Time 2h25m Yield 6 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes. Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain. Ladle beef mixture over noodles to serve.
Time 1h Yield 6 serving(s) Number Of Ingredients 13 Steps:
Melt 2 T butter in heavy large deep skillet over medium heat. Add onions and bell pepper and saute until light brown, about 10 minutes. Add mushrooms and saute until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.). Melt 1 T butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 mnutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired.
Time 2h30m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Slice onion into thin slices. Melt shortening in a large skillet Add meat, onion and garlic; cook and stir till meat is light browned and onion tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover and simmer for 2 to 2 1/2 hours. Add water if needed–don’t cook too dry. Cook egg noodles as per package instructions. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat till boiling and stir one minute. Stir 1/2 cup of cooked meat mixture liquid into cooked noodles. Add 1/2 water back into mixture. Serve over noodles.
Time 8h30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours. Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.
Time 2h40m Yield 7 Number Of Ingredients 13 Steps:
Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned. Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
Time 1h55m Yield 2 servings. Number Of Ingredients 14 Steps:
In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender., Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles.
Time 2h50m Number Of Ingredients 14 Steps:
Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside. Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins. Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins. Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins. Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
Yield Serves 6 Number Of Ingredients 13 Steps:
Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.) Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired.
Time 1h10m Yield 8 servings. Number Of Ingredients 17 Steps:
In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.
Time 1h Number Of Ingredients 14 Steps:
Turn Instant Pot to sauté. Add butter and onions. Cook for 4 minutes then press cancel button. Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture. Place lid on pot and turn steam valve to closed. Press Manual and set Instant Pot to 20 minutes. Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch. After 10 minutes, flip the steam valve to steam and open lid. Stir. In a small bowl combine corn starch and water. Mix well and pour into beef mixture. Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens. Serve over mashed potatoes.
