Moms Old Fashioned Beef Stroganoff Recipes

OLD FASHIONED BEEF STROGANOFF

Steps:

• Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
• Cook egg noodles according to package directions. Drain well.
• Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
• Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
• Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
• Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

ELEGANT BEEF STROGANOFF

Steps:

• Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
• Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
• Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
• Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
• Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

HAMBURGER STROGANOFF

Steps:

• 1. Brown hamburger in large skillet and drain fat. Add chopped up onion. Cook till onion is translucent. You can make additions if you like, depending on your tastes. I like to add mushrooms. If you do, add them at the same time you cook onions. Sometimes I add green onions as well. It all depends on you.
• 2. Add flour. Coat all of hamburger. Then add cream of mushroom soup, one can at a time. Sometimes mixture can be too thick, so I might add 1/2 cup milk, again, it's up to you.
• 3. Cook mixture until it is bubbling. Allow it to cook for 10 minutes. Keep on low to medium temperature. Cover if you like. When the food has bubbled, add sour cream. Turn off heat immediately. Do not allow heat to continue once you've added the sour cream. Serve with rice or noodles. Rice is best.

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Grease a 9 x 13-inch casserole dish with cooking spray and set aside.
• Cook the egg noodles in a large pot of salted boiling water according to package instructions, just until barely al dente (about 6 minutes). Drain. Toss the noodles with the melted butter; set aside.
• Meanwhile, in a large skillet over medium-high heat, cook the beef, mushrooms, onion and garlic until the meat is no longer pink (about 7-10 minutes). Drain.
• In a medium bowl, whisk together the condensed soup and the milk. Add the soup mixture to the ground beef. Cover and simmer over low heat for about 5 minutes. Remove from the heat and stir in the sour cream.
• Place ⅓ of the buttered noodles in the bottom of the prepared casserole dish. Add ⅓ of the beef mixture over top. Repeat layers two more times. Cover and bake in the 325 degree F oven for about 20 minutes, or just until warmed through. Remove cover, sprinkle fried onions on top, and return to the oven (uncovered) for about 5-8 more minutes. Garnish with parsley just before serving, if desired.

OLD FASHIONED BEEF STROGANOFF

Steps:

• Cut chuck roast into 1/2" by 2" strips. Lightly salt and pepper. Set aside.
• Saute onion and garlic in 1 Tbl. butter and 1 Tbl. oil in a stockpot. Remove and set aside.
• Add beef to pot and brown.
• Add beef broth, sauted onion and garlic and soy sauce to pot.
• Cover and simmer 1 hour or until beef is very tender.
• While beef is simmering, saute mushrooms in 1 tbl. each of butter and oil.
• Remove 1/2 cup of broth from pot and set aside.
• Add mushrooms and simmer 10 minutes.
• Dissolve cornstarch in 1/2 cup reserved broth, stirring with a fork.
• Add to pot, stirring until thick and bubbly.
• Remove from heat and stir in sour cream until incorporated.
• Adjust seasoning if necessary.
• Serve over egg or dumpling noodles.

BEEF STROGANOFF

Steps:

• Dredge cubes of round steak in flour seasoned with salt, pepper, and garlic powder. Brown seasoned steak and onions in 4 tablespoons cooking oil . Add water and cook covered on low about 10 minutes until meat is tender.
• Add 1 teaspoon Worcestershire sauce, 2 cups sour cream, and 1 can cream of mushroom soup and mushrooms. Simmer uncovered 10 to 15 minutes. Serve over rice, pasta, biscuits or noodles.

MOM'S OLD-FASHIONED BEEF STROGANOFF

Steps:

• In a large skillet brown ground beef (Use 1 to 2 pounds, depending on how meaty you like it) & drain fat. Return beef to skillet, add onions (chop these pretty finely), sliced mushrooms (again, you can use more or less than 8 ounces, depending on what you like) & garlic (more or less to taste), cook until tender. Mix in 1 ½ cups water, 1 teaspoons flour, 2 teaspoons (or cubes) beef bouillon, pepper (to taste),1 can of condensed mushroom soup, 1 can of mushrooms, Worcestershire sauce & ketchup. Bring to a boil. Reduce heat and allow to simmer for 15 minutes. While that is cooking, mix together 1 8 oz. package of sour cream, the other teaspoons flour & parsley. Add to beef/mushroom mixture when it's done simmering. Stir very well. Add salt & pepper to taste. If you prefer the sauce to be thinner, stir in small amounts of water until you reach the consistency you prefer. Serve over egg noodles & enjoy!

EASY, TASTY BEEF STROGANOFF

Steps:

• In large saucepan, heat butter till bubbly. Add onions, garlic and mushrooms and saute lightly.
• Meantime combine salt, pepper, flour and steak strips in large bowl and stir to coat. Add to skillet and brown. Add bouillon and worcestershire sauce to skillet. Cover and simmer till meat is tender. About 30 minutes. Taste and season if necessary.
• Cook egg noodles in boiling water per package directions. Once noodles are done, drain and set aside.
• Add sour cream to skillet and mix well. Cook about 3 minutes or so to heat sour cream through.
• To plate...add 1/2 cup noodles to platter, top with stroganoff mixture and sprinkle with chopped parsley.