Best 20 Stroganoff Recipe Beef Recipes

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY

Steps:

• In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
• Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
• Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
• Add the beef broth and scrape up any browned bits from the bottom of the pan.
• Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
• Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
• Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
• Use a vegetable peeler to slice the zucchini into ribbons.
• Heat a drizzle of oil in a medium pan over medium-high heat.
• Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
• Top the zucchini with the stroganoff and a sprinkle of chives.
• Enjoy!

ONE-POT GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper.
• Add the onions and garlic. Cook until onions are translucent.
• Add the ground beef and cook until brown. Stir in the paprika.
• Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat.
• Add the sour cream and cornstarch slurry. Stir until thickened.
• Serve and garnish with parsley.
• Enjoy!

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM) RECIPE - (4.6/5)

Steps:

• Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes. Heat 2 tablespoons butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes. Add meat to pan and cook for 3 minutes, turning meat to brown evenly. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently. In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 tablespoon wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil. Serve over hot rice with a green vegetable on the side.

FRENCH ONION BEEF STROGANOFF RECIPE - (4.4/5)

Steps:

• Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl. Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions. Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes. As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside. Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles. Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts. Top with torn parsley and serve.

BEEF STROGANOFF PIE CUPS RECIPE - (4.4/5)

Steps:

• 1 box refrigerated pie crusts, softened as directed on box 1 pound beef top sirloin, flank or skirt steak, thinly sliced Dash salt and pepper 1 (8-ounce) package sliced fresh mushrooms (about 3 cups) 1/2 cup onion, chopped 1/2 cup carrot, chopped 1 cup frozen sweet peas, thawed 2 tablespoons vermouth, if desired, or beef-flavored broth 1 cup full-fat sour cream 1 egg 1 tablespoon milk

CAMPBELLS SOUP BEEF STROGANOFF RECIPE

Steps:

• 1. Mix All 5 ingredients together in a 8*13 baking dish, cover with foil, and bake in oven at 300 degrees for 3 hrs
• 2. Serve over....Mash potatoes, or Rice....

BEEF STROGANOFF WITH BROCCOLI RECIPE - (4.6/5)

Steps:

• Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan. Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time. Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top with one or two spoonfuls or two of the sour cream mixture. Makes 4 servings.

BEST SLOW COOKER BEEF STROGANOFF RECIPE - (4.4/5)

Steps:

• Place onion, garlic, celery, and mushrooms in the bottom of the slow cooker pot. Slice the beef into thick strips. Mix cream of mushroom soup with wine, soy sauce, Italian seasoning, salt, pepper, and bay leaf. Pour over the beef and vegetables. Stir to combine all ingredients. Set the slow cooker on low and cook for about 6 hours. The beef should be easily pierced with a fork (it will even fall apart, it will be so tender). Stir in the sour cream. Let the mixture cool for at least 10 minutes to thicken. Serve over egg noodles.

CLASSIC BEEF STROGANOFF RECIPE - (4.4/5)

Steps:

• Cut meat across the grain into 1/2-inch strips, about 1-1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup garlic and salt. Cover; simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

CORNED BEEF STROGANOFF RECIPE - (5/5)

Steps:

• Cook onions and mushrooms in butter in skillet until soft. Add the can of corned beef and stroganoff mix. Heat until bubbly. Cook the noodles. Add the sour cream just shortly before serving and heat. Do not boil. Serve over needles.

BUDGET BEEF STROGANOFF (CROCK POT RECIPE)

Steps:

• 1. Cut Steak into 1/4 inch strips. Coat with salt and pepper.
• 2. Drop into bottom of crock pot with onion.
• 3. Mix garlic salt, Worcestershire sauce, bouillion (or broth) and steak sauce (or catsup). Pour over meat.
• 4. Cover and cook on low for 6 - 8 hours or until tender.
• 5. Turn control to high, add wine and mushrooms.
• 6. Dissolve flour in small amount of water. Add to meat mixture stirring until blended.
• 7. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat.
• 8. Serve with rice or noodles. (We like it with the No Yolk Noodles.

GROUND BEEF STROGANOFF RECIPE - (3.9/5)

Steps:

• Brown beef in large skillet. Add salt and pepper to taste. Drain beef, pour in bowl and set aside. Using same skillet, sauté onion and garlic until tender. Add beef back in and stir. In large deep skillet, melt butter. Add flour and whisk for a full minute until lightly golden. Slowly pour in cream whisking until incorporated. Whisk in beef broth and stir as sauce thickens. Taste and add salt and pepper as needed. Simmer on low heat until egg noodles are ready. Cook egg noodles according to package directions. Drain well and serve with stroganoff.

