What is the easiest stroganoff recipe? I have never made it before. please help.?

Question

What is the easiest stroganoff recipe? I have never made it before. please help.?

Answer 1

You want an easy, beginner stroganoff recipe, you got it!

Feel free to substitute some ground beef, cooked with the onions and mushrooms without any butter or oil, for another version called hamburger stroganoff.  I like to add thin sliced bell peppers to this dish too.  If you like sweet peppers, add them with the mushrooms.

3 Tbsp butter and 3 Tbsp of oil (so the butter won't burn)

then 2 Tbsp butter and 1 Tbsp of oil for mushrooms

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 or other mushrooms, sliced

2 teaspoons of worcestershire sauce or A1 steaksauce

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 (I add 1 tsp. of cornstarch and 1 tsp. of water mixed together to the sour cream to help prevent separating and looking curdled.)

1 pkg. of wide egg noodles

1 big pot of boiling water, salted

1.  Put your big pot of boiling water on high, with a lid on it. That's for the egg noodles.  Heat a large frying pan to medium high, and add the oil, then the butter.  Cook the meat in small batches so that it browns a little.  While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.  Sprinkle 2 teaspoons of worcestershire sauce over the beef in the bowl, toss gently.

2 In the same pan, reduce the heat to medium and add the shallots or substituted onions. Cook the shallots for 3 minutes,  allowing them to soak up any meat drippings. If you're using onions, cook longer, and be sure they are transparent, and have a chance to become sweet.  Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 2 Tbsp of butter and add 1 T of oil. 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. It gives that little bit of oomph to the dish while not tasting very spicy.  You went to the trouble to cook this dish, you'll want some FLAVOR and some INTEREST not just a can of cream of mushroom soup, ya know?

**This is a good point to add your egg noodles to your boiling water.  Check the pkg. to be certain how many minutes to boil them, and set a timer so they're served with a little bit of bite still to them. Drain them when the timer goes off saving a 1/4 cup of pasta water in a little cup, and toss the noodles with a little slice of butter to keep them from sticking.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of of the pasta water to thin the sauce (or not). Mix in the sour cream thoroughly. Let it slowly come to a simmer but do not let it boil hard. Stir in the beef and shallots. Add salt and pepper to taste.  Make sure it's piping hot all the way through, then serve over your egg noodles.

You can serve this also over any pasta, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)

This is a delicious dish, with a long history back to the 1950s when returning servicemen came back from tasting this in Europe.   The recipe goes fast, but it tastes like you slaved over it all day instead of just plopping a can of soup glop in a pan.  Without taking all day long! Your friends will like it, guaranteed.

You can do it!  Go ahead and try.  A little chopping of onions and mushroom and lots of flavor from the sauteeing.  You'll do awesome!

Answer 2

Hamburger Helper offers a great stroganoff.

I always add sour cream. Yum. This is as easy as it gets.

Answer 3

Here's my recipe.  It's very easy and delicious!

Classic Beef Stroganoff

1 -8 oz. package noodles

1/4 cup butter or margarine

1 to 1 1/2 lbs. boneless round steak or sirloin steak, cut into bite sized strips

1 T flour

1 tsp dried mustard

1 tsp salt

1/4 tsp pepper

4 oz. can mushrooms (1-1/2 cups sliced fresh mushrooms)

1/2 cup sour cream

1 small minced onion

Cook and drain noodles according to package directions.  Meanwhile, mix flour, mustard, salt, pepper, and mushrooms in the the mushroom juice.  In 12 inch skillet, in 1/4 cup melted butter, brown onion 5 minutes.  Add meat and stir until browned (about 5 minutes).  Stir in mushroom mixture.  Over medium heat, cook, stirring constantly, unitl mixture thickens.  (About 5 minutes).  Stir in sour cream and heat through.  Do not boil.  Serve immediately.

Answer 4

Aura's Choice Stroganoff Ingredients

1 1/2 pounds Sirloin Or Flank Steak sliced Kosher Salt to taste

1 container Pearl Onions peeled Black pepper to taste

4 cloves Garlic crushed 2 cups Red Wine  

1 tablespoon Smoked Paprika  2 cups Beef broth  

Instructions for Aura's Choice Stroganoff

After slicing meat, sprinkle liberally with salt, pepper and paprika. Toss meat so all slices have been seasoned.

Cover the bottom of a smoking hot cast iron skillet with olive oil and add the meat (in batches) searing on both sides. When browned, remove each batch to a dutch oven.

When all meat has been browned and removed, add onions to skillet. Toss frequently until browned and softened, then add garlic and when garlic has taken on some color, dump contents over the meat in the dutch oven.

Add wine and cook until liquid has reduced visibly.

Add beef broth, cover and simmer 35 minutes (until meat can be pulled apart and is not chewy.)

In a large pot, boil a gallon of salted water.

Using a slotted spoon, scoop out solids and evacuate (still have that skillet handy?) Whisking often, cook the liquid for 15 minutes to reduce (now is a good time to add any more seasonings if it isn?t quite right, or to add more broth if you don?t think you have enough sauce.)

Add one 12oz bag of wide egg noodles to boiling water.

Whisk in sour cream and return meat to sauce to bring back to temperature.

Serve meat and sauce over noodles; garnish with parsley.

Answer 5

I go the fast way by using canned roast beef in gravy. You find it near the canned beef stews.

I saute onions & mushrooms until tender in a few tablespoons of butter on medium heat, add can of roast beef & mash the chunks of it up, add 16 oz. of sour cream & serve over hot buttered egg noodles.

Answer 6

Easy Beef Stogonoff:

1 and 1/2 lbs of beef stew meat

1 package of wide egg noodles

2 cans of cream of mushroom soup

1 6oz container of sour cream

1 package of button mushrooms - sliced

Prepare the noodles as directed on the package. Fry the musrooms in a pan with 2 tbsp of oil and then add the beef. Drain the noodles and then stir into the noodles the soup and the sour cream. Add the beef and sliced mushrooms and eat!

Answer 7

This is a ground beef version but very easy.

Meatballs & Sour Cream (Stroganoff)

1 lb ground beef

1 tsp garlic salt

dash pepper

1 cup water

1 package lipton onion soup mix

1 - 8 oz  carton sour cream

1 package wide egg noodles (cooked according to package directions), drained

1 tbs butter (add to cooked noodles)

Add salt and pepper to ground beef, mix well. Form ground beef into 1-1 ½ inch wide meatballs. Brown in skillet. Pour off grease. Add soup mix and water. Cook 20 minutes, stirring occasionally. Turn off heat and add sour cream. Serve over noodles.

Answer 8

The beauty of Beef Stoganoff is the simplicity of it. If you can afford beef tenderloin, substitute it for the sirloin tips and your guests will never forget the meal.

Classic Beef Stroganoff

INGREDIENTS

1/4 cup butter

1 1/2 pounds sirloin tip, cut into thin slices

1 onion, chopped

1 cup beef broth

1 (16 ounce) container sour cream



DIRECTIONS

Melt butter in a large skillet over medium hi heat. Add beef and saute until brown but NOT cooked all the way through.  Remove beef from pan leaving behind as much butter as possible.  Lower heat to medium add onions to pan and cook onions until translucent (5 to 8 minutes).  Add the broth to the pan and cook until boiled down to about 1/2 cup.  Add beef back to pan.  Continue to cook until broth is mostly gone.

Stir in sour cream, and heat through. Do not boil after adding sour cream.

YUM!