Beef Stroganoff (fancy Hamburger Helper)
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***RECIPE, SERVES 4-6***
2 lb (907g) beef tenderloin, trimmed of fat and silver skin and cut in bite-size chunks
2-3 shallots, peels and minced
1 lb (474g) white button mushrooms, trimmed and cut in half (I skipped this, FYI)
1/2 cup (118gmL) cognac or other brown liquor (optional)
2 cups (473mL) stock
8 oz (236mL) sour cream (you might not need all of it)
1 tablespoon cornstarch (you might not need all of it)
mustard
salt
pepper
sweet paprika
any other spices you want (I used garlic powder)
fresh herbs for garnish (I used thyme)
12 oz (340g) dry egg noodles
oil
butter
Either before you cook the meat or while you're cooking the meat, boil the egg noodles in salted water and cook them a minute or two less than what the package recommends. Drain, then melt in a little butter to keep them from sticking to each other. Cover and they'll hold until you're ready to eat.
Season the beef chunks heavily with salt and pepper and coat in oil. Fry the meat in a very hot pan in 2-3 batches, getting the pieces as a brown as possible without fully cooking them. Dump them out to a plate.
If you're doing the mushrooms, put some more oil in the pan and fry the mushrooms until brown and they've shrunk by about a third. Dump them out to a plate.
Put some more oil in the pan and fry the shallots for a couple minutes until soft. Deglaze the pan with the liquor (or stock), then pour in the stock.
Disperse the cornstarch in a small amount of cool water or stock until smooth, then slowly drizzle some of it into the stock while stirring aggressively. Boil to gelatinize the starch and keep adding slurry until the sauce is a little thicker than you want it in the end (the sour cream will thin the sauce out a bit).
Stir in as much sour cream as you want — it'll need to melt before you can stir it in smooth.
Flavor the sauce to taste with mustard, salt & pepper, paprika and other spices. Stir in the beef (along with any resting juices) and mushrooms, and let simmer for a couple minutes until the meat is hot and cooked through. Stir in fresh herbs at the last second. Serve over egg noodles.
Gourmet Hamburger Helper (One-Pan Beef Stroganoff) | Food Wishes
This ground beef stroganoff noodles recipe is an easy, shortcut version of classic beef stroganoff made in one-pan. This comfort classic was inspired by a certain packaged food invented to help hamburger. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Ground Beef Stroganoff Noodles, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How to make: GROUND BEEF STROGANOFF
This is the best Ground Beef Stroganoff. It's a flavor-filled creamy hamburger gravy that is best served over egg noodles. Budget friendly, family friendly!
Grab the FULL recipe and a FREE printable recipe here:
Betty Crocker's New Dinner for Two - Hamburger Stroganoff
Today I'm cooking up Hamburger Stroganoff from Betty Crocker's New Dinner for Two (1964). This retro recipe is both easy AND budget friendly!
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HAMBURGER STROGANOFF
1/2c minced onion
1 clove garlic, minced
1/4c butter
1lb ground lean ground beef
2T flour
1/4t pepper
1lb fresh mushrooms OR 1 - 8oz can sliced mushrooms, drained
1 can cream of chicken soup, undiluted
1c sour cream
parsley
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream and heat through. Garnish with parsley. Makes 4 to 6 servings.
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Hamburger Stroganoff Recipe
Get the Recipe:
Serve a lightened version of this family favorite. Add a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.
Yield: 6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley)
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
3. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
Nutritional Information
Calories:
322 (27% from fat)
Fat:
9.8g (sat 4.4g,mono 3.5g,poly 1.1g)
Protein:
23.9g
Carbohydrate:
35.1g
Fiber:
2.1g
Cholesterol:
82mg
Iron:
3.2mg
Sodium:
541mg
Calcium:
70mg
Laura Zapalowski, Cooking Light, NOVEMBER 2008
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
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