Tomato Vegetable Stroganoff Recipes

TOMATO-VEGETABLE STROGANOFF

Steps:

• In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.

BEEF AND TOMATO STROGANOFF

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.

TOMATO-VEGETABLE STROGANOFF RECIPE

Steps:

• Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup.
• Heat to boiling; stir in uncooked pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• High Altitude (3500-6500 ft): Increase hot water to 2 1/4 C.; simmer uncovered.
• If using green beans, heat soup mixture to boiling; reduce heat, then simmer 5 minutes before stirring in uncooked pasta.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

MUSHROOM STROGANOFF

Steps:

• Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
• Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.