Best 3 Paula Deen Stroganoff Recipes

Indulge in the timeless classic of creamy and rich beef stroganoff, a harmonious blend of tender beef, sautéed mushrooms, and a luscious sour cream sauce. This beloved dish has captured hearts worldwide and is now available in three irresistible variations. Embark on a culinary adventure with Paula Deen's traditional beef stroganoff, featuring succulent beef tips simmered in a velvety sauce. For a lighter twist, try the turkey stroganoff, where ground turkey replaces beef, resulting in a healthier yet equally flavorful dish. And for a vegetarian delight, the meatless mushroom stroganoff offers a hearty and satisfying option, showcasing the umami-rich flavors of mushrooms in a creamy sauce. Whichever variation you choose, prepare to be captivated by the comforting embrace of beef stroganoff.

Here are our top 3 tried and tested recipes!

PAULA DEEN'S BAKED BEEF STROGANOFF CASSEROLE

Paula Deen's Baked Beef Stroganoff Casserole image

Make and share this Paula Deen's Baked Beef Stroganoff Casserole recipe from Food.com.

Provided by mailbelle

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground chuck
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
2 cups sliced fresh mushrooms
1 (14 1/2 ounce) can beef broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (16 ounce) container sour cream
3/4 teaspoon salt
1 teaspoon pepper
8 ounces wide egg noodles, cooked and kept warm
2 tablespoons butter
1 (3 ounce) can French fried onion rings

Steps:

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in soup, sour cream, salt and pepper. Remove from heat.
Combine hot cooked noodles and butter, stirring until butter melts.
Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
Top evenly with fried onions and bake for 10 more minutes.

PAULA DEEN'S SLOW COOKER BEEF STROGANOFF

Paula Deen's Slow Cooker Beef Stroganoff image

Make and share this Paula Deen's Slow Cooker Beef Stroganoff recipe from Food.com.

Provided by Kerena

Categories Roast Beef

Time 8h20m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 lbs sirloin tip roast, cut into 1 1/2 ' pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1 large onion, sliced
1 (10 1/2 ounce) can beef consomme
1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese, softened
2 tablespoons Worcestershire sauce
1 teaspoon garlic, minced (bottled type)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 (16 ounce) package wide egg noodles

Steps:

In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.

PAULA DEEN STROGANOFF

PAULA DEEN STROGANOFF image

Categories Beef

Number Of Ingredients 19

Ingredients

Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups

Steps:

Directions Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix the ingredients together and store in an airtight container for up to 6 months. Yields: 1 1/2 cups

Tips:

For tender and flavorful beef, use a high-quality cut, such as sirloin, tenderloin, or chuck roast.
Slice the beef thinly against the grain for maximum tenderness.
To prevent the mushrooms from becoming soggy, cook them over high heat until they are browned.
Use a good quality dry white wine for the sauce, as it will add depth of flavor.
Don't overcook the sauce, as it can curdle.
Serve the stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Paula Deen's Stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its tender beef, creamy sauce, and delicious mushrooms, it's sure to become a favorite in your household. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.