Rapid Beef Stroganoff Recipes

SLOW COOKER BEEF STROGANOFF I

Steps:

• In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

EASY BEEF STROGANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

QUICK & EASY BEEF STROGANOFF

Steps:

• Saute the beef and the onion in 2 T of butter.
• There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid.
• (Start your rice or your noodles at this point).
• Add the brown gravy mix to the water and stir to dissolve.
• Add gravy mixture to meat and stir constantly until thick.
• If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving.
• Serve over rice or noodles.
• Makes 4 large servings.
• (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid).
• (You can also add mushrooms if desired).

QUICK BEEF STROGANOFF

Steps:

• Saute onions in butter, add hamburger & brown.
• Add garlic powder, flour, salt, pepper, paprika & mushrooms. Simmer for 5 or 6 minutes.
• Add cream of chicken soup and simmer for 10 minutes.
• Now add sour cream, blending well & simmer for an additional 3 to 4 minutes.
• Serve hot over noddles & garnish with chives.

SIMPLE BEEF STROGANOFF

Steps:

• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

EASY BEEF STROGANOFF

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.

QUICK BEEF STROGANOFF

Steps:

• Cut the onion and garlic.
• Cook ground beef, onion, and garlic until beef is browned.
• Drain excess grease.
• Mix all but the last 4 ingredients into the pan, simmer for 20-30 minutes.
• Combine sour cream, flour, and water, whisk until smooth.
• Add sour cream mixture to saucepan and cook another 15-25 minutes until mixture thickens.
• While simmering, cook egg noodles according to package instructions and drain.
• Remove bay leaf.
• Serve beef mixture over the noodles.

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.