Garlic Beef Stroganoff Recipes

GARLIC BEEF STROGANOFF

Steps:

• Add water to reserved mushroom juice to equal 1 cup.
• In slow cooker dissolve beef bouillon in mushroom juice. Add mushrooms, soup, onion, garlic and worcestershire sauce.
• Saute beef in skillet until browned; add to slow cooker and stir to coat.
• Cover and cook on Low for 7-8 hours.
• When ready to serve cook noodles according to package directions. While noodles are cooking turn off heat to slow cooker. Stir in cream cheese until melted and smooth.
• Serve stroganoff over hot noodles. Sprinkle with parsley if desired. Enjoy!

GARLIC BEEF STROGANOFF

Steps:

• In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil. , Transfer to the slow cooker. Cover and cook on low until the meat is tender, 7-8 hours. Stir in cream cheese until smooth. Serve with noodles and, if desired, minced parsley.

GARLIC GARLIC BEEF STROGANOFF RECIPE

Steps:

• In a 3-quart or larger slow cooker, combine first 4 ingredients, 1½ tablespoons Garlic Garlic Seasoning and 1½ tablespoons Spinach & Herb Seasoning; salt and pepper as desired. Cook on LOW 6-8 hours or HIGH 3-4 hours. In small bowl, whisk together water and cornstarch; stir into slow cooker until thickened. Stir in cream cheese, remaining ½ tablespoon Garlic Garlic Seasoning and remaining ½ tablespoon Spinach & Herb Seasoning until melted and creamy. Serve over egg noodles. Makes 6 servings. Serve with Garlic Buttered Green Beans recipe. Wine Pairing: Merlot Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place step 3 seasonings in a quart freezer bag. Toss prepared egg noodles with 1 tablespoon oil and place in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Nutrition per Serving: (does not include noodles) Calories: 290 Total Fat: 17g Sat. Fat: 8g Cholest: 95mg Sodium: 930mg Carbs: 7g Fiber: 4g Sugar: 3g Protein: 25g

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

EASY BEEF STROGANOFF

Steps:

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

SLOW-COOKER BEEF STROGANOFF

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.