Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Time 45m Yield 4 servings Number Of Ingredients 18 Steps:
Bring a large pot of salted water to a boil. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute. Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
Time 30m Yield 8 Number Of Ingredients 9 Steps:
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Time 33m Yield 4 Number Of Ingredients 12 Steps:
Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles. Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover. Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes. Serve meat sauce over a plate of noodles.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Prepare the egg noodles according to package directions and set aside. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Time 7h15m Yield 6 Number Of Ingredients 16 Steps:
Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker. Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Saute the beef and the onion in 2 T of butter. There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid. (Start your rice or your noodles at this point). Add the brown gravy mix to the water and stir to dissolve. Add gravy mixture to meat and stir constantly until thick. If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving. Serve over rice or noodles. Makes 4 large servings. (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid). (You can also add mushrooms if desired).
Time 20m Yield 1/2 cup, 4 serving(s) Number Of Ingredients 7 Steps:
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.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Brown the ground beef in a large skillet, and drain, if necessary. Add onion, garlic and saute. Add chicken broth, mustard and pepper. Stir in cream of mushroom soup. Add egg noodles. Simmer for 10 minutes on medium/low heat, or until noodles are tender. Stir in sour cream, serve and enjoy!
Time 1h50m Yield 8 Number Of Ingredients 18 Steps:
Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade. Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside. Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper. Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
Time 6h15m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Note - Chop your onions a little larger than you usually do as they shrink while cooking for so long. Place stew meat, cream of mushroom, can of mushrooms, and onion in crock pot. Cook on low for 6-8 hours (my crock pot takes longer than others so I cook closer to 8 hrs.). Every few hours, give the mixture a quick stir. About 30 minutes before you are ready to serve, add the sour cream and mix thoroughly. Serve over egg noodles. Hint – if you feel that the stroganoff is too runny – tilt the crock pot lid so it is slightly open about about 1-1/2 hrs before done to let the liquid cook out.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
SLICE beef into very thin strips. COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown. Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done. STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.
Time 25m Yield 3 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Brown and drain beef, onions and mushrooms in skillet. Add soup and simmer 15 minutes. Season as desired. Pour in sour cream. Reheat before serving over egg noodles.
