How To make Hamburger Stroganoff

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.

1 Pot Beef Stroganoff “Poor Mans” #foodie

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:

Easy Beef Stroganoff Recipe

This is my really simple Beef Stroganoff recipe. Beef Stroganoff is a classic dinner that Chris and I have been making for each other for years, and my recipe is super simple but delicious, creamy and and feels like a real treat! Perfect for date night.

You can serve with rice or pasta. This will make a really delicious and impressive dinner.

Free Printable recipe here:

Ingredients for the Beef Stroganoff:
2 tbsp olive oil
1 tbsp unsalted butter
1 onion peeled and finely sliced
7 oz (200g) baby chestnut mushrooms thickly sliced
14 oz (400g) fillet or ribeye steak sliced into strips around 1cm thick
1/4 tsp salt
1/4 tsp black pepper
2 tbsp brandy (optional)
1 cup (240ml) double (heavy) cream
2/3 cup (160ml) sour cream
1/4 tsp paprika

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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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Find Even More Recipes:

How to Make Easy Beef Stroganoff | Allrecipes.com

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Watch how to make delicious beef stroganoff from scratch—in under 30 minutes! This video shows you how to create the sauce using fresh onion and mushroom, ground beef, broth, and of course, sour cream. Top your favorite noodles and enjoy.

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