8 oz. package of sour cream, the other teaspoons flour & parsley. Add to beef/mushroom mixture when it's done simmering. Stir very well. Add salt & pepper to taste. If you prefer the sauce to be thinner, stir in small amounts of water until you reach the consistency you prefer. Serve over egg noodles & enjoy!

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