Velveeta Cheesy Beef Stroganoff Recipes

VELVEETA CHEESY BEEF STROGANOFF

Steps:

• Brown meat, drain.
• Add water to skillet, boil.
• Add noodles.
• Reduce heat to medium low, cover and simmer for 8 minutes.
• Add Velveeta, soup and pepper. Stir until melted.
• Garnish with parsley.

CHEESY BEEF STROGANOFF RECIPE - (5/5)

Steps:

• BROWN meat in large skillet; drain. STIR in water; bring to boil. Add noodles; stir. Cover; simmer on medium-low heat 8 min. or until noodles are tender. ADD VELVEETA, soup and pepper; cook 5 min. or until VELVEETA is melted and mixture is well blended, stirring frequently.

VELVETY BEEF STROGANOFF

Steps:

• Slice beef very thinly across the grain and place in ceramic or glass bowl.
• Mix together the baking soda and 1/4 cup water, then pour it over the beef. Stir well and let sit for 15 minutes.
• Meanwhile, melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
• Remove the sliced beef from the bowl and rinse it well under running cold water in a colander; let drain.
• Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. Please note that when you add the beef it will make the sauce foam - this is to be expected and will subside somewhat.
• Sprinkle flour in and stir until everything is coated.
• Dissolve the granulated bouillon (or two cubes) in the 1 cup hot water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
• Simmer for 5 to 10 minutes, tasting it periodically until any "floury" taste is gone.
• When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well. Remove the bay leaf.
• Serve with cooked noodles or rice (or for those eating lowcarb, lots of sautéed mushrooms).
• The stroganoff can also be made with venison for a tasty variation! Various cuts of beef can be used - use whatever you have, but make sure to slice it thinly across the grain - steaks, roast, tenderloin (I usually end up with approximately 1-inch strips that are about 3 or 4 inches long).
• The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve).

CHEESY BEEF STROGANOFF

Steps:

• In a large skillet, cook beef over medium heat in oil until no longer pink. Add the mushrooms, salt and pepper. Combine soup and milk; add to skillet. Reduce heat; stir in sour cream. Cook 30 minutes longer (do not boil). , Add cheeses; heat for 5 minutes or until melted. Serve with noodles or rice.

CHEESY BEEF STROGANOFF

Steps:

• Cook sirloin in oil over medium heat until no longer pink.
• Add mushrooms and pepper.
• Combine milk and soup and add to meat.
• Reduce Heat and add sour cream.
• Cook about 30 minutes on low heat- do not boil.
• Add cheeses and cook and stir until melted.
• Good over noodles or rice.

EASY CHEESY BEEF STROGANOFF

Steps:

• BROWN meat in large skillet; drain.
• STIR in 2 cups water; bring to boil. Add noodles; stir. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender.
• ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently.