Who has a good beef stroganoff recipe?

Question

Would love a family recipe if possible!

Answer 1

Beef Stroganoff:

beef stew meat. in bite sized pieces
flour
salt & pepper
beef consume (broth)
sour cream

Drege beef in flour, season with salt and pepper. Brown in large skillet. Add consume, bring to boil. Cover, turn heat to low and cook until meat is tender.
Stir in sour cream (do not boil) and adjust seasoning. Serve over wide noodles.

Answer 2

The simplest recipe is to brown about 2 lbs. of ground beef, drain off the fat, rinsing under hot water takes even more fat off! Return to pan, add 2 cans Cream of celery soup, 1 can Cream of mushroom, 1 tsp onion salt, and 1and a half cups sour cream. Cook on low to med low heat for about 30 Min's. Serve of rice, or those little pasta shells cooked el dente. Enjoy. Even kids will devour this!

Answer 3

* 1 packge of stew meat-tenderized
* 1 tablespoon of oil
* 1/2 -1 medium onion
* garlic to taste
* salt and pepper to taste
* 1-2 cans of mushroom soup
* 1 carton sour cream
* 1 small can of mushrooms
* 2 tablespoons ketchup
* 2 teaspoons Worcestershire sauce
* package of wide egg noodles

Dredge meat in flour, salt and pepper, brown meat and onion. Add garlic and then the rest of the ingredients except sour cream and cook slowly, simmering for about 30 minutes. Add sour cream and heat.

Cook noodles and then serve the beef on top.

.

Answer 4

been makin this since i was a kid.........
BEEF STROGONOFF
1- 11/2 pounds beef stew meat
1 lg onion chopped fine
1 rib celery chopped fine
1 t seasoned salt
1/2 t fresh ground pepper
put this in crock pot evenin befer u gonna have cook on low fer 10-12 hrs add 2 cans cream of mushroom soup
1 pound fresh mushrooms sliced
cook on lhigh bout 90 min turn back to low an add 16 oz sour cream..... now boil noodles by pkg directions.... when noodles done drain well... top with sauce top with a few chopped chives.... a fresh fruit salad, garlic bread, an warm fudge brownies make this a meal......

Answer 5

Brown 2 pounds hamburger - drain grease and season with pepper and garlic salt - set aside
Prepare 1 package of skroodles or egg noodles, drain water
In a large pot add your prepared hamburger and skroodles.
Mix together and then add 1 pint of sour cream and 1 - 2 cans of cream of mushroom soup (depending on your likes).
Mix it all together and heat evenly.
Serve with garlic bread

Answer 6

Pillsbury cookbook has a 'great' recipe I have used for the
last 30 years. Everyone loves it. Adults and kids.

