Beef Stroganoff With Green Beans Almandine Recipes

CORN AND GREEN BEAN BEEF STROGANOFF

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), corn and green beans. Heat to boiling, stirring occasionally
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

GREEN BEANS ALMONDINE

Steps:

• Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
• Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

BEEF STROGANOFF

Steps:

• Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
• In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
• Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
• Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.

CALYPSO BEEF SOUP (NUEVO LATINO BEEF DISHES)

Steps:

• Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
• Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.

BEEF STROGANOFF WITH GREEN BEANS ALMANDINE

Steps:

• In a large bowl, combine the ground beef, parsley, onions, bacon bits, and salt and pepper, to taste. Thoroughly mix the ingredients together, then form the mixture into 2-inch meatballs. Heat vegetable oil in a large pan and slowly add the meatballs to the hot oil. Fry the meatballs until they are browned on all sides and cooked throughout. Remove the meatballs from the pan and place them on a paper towel to drain any excess oil.
• Serve on a bed of broad egg noodles with stroganoff sauce.
• In a large saucepan, add chopped onions, mushrooms and chicken stock. Cook over medium¿high heat and reduce the liquid by 1/2. Add cream of chicken soup to the saucepan and continue to heat. Once the sauce is heated through, stir in 1 cup of sour cream. Pour the sauce on top of the egg noodles and meatballs.
• Heat olive oil and almonds in a saute pan. Add garlic, green beans and vinegar. Cook until the beans are al dente. Salt and pepper, to taste, then serve.

BEEF STROGANOFF WITH GREEN BEANS

Steps:

• 1. Boil water, add egg noodles, cook for 8-10 minutes. Dissolve flour in water, stir in sour cream and cream of chicken soup. Warm a non-stick frying pan over medium heat and add onions, mushrooms, garlic powder, and pepper to taste. When the onions soften, add sliced sirloin and cook until just browned. Pour the soup mix over the steak and vegetables, and cook until hot and bubbly. Steam the green beans.
• 2. Serve beef mix over egg noodles. Serve green beans on the side.