Slice beef into very thin strips.
fork.
Meanwhile, dust beef with flour, shaking off any
it. I used to buy beef stew meat and noticed that
soups, onions, Worcestershire sauce, water, beef bouillon cube, garlic cloves, onion
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.
emaining butter in saucepan. Roll beef in flour and saute in
Cook noodles according to directions on package; drain.
In a large skillet, bring cauliflower, broccoli, carrots, mushrooms, potato, onion, garlic, bouillon cube and 1/2 cup of water to a boil.
Reduce heat and simmer vegetables until tender.
Add cream of chicken soup.
Separately, mix together the beef stroganoff mix and water, then add to the vegetables.
Add salt and pepper to taste.
Simmer 5 to 10 minutes.
Remove from heat and add sour cream.
Stir well.
Serve over noodles.
consomme, nutmeg, pepper, paprika and Stroganoff Seasonings. Cover and cook slowly
inutes
Finely slice the beef into finger-sized slithers. Mix
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.
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.
Brown onion and beef together.
Add all 3 cans of soup and one cup water.
Cook in slow cooker
until meat is tender.
(I cook it all day on low heat.)
Cook noodles.
Place stroganoff over noodles and serve.
\"Fast and very good.\"
killet on high heat. Cook beef, in 3 batches, for 2
live oil. Quickly sear the beef in batches until browned on
he remaining butter. Add the beef and cook for 2 mins
Melt butter in skillet.
Add mushrooms and onions.
Cook until onions are tender.
Remove from heat.
Brown ground beef; drain. Add 1 1/2 cups water, bouillon cubes, ketchup and garlic salt. Cook over low heat and simmer for 15 minutes.
Mix 1/4 cup water and flour; mix well.
Stir into meat mixture.
Will thicken fast. If too thick, add a little water.
Add mushrooms and onions.
Heat to a boil, stirring constantly.
Stir in sour cream and heat thoroughly.
Serve over egg noodles.
Dredge beef in flour
Melt 2 3 tbsp margerine in skillet.
Brown meat in skillet, then remove from pan.
Add another 2 tablespoons margarine, then saute mushrooms and onions until soft.
Add 2 Tbsp flour (can use flour leftover from dredging) and stir into margerine. Slowly add beef broth, stirring constantly. If you add liquid too fast, it will lump up. Too slow, same thing.
Add sour cream and stir it up well.
Add beef and heat through.
Serve over noodles. Add salt and pepper to taste.
Saute beef until browned in a nonstick skillet.
Add onion and mushrooms and continue cooking until onion and mushrooms are tender and excess liquid has evaporated.
Boil water and butter in a medium pot; cook pasta until tender.
While the noodles are cooking, brown the ground beef, onions and mushrooms in a large skillet until the meat crumbles.
Drain fat and add the beef gravy, Worcestershire sauce, sour cream, wine, garlic powder, onion powder, black pepper and salt; give a good stir.
Cook over medium heat for approximately five (5) minutes - until thoroughly heated, stirring well.
Serve over the cooked egg noodles. Garnish with parsley.
Heat a skillet over high heat.
Add oil, beef, and mushrooms and reduce heat to medium.
Cook until the beef is completely done, and the mushrooms are sweated, then add Worcestershire sauce.
Add soup, stirring until smooth, then incorporate sour cream.
Season with salt and pepper to taste.
Serve over noodles.