good luck

Answer 7

Begin by assembling the ingredients: 1-1/2 lb. beef tenderloin (if using another cut, select a lean cut and remove any excess fat, gristle, or membranes), 1/2 medium onion, 1/2 lb. button mushrooms, 3/4 cup to 1 cup beef broth (preferably low sodium - salt can always be added but is difficult to take out), 2 tablespoons of cognac, 1 cup sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried dill weed.
Thickly slice the mushrooms and finely dice the onions. Cut the beef into thinly against the grain, and then slice into 1 inch (2.5 cm) by 2 inch (5.1 cm) rectangles. (Freezing the beef for about an hour and using a sharp knife will make the slicing easier.)
Place a large pot filled with 4 quarts of water over high heat (for the egg noodles). While the water is coming to a boil, place two tablespoons of butter in a large saute pan or skillet (preferably a traditional pan or cast iron, not non-stick) over medium heat.
Once the butter stops foaming, place the strips of beef onto the hot pan. Try not crowd the pan - most likely you'll need to brown the beef in at least two batches. Once the beef has been laid down on the pan, allow it to brown, about one minute. Once the beef has browned, flip the pieces over and let the other side brown. Remove the beef and repeat as needed to brown all the beef. (It is okay to add a bit of vegetable oil if the pan starts to dry up.) If done properly, the beef should still have a medium rare interior after this browning process. By browning the meat first, we give the beef tenderloin a stronger flavor and also leave some flavorful, browned, caramelized bits (fond) in the pan for making the sauce.
Once all the beef have been browned, place the diced onions in the pan over low heat. Move the onions around a bit to coat evenly in the remaining fat in the pan, then spread out the onions and allow them to cook. The onions will release liquid as they cook down, about four minutes. While the onions are cooking, use a wooden spoon or spatula to scrape the fond off the bottom of the pan and mix into the onions.
Add the thickly sliced mushrooms to the onions and stir to evenly coat with fat. Add a pinch os salt to the mushrooms. Seasoning with salt at this stage will help the mushrooms release their water faster. Allow the mushrooms to cook, tossing occassionally, until all the liquid evaporates, about 10 minutes.
Add the beef broth and cognac to the pan and turn up the heat to medium or medium-high and allow it to reduce. When reduced, the liquid should coat the back of a spoon (or your mushrooms). This will take about 15 minutes
While waiting for the mushrooms to cook, cook the egg noodles (a 12 ounce bag is a good amount). Hopefully, the water should be boiling at this point. Add the egg noodles and cook to the desired texture. Remove the noodles from the pot and toss with 2 tablespoons butter to keep them from sticking and to add some flavor. Rinsing the noodles will make it more difficult for sauces to cling to the noodles.
Back to the stroganoff: Lower the heat and add the sour cream and Dijon mustard.
Stir the mixture together and bring to a light simmer.
Add the beef (and any juices that have collected in the plate) to the mixture and stir in. Allow the sauce to simmer, reheating the beef. Do not heat the beef too long, or you could overcook it - about two minutes should do it.
Stir in some dill and season with salt and black pepper to taste.
Serve immediately over the egg noodles. The sauce is thick, rich, and flavorful, so there's no reason to drench the noodles with the sauce. Simply place a pile of egg noddles on a plate and scoop some beef stroganoff over it.

Beef Stroganoff

Ingredients:

1 tbsp Butter or Olive Oil
I Onion, chopped
2 Garlic Cloves, minced
1/2 lb. Sliced Mushrooms
A bunch of Stewing Beef
2 tbsp Paprika
1 tsp Dill (optional - but recommended.)
2 tbsp Tomato Paste
3 cups Chicken Stock
1 cup Sour Cream
1 Package Broad Egg Noodles

Preparation:

Chop the onions, mushrooms and garlic into small pieces. (Keep them separate.) I like the mushrooms chopped into bigger chunks so they don't disappear on cooking, but you can experiment until you find out how you like 'em. Chop the beef if it's a little big, they should be bite size cubes.....throw 'em in a bowl.

Prepare a pot with 3 cups of chicken stock. Warm to simmer.

In the frying pan sauté onions and mushrooms over medium-high heat in 2 tbsp butter or olive oil until the onions are looking clear. (Typically about 4 or 5 minutes.) Add garlic, cook for 2 more minutes. Carefully dump this mixture into the simmering chicken stock. Try and keep as much of the liquid in the frying pan as possible because you will use this to cook the beef.

Toss the beef cubes into that same frying pan, which we hope still has some liquid left in it, and cook for about 5 to 7 minutes over medium-high heat. (If you need to add a little more oil to keep the beef from sticking...do it.) The beef doesn't have to be fully cooked because it will simmer for quite a while in the next stage. At this point I would also throw in some salt and pepper to flavour, along with the 2 tbsp of paprika.

Dump the cooked beef and the remaining liquid into the pot with the onions, mushrooms, garlic and chicken stock in it. Add the tomato paste and the dill. Bring to a boil then reduce to a simmer and let it stew for about an hour. (The meat should be tender at the end of this hour, but, you can always cook it longer for ultra tender results. (Read: cooked thoroughly, but falls apart in the mouth.) The stewing meat from the grocery store is typically a pretty cheap cut, so the longer you cook it, the better. If you're using a better cut, obviously you can cook it a lot less to keep the meat as tender (Read: pink) as possible, but for stewing beef, you have to cook the heck out of it.)

Final preparation...Add the sour cream to this mixture and simmer for another 10 minutes. Serve on top of the egg noodles. Toss a little dill on top, or fresh parsley, to make it look pretty.

Answer 8

http://southernfood.about.com/od/beefstroganoffrecipes/
http://www.justgreatrecipes.com/beef-stroganoff.asp

Answer 9

go to:

www.cooks.com

send me a sample or ten points