Easy Ground Beef Stroganoff with Cream of Mushroom Soup
One of our family's favorite dinner recipes is my Easy Ground Beef Stroganoff. It only takes 25 minutes to make and it's sure to be a hit in your family!
This Easy Ground Beef Stroganoff with Cream of Mushroom Soup is creamy, delicious, and made with light sour cream, cream of mushroom soup, beef broth, ground beef, and tender egg noodles.
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Ground Beef Stroganoff Ingredients:
▪️ 1 pound Lean Ground Beef (I use 85/15 or 90/10 Hamburger Meat)
▪️ 3 tbsp Butter
▪️ 3 tbsp Flour
▪️ 1 1/2 cups Low-Sodium Beef Broth
▪️ 1 cup Light Sour Cream
▪️ 1 can Fat-Free Cream of Mushroom Soup
▪️ 2 tsp Onion Powder
▪️ 2 tsp Garlic Powder
▪️ Salt and Pepper, to taste
▪️ Parsley, to taste
▪️ Egg Noodles, cooked according to package directions
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Creamy Beef Stroganoff
Creamy & Rich Beef Stroganoff
Recipe -
250g (8.8oz) - Fettuccine Pasta
1 Tbsp (20ml) - Olive Oil
2 Tbsp (28g) - Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
350g (12.3oz) - Scotch Fillet, Tenderised & Sliced Into Strips
1 - Brown (Yellow) Onion, Diced
4 - Garlic Cloves, Minced
300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced
⅓ Cup (80ml) - Brandy (Substitute For White Wine or Beef Stock)
1 1/2 Tbsp (30g) - Dijon Mustard
1 ½ Cups (375ml) - Beef Stock
1 ¾ Tbsp (24g) - Plain Flour
1 1/2 Tbsp (30ml) - Worcestershire Sauce
120g (4.2oz) - Sour Cream
Flat Leaf Parsley, Garnish
Seasoning To Taste + Salt For Pasta Water
Method -
1. Place a saucepan of water over high heat & bring to a boil. Generously season the water with salt & cook the pasta as per the packet instructions.
2. Place a large pan over high heat. Add olive and once hot, add in the sliced scotch fillet, sear for 45 seconds to 1 minute on each side, remove from the pan & place onto a plate to rest. Do this in batches.
3. Melt the unsalted butter in the same pan, add onions & saute for 2 -3 minutes or until golden. Add in the garlic & saute for 45 seconds. Add in the Swiss brown mushrooms & saute for 5-6 minutes or until soft & golden brown.
4. Add the Dijon mustard & brandy to deglaze the pan & cook for 2 minutes, stirring regularly. Add the flour and cook for 1 minute, mixing well.
5. Add the Worcestershire sauce and beef stock, mix well, boil, reduce the heat to low and cook for 6 minutes or until thick. Check for seasoning and adjust if necessary.
6. Once thick, reduce the heat to low, add the sour cream & seared beef along with any plate juices, mix well & heat for 1 minute. Remove from the stovetop.
7. Add in pasta, mix through well to coat, add some pasta water if need be & serve. Garnish with flat-leaf parsley. Dig in.
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Creamy Beef and Mushroom Stroganoff
This Creamy Beef and Mushroom Stroganoff is definitely one of my favorite comfort foods that my grandma used to make. Between the tender beef, the pasta, potatoes or rice and the creamy sauce, this dish is totally amazing,
How to Make Mushroom Stroganoff | Jamie Oliver | VEG
This is a cracking little recipe from Jamie's brand new book VEG, which is definitely not just for vegetarians it's one for the meat eaters as well. The creamy, spiced Stroganoff is so tasty the you really aren't going to miss the meat!!
Look at the Colours!!
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Jamie's Quick Beef Stroganoff
Jamie's back with this incredible beef stroganoff recipe. Prime cuts of sliced steak in a delicious creamy yogurt and mushroom sauce livened up with an onion pickle and a dash of brandy. An really quick and tasty dish for all the family.
This easy recipe is from Jamie’s 15 Minute Meals television series - first aired on Channel 4 in 2012. If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 62 of Jamie's 15 Minute Meals book or take a look at the ingredient list below for the basics:
Rice
1 mug (300g) of 10 minute wholegrain or basmati rice
1/2 s bunch of fresh thyme
200g baby spinach
Pickle
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
Stroganoff
300g mixed mushrooms olive oil
3 cloves of garlic
2x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
1 lemon
1 swig of brandy
4 heaped tbsp fat-free natural yoghurt
1 swig of semi-skimmed milk
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Beef Stroganoff - The Most Comforting Cold Weather Dish
Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely.
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INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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