BEEF STROGANOFF RECIPE - (4.6/5)

Steps:

• Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

BEEF STROGANOFF - FRENCH STYLE RECIPE - (4.3/5)

Steps:

• In each of 2 large skillets, melt 1 1/2 tablespoons of the butter. Add the onion to one skillet and the mushrooms to the other. Season both with salt and pepper and cook over high heat until the onion is softened and the mushrooms are browned and tender, about 5 minutes. Off the heat, add the Cognac to the mushrooms. Cook over high heat until evaporated, about 10 seconds. Add the mushrooms to the onion and wipe out the skillet. Add the stock to the mushrooms and boil until nearly evaporated, 5 minutes. Stir in the crème fraîche and mustard and simmer until thickened, about 5 minutes; keep warm. In the empty skillet, melt the remaining 1 tablespoon of butter in the oil. Season the meat with salt and pepper and add it to the hot skillet. Cook over high heat, turning once, until lightly browned in spots but still rare, about 2 minutes. Scrape the meat and any juices into the mushroom sauce and simmer just until heated through, 1 minute. Serve right away

SLOW COOKER BEEF STROGANOFF RECIPE - (5/5)

Steps:

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

BEEF STROGANOFF WITHOUT MUSHROOMS RECIPE - (3.9/5)

Steps:

• In skillet brown meat with garlic, salt and pepper. Remove from pan and set aside. In same skillet (leave juices from meat) add beef broth and sliced onion, sauté until the beef broth reduces and the onions are caramelized. The broth does not need to be completely evaporated. Add beef mixture back to pan and simmer for about 3 to 5 minutes. Add sour cream and stir with salt and pepper to taste. Pour over noodles and serve.

SLOW COOKER BEEF STROGANOFF RECIPE - (4.6/5)

Steps:

• Serious Heat Heat oil in a large sauté pan over Dutch oven over high heat. Season meat generously with salt and pepper. When oil is shimmering, brown meat for 3 to 5 minutes and flip and cook for another 3 minutes. Transfer meat to a slow cooker and add onion, garlic, beef broth, Worcestershire, mustard, vinegar, sherry and bay leaves. Season with 1/2 teaspoon each salt and pepper. Cover and cook on low for 8 hours. Transfer liquid to a medium-sized saucepan over medium-high heat. Whisk in flour, taking care there are no lumps. Add sour cream and whisk to combine. Simmer for 3 to 4 minutes to allow sauce to thicken. Season to taste with salt and pepper. Cook noodles according to package directions and divide between individual bowls. Top with meat and spoon sauce on top. Garnish with parsley and serve immediately. Add a comment Add a rating with your comment:

KATIE LEE'S BEEF STROGANOFF RECIPE - (4.5/5)

Steps:

• In a large bowl, mix the garlic powder with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the beef dry with paper towels and toss to coat in the garlic powder mixture. Add 1/3 cup flour and toss again. In a Dutch oven, heat the oil over medium- high. Working in batches, add the beef in a single layer, spacing 1/2 inch apart, and cook, turning, until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion. Cook, stirring often, until the onion starts to soften, about 2 minutes. Add the cognac and cook, scraping up any browned bits on the bottom of the pot, about 1 minute. Return the meat to the pot and add the stock. Bring to a simmer and reduce the heat to low. Cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours. Transfer 1 cup stock from the pot to a small bowl. Add the remaining 3 tablespoons flour and whisk until smooth. Add the mixture back to the pot. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Add the mushrooms to the beef mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream; season. Place the egg noodles in a serving dish; top with the beef mixture. Garnish with the chives.

GROUND BEEF STROGANOFF WITH NOODLES ROMANOFF RECIPE - (4.2/5)

Steps:

• Cook onion and meat until browned. Add flour, salt, pepper, mushrooms, and reserved liquid. Cook 5 minutes. Add soup and simmer 10 minutes. Add evaporated milk and heat, stirring, until heated through. Serve over plain Noodles Romanoff. Cook egg noodles as directed on package. Drain. Mix sour cream, half of Parmesan cheese, chives, salt, pepper, and garlic together in bowl and set aside. Stir margarine into noodles. Stir in sour cream mixture. Sprinkle with remaining cheese. Serve from pan or platter.