Best 13 Steak Stroganoff Recipes

STEAK & MUSHROOM STROGANOFF

Steps:

• Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.

ROUND STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

STEAK STROGANOFF

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)

Steps:

• Trim all fat from steak, and cut across the grain into 1/4" wide strips.
• Combine flour with salt & pepper and dredge meat lightly in mixture.
• Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
• Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
• Cover and cook on low heat for about an hour.
• Just before serving add the sour cream, stirring just until blended.
• Serve over noodles or rice.

CUBE STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

MUSHROOM 'N' STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. , Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.

STROGANOFF-INSPIRED SALISBURY STEAK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix meat, milk, bread crumbs, egg, Worcestershire sauce, oregano, basil, thyme, onion powder, garlic powder, fennel seeds, black pepper, and salt together in a large bowl; do not overmix. Form mixture into 6 large balls and flatten into medium thick patties.
• Heat oil in a heavy, ovenproof skillet over medium-high heat. Place patties in the hot skillet and reduce heat to medium. Cook until browned, 5 to 10 minutes per side; don't flatten patties while cooking.
• While patties are cooking, mix sour cream, water, and flour together in a bowl until smooth. Set aside.
• Remove browned patties from the skillet. Drain and discard grease, but keep meat drippings in the skillet. Return skillet to medium heat and add butter and onions. Cook until onions are just starting to soften, about 2 minutes. Add mushrooms and cook 1 to 2 minutes more. Carefully pour rum into the skillet and cook for 5 minutes. Stir in sour cream mixture and mix well; cook until heated through, about 2 minutes more. Return patties to the skillet and cover with gravy. Cover skillet with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until meat is cooked through, about 30 minutes.
• While meat bakes, Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Place a serving of noodles on a plate and top with 1 patty and a portion of gravy mixture. Repeat with remaining noodles, patties, and gravy.

ROUND STEAK STROGANOFF

Steps:

• Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
• Add beef, a few pieces at a time, and shake to coat.
• Ina a large skillet, melt butter over medium heat.
• Brown half the beef at a time; remove.
• Add onion and garlic; saute until tender.
• Return beef to the pan.
• Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
• Stir in sour cream; heat gently but do not boil.
• Serve immediately over noodles.
• Garnish with parsley, if desired.

STEAK STROGANOFF

Steps:

• Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
• Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
• Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
• Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
• Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

BEEF STROGANOFF (ROUND STEAK)

Steps:

• In large pot, prepare egg noodles according to directions of package.
• Heat large skillet over medium heat.
• Add bacon and cook until lightly crispy.
• Add garlic and onion. Saute for 2 minutes.
• Add round steak, paprika, salt, pepper. Cook until meat is lightly brown on the outside. Do not over- cook because it could make the meat tough.
• Add cream of mushroom soup and 1 can of water. Mix well, bring to a boil.
• Once boiling, reduce heat to low, cover and simmer for 30 minutes. (Stirring occasionally).
• Remove from heat and stir in sour cream.
• Pour mixture over cooked egg noodles and serve while hot.
• Note: May add additional salt and pepper to taste. I like mine with a lot of pepper.

CROCK POT STEAK STROGANOFF

Steps:

• Combine flour, garlic powder, pepper and paprika in slow cooker.
• Add meat to slow cooker and toss to coat.
• Add soup, water, dry soup mix, onions, mushrooms and garlic. Stir until well blended.
• Cook on Low for 6-8 hours.
• Add sour cream to slow cooker 30 minutes before serving.

FLANK STEAK STROGANOFF

Steps:

• Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
• Saute coated beef strips in frying pan with 2 Tablspoons butter.
• Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
• Remove meat and vegetables from frying pan.
• Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
• Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
• Add meat and vegetables to the frying pan; mix well.
• Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
• Serve over cooked, buttered egg noodles.

SALISBURY STEAK WITH DILL STROGANOFF SAUCE

Steps:

• Salisbury Steak.
• In a large bowl combine bread crumbs, onion, ketchup, egg, salt and pepper and blend well.
• Add beef and mix well, being careful not to overmix.
• Shape beef mixture into 6 oval patties, approximately 1/2 inch thick.
• Broil to desired doneness, approximately 4 minutes on each side.
• Stroganoff Sauce.
• Rinse mushrooms, pat dry and slice to desired thickness. (not everyone likes mushrooms so I leave them chunky so they are easier to pick out).
• Melt butter in a large skillet.
• Add mushrooms, onion, garlic and paprika and saute until mushrooms and onions are soft.
• Add cream of chicken soup, water, dill, salt and pepper, and sour cream. Continue cooking for approximately 5 minutes.
• At this point you can either serve patties with sauce on the side, or throw the patties into the sauce to infuse the flavor for a minute or two.
• Serve with rice, mashed potatoes, or veggie of choice.