Super Stroganoff Recipes

SUPER EASY GROUND BEEF STROGANOFF

Steps:

• Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
• Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
• Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
• Serve meat sauce over a plate of noodles.

SUPER DUPER SLOW COOKER BEEF STROGANOFF

Steps:

• Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.
• Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
• Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

SUPER EASY BEEF STROGANOFF

Steps:

• Brown the ground beef in a large skillet, and drain, if necessary.
• Add onion, garlic and saute.
• Add chicken broth, mustard and pepper.
• Stir in cream of mushroom soup.
• Add egg noodles.
• Simmer for 10 minutes on medium/low heat, or until noodles are tender.
• Stir in sour cream, serve and enjoy!

THE BEST BEEF STROGANOFF

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.

SUPER STROGANOFF

Steps:

• Preheat oven to 350 degrees. On a sheet of wax paper combine flour, salt and pepper and toss meat in the mixture to coat. in a large skillet over medium heat melt 2 T butter and add beef and brown on all sides, about 10 minutes. Add broth, worcestershire sauce, and mustard and bring to a boil, stirring until blended. Stir in wine, and transfer to a 2 1/2 qt. casserole dish lightly coated with cooking spray or oil. Cover and bake 1 hour, add onions, garlic and mushrooms and bake, covered for 30 minutes longer. Blend in sour cream and back uncovered until meat is tender and sauce is warmed through. About 10 minutes

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.

SUPER SIMPLE STROGANOFF

Steps:

• In a large skillet, brown ground beef.
• Cook, stirring, until it crumbles.
• Drain and set aside.
• Add to skillet sliced mushrooms and onion slices.
• Cook over medium heat for about 5 minutes, or until just tender.
• Add meat, sour cream, and soup.
• Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.
• Season to taste with garlic salt, salt, and pepper.
• Serve immediately or hot cooked egg noodles.

SUPER SIMPLE STROGANOFF

Steps:

• In a large skillet brown hamburger, onion and mushroom (opt) with minced garlic. Drain.
• Add soup and brown gravy package and seasonings along with some of the milk (the amount of milk depends on how thick or thin you like it- could end being more than 1 cup), bring to a simmer and start taste testing.
• When it tastes just like you like -- stir in the sour cream.
• Serve over extra wide egg noodles or rice.