Mexican Style Stroganoff Recipes

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CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

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.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

Steps:

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY



One Skillet Ground Beef Stroganoff Recipe by Tasty image

Here's what you need: olive oil, white button mushroom, butter, onion, ground beef, garlic powder, flour, paprika, dry sherry, low sodium beef broth, salt, pepper, dry egg noodle, sour cream, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
8 oz white button mushroom, sliced
2 tablespoons butter
½ onion, diced
1 lb ground beef
2 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup dry sherry
4 cups low sodium beef broth
1 ½ teaspoons salt
½ teaspoon pepper
4 cups dry egg noodle
½ cup sour cream
2 tablespoons fresh parsley, chopped

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!

Nutrition Facts : Calories 1250 calories, Carbohydrate 143 grams, Fat 44 grams, Fiber 4 grams, Protein 48 grams, Sugar 18 grams

MEXICAN STROGANOFF RECIPE - (4.5/5)



Mexican Stroganoff Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 8

1 pound ground beef
1/4 to 1/2 onion, diced
1 (8-ounce) can red enchilada sauce
1/2 cup chunky salsa
1 cup light sour cream
4 cups egg noodles, cooked
1 1/2 to 2 cups cheddar cheese, shredded
Green onions, sliced for garnish

Steps:

  • Heat oven to 350°F. Place water in large pot over high heat to boil. Cook egg noodles until al dente and strain. Add salsa, sour cream and enchilada sauce to the skillet and gently stir until combined. Grease a 9x9-inch pan with cooking spray and place the noodles in the dish. Then gently pour the sauce and beef mixture over top the noodles. Cover with the cheddar cheese and bake for 30 minutes. If desired, scatter green onions over top the casserole before serving. NOTE: The only thing I would do differently next time is to use a hotter salsa and/or enchilada sauce. I had mild of both on hand and it could have used just a little more heat! I also might have thrown in a 1/4 to 1/2 an onion to cook with the beef, just for another level of flavor. I didn't have any white or yellow onions on hand, so I opted to top my dish with green onions to give it that onion kick. Other than that, it was great!

MEXICAN STROGANOFF (OAMC)



Mexican Stroganoff (Oamc) image

Another once a month recipe that will help you face the month ahead with a meal ready to please. I serve this with tomatoes stuffed with guacamole and some corn

Provided by TishT

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs round steaks
1 cup onion, finely chopped
2 teaspoons garlic, minced
2 tablespoons vegetable oil
1/3 cup red wine vinegar
1 3/4 cups water
1/2 cup chili sauce
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons seasoning salt
1 teaspoon soy sauce
1 (8 ounce) can mushroom stems and pieces, drained
1 (12 ounce) package wide egg noodles
1 (8 ounce) carton sour cream or 1 (8 ounce) carton low-fat yogurt
3 tablespoons all-purpose flour

Steps:

  • Cut steak into bite size pieces.
  • Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
  • Drain off oil.
  • Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
  • Bring to a boil; reduce heat.
  • Cover and simmer 1 hour until meat is tender.
  • Cool and store in freezer container.
  • To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
  • cook egg noodles according to package directions.
  • Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
  • Heat to a boil, stirring constantly.
  • Reduce heat, simmer, and stir about 1 minute.
  • Serve stroganoff over noodels.

MEXICAN STROGANOFF



Mexican Stroganoff image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons butter
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced
1 pound ground beef
1 package (about 1 ounce) taco seasoning mix
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
3/4 cup sour cream
1/4 cup Pace® Picante Sauce
Hot cooked egg noodles

Steps:

  • Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
  • Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  • Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.

MEXICAN STROGANOFF



Mexican Stroganoff image

Provided by nchef

Time 2h

Yield 6

Number Of Ingredients 14

2 pounds round steak
1 cup finely chopped onion
2 cloves minced garlic
1 1/4 cup red wine
1/2 cup water
1/2 cup chili sauce
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons seasoned salt
1 teaspoon soy sauce
1 can (8 ounce size) mushroom stems and pieces, drained
1 package (12 ounce size) egg noodles, yolk-free
1 container (8 ounce size) nonfat sour cream
3 tablespoons all-purpose flour

Steps:

  • Cut steak into bite-size pieces. Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown, about 15 to 20 minutes. Drain oil. Stir wine, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender. Cook egg noodles according to package directions. Stir sour cream or plain low-fat yogurt and flour together; combine with meat mixture to make a stroganoff. Heat to a boil, stirring constantly. Reduce heat; simmer and stir about 1 minute. Serve Stroganoff over noodles.

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