NO SOUR CREAM BEEF STROGANOFF
I tried to find a recipe for beef stroganoff without sour cream because I didn't have any. The one I found didn't have white wine, which I like. So I took two recipes and combined them, tweaked to our taste. My husband and I really enjoyed what I came up with. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.
Provided by rachelguerrero1740
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
- In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 17.3 g, Cholesterol 111 mg, Fat 27.6 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 10.8 g, Sodium 962.5 mg, Sugar 4.2 g
NO YOLKS® BEEF STROGANOFF
A classic dish of sautéed beef and mushrooms served perfect over always smooth, firm and delicious NO YOLKS® Noodles.
Provided by NO YOLKS(R)
Categories Trusted Brands: Recipes and Tips NO YOLKS®
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions.
- Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
- Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
- Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 41.6 g, Cholesterol 52 mg, Fat 18.1 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 7.6 g, Sodium 516.1 mg, Sugar 2.3 g
NO BEEF STROGANOFF
This recipe is so quick and easy you can make it a weeknight dinner, but sophisticated enough to be served as an intimate dinner with several friends. The sauce is so rich and delicious it's sure to please even the carnivores at your table. Dare I say it's so good they may not even know it's meatless unless you tell them? I am...
Provided by Cari Aiken
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- 1. Heat oil in a skillet over medium-high heat.
- 2. Add onion and beefless tips; sauté until tips are thawed and beginning to brown, and onions are tender.
- 3. Add wine to deglaze the pan.
- 4. Add mushroom gravy, onion soup mix, broth and bouillon. Stir to combine.
- 5. Add mushrooms, salt and pepper. Cook until sauce thickens to desired consistency.
- 6. Add egg noodles and stir to coat.
- 7. Serve immediately. (Depending on portion size and what sides you serve this with, it will give you between 4 and 6 servings.)
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
NO-FUSS BEEF STROGANOFF
This is one of the easiest and tastiest beef stroganoffs that you'll ever make!! To cut a few corners, buy beef that has been cut in pieces already, sliced mushrooms and prepared beef broth!! Once you start adding ingredients to your skillet it will only take about 30 minutes before you can sit down and eat.
Provided by Chef mariajane
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in large nonstick skillet or saucepan. Brown beef in batches if necessary. Transfer beef and pan juices to bowl and reserve.
- Heat remaining 2 tablespoons oil and add next 6 ingredients to pot. Cook, stirring for about 10 minutes until mushrooms start to brown. Sprinkle with flour, cook for 30 seconds.
- Stir in evaporated milk, broth, and mustard. Bring to a boil, stirring frequently. Add noodles and return to the boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. Increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender.
- Remove from heat and stir in sour cream. Garnish with chopped parsley.
Nutrition Facts : Calories 661.4, Fat 41.6, SaturatedFat 17.4, Cholesterol 128.5, Sodium 840.6, Carbohydrate 42.2, Fiber 2.5, Sugar 2.1, Protein 30.9
EASY BEEF STROGANOFF
Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!
Provided by Colleen B. Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g
THE BEST CLASSIC BEEF STROGANOFF
No shortcuts here! This is the best beef stroganoff recipe there is! Recipe can be doubled, but don't freeze. Tenderloin can be expensive, so sometimes I opt for a cheaper cut of beef like sirloin, but this recipe is best with tenderloin. Serve over cooked noodles or rice.
Provided by TriciaB
Categories World Cuisine Recipes European Eastern European Russian
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
- Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
- Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
- Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
Nutrition Facts : Calories 447 calories, Carbohydrate 12.3 g, Cholesterol 94.9 mg, Fat 36.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 17.8 g, Sodium 1030.5 mg, Sugar 2.2 g
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