Best 4 Three Step Stroganoff Recipes

Indulge in the creamy delight of Beef Stroganoff, a classic dish that tantalizes taste buds with its rich flavors. This delectable dish features tender strips of beef enveloped in a luscious mushroom sauce, infused with the subtle tang of sour cream. Accompanied by variations like Chicken Stroganoff, a lighter alternative with succulent chicken, and Vegetable Stroganoff, a hearty meatless option, this versatile dish offers something for every palate. Embark on a culinary journey with our Three-Step Beef Stroganoff recipe, a simplified version that delivers maximum taste with minimal effort. Discover the secrets behind this beloved dish and impress your loved ones with this creamy, flavorful masterpiece.

Let's cook with our recipes!

CREAMY BEEF STROGANOFF

Creamy Beef Stroganoff image

This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 16

Ingredients

7 tablespoons unsalted butter
3 shallots, finely chopped
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound white button mushrooms, sliced
1/2 cup cognac
2 cups heavy cream
1 teaspoon English-style mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef tenderloin, cut into strips 1/8-inch thick
1 cup (about 4 ounces) pear tomatoes, halved
1 pound pappardelle pasta, cooked
1 tablespoon creme fraiche
1 crushed saffron threads
1/4 cup tarragon, finely chopped, plus sprigs for garnish
1/4 cup fresh flat-leaf parsley, finely chopped

Steps:

In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.

TWO-STEP STROGANOFF

Two-Step Stroganoff image

I especially like to use my slow cooker on hot summer days when I want to keep my kitchen cool. I'm always trying new recipes for different events, but stroganoff is a favorite I turn to again and again. - Roberta Menefee, Walcott, New York

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds ground beef, cooked and drained
2 medium onions, chopped
1 cup beef consomme
1 can (4 ounces) mushroom stems and pieces, drained
3 tablespoons tomato paste
2 garlic cloves, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3/4 cup sour cream
Hot cooked egg noodles

Steps:

In a 3-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 6 hours. In a small bowl, combine flour and sour cream until smooth; stir into beef mixture. Cover and cook 1 hour longer or until thickened. Serve over noodles.

Nutrition Facts : Calories 348 calories, Fat 19g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 1056mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

CLASSIC BEEF STROGANOFF

Classic Beef Stroganoff image

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 8h30m

Number Of Ingredients 9

Ingredients

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

Steps:

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

THREE-STEP STROGANOFF

Three-Step Stroganoff image

This quick and easy stroganoff recipe came from Taste of Home's Quick Cooking 2001. It is a family favorite.

Provided by fullernj

Categories Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless round steak
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1 (1 1/4 ounce) envelope onion soup mix
8 ounces sour cream
12 ounces cooked noodles (I use wide egg noodles)

Steps:

Slice round steak into thin strips and stir-fry in oil until no longer pink.
Stir in soup, water and onion soup mix. Reduce heat, cover and simmer for 20 minutes.
Stir in sour cream, heat through (do not boil). Serve over noodles.

Nutrition Facts : Calories 381.7, Fat 22.6, SaturatedFat 9.4, Cholesterol 80.4, Sodium 868.1, Carbohydrate 23, Fiber 1.1, Sugar 2.2, Protein 21.3

Tips:

Use high-quality beef: The quality of the beef will greatly impact the flavor of your Stroganoff. Look for well-marbled, tender cuts of beef, such as sirloin or rib eye.

Slice the beef thinly: Thinly sliced beef will cook quickly and evenly, resulting in a more tender Stroganoff.

Don't overcrowd the pan: When cooking the beef, don't overcrowd the pan. This will prevent the beef from cooking evenly and will result in a tough, chewy Stroganoff.

Use a good quality broth: The broth is an important part of the Stroganoff sauce, so use a good quality broth that has a rich flavor. You can use beef broth, chicken broth, or vegetable broth.

Don't overcook the sauce: The Stroganoff sauce should be cooked until it is thickened and creamy, but don't overcook it. Overcooked sauce will be thin and watery.

Serve over your favorite noodles: Stroganoff is traditionally served over egg noodles, but you can also serve it over rice, pasta, or mashed potatoes.

Conclusion:

Beef Stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its rich, creamy sauce and tender beef, it's a dish that everyone will love. So next time you're looking for a quick and easy meal, give Beef Stroganoff a try. You won't be disappointed!

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