Beef Stroganoff Recipes

Ingredients

• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

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

1. Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
2. 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.
3. 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.

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (4.5 ounce) can mushrooms, drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup beef broth
• 1 (8 ounce) package wide egg noodles

Directions

1. Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
2. In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.
3. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

Ingredients

• 1 (16 ounce) package egg noodles
• 2 tablespoons butter, softened
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 1 (8 ounce) package fresh mushrooms, thinly sliced
• 1 pound beef loin steak, cut into thin strips
• 1 (14 ounce) can beef consomme
• 1/4 cup Burgundy wine (optional)
• 3 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water, or as needed
• 1 (8 ounce) container sour cream

Directions

1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
2. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
3. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Ingredients

• 1 pound sirloin steak, cut into bite size strips
• 1 onion, chopped
• 1 1/2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/4 cups fat free sour cream
• 1 (8 ounce) package egg noodles

Directions

1. Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
3. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

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