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How To make Mean and Lean Beef Stroganoff
3/4 lb Beef round steak, cut 1/2"
Thick and trimmed of fat 1 tb Cooking oil
2 c Sliced fresh mushrooms
1/2 c Dry sherry
1/2 c Water
1/2 ts Instant beef bouillon
Granules 1 8 ounce carton plain low
Fat yogurt 1 tb All purpose flour
1 ts Sugar
1/2 ts Salt
Dash pepper 2 c Hot cooked rice
Snipped parsley (opt) Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings.
How To make Mean and Lean Beef Stroganoff's Videos
Super Easy and Delicious Slow Cooker Beef Stroganoff
A simple yet delicious recipe for slow cooker Beef Stroganoff
Ingredients:
3 pound Meat (Beef Chuck, Sirloin or Round Steak)
3 cans Campbell's Golden Mushroom Soup (10.75 Ounce)
2 Onions
5-6 Garlic Cloves, diced
4 Tablespoons Worcestershire Sauce
1 Cup Water
16 Ounces Fresh Mushrooms
12 Ounces Cream Cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Stir in cream cheese after 4-5 hours and let dissolve. 40 minutes before serving add Mushrooms. Total Cook Time on Low setting for 8 hours, or on High setting for about 5 hours.
Brothers Thelonious Belgian Style Abbey Ale:
Cooking with Rudy Beef Stroganoff
Cooking with Rudy! The vidos are made for those of us that are not great cooks. I explore various recipes. This is the raw edition, I have never cooked this till today. This became one of my favorite! It really turned out well. This one does not require a lot of ingredients. Please let me know how can improve, this Beef Stroganoff will impress. Please let me know what you think
Easy Beef Stroganoff
Today we are making an easy (modified) beef stroganoff. Tyrone shows us ingredients, how to fry up the mushrooms, boil the pasta as well as grate some cheese to add to the mix.
How To Make Beef Stroganoff
Beef Stroganoff inspired by The Russian Tea Room Restaurant.
This recipe was inspired by the beef stroganoff at the famous Russian Tea Room in New York City. Tender slices of beef are surrounded by a creamy, savory sauce subtly enhanced by mushroom and served over egg noodles or rice. The original was made with filet mignon.I used bottom round steak in my recipe to make it economical for everyone. Feel free to use any thinly sliced beef as well. Ground beef can also be used to make your beef stroganoff even more economical.
Ingredients for this Beef stroganoff recipe:
2 1/2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
2 teaspoons salt (or to taste)
1⁄2 teaspoon fresh ground pepper (or to taste)
3 tablespoons butter
1 1/2 medium onion, thinly sliced
1/4 onion diced
2 tablespoon flour
2 tbsp. Dijon mustard
1⁄2 cup dry white wine
2 teaspoons tomato paste (optional) I didn't add
1 tablespoon minced onion
1 lb mushroom, thinly sliced
1 1/2 cup dry white wine
1 cup sour cream, warmed
Egg noodles or rice (as much as you want)
Follow the directions in the video, and you will have some amazing beef stroganoff.
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Recipe from the Old Russian Tea Room
The Russian Tea Room:
Thanks for watching my beef stroganoff recipe inspired by the Russian Tea Room
Boeuf à la Stroganoff
Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal
Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal
Ground Beef Stroganoff
Ingredients
• 1 pound lean ground beef
• 1 small onion diced
• 1 tsp garlic minced
• ¾ pound fresh mushrooms sliced
• 3 tablespoons flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• salt & pepper to taste
• ½ tsp italian seasoning
• ¾ cup sour cream
• 2 tablespoons fresh parsley
Instructions
1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
3. Add broth, Worcestershire sauce, italian seasoning, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
4. Remove beef mixture from the heat, stir in sour cream and parsley.
5. Serve over egg noodles.
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Low Carb Beef Stroganoff | KPG KETO COOKBOOK | #1
Join The Keto Playground (online & on Facebook):
Check out my podcast, the Bobby Dizzle Podcast:
In this FIRST episode of the Keto Playground's Keto Cookbook, I present to you keto beef stroganoff. This is a really good and hardy keto meal that makes a ton of portions. It's great for large families or someone who loves meal prepping (like myself). Please see the recipe listed below! ENJOY!
NOTE: This recipe works well by itself, no noodles are needed. However, if you do want to make it like OG stroganoff, you cannot go wrong with adding a spaghetti squash to the mix. But you'll need to start cooking the squash about 30 minutes before you start this dish.
A video on how to cook a spaghetti squash is listed below as well:
RECIPE:
-Heat large pan on med/high
-Pour 3 TBSP of olive into large pan, let warm
-Place 2 POUNDS of ground beef (80% lean) and 3 or 4 good pinches of kosher salt and pepper to pan and cook until browned/done.
-Set aside
-Place a SEPERATE large pan over medium/high heat
-Place 3 TBSP of butter into pan and melt-When butter is melted, please 5 TSP of minced garlic into the pan and cook until aromatic (it smells up the kitchen with that awesome garlic smell)
-Add 1 large chopped white onion to pan
-Add 1 POUND of sliced mushrooms to pan
-Add 3 or 4 big pinches of kosher salt and pepper to the mushrooms and onions
-Cook both mushrooms and onions until they're nice and crispy. I'd say on the burnt side of crispy. THIS STEP IS A MUST
-Bring heat down to low
To mushroom/onion pan:
-Add 1 CUP beef broth
-Add 1 CUP full fat sour cream
-Add 5 TSP of Worcestershire sauce-Add 8 OUNCES of cream cheese
-Crank heat back up to medium/high
-Let cook while occasionally stirring until it comes to light boil and all of the cream cheese is melted.
-Once cream cheese is melted, turn heat back to low.
-Add ground beef to mushroom/onion pan
-Add a tsp of paprika
-Stir all ingredients until sauce thickens.
-SERVE AND ENJOY!
NUTRITIONAL VALUE:
SERVING: 200G
CALORIES: 375NET
CARBS: 4.5
**SPAGHETTI SQUASH NUTRITIONAL VALUE**
SERVING: 100G
CALORIES: 27NET
CARBS: 5
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