I need an easy, inexpensive recipe for Beef Stroganoff using canned consummee. Can you help me?

Answer 1

Here is one, a little more complicated:

Beef Stroganoff Recipe

According to the Wikipedia, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries. You will want to make this with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also easily substitute yogurt for sour cream and leave out the mushrooms entirely.

Ingredients

6 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature


Method

1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.



3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice.


..<><.. and here's your recipe :)

Beef Stroganoff

Ingredients:

2/3 c. water
2 c. beef consume'
2 tbsp. flour
8 oz. beef tips
3 tbsp. butter
1 c. mushrooms, sliced
1 package ramen noodles, beef flavor
1/3 c. sour cream

Directions:

Mix 1/3 cup water and flour and set aside.
Cook meat and mushrooms in a small saucepan with 1 tbsp. butter until meat is no longer pink.
Add 1/3 cup water and beef seasoning packet (from the ramen noodles) to the saucepan and simmer for 2 minutes.
In a separate saucepan, cook noodles according to package directions using the beef consume'. Drain noodles well. Add 2 tbsp. butter to noodles and set aside.
Pour flour-water mixture into saucepan with beef mixture. Be aware that this will thicken very quickly.
Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.
Serve noodles with stroganoff mixture over the top.

Answer 2

Chicken Stroganoff

1 bag of chicken tenders or boneless breasts
4 cans cream of chicken soup (low sodium if desired)
1/3 brick of cream cheese (about 3 oz.)
1 packet of dry onion soup mix (or 1/2 if you don't like the salty taste)
2 pkgs. of sliced fresh mushrooms (you can use canned)
16 oz. sour cream (not fat free, please!)

Put everything except sour cream in the crock and cook all night on low if using an older crock. In my newer crock, this cooks in about 6 hours on low so I have to set my alarm for 3AM so I can turn the crock off and put it in the fridge. When done, the chicken will be very tender. Just stir everything up and break up the chicken into bite size pieces. Stir in sour cream. If you cook it overnight, you can store in the fridge until you get home from work and then warm it in the microwave.

Serve over noodles or rice. You can also serve over spaghetti squash or French cut green beans if you are on a low carb diet. There's only about 6 carbs in a cup of the sauce. Serves 7-8. Yummy!

You can make Beef Stroganoff by substituting about 3 pounds stew meat and 4 cans cream of mushroom soup, but I think the chicken is better. If you are a very resourceful cook and want to limit your sodium even further, you can make your own cream base soup and substitute for the canned stuff.
Bonnie

Answer 3

This doesn't use consomme, but its easy and wonderful!
2 lbs. lean beef, cubed
1 can mushroom soup, undiluted
1 pkg. Lipton's Onion soup mix, dry
1 cup Sauterne wine
No salt, pepper or seasonings. Cover with tight lid. Bake at 300 degrees for 3 hours. The secret is don't peep while baking (in other words, let the lid on). Serve over noodles. It smells great while baking and tastes even better, and what could be easier?

Answer 4

Easy. Start water for pasta.

Brown ground sirloin or hamburger or if you want small cubes of beef/steak in very small amount of consummee.

Remove from heat. Add mushrooms sliced, canned or fresh. Add onions, sliced. Add green pepper, sliced or cubed. Add celery, diced. Add consumme. Add spices like garlic (or crushed fresh), sage, margorum, parsley, etc., anything that sounds good but in moderation. Steam for about 15 minutes will you cook the pasta, usually a flat noodle.

Now you can add sour cream or just used instant gravy, adding to the above mixture. Stir until sauce is nice and smooth and lower to moderate heat.

Serve over noodles.

Entire meal should take 30 minutes to make from cut to serve.

Answer 5

Our quick one is like this: brown thin beef pieces add 1/2 of a big white onion- slice or dice (whatever you like) about 7 shakes of worchestershire sauce 1 tsp dijon mustard 2 cups beef stock simmer until you think it all looks cooked thicken with cornstarch add salt/pepper as required or desired add a generous dollop of sour cream just before serving- mix well serve over broad egg noodles with a salad on the side.

Answer 6

Hamburger Helper makes a mean stroganoff just add a small container of sour cream after cooked

Answer 7

BEEF STROGANOFF OR VENISON STROGANOFF

4 c. meat cut in 1/4x1/4x1 1/2 inch strips (no fat) (if beef, use cheapest cut available)
1 c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter

Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.

Answer 8

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Answer 9

You failed to mention the flavour of the canned consume.

500g sliced beef
1tspn mustard
1 tspn tomato paste
300 ml of sour cream
small amount of garlic
and one small onion chopped fine
and one small pkt of powdered beef soup, or a beef stock cube or two
The canned consume.
250 grams of field mushrooms

Fry the onion and the garlic together, to get the aromatics going, add the beef and the stock cube, continue to sautee until beef is cooked. Add the consume, the beef stock, or powdered beef soup and the mushrooms, the mustard and the tomato paste, cook until consume has broken down to a sauce consistency. When all is cooked to perfection, add the sour cream and take of the heat.



Serve over a bed of rice, or with penne pasta mixed in.

To add lots more flavour, add chilli paste if you wish to your individual taste requirments.

In fact, I am about to cook this right now for my son for his dinner, ciao.

Answer 10

the trick to tender beef stroganoff is to slice the beef very thinly then flash fry very quickly till just browned. do in small batches so liquid doesn't collect in pan & cause it to stew (& get tough)
when browned remove from pan
heat small amt of olive oil in pan - add onion - cook slowly - add red pepper strips for colour - fry slowly - add sliced mushrooms - fry slowly - add tomato paste - stir & coat all vegees - add can of consommee - bring to simmering boil
stir 1 tbsp cornflour in 1/4 c water or red wine - add to thicken - when thickened to right consistency - add meat & cook just enuf to reheat - take off heat - stir in small carton sour cream
don't let it boil - will curdle sauce and will toughen meat
serve over noodles