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.
Preheat oven to 200 degrees. Brush beef with oil and rub parprika over the entire roat. Season with salt and pepper. Roast beef for 20 minutes. Meanwhile, mix all ingredients except the sour cream in a bowl. Remove beef from oven, cover with mushroom mixture. Roast for a further 20 minutes on medium heat. Remove beef from pan leaving behind the mushroom mixture and cover to rest. Add the sour cream to the mushroom mixture and stir well to combine. Slice your beef and serve with lashings of mushroom gravy - divine!
Brown beef; drain and stir in salt, celery, onions and green peppers.
Cover; simmer over low heat until veggies are crisp-tender, about 10 minutes.
Remove from heat.
Cool on rack. Pour into six 2-cup freezer containers with tight fitting lids. Cut through mixture with knife to remove air pockets.
Attach lids. Label containers with date and contents.
Store in freezer.
Use within 3 months.
Makes Sloppy Joes, Beef Stroganoff, Hearty Beef Chowder, Chili, Rice Creole and Company Casserole.
n a large skillet, cook beef, half at a time, in
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.
killet on high heat. Cook beef, in 3 batches, for 2
fork.
Meanwhile, dust beef with flour, shaking off any
live oil. Quickly sear the beef in batches until browned on
he remaining butter. Add the beef and cook for 2 mins
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.
Greek yogurt and low sodium beef broth in a medium sized
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.
ablespoons olive oil and saute beef strips until brown. Sprinkle with
it. I used to buy beef stew meat and noticed that
1. Pat beef dry with paper towels and
nion in prepared pan. Rub beef with herb mix and season
poon.
Add one cup beef (or chicken) bouillon and soy
Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
Add beef, a few pieces at a time, and shake to coat.
Ina a large skillet, melt butter over medium heat.
Brown half the beef at a time; remove.
Add onion and garlic; saute until tender.
Return beef to the pan.
Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
Stir in sour cream; heat gently but do not boil.
Serve immediately over noodles.
Garnish with parsley, if desired.