Time 1h Yield 8 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks. Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream. Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil. Bake in the preheated oven until heated through, about 30 minutes. Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.
Yield 10-12 people Number Of Ingredients 11 Steps:
Slice meat into thing strips and combine with flour, salt, and pepper and brown with margarine over medium hot heat. Combine beef consomme/broth (1/2 c water if needed), Worcestershire sauce, sherry/wine, garlic salt, tomato paste, and meat and simmer for 15-20mins (30mins if using rump roast) Thinly slice onions and sautee in margarine. Add onions to meat mixture and simmer to heat. Add sour cream and continue to simmer until done.
Time 2h25m Yield 8 Number Of Ingredients 12 Steps:
Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain. Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Closely trim steak and slice into thin slices. Pepper meat, then brown in butter in skillet. When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer. Add mushrooms and cook until mushrooms are done, but not shriveled. Dissolve cornstarch in hot water and add to broth, stirring until broth thickensslightly. To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired). To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.
More about “grandmas beef stroganoff recipes”
Time 1h40m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degree. Brown the cubed meat. Mix rest of ingredients together with it in an oven safe pan. Place in oven for 1 ½ hours. After 1 hour taste juice. If you add more water you may want to add a little more onion soup. Serve over rice or egg noodles.
