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How To make Mean and Lean Beef Stroganoff
3/4 lb Beef round steak, cut 1/2"
Thick and trimmed of fat 1 tb Cooking oil
2 c Sliced fresh mushrooms
1/2 c Dry sherry
1/2 c Water
1/2 ts Instant beef bouillon
Granules 1 8 ounce carton plain low
Fat yogurt 1 tb All purpose flour
1 ts Sugar
1/2 ts Salt
Dash pepper 2 c Hot cooked rice
Snipped parsley (opt) Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings.
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the BEEF STROGANOFF I wish mom made me as a kid
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Today we make the beef stroganoff recipe that I wish my mom made me as a kid. Beef stroganoff was always a little bland but anything over noodles I love. We fix all the issues today by using the braising technique and instead of using steak, we use short ribs and some high-quality mushrooms. The recipe is a dream.
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Cooking with Rudy Beef Stroganoff
Cooking with Rudy! The vidos are made for those of us that are not great cooks. I explore various recipes. This is the raw edition, I have never cooked this till today. This became one of my favorite! It really turned out well. This one does not require a lot of ingredients. Please let me know how can improve, this Beef Stroganoff will impress. Please let me know what you think
Recipe eXtreme Stroganoff
1 lb lean round steak cubes
1 envelope dry beefy onion soup mix
10 ¾ oz can cream of celery soup
10 ¾ oz can cream of mushroom soup
Place all items in slow cooker. Cook on low for 6 to 8 hours, stirring occasionally. Serve over cooked noodles or rice. ( For variation, stir in ½ c sour cream)
Making Beef Stroganoff
My version of this classic dish comes together easily and is a perfect comfort food meal. Serve over buttered noodles and you have a crowd pleaser!
1 1/2 pounds sirloin steak
2 TBSP olive oil
Salt and pepper
2 TBSP butter
1 cup finely diced onion
8oz sliced mushrooms
1 cup beef stock
1 tsp Worcestershire sauce
1 tsp paprika
1 bag (12oz) egg noodles
8oz sour cream
pinch of nutmeg
1 cup panko bread crumbs
2 TBSP butter
Put the sirloin steak in the freezer for 45-60 minutes. This will help firm the meat and make it easier to slice. Cut steak against the grain in thin strips that are 3-4 inches long and 1/4 inch thick.
Using a large skillet (12 inch) or an electric skillet, add 2 TBSP olive oil and cook steak over medium heat. After adding steak to pan, season with salt and pepper. You may need to do this in two batches. Transfer cooked steak to a plate and cover with foil to keep warm. Remove fat from skillet and and add butter. Once butter is melted, add onion and saute until soft, 4-5 minutes. Add mushrooms to skillet and season with salt and pepper. Cook until mushrooms are tender, another 4-5 minutes.
Add beef stock, Worcestershire sauce and paprika to skillet. Simmer, covered, for 10-15 minutes.
Start to prepare your egg noodles as directed on package.
Remove skillet from heat. Add nutmeg (just a pinch) and add sour cream and stir in until dissolved. Add the beef back into the skillet and stir together with sauce. Over a very low heat, allow to meat to warm through for about 5 minutes.
In a dry skillet, add panko bread crumbs. Toast crumbs over a medium high heat. Keep an eye on them - they can burn quickly. Once they start turning golden brown, add 2 TBSP butter and allow to melt, mixing butter in with the bread crumbs. They will continue to toast. Remove from heat.
After draining you noodles, add buttered bread crumbs on top and toss in. Serve noodles on plate topped with a generous helping of the Beef Stroganoff. Enjoy!
Easy Ground Beef Stroganoff Macaroni-Budget Friendly Meal
Hello Everyone,
In this video I made an easy and delicious Beef Stroganoff Macaroni that anybody can make. It came out so good and I can’t wait to hear back from you all if you decide to make it. Have a Blessed Day!
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Ground Beef Stroganoff Macaroni
Ingredients:
-4 cups of elbow macaroni
- 1 1/2 half lbs of ground beef regular or lean ( may substitute ground turkey)
- 1 C of sliced mushrooms
- 3/4 cup sour cream
- 3 Tbsp. Worcestershire sauce
- 1 half of a medium onion diced
- 1 large peeled clove of garlic minced
-3 teaspoons parsley chopped ( or dried)
-2 cups of beef broth
-1/4 teaspoon each salt and pepper
-1/2 tsp Lawry's gn.rlic salt
Directions:
In a large pot bring 6 cups of water to a rolling boil, add 1 tsp of salt , always salt your pasta water. Add your dry elbow, quick stir to make sure it doesn't stick together. Bring uncovered macaroni back to a rolling boil, cook for 5 minutes then drain and set aside in the colander you drain it in.
In a frying pan cook & chop your ground beef into bite size pieces as it cooks until caramelized. Add your salt and pepper and Lawry's garlic salt. Continue to fry your meat until it is very Brown and caramelized, at this point you can add your diced onion and garlic and saute it along with the meat about 3 to 4 minutes more until it starts to soften. Add 1 C fresh sliced mushrooms ( may substitute bottled drained mushroom slices. )
At this point check your meat to make sure there is not excess grease ,if there is drain off all but a few tablespoons. Sprinkle 3 Tbsp of flour over your meat and stir in the pan until there is no longer raw flour showing. This is the basis of your gravy. Add your 2 cups of beef broth and 2 tsp of Worcestershire sauce stir until your gravy begins to thicken remove from heat.
Add drained elbow macaroni back into your stock pot, add gravy and 3/4 c sour cream, fold& toss lightly together. Sprinkle with parsley and serve.
* You may make your own broth with 2 C water and 2 Tbsp granulated beef bouillon. Use less if you have salt restrictions.
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