anyone have a great stroganof recipe.I want to try a better homemade version and not out of a box?

Question

my husband and kids love the hamburger helper version I think they would like the homade version better. nothing better than homade and I want to find a great recipe to make for them.I have heard of it with egg noodles, beef broth and sour cream?Help please.

Answer 1

You may not want to get into one of the complicated and authentic stroganoffs just yet. So here's an easy one that's probably similar to hamburger helper, but better.

Easy Beef Stroganoff

INGREDIENTS
1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste
DIRECTIONS
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

Answer 2

Hamburger Stroganoff

Ingredients

(4 servings)

1 lb Lean Ground Beef
1 ea Clove Garlic; Minced
3/4 ts Salt
4 oz Mushroom Stem/Pieces;Drained
1 c Dairy Sour Cream
3 tb Unbleached Flour
1/2 c Onion; Chopped, 1 md
1 ts Beef Bouillon; Instant
1/4 ts Pepper
1 c Water
2 c Noodles Or Rice; Cooked, Hot


Instructions

Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.

Answer 3

INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni
DIRECTIONS
In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Answer 4

Beef Stroganoff

BEEF MIXTURE
12 ounces beef sirloin steak -- trimmed of all visible fat and cut thin bite-sized strips
1/2 medium onion -- sliced, and separated into rings
1 garlic clove -- minced
1 1/2 cups sliced fresh mushrooms
1 container fat-free plain yogurt - (8 oz)
2 cups hot cooked noodles
Fresh parsley -- (optional)

SAUCE
1 cup evaporated skim milk
1 tablespoon cornstarch
1 envelope instant onion-mushroom soup dip mix

To make the sauce: In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cover to keep warm.

To make the beef mixture: Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender.

Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.)

Serve over the hot noodles. If desired, top with the parsley to garnish.

Answer 5

Ground Beef Stroganoff
(for the 3 1/2-quart CROCK-POT)

2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
Small can sliced mushrooms, drained
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup consomme or boullion
3 tablespoons tomato paste
1 1/2 cups sour cream mixed with 4 tablespoons flour

Brown ground beef in large skillet; add onions, garlic, and mushrooms.
Saute until onion is golden brown.
Put in CROCK-POT with all remaining ingredients. Stir thoroughly. cover and cook on Low 6 to 8 hours. Serve over hot buttered noodles or rice.

Ingredients may be increased by half for the 5-quart CROCK-POT.

Answer 6

Noodle Stroganoff

Ingredients

1/4 c Butter or margarine
1/4 c Sliced scallions or onions
1 Garlic clove; minced
1/2 lb Mushrooms; sliced
1 lb Ground beef
3 tb Lemon juice
3 tb Burgundy or other red wine
1 cn Beef consomme
1 ts Salt
1/4 ts Pepper
4 oz Medium egg noodles
1 c Sour cream
Snipped parsley

Instructions

In hot butter in skillet, saute scallions, garlic and mushrooms until lightly browned. Add beef; cook, stirring, until red colour disappears. Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer, uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or until noodles are tender. Mix in sour cream; heat quickly but do not boil. Serve at once, sprinkled with parsley.

Answer 7

As elegant as it may sound, beef Stroganoff can be a quick dish to prepare. Reduced-fat sour cream makes it a healthful one. too.
Serves 4, per serving Calories 310.

1 tbs vegetable oil
1 Pound well-trimmed beef sirloin, cut into 3 x 1-inch strips
3 scallions, thinly sliced
1/2 pound mushrooms, thinly sliced
1/3 cup canned no-salt added tomatoes, chopped with their juice
1 tbs tomato paste
1/2 tsp each dried tarragon and salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 cup reduced-fat sour cream
4 slices Italian or French bread, toasted

In a large nonstick skillet, heat 2 tsp of oil over moderately high heat. Add the beef and saute for 2 to 3 mins or until lightly browned and just cooked through. With a slotted spoon, transfer the meat to a plate.

Add the remaining 1 tsp oil, the scallions, and mushrooms to the pan and cook, stirring frequently, for 3 mins or until the mushrooms begin to release their juice. Add the tomatoes, tomato paste, tarragon, salt, black pepper, and cayenne, and bring to a boil. Cook for 1 min. Remove from the heat and stir in the sour cream.

Return the meat to the pan, stirring to combine, Serve the stew with the toasted bread.

Merry X'mas...... :-)

Answer 8

This is my own recipe and I serve it with boiled rice and peas.

Ingredients
100g/3½oz rump steak, cut into medallions
knob of butter
2 cloves garlic, crushed
100ml/3½fl oz white wine
100ml/3½fl oz double cream
pinch of paprika
squeeze of lemon juice
salt and freshly ground black pepper
handful of chopped parsley



Method
1. Place each beef medallion between two sheets of cling film and beat out using a meat mallet or rolling pin.
2. Melt the butter in a pan and fry the beef medallions for 3-4 minutes, seasoning to taste.
3. Deglaze the pan with the white wine and add the cream. Reduce the liquid by half.
4. Season with paprika, lemon juice, salt and pepper.
5. Sprinkle with chopped parsley and serve immediately.

Answer 9

This is from cooks.com, my husband made it and it was wonderful. You can substitute prechopped garlic from a jar for the pressed garlic, and canned mushrooms for the fresh ones, and leave out the parsley if you want.

BEEF STROGANOFF

1 lb. steak (I use leftover steak)
1 onion
Oil for cooking
1 clove garlic, pressed
1 can cream of mushroom soup
12 oz. fresh mushrooms
1/2 c. water or white wine
2 c. egg noodles, cooked and drained
1 tbsp. parsley

Slice steak into thin strips. Chop onion. Set aside. Slice mushrooms. Set aside. Heat wok or frying pan. Add oil and stir in garlic. Add and fry steak, onions, and add in mushrooms, about 3-4 minutes later. Stir in soup and sour cream. Stir in wine or water. Cook for 15-20 minutes. Meanwhile, cook noodles. Serve over noodles. Garnish with parsley.

Answer 10

I like to have beef stroganoff with butter rice ... it's good in winter!

<<<<<< Beef Stroganoff >>>>> Serves 4

500 g beef tenderloin, cut into stripes
2 cloves of garlic, minced
1 onion, sliced
10 butter mushroom, sliced
1 green pepper, cut into stripes
2 tablespoon olive oil or cooking oil
2 tablespoon cooking wine or sherry or red wine
20g butter
7 tablespoon plain flour
5 tablespoon tomato paste or Campbell cream of tomato soup
1 small pack Beef Bouillon (powder)
2 tablespoon fresh cream
150 cc sour cream
salt & pepper to taste
sugar (optional, to adjust the sour taste of tomato paste, if desired)

1) Marinate beef with salt & pepper, set aside
2) Heat a big sauce pan over medium heat, add olive oil & butter, stir fry garlic and onion till fragrant, stir in mushroom & beef, stir fry quickly for 1 minute (till beef turned colour)
3) Sprinkle cooking wine on beef mixture, then add flour, stir fry quickly for 1 minute or till mixture is hot enough, add tomato paste and beef bouillon, stir quickly and cook till mixture is thicken, add salt and pepper to taste.
4) Mix fresh cream & sour cream then pour into sauce pan, bring to a boil, add green pepper, toss to combine, turn off heat.
5) Spoon beef mixture over butter rice, serve hot.