Wednesday, October 29, 2008

Beef Stroganoff

Seasoned cube or sirloin steaks, with onions and mushrooms, in a cream sauce with sour cream on a bed of buttered egg noodles.
A quick stroganoff using cube steaks, sirloin or tenderloin, cream soup, sour cream and mushrooms. Serve over hot cooked egg noodles.

Beef Stroganoff

I decided to make some quick beef stroganoff for dinner tonight, and I truly can't believe The Cajun ate both mushrooms and sour cream without saying anything and exclaimed, "this is delicious!" Hehehehe... I just love when I can sneak in food he wouldn't otherwise touch with a 10 foot pole. Hey, don't judge me.

Another easy recipe to pull together quickly, it starts with cube steak, sliced about 1/2 inch thick, seasoned with salt, pepper, and garlic powder, dredged in a bit of flour and browned in a blend of oil and butter. You may also substitute beef tenderloin or sirloin steak if you prefer, reducing the simmer time to 10 to 15 minutes, and yes, you can even make it with cooked ground beef or meatballs.


Toss in some mushrooms and onion.


Add in a can of cream of mushroom soup, Worcestershire sauce and some beef broth, cover and simmer on low for 30 minutes, or again, reduced time to 10 to 15 if you're going with sirloin or tenderloin.


Remove from heat, stir in sour cream, parsley and Cajun seasoning and blend in. Add a dash or two of Kitchen Bouquet to enhance the flavor and color if you like. Taste and adjust seasonings as needed. Serve over hot cooked egg noodles. See? Nothing to it!


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Recipe: Beef Stroganoff

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 2 cups uncooked egg noodles
  • 2 tablespoons butter, divided
  • 2 teaspoons dried parsley flakes, divided
  • 1-1/2 pounds cube steak, sirloin or tenderloin steak
  • Kosher salt, freshly cracked black pepper and garlic powder, to taste
  • 1 cup all-purpose flour
  • 2 tablespoons cooking oil (olive oil, vegetable, canola or corn oil)
  • 1 medium onion, halved and sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10-1/2 ounce) can original cream of mushroom soup (Great for Cooking variety)
  • 1-1/2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Cajun/Creole seasoning, (like Slap Ya Mama), or to taste
  • 1/2 cup of sour cream, or to taste
Instructions

Prepare egg noodles according to package directions; drain, toss with 1/2 tablespoon of the butter and 1 teaspoon of the parsley flakes. Heat remaining butter with oil in a large lidded skillet over medium high heat. Slice meat into 1/2 inch strips, about 1-1/2 inches in length, and cutting against the grain, seasoning both sides with salt, pepper and garlic powder. Toss in the flour, shaking away the excess. Brown meat in butter mixture on both sides, remove from skillet and set aside.

Add onion to the skillet and cook for about 3 minutes, until softened and onions are slightly caramelized, scraping up browned bits from bottom of skillet. Add mushrooms and cook another 3 minutes Push mixture to the sides of the pan, add the cream of mushroom soup to the center, add Worcestershire and stir in beef broth, until well blended. Draw the mushroom and onion mixture to the cream soup mixture. Bring to a boil, return meat to the pan, together with any accumulated juices, stir, cover, reduce heat to low. Simmer for approximately 30 minutes for cube steaks or 10 to 15 for sirloin/tenderloin, until thickened and meat is tender.

Remove from heat, stir in parsley, Cajun seasoning and sour cream; taste and adjust seasonings. Serve over hot, cooked noodles.

Slow Cooker: Brown meat, onion and mushrooms as above, transfer to slow cooker. Whisk together the cream of mushroom soup and beef broth; pour over the top. Cover and cook on low for 5 to 6 hours, or until meat is tender. Taste to adjust seasonings, stir in sour cream and heat through. Serve over hot, cooked noodles. May substitute less tender braising roasts (such as chuck) or stew meat; cook 7 to 8 hours.

Ground Beef Stroganoff: Exchange 1 pound of ground beef for the steaks, browning the meat first, draining off excess fat, then adding in the seasonings. Reduce flour to 1 tablespoon, sprinkle over the onions and mushrooms after browning, cook and stir for 2 minutes, then proceed.

Meatball Stroganoff: Prepare 1 pound homemade meatballs or use frozen, thawed, browning in skillet as above, or baking in a 350 degree F oven, for about 20 minutes. Remove meatballs and set aside, continuing with onions and mushrooms as above.

Pork Chop Stroganoff: Substitute 1-1/2 pounds boneless pork loin chops, cut into bite-sized pieces and prepare as above, quickly browning meat over medium high heat. Remove and set aside, proceeding with recipe, except wait to return meat to skillet after remaining mixture has cooked for 20 minutes. Add pork and continue cooking until meat is warmed through and thoroughly cooked. Do not overcook! May also prepare as whole chops.

Source: http://deepsouthdish.com

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Posted by on October 29, 2008
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9 comments:

  1. OMG!!! I made this last week for dinner and my Husband ate all there were no leftovers for him to take to work. This was so easy and turned out wonderful! Thank You
    http://underthesunwithalilbitofrain.blogspot.com/

    ReplyDelete
  2. You're so welcome Ariel - thanks for coming back to comment! It's an oldie but goodie for sure!

    ReplyDelete
  3. I just found your blog and being southern myself, I love it! Just now looking through some of your recipes - that stroganoff looks so good....thanks for sharing!

    ReplyDelete
  4. Hey Nancy and welcome!! I share a little bit of everything here really, but I try to focus on southern favorites (even if not southern classics!) Hope you find some yummy recipes here to enjoy - this stroganoff is a good one! Thanks for taking the time to comment too. I appreciate that!

    ReplyDelete
  5. Gonna try this tonight...Looks delicious

    ReplyDelete
  6. I made a revised version of this (based on what I had on hand last night). I was going to make the Hamburger steaks, but ran out of time to make everything like I wanted to. So, I just cooked up ground beef seasoned with a lot of garlic and onion powder, used beefy onion soup mix, sour cream and threw in some cream cheese as well. I only had spaghetti noodles, so that's what it was served with. Hubby really liked the meat mixture but said all he needed was some bread. He loved it. Thanks for a good base recipe for me to play with! Now, if I can only remember what I did the next time I make it. :)

    ReplyDelete
    Replies
    1. LOL, been there! Personally I have to make notes when I develop a recipe until I get around to putting it up on the blog, or I would surely forget something! I'm go glad that y'all enjoyed the stroganoff & thank you so much for coming back by to let me know!

      Delete
  7. Hi, I made your recipe but had to use Velveeta stroganoff skillet box.
    I browned ground beef and cubed steak to make it heartier. I season it with Tony Chachers creole seaoning.
    I know this was not in your recipe but I also had to use what was on hand.
    I sauteed the veggies and added it.
    For sides I made corn with green beans,Tesas 5 cheese garlic bread and a nice fresh salad.

    Ty Mary nextime I will follow your vesion to precisely.

    ReplyDelete

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