Old Fashioned Beef Stroganoff
Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won't believe it's a 30 minute meal!
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✅Ingredients
• 1 tablespoon olive oil
• 2 pounds beef sirloin steak, sliced into thin strips
• ¼ cup all-purpose flour
• 1 pound egg noodles
• 1 medium white onion
• 8 ounces sliced mushrooms
• ¼ cup salted butter
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 cup sour cream
• 1 tablespoon dijon mustard
• salt and pepper to taste
✅Instructions
00:00:12 - How to slice beef for beef stroganoff
1️⃣ 00:00:12 - Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
2️⃣ Cook egg noodles according to package directions. Drain well.
3️⃣ 00:01:01 - Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
4️⃣ 00:01:35 - Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
5️⃣ 00:01:59 - Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
6️⃣ 00:02:20 - Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.
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Slow-Cooker Beef Stroganoff | Betty Crocker Recipe
By using the slow-cooker, you can transform classic beef stroganoff into an easy weeknight meal with minimal fuss.
Betty Crocker Slow-Cooker Beef Stroganoff recipe:
Beef Stroganoff Recipe | Slow Cooker
Here's how I make beef stroganoff in the slow cooker! I hope your family enjoys it as much as mine does.
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How to Make Slow Cooker Beef Stroganoff | Beef Recipe | Allrecipes.com
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Watch how to make simple beef stroganoff in the slow cooker. Cream cheese and golden mushroom soup are the secrets to this easy comfort food classic.
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Skinny Crock-Pot Beef Stroganoff ????????Cozy Winter WW Recipe❄️⛄Weight Watchers -WW PTS, Calories/Macros!
Skinny Crock-Pot Beef Stroganoff ????????Cozy Winter WW Recipe❄️⛄Weight Watchers -WW PTS, Calories/Macros! This easy slow cooker stroganoff is lightened up but still full of flavor. It is a perfect warm comfort food for the cold winter months! Points & Calories/Macros and additional nutritional information Included down below!
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Ingredients:
32 oz Uncooked trimmed top round steak
1 Tbsp Olive oil
1/2 tsp salt
1⁄2 tsp Black pepper
3 tsp Jarred minced garlic
1 medium Red onion
16 oz Portabella mushrooms
30 fl oz Reduced sodium beef broth
2 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1⁄2 cup Red wine
2 Tbsp Cornstarch
2 Tbsp cold water
8 oz, unprepared Barilla Whole grain rotini
1 cup Plain fat free Greek yogurt
Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.
Add in the remaining ingredients to the crock pot, minus the cornstarch and Greek yogurt.
Sir together. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
Mix the cornstarch with cold water and stir to dissolve the cornstarch. Add to the crock pot along with the uncooked egg noodles and stir.
Cover and cook on high for 15- 20 minutes until the noodles are softened.
To temper the yogurt to prevent curdling, remove about 1/2 cup of the liquid and add to a small bowl. Whisk in Greek yogurt until combined. Then add to stroganoff and stir in until combined.
Makes 10, heaping cup servings. WW Points per serving - 7 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder➡
*Nutrition Information: YIELD: 10 SERVING SIZE: 1/10
Amount Per Serving: CALORIES: 305 TOTAL FAT: 7 g SATURATED FAT: 2 g CHOLESTEROL: 70 mg SODIUM: 256 mg CARBOHYDRATES: 23 g FIBER: 4 g SUGAR: 3 g PROTEIN: 36 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
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Slow Cooker Beef Stroganoff
Use your slow cooker to turn a relatively inexpensive cut of meat into a decadent and delicious beef stroganoff. The beef is cooked with lots of mushrooms, plus stock, garlic and mustard, then finished with sour cream, right before serving.
A great recipe if you're cooking for a crowd or if you want to make ahead. It reheats so well!
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp sunflower oil
▢1.5 kg (3.3lb) braising beef or casserole beef - chopped into bitesize chunks
▢4 tbsp plain (all-purpose) flour
▢1 tsp salt
▢1 tsp freshly ground black pepper
▢1 large onion - peeled and chopped
▢4 cloves garlic - peeled and minced
▢1 tbsp Worcestershire sauce
▢2 tbsp Dijon mustard
▢600 ml (2 ½ cups) beef stock - (2-3 stock cubes, plus water, is fine)
▢300 g (10 ½ oz) chestnut mushrooms - thickly sliced
▢1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to make a slurry - (optional)
▢120 ml (½ cup) double (heavy) cream
▢240 ml (1 cup) sour cream
▢small bunch fresh parsley - roughly chopped
Process:
1. Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together.
2. Heat the oil in a large frying pan (skillet) pan over a high heat (or use the searing function of your slow cooker if it has that functionality).
3. Then add half the beef to the pan. Cook for 6-8 minutes, turning regularly until browned all over.
4. Once browned, transfer to the slow cooker with a slotted spoon and repeat with the rest of the beef, transferring the second batch to the slow cooker too.
5. Turn down the heat of your frying pan down to medium and add the onion. Cook for 3-4 minutes, stirring regularly until the onion starts to soften.
6. Stir in the garlic, cook for a further minute.
7. Then add the Worcestershire sauce, Dijon mustard, beef stock and mushrooms.
8. Stir everything together, making sure to scrape up any bits that may have stuck to the bottom of the pan.
9. Bring to the boil, stir again then transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours, until the beef is tender.
10. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
11. Mix together the double cream and sour cream, then carefully stir into the beef and sauce, being careful not to break part the beef (it will be delicate).
12. Top with freshly chopped parsley and a sprinkling of black pepper before serving.
Want to cook it in the oven?
Cook in the oven for 3 hours at 160C, with an additional 240ml (1 cup) of stock. Check a few times in the last hour and top up with more stock or a splash of boiling water if it's starting to look a little dry.
Can I make it ahead?
Yes, you can make this dish ahead, including adding the cream, then cool, cover and refrigerate. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.
Can I freeze it?
Yes, I've tested freezing this recipe and it reheats without splitting in my experience. Freeze in portions, then defrost in the refrigerator overnight. Note: Some liquid will separate a little when defrosting. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.
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