Can anyone recommend a good beef stroganoff recipe please?

Quick beef stroganoff

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

1 tbsp vegetable oil

1 large onion, sliced

500g/1lb 2oz rump steak

2 tbsp plain flour

2 tbsp paprika, plus extra for sprinkling

250g/9oz chestnut mushrooms

200ml/7fl oz beef stock

2 tbsp white wine vinegar

284ml/10fl oz carton soured cream

Method

1. Heat the butter and oil in a large frying pan.

2. Cook the sliced onion for 5 minutes until softened. Meanwhile cut the beef into thin strips. Season the flour with salt, pepper and paprika, then toss in the beef to coat lightly, shaking off any excess.

3. Add the beef to the pan and cook for 3-4 minutes until starting to brown.

4. Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.

5. Stir the soured cream into the pan and cook gently for 1 minute, without boiling (if the mixture boils it will curdle), then season to taste. Spoon the stroganoff on to a bed of rice or noodles and sprinkle with a little extra paprika.

Beef Stroganoff

This is a very filling meal and it can take as little or as long as you wish to cook. This recipe will feed four people.

Ingredients

1 lg. pkg. stewing beef

1-2 lg. onions

2-3 Tbs. minced garlic

3-4 cans mushrooms

1 can cream of chicken soup

1 container sour cream

2 tsp. flour (optional)

salt and pepper to taste

1 bag egg noodles

6-7 lg. potatoes

Directions

In a large skillet, combine beef, garlic and onions. Cook until beef is browned through and onions are transparent. Add mushrooms and cook for 5-7 minutes. Add soup and bring to boil. Once boiling, turn down to low, cover and simmer for 10 minutes. Add sour cream and cook only until sour cream is warm. Cook the noodles, and mash the potatoes. When dishing it out put a thin layer of potatoes on plate, add layer of noodles and then add a scoop of beef mixture.

I make this all the time and have never had any complaints. I buy a good quality beef and saute it in olive oil with chopped onion. I leave the meat nice and tender. Then I add freshly sliced good quality mushrooms, a couple different varities. I season with a bit of fresh ground s & p. Then I add a tub of sour cream and once it's all nice and hot pour over egg noodles. It's simple and not fancy, but it tastes very good.

I use Betty Crocker's Beef Stroganoff, and i love it.

Sometimes I use beef for stewing, which is more chewier so use smaller pieces and canned mushrooms are OK, fresh is better though.

1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups beef broth

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup Gold Medal® all-purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles

1. Cut beef across grain into about 1 1/2x1/2-inch strips.

2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

6 Tbsp butter

1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips

1/3 cup chopped shallots (can substitute onions)

1/2 pound cremini mushrooms, sliced

Salt to taste

Pepper to taste

1/8 teaspoon nutmeg

1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon

1 cup of sour cream at room temperature

1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)

Easy Stroganoff 1 lb. egg noodles, cooked and drained as directed on package 1 lb. lean sirloin steak, cut into thin strips 1 can cream of mushroom soup, undiluted 1 envelope dry onion soup mix 8 oz of sour cream 8 oz water 1 tb extra virgin olive oil 1 tsp oregano salt and pepper to taste In a large skillet / pan, preheat olive oil over medium heat. Sautee the steak in the skillet until they are browned. Add in the soup, water, and envelope of soup mix and stir well, add oregano and salt / pepper. Continue to cook over medium-high heat until content boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring twice. Cook noodles as directed on package during this time. After 20 mins, remove cover, and remove skillet from heat. Stir in sour cream. Combine with drained noodles, serve. You can substitute other kinds of meat. I like to use turkey breast or chicken to mix it up. You can also sub in low-fat sour cream and the healthy choice soups to make it a bit better. If you do use low fat sour cream, I recommend using a bit less water (maybe 6 oz) so the sauce isn't as runny. Remember the noodles will absorp some of the sauce when you combine them. If you like the sauce extra creamy, use more sour cream or add a bit of cottage cheese. This goes great with a side salad and some garlic bread!

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Too easy!

Preparation Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 tbs olive oil

500g rump steak, cut across the grain into thin strips

1 medium brown onion, cut into thin wedges

2 garlic cloves, crushed

300g mushroom flats, sliced

2 tsp cornflour

1 250g carton sour light cream

2 tbs tomato paste

125mls (1/2 cup) beef stock

2 tbs finely chopped fresh continental parsley

400g dried fettuccine pasta

Method

Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.

Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.

Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.

Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.

I actually love the Better Homes & Garden recipe for that if you have the book - simple, but VERY good - one of my husband's favorites

Hamburger Helper makes an awesome stroganoff in the box... and no one has to know hehehe! I use it all the time... of course I'm a known box chef though haha, but it's really good, I never get complanits.