Thick And Creamy One Pot Beef Stroganoff Recipes

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

ONE-POT GROUND BEEF STROGANOFF

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
• Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet of beef. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese; do not return to a boil.

THICK & CREAMY BEEF STROGANOFF

Steps:

• Heat butter in large skillet.
• Add stew meat, cook on med heat until browned stirring often.
• Take meat out of skillet and set aside.
• Add onion and saute in the butter until almost clear.
• Add mushrooms, and cook until onion is clear.
• Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
• Stir constantly until soup turns to liquid.
• Decrease heat to Low, cover and simmer.
• This can simmer for 10 min to 4 hrs depending on taste.
• You can add flour to thicken it or milk to thin it out as needed.
• When almost finished at half of the tub of sour cream.
• Serve over cooked egg noodles with the remainder of the sour cream as a topping.

THICK AND CREAMY ONE POT BEEF STROGANOFF

Steps:

• Fry ground beef and onion in a large pot until beef is no longer pink. Drain off any residual oils.
• Add all other ingredients to pot, stir well and simmer on low for 15 minutes, stirring occasionally.
• Serve over your choice of egg noodles, rice or pasta. Enjoy!

CREAMY BEEF STROGANOFF

Steps:

• HEAT oil in large deep skillet or Dutch oven. Add onion and garlic; cook 1 minute, stirring occasionally. Add meat; cook until browned, stirring frequently. Add flour; mix well.
• ADD beef broth, mustard and paprika; mix well. Stir in green peppers and mushrooms. Bring to boil.
• ADD noodles and water; stir gently. Reduce heat to medium-low; simmer 10 minutes or until noodles are tender. Stir in sour cream; cook 1 minute or just until heated.

OVEN-BAKED BEEF STROGANOFF

Steps:

• Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
• Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil.
• Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

QUICK ONE-POT BEEF STROGANOFF

Steps:

• Heat oil in a large pot on low heat.
• Place flour, salt, and pepper in a gallon sized zip-lock bag. Add the beef and toss until all pieces are well-coated.
• Place all pieces of beef in hot oil and cook until browned on all sides.
• Add onions and garlic and cook for 5 minutes on medium-low heat.
• Add water, broth, soup mix, mushroom soup, and worcestershire sauce. Bring to a slow boil, stirring so nothing sticks to the bottom of the pan.
• Add egg noodles and peas,stirring until well mixed.Liquid should almost cover the ingredients, if not, add a litle more water.
• Bring to a slow boil, stirring occasionally, then reduce heat to low and simmer for 10 minutes or until noodles are tender.
• Turn off heat and stir in sour cream to finish.