Moms Beef Stroganoff Recipes

MOM'S BEEF STROGANOFF RECIPE

Steps:

• Pre-heat a large skillet over medium heat. Add beef and cook till browned, about 5 minutes.
• Skim fat and then add butter, onion, mushrooms, and garlic. Cook till beef is well browned and onions are translucent, stirring often, about 5-7 minutes.
• Add water, sherry, lemon juice, bouillon cube(s). Cook till all the liquid is gone, stirring frequently. Mom's tip: be sure to wait till all the liquid is gone before moving to the next step or the sauce will be too liquidy.
• Turn off heat, add sour cream, and stir till well combined.
• Serve over pasta or rice. Top with parsley and paprika, if using. Serve with a vegetable, too - I like steamed broccoli with a drizzle of melted butter.

BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
• Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
• Return the pan once more to medium high heat (don't clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
• Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
• Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.

MOM'S GROUND BEEF STROGANOFF

Steps:

• In a large nonstick skillet over medium high heat, add in the meat, onions, salt, pepper and Worcestershire sauce. Stir occasionally to break up the meat into small nickel-sized pieces. Cook until the meat is almost cooked through but still slightly pink, ~5 minutes. Drain excess grease.
• With the meat mixture still in the pan, add in the garlic and sliced mushrooms and cook until the mushrooms and meat are cooked through, ~5-6 minutes. Reduce the heat to medium and add in the cream cheese. Do not stir. Let it melt first. ~3-5 minutes.
• Gently mix until the cream cheese is incorporated throughout the meat mixture.
• In a large mixing bowl, add in the milk and beef stock. Add the cornstarch into the broth milk mixture and whisk until the mixture is smooth and there are no lumps. Slowly pour in the beef milk mixture into the pan and cook over medium-high heat. Stir to combine and let the mixture start to bubble then reduce the heat to a simmer to allow it to thicken slightly. ~2-4 minutes. Add in the peas and gently stir in. Add in the yogurt or sour cream and gently combine. Taste for seasoning and add salt and pepper if necessary.
• Serve with cooked egg noodles and mashed potatoes.

MOM'S LIGHTENED BEEF STROGANOFF

Steps:

• In a heavy saucepan, heat pan over high heat.
• When pan is hot, spray with oil and add steak.
• Brown meat until cooked.
• Remove meat from pan.
• Lower heat, melt butter, then add onions.
• Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.
• Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce.
• Cover and cook on low about 40 minutes.
• Remove bay leaf and mix in sour cream.
• Serve over noodles or rice.

MOM'S BEEF STROGANOFF

Steps:

• Coat meat with flour and brown in hot oil.
• Add the onions and garlic and saute until golden.
• In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
• Add to the meat.
• Add the mushrooms.
• Cook over very low heat for 1 hour or until meat is tender.
• Serve over egg noodles or rice and top with Parmesan cheese.

EASY ONE POT GROUND BEEF STROGANOFF

Steps:

• Using a large pot or large sauté pan, heat the olive oil over medium high heat. Add the mushrooms and season with salt and pepper. Add in the onions and garlic. Cook until the onions are translucent.
• Add the ground beef and cook until all browned. Stir in the smoked paprika. Add in the beef stock and uncooked egg noodles. Stir together and cover with lid.
• Let simmer for about 15 to 20 minutes. Mix together once halfway through, mixing and incorporating all of the egg noodles. Lower the heat, mix in the cornstarch slurry if needed and stir until thickened. Add in the sour cream and mix together until incorporated. Taste and season generously with more salt and pepper. Garnish with parsley, serve and enjoy!

MOM'S BEEF STROGANOFF

Steps:

• 1. Cut meat across the grain into 3/4 inch slices, then into strips 3" x 1/4".
• 2. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes, remove mushrooms.
• 3. In same skillet, brown meat. Reserving 2/3 cup broth, stir in remaining broth, onion, catsup and garlic salt. Cover and simmer 15 minutes.
• 4. Blend reserved broth and flour; stir into meat. Add mushrooms. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in sour cream and heat through.
• 5. Prepare noodles according to directions and toss with 3 tablespoons butter. Serve stroganoff on noodles.