How To make BEEF StrOGANOFF (Betty)

Betty Crocker Lost Recipes Cookbook | Beef Stroganoff

Easy Beef Stroganoff is a classic recipe with tender chunks of beef & mushrooms in rich sour cream gravy, served over egg noodles.

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Ingredients:
1 1/2 pounds of beef tenderloin or boneless top sirloin steak
2 TBS butter
1 1/2 cups beef stock, divided
2 TBS ketchup
1 tea salt
1 clove garlic, minced
1 medium onion, diced
8 ounces or 3 cups sliced mushrooms
1/4 cup flour
1 cup sour cream or plain yogurt
cooked egg noodles or rice to serve over

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Slow Cooker Beef Stroganoff {EASIEST WAY TO MAKE IT!}

SLOW COOKER BEEF STROGANOFF

--------------Click on SHOW MORE to see the FULL RECIPE--------------
Hi all! I'm back, I took a few weeks off to clean up my youtube channel with titles on each picture so they are easier to find!

This beef stroganoff recipe is adapted from my mom's stove-top recipe. Enjoy!

RECIPE:

INGREDIENTS:
2 lbs. beef stew meat (raw cubed beef)
1.74 oz brown gravy packets (2 .87 oz. packets gravy packets)
1½ cups water
1 onion diced
2 cups sliced mushrooms
½ tsp. dried leaf thyme (not ground)
½ tsp. dried leaf oregano (not ground)
½ tsp. black pepper
Add this after cooking time is up:
16 oz. sour cream
8 oz. egg noodles (cook according to package directions on the stove-top)

SLOW COOKER SIZE:
5-quart or larger

INSTRUCTIONS:
Add stew meat, onions and mushrooms to slow cooker.
Sprinkle over the thyme, oregano and pepper.
In a small bowl whisk together the water (only 1.5 cups, not what the packages say). Pour over the meat and veggies in the slow cooker.
Cook on low for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Add the sour cream and the cooked and drained egg noodles. Stir and serve!

PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

betty crocker recipe for beef stroganoff

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How To Make Light Beef Stroganoff

Get the Recipe Here:

Cooking Light Magazine editor Tim Cebula makes over classic Beef Stroganoff so it's lower in fat and calories and still delicious.


Nutritional Information
Calories: 352 (30% from fat)
Fat: 11.7g (sat 5.3g,mono 3.9g,poly 1g)
Protein: 24.2g
Carbohydrate: 36g
Fiber: 1.8g
Cholesterol: 87mg
Iron: 3.1mg
Sodium: 355mg
Calcium: 40mg

Ree's Drummond Makes a Beef Noodle Skillet | The Pioneer Woman | Food Network

This comforting beef noodle skillet is ALWAYS a hit in the Drummond house!

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Beef Noodle Skillet
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2 1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives

Directions

Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute.
Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.

Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.

Remove from the heat. Sprinkle over the chives and serve directly from the pan.





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Ree's Drummond Makes a Beef Noodle Skillet | The Pioneer Woman | Food Network