In a large, deep skillet, add onions and beef and brown until no longer pink.
Drain off fat.
Stir in Remaining Ingredients, except sour cream, reduce heat, cover and simmer 20-25 minutes, stirring occasionally.
Remove from heat when mixture thickens to desired consistency and let sit for a few minutes. Then add sour cream and mix well until blended.
Serve immediately over hot noodles.
****EDIT: If you prefer your stroganoff mixture a little thinner, increase the milk from 1/2 cup to 3/4 cup.
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper.
Simmer for a few minutes to blend flavors.
Serve over steamed rice and top with green onions.
Heat shredded beef (or cooked ground beef, shredded chicken).
Add the
f you can, run the beef and onions through a food
In medium saucepan, combine rice with water; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally for 10 minutes.
Stir in beef, corn and green chiles; heat through. Evenly spread 1/2 cup rice mixture onto each tortilla, then roll and place on serving plate.
Makes 8 tortillas.
lice the beef into finger-sized slithers. Mix with the ground paprika
Brown ground beef and drain off fat. Let
Brown ground beef with onion and drain well.
Return browned beef to pan and add all other ingredients.
Heat throroughly and serve over hot egg noodles.
il and saute beef strips until brown. Sprinkle with ground pepper. Remove
Cook noodles according to package directions.
When they are tender, drain them and toss them with 2 tablespoons butter- Put the noodles in a 2-quart casserole.
Melt 2 tablespoons butter in a large skillet.
Add the onions and mushrooms and sauce for 5 minutes, stirring continuously.
Add ground beef and cook and stir until meat is browned.
Add almonds, soup, sour cream, salt, pepper and brandy.
Spoon meat mixture over the noodles in the casserole.
Bake uncovered for 30 minutes at 375 degrees.
Brown meat.
Sprinkle onion soup mix and ginger over meat. Arrange layer of noodles over meat and add mushrooms.
Pour water over noodles.
Cook on low 20 minutes.
Blend flour into sour cream and add to stroganoff.
Cook 3 minutes.
Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
Add cream cheese and cheddar; cook until it heated through and cheese melts.
Serve over noodles or toss with noodles.
Melt butter and fry ground beef, garlic and onions.
Add flour and stir.
Add beef broth, salt, paprika and pepper, stir.
Add sour cream just before serving, and heat up.
Crumble ground beef into a 3qt glass casserole.
Saute 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.
Brown ground beef with onion and garlic.
Drain fat.
Add to crock pot with remaining ingredients except for sour cream.
Cover and cook on low for 5 to 7 hours.
Stir in sour cream.
Heat through.
Serve over egg noodles.
For the stroganoff, dust the beef with the flour and season. In a frying pan, melt the butter over high heat. Cook the onion 5 mins, stirring, until soft. Remove from pan and set aside. Add the beef to the pan and cook 3 mins, stirring. Return the onion to the pan, along with the mushrooms, and cook 1 more min. Add the tomato paste and sour cream, reduce the heat and cook 1-2 mins, until heated through.
Meanwhile, prepare the rice according to the package instructions. Serve with the stroganoff.
In large skillet, cook beef, mushrooms, and onions until beef is browned.
ptionally you can brown the beef in the same pan.
Toss beef in flour and paprika. Heat 1 tbsp oil in a medium frying pan over medium-high heat. Cook beef, in batches, for 4-5 mins, or until beef is browned. Set aside.
Add remaining oil to pan. Saute onion, pepper and garlic for 5 mins, or until softened. Add mushrooms and zucchini. Cook for 3 mins, or until mushrooms soften. Return beef to pan along with stock, tomatoes, tomato paste, Worcestershire sauce and sour cream. Simmer for 2-3 mins, until heated through.
Serve stroganoff with rice.