Slice beef into very thin strips.
fork.
Meanwhile, dust beef with flour, shaking off any
anged this recipe just a bit. I used to buy beef stew
Slice beef across the grain into very thin strips.
In skillet over high heat, cook meat and onion until meat is no longer pink and onion is tender.
Stir in soup and paprika.
Heat through; keep stirring.
Reduce heat to very low; stir in sour cream. Gently heat through.
Serve over noodles.
Recipe may be doubled. Serves 6.
Flour and brown steak in as little shortening as possible. Completely cover with water; add soup mix and cook slowly, covered about 2 hours or until tender.
Add mushrooms when meat is almost done. Stir in sour cream and just barely simmer for 10 minutes. Serve over buttered noodles.
Serves 4 to 6.
ablespoons butter.
Serve with stroganoff.
Cook steak strips and onion with oil until done and drain. Add seasoning sauce, soup, salt and pepper.
Stir until thick. Add sour cream.
Serve over cooked noodles or rice.
consomme, nutmeg, pepper, paprika and Stroganoff Seasonings. Cover and cook slowly
Remove fat and gristle from beef.
Cut
to 1/
Thinly slice beef into bite-size strips.
Combine flour and sour cream.
Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon pepper.
Set aside.
In a large skillet, cook and stir half of the meat in margarine or butter over high heat until done. Remove.
Add remaining meat, mushrooms, onion and garlic.
Cook and stir until meat is done and onion is tender.
Return all meat to skillet.
Add sour cream mixture.
Cook over medium heat until bubbly.
Serve over noodles.
Serves 4.
Roll steak in extra flour and brown in butter or margarine. Stir in soup mix.
Add consomme.
Blend 2 tablespoons flour (or more if needed) with sour cream and add to meat mixture, stirring until thickened.
Simmer for 1 hour.
Serve over rice or noodles. Serves 4 to 6.
Remove all fat from beef. Cut into 2-inch thick
In a 12 inch skillet over medium heat, saute meat and onions in 2 Tbsp. margarine until browned. Season with salt, pepper, and garlic powder. Stir in soup and 1 c. of beef broth (reserving 1/4 c.). Reduce heat; cover and simmer for 20 minutes. Add mushrooms. Blend remaining 1/4 c. of beef broth with flour. Stir into meat mixture; cook for 5 minutes, stirring frequently. Add sour cream and heat through. DO NOT BOIL. Serve over hot egg noodles.
Brown beef until no longer pink.
Remove beef and keep warm.
Add mushrooms, onions and garlic. Cook until tender.
Add flour.
Add water, lemon juice, vinegar, oxo, salt and pepper.
Bring to a boil.
Stir in sour cream, beef. Reduce heat and do not boil.
Serve over noodles.
Partially freeze beef.
Thinly slice across the
Combine all ingredients in crock-pot.
Cook on low for about 6 hours.
Serve over rice or noodles.
A Yummy Beef Stroganoff copy.
Take beef cubes, water, season salt (to
soups, onions, Worcestershire sauce, water, beef bouillon cube, garlic cloves, onion
Trim fat from steak. Cut steak lengthwise in half and then
Cook stew beef.
Leave small amount of water.
Cool.
Shred beef with fork until stringy.
Add mushroom soup.
Add enough water to water already in pot to equal 1 can.
Add sour cream.
Let simmer for 30 minutes.
Salt and pepper to taste.
Cook noodles. Pour Beef Stroganoff over noodles and serve.