Do you have a favorite recipe for Beef Stroganoff you would share with others?

Question

I´m making it tomorrow for dinner, but want to see great recipes.

Answer 1

Ingds
2Tbsp butter or margarine

2lbs. boneless round chuck,
or flank steak cut into strips

1/2 lb mushrooms sliced
or can drained

1 envelope Lipton onion
or beefy onion recipe soup mix

2 1/4 cup water

3Tbs all-purpose flour

1/2 cup sour cream

In skillet, melt butter and brown beef with mushrooms. Add soup mix blended with 1 3/4 water. Simmer covered, stirring occasionally, for 40 minuets or until beef is tender. Stir in flour blended with sour cream and remaining water.
Bring to the boiling point, then simmer. stirring constantly, until sauce is thickened. Serve over hot cooked noodles, cooked rice, boiled potatoes, or baked potatoes.
Makes about 8 servings.

Answer 2

I sure do, and you loved my last recipe........so you might want to try this one, it's a little expensive (as it's made with Filet Mignon, but how bad can THAT be !?!?!) I get rave reviews......just remember, that when working with sour cream and heat, KEEP THE HEAT LOW OR YOU'LL CURDLE THE SOUR CREAM!!!! Enjoy!!

BEEF STROGANOFF:
(SERVES 4)

1 pound filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
1/2 cup beef broth
1 tablespoons Dijon mustard
1/4 cup heavy cream
1/2 cup sour cream
2 teaspoons flour
2 tablespoons minced fresh dill
2 tablespoons minced parsley
Salt and freshly grounded black pepper
8 ounces medium egg noodles, cooked

Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.


Christopher

Answer 3

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 4

I got this recipe from the grocery store where I shop. It is VERY delicious. You will like it, I know.
Beef Stroganoff
1 lb. boneless top sirloin steaks
1tbsp. olive oil
2 cups sliced monterey mushrooms
1 (12 0z.) jar Heintz Homestyle Sauce
Savory Beef Gravy
1/2 cup Light Sour Cream
Chopped fresh Parsley

Slice beef very thinly against the grain. Heat oil in large skillet over medium heat. Add beef strips; cook and stir until beef is cooked through, about 7 to 8 minutes. Remove from skillet and keep warm. Add mushrooms and cook 2 minutes. Return beef to skillet along with gravy; cook over medium low heat for 5 minutes. Stir in sour cream and cook for 1 minute more to heat. Serve over hot buttered noodles. Sprinkle with parsley.

It's fast and easy to make; but it is really good.

Answer 5

HEALTHY BEEF STROGANOFF ON RICE

1 lb package of stew beef, thawed
1 - 2 bell peppers, chopped
grapeseed oil
brown rice
1 can Cream of Mushroom soup
1 cup sour cream
1/8 cup Worcestershire sauce
garlic
salt
pepper
3 teaspoons ketchup
butter

Start rice 45 minutes prior to meal time.

Begin by sautéing the peppers in Pam until slightly tender. Add meat cubes and cook until meat is slightly pink in center. Add garlic and sauté briefly. Add sour cream, Cream of Mushroom soup, Worcestershire sauce, ketchup, salt and pepper to taste.

Simmer until the rice is done.

When rice is done, add 3 tablespoons butter and stir.

Place on plate or in bowl. Add meat mixture.

Enjoy!

Answer 6

The cost of steak is usually a little too rich for my blood so I often make it will hamburger. And the leftovers mixed with some cooked rice make a mean stuffed pepper.