Recipes for Beef Strogonoff????

Answer 1

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.



Here is another recipes to twist things up a bit

Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

Answer 2

Here's one I found from the food network:

Beef Stroganoff

Butter and/or olive oil for frying
8 ounces mushrooms, sliced
2 medium onions, diced
1 (20-ounce) sirloin steak, cut into 1-inch strips
Flour for dredging
1/2 cup red or white wine, plus more for deglazing pan
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
Egg noodles or rice as an accompaniment
Garnish: parsley

In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.

Answer 3

EASY BEEF STROGANOFF

1 to 1/2 pounds stew beef
1 package egg noodles
2 cans cream of mushroom soup
6 oz sour cream
mushrooms

Prepare noodles as directed. Fry beef and mushrooms in skillet with 2 tablespoon oil.
Drain noodles add beef (can add oil too), soup and sour cream.


As it is with many recipes, this is always better when you reheat it the second day. Enjoy!

Answer 4

I like to make mine with either ground beef or a finely cut flank steak. For the easy quick way I fry my beef, then add a can of cram of mushroom soup, 2 tbsp of sour cream and 1/4 can of water. Mix and spice to taste.

Answer 5

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 medium-high 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.

Answer 6

All you need is one box of Hamburger Helper...LOL

No really you need:
1 bag of egg noodles
1lb of hamburger
1 cup of sour cream.....

(Maybe you should stick with the hamburger helper!)