i need a great receipe for BEEF STROGANOFF.. something great, but not to advanced.?

Answer 1

Ground Beef Stroganoff
1/2 pound lean ground beef
1/4 cup chopped onion
1 tablespoon butter or margarine1/4 cup sliced fresh mushrooms
1 tablespoon all-purpose flour
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chili sauce
1/4 teaspoon Worcestershire sauce
1/3 cup sour cream
Hot cooked noodles
In a skillet, cook beef and onion in butter over medium heat until meat is no longer pink. Stir in mushrooms, flour, garlic, salt and pepper. Cook and stir for 5 minutes. Add chili sauce and Worcestershire sauce. Reduce heat; cook, uncovered, for 10 minutes. Stir in sour cream just before serving; heat through (do not boil). Serve over noodles. Yield: 2 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9969

Answer 2

-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,
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.

Answer 3

Ingredients
1 tbsp vegetable oil
1 large onion, sliced
500g/1lb 2oz rump steak
2 tbsp plain flour
2 tbsp paprika, plus extra for sprinkling
250g/9oz chestnut mushrooms
200ml/7fl oz beef stock
2 tbsp white wine vinegar
284ml/10fl oz carton soured cream

Method
1. Heat the butter and oil in a large frying pan.
2. Cook the sliced onion for 5 minutes until softened. Meanwhile cut the beef into thin strips. Season the flour with salt, pepper and paprika, then toss in the beef to coat lightly, shaking off any excess.
3. Add the beef to the pan and cook for 3-4 minutes until starting to brown.
4. Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.
5. Stir the soured cream into the pan and cook gently for 1 minute, without boiling (if the mixture boils it will curdle), then season to taste. Spoon the stroganoff on to a bed of rice or noodles and sprinkle with a little extra paprika.

Answer 4

Buy some nice quality steak or braising beef, and a packet of Beef Stoganoff sauce mix - try Swartz sauces or spice mixes. Cook as directed making sure that the beef is cooked so that it is really tender.

If you cannot get sauce mix here is recipe:


1 1/2 pounds beef boneless top loin, about 1 inch thick, cut into 1/8 inch strips
2 tablespoons butter or margarine
1 clove garlic, finely chopped
1 1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 medium onion, chopped
1/2 pound mushrooms, washed and sliced
3 tablespoons all-purpose flour
1 cup fat-free sour cream or plain yogurt
Hot cooked noodles
Melt the margarine in large nonstick skillet over medium heat. Cook the beef in the margarine until browned about 8-10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes. Add the onions and mushrooms to beef mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into beef mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but dont boil. Serve over noodles.

Answer 5

Beef Stroganoff

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish

Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley.

Hope this is simple for you!!!
Happy Eating!!!

Answer 6

Poor Man's Beef Stroganoff

1-1/2 lb Hamburger Meat
1 pkg fresh mushrooms
1 small onion
8 oz sour cream
1 pk of instant brown gravy
2 cups water
Salt & Pepper
1/2 bag of egg noodles


Fry hamburger, onion, mushrooms, salt & pepper in large pan. Drain grease. Add instant brown gravy and water. Simmer 20 min. Add sourcream. In separate pan boil egg noodles 10-15 min. Drain and add to hamburger.

Good Luck and Enjoy.

Answer 7

beef stroganoff
1 1/2 -2 pound beef stew meat
1/2 c flour
1 t onion powder
1 t garlic powder
1 T seasoned salt
fresh ground black pepper
1/4 t celery salt
1 can cream of mushroom soup
1/2 soup cam milk
1 pound fresh mushrooms sliced
couple green onions sliced
1 16 oz tub sour crean
cooked noodles
take flour an spices an put in zip plastic bag..... add bout 1/4 pound meat at a time shake to coat then remove meat to crock pot... once all meat in coated put soup an milk in crock.. turn on low cook overnight....... in the mornin stir well... add more milk if thick..... add mushrooms an greenonions.....cook all day..... add sour cream jus befere servin over the noodles........

Answer 8

This is SO simple and SO delicious!

1 lb. filet or tenderloin
1 lb. mushrooms, sliced
1 lg. onion, sliced
2 cloves garlic, minced
2 T. flour
4 T. butter
1 8 oz. container sour cream

Slice beef very thinly while sliced onions and garlic and mushrooms saute -
Coat sliced beef in flour and add to onion mixture browning well -
Add sour cream, scraping browned bits from bottom of pot, add salt and pepper to taste
Serve over hot, buttered noodles

Answer 9

It's not super simple but I have made it and it's good.

BEEF STROGANOFF
1 2 1/2-pound piece beef tenderloin, well trimmed, meat
cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and
pepper. Heat oil in heavy large skillet over high heat until
very hot. Working in batches, add meat in single layer and
cook just until brown on outside, about 1 minute per side.
Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over mediumhigh
heat. Add chopped shallots and sauté until tender,
scraping up browned bits, about 2 minutes. Add button
mushrooms. Sprinkle with pepper and sauté until liquid
evaporates, about 12 minutes. Add beef broth, then
Cognac. Simmer until liquid thickens and just coats
mushrooms, about 14 minutes. Stir in crème fraîche and
Dijon mustard. Add meat and any accumulated juices
from baking sheet. Simmer over medium-low heat until
meat is heated through but still medium-rare, about 2
minutes. Stir in chopped dill. Season to taste with salt and
pepper.
Meanwhile, cook noodles in large pot of boiling salted
water until tender, about 8 minutes. Drain. Transfer to
bowl. Add remaining 4 tablespoons butter and toss to
coat. Season with salt and pepper. Divide noodles among
plates. Top with beef and sauce. Sprinkle generously with
paprika.
Makes 4 servings.

Answer 10

go too your store go immediatelly to the frozenn food section pop in a little box of stoffers bef stronnoff, come home cram it in the oven, wella done no worries!! DONT FORGET TOO TURN ON THE OVEN!! WASENT THAT EASY NOW HONS!!