Time 30m Yield 4 Number Of Ingredients 13 Steps:
Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in. Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.
Time 1h Yield 4 Number Of Ingredients 16 Steps:
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Time 35m Number Of Ingredients 12 Steps:
Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown. Add sliced mushrooms and saute for another 5 minutes. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form. Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.
Yield 4 servings Number Of Ingredients 13 Steps:
In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat. Add the sour cream and cornstarch slurry. Stir until thickened. Serve and garnish with parsley. Enjoy!
Time 30m Yield 2 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook beef and onion in butter over medium heat until meat is no longer pink. Stir in the mushrooms, flour, garlic, salt and pepper. Cook and stir for 5 minutes. Add chili sauce and Worcestershire sauce. Reduce heat; cook, uncovered, for 10 minutes. Stir in sour cream just before serving; heat through (do not boil). Serve with noodles.
Time 31m Yield 6 Number Of Ingredients 12 Steps:
Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Prepare the egg noodles according to package directions and set aside. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Time 