fork.
Meanwhile, dust beef with flour, shaking off any
Slice beef into very thin strips.
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.
anged this recipe just a bit. I used to buy beef stew
Brown meat thoroughly.
Let drain in colander.
Brown onions in margarine (for lower fat recipe, omit and use 1 teaspoon minced onions, don't brown).
Let sour cream sit at room temperature and mix with flour.
Brown meat in 2 tablespoons oil.
Mix the package.
Mix according to directions with water and add to meat, then add all of your spices as listed.
Add in onions, potatoes and wine and let simmer, stirring occasionally.
This meal can be left to simmer until a late husband gets home.
Just before serving, add sour cream and mix well.
May be served plain or over rice or noodles.
Fix a fresh green salad and French bread and you have a quick meal.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
Brown ground beef and drain.
Saute onions and add to beef. Add mushroom soup and mustard. Mix well.
Allow to simmer for 20 minutes. Just before serving, fold in sour cream.
Serve on toast, pasta or rice.
After beef has been cooked and drained, add onion, salt and pepper. Cook a couple of minutes before adding mushroom soup.
Add soup and 1/2 can of water to beef.
Simmer 10 to 15 minutes.
Add sour cream and remove from heat.
Serve over cooked egg noodles (prepare according to package directions).
Serves 4.
Season beef lightly with dried onion, garlic
Brown ground beef; drain.
Cut up and add the cream cheese to the meat; stir until melted.
Add the mushroom soup and 1 can of water to the mixture.
(Use less water, if desired.)
Heat through until well blended and hot.
Serve over cooked noodles.
Brown ground beef and onion in skillet.
Add soups and let simmer for 5 to 10 minutes.
Add sour cream to mixture; simmer again for 5 to 10 minutes more.
Cook noodles and drain.
Place noodles on plate and pour sauce over noodles.
Brown ground beef in oil; add onion and cook 5 minutes, stirring constantly.
Combine sour cream, soup, catsup and Worcestershire sauce; add to ground beef.
Cook over low heat, stirring constantly, until mixture is thoroughly heated.
Serve over noodles sprinkled with poppy seed.
Yield:
4 servings.
Heat 2 tablespoons of oil in a large frying pan.
Fry the beef in oil for 5 minutes, stirring constantly.
Add the orange rind, beef stock, salt and pepper and mushrooms.
Cook gently for 10 minutes.
Remove from heat.
(If anyone likes onions, fry them up now in the pan.).
Stir in the natural yoghurt, heat through very very gently, then serve straightaway with rice.
Saute beef and onions in hot oil.
Place uncooked noodles on top of meat.
Mix remainder of ingredients and pour on top.
Press noodles down to moisten well.
Do not stir.
Bring to a boil, then turn heat on low.
Cover and simmer 30 minutes.
Serves 6.
Brown beef slightly in oil.
Add both cans of soup.
Simmer until meat is tender.
Serve over hot noodles.
Brown onions in butter. Add ground beef, garlic, flour, salt, m.s.g., pepper and paprika. Saute 5 minutes. Add mushrooms, cream of chicken or mushroom soup and tomato sauce; simmer 5 minutes. Add sour cream to taste when ready to serve. Serve over rice or noodles. Serves 4 to 6 people.
*Beef can be leftover roast or leftover hamburgs.
Saute beef lightly in butter or margarine in a medium sized frying pan, break up with a fork as it cooks.
Add remaining ingredients except sour cream.
Stir constantly until sauce is bubbly hot.
Stir in sour cream just before ready to serve; heat just to boiling; remove from heat as gravy may curdle.
Serve over hot noodles, rice or mashed potatoes.
Saute beef in hot oil.
Place uncooked noodles on top of meat. Mix remaining ingredients.
Pour over noodles, moistening well.
Do not stir.
Bring to a boil, then turn heat low.
Cover and simmer for 30 minutes or until noodles are tender.
Use a 3 or 4 quart container.