Best 6 Blue Cheese Stroganoff Recipes

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Indulge in the ultimate comfort food experience with our tantalizing Blue Cheese Stroganoff recipes. Discover a delightful fusion of classic stroganoff flavors with the tangy, savory richness of blue cheese. These culinary creations offer a creamy, decadent sauce that seamlessly blends with tender beef, succulent mushrooms, and a symphony of aromatic herbs. As you delve into this delectable dish, each bite promises an explosion of flavors that will leave you craving more. Whether you prefer a traditional approach or a modern twist, our curated collection of Blue Cheese Stroganoff recipes caters to every palate. Embark on a culinary journey and elevate your taste buds to new heights with these exceptional recipes.

Let's cook with our recipes!

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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.

CREAM CHEESE STEAK STROGANOFF



Cream Cheese Steak Stroganoff image

I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!

Provided by Oregon Snowbird

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 45m

Yield 4

Number Of Ingredients 18

1 (8 ounce) package farfalle (bow-tie) pasta
2 teaspoons olive oil
1 teaspoon butter
1 (6 ounce) package sliced white mushrooms
¼ cup French-fried onions
1 clove garlic, minced
½ (8 ounce) package cream cheese, cubed
⅓ cup white wine
2 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon cornstarch
1 beef bouillon cube
½ teaspoon dried parsley
½ teaspoon seasoned salt
¼ teaspoon smoked paprika
¾ pound cooked steak, thinly sliced
¼ cup milk, or as needed
freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
  • Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
  • Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
  • Pour sauce over pasta and toss to coat. Season with black pepper.

Nutrition Facts : Calories 628 calories, Carbohydrate 54.7 g, Cholesterol 72.6 mg, Fat 32.9 g, Fiber 2.9 g, Protein 25.6 g, SaturatedFat 13.7 g, Sodium 598.6 mg, Sugar 4.8 g

CHEESY BEEF STROGANOFF



Cheesy Beef Stroganoff image

This easy-to-fix stroganoff has become a mainstay on our dinner table.-Gerrie Ferguson, Twining, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

1 beef top sirloin steak (1 pound), cubed
2 tablespoons canola oil
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 cup sour cream
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Monterey Jack cheese
Hot cooked noodles or rice

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.

Nutrition Facts :

BEEF GOULASH WITH BLUE CHEESE



Beef Goulash with Blue Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds ground sirloin
4 cloves garlic, finely chopped
1 onion, finely chopped
1 mild red or green frying pepper, chopped
3 tablespoons smoked sweet paprika
Salt and pepper
1 to 2 cups veal or chicken stock, plus more if needed
One 14-ounce can petite diced tomatoes
8 to 12 ounces macaroni
Sour cream
1 cup blue cheese or smoked blue cheese, crumbled
Chopped fresh herbs, such as parsley, dill and chives, for garnish

Steps:

  • Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
  • Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
  • To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
  • Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
  • Top the goulash with blue cheese crumbles and herbs, and serve.

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

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.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

ULTIMATE CREAMY BEEF STROGANOFF



Ultimate Creamy Beef Stroganoff image

Excite your palate with our Ultimate Creamy Beef Stroganoff recipe! Make mealtime memorable when you serve this savory, super creamy dish prepared using PHILADELPHIA Cream Cheese Spread, fresh mushrooms and more.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. garlic powder
1-1/2 lb. beef sirloin steak, cut into strips
1/2 cup chopped onions
1 Tbsp. butter
1 pkg. (8 oz.) sliced fresh mushrooms
1/4 tsp. pepper
1/3 cup fat-free reduced-sodium beef broth
3 cups hot cooked noodles
1 Tbsp. chopped fresh parsley

Steps:

  • Mix cream cheese spread, milk and garlic powder until blended.
  • Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
  • Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

Tips:

  • Use high-quality blue cheese for the best flavor. A creamy, flavorful blue cheese like Gorgonzola or Roquefort will give the stroganoff a rich, decadent taste.
  • Don't be afraid to experiment with different types of mushrooms. Cremini, shiitake, and oyster mushrooms all work well in this dish.
  • If you don't have any white wine on hand, you can substitute chicken broth or beef broth.
  • Serve the stroganoff over cooked egg noodles, rice, or mashed potatoes.
  • Garnish the stroganoff with fresh parsley or chives before serving.

Conclusion:

Blue cheese stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover steak or chicken. The creamy, flavorful sauce and tender meat are sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give blue cheese stroganoff a try.

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