BEST BEEF STROGANOFF RECIPE RECIPES

Name: Best Beef Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup minced onion; 1 cup sour cream; 1 garlic clove, minced; 1/4 cup butter; 1 lb ground beef; 2 tablespoons flour; 1 teaspoon salt; 1/4 teaspoon pepper; canned mushroom stems and pieces, 2-3 cans, drained; 1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand); 1 (12 ounce) bag egg noodles, cooked

BEST BEEF STROGANOFF RECIPE | HOW TO MAKE BEEF ... - FOOD.COM

Best Beef Stroganoff Recipe | How to Make Beef ... - Food.com image

My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked

Steps:

Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.

Nutrition Facts : Calories 582.2, FatContent 32.1, SaturatedFatContent 15.1, CholesterolContent 139.6, SodiumContent 904.9, CarbohydrateContent 48.6, FiberContent 2.2, SugarContent 3.7, ProteinContent 24.3

EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES

Easy beef stroganoff recipe | Jamie Oliver beef recipes image

Total Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 red onion
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream

Steps:

1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Nutrition Facts : Calories 344 calories, FatContent 16.4 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 27.8 g protein, CarbohydrateContent 4 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.7 g salt, FiberContent 1.4 g fibre

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1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
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From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving

1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

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Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

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Scatter with some chopped parsley, and serve with pappardelle or rice.

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1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
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5. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
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See details

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Scatter with some chopped parsley, and serve with pappardelle or rice.

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3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
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5. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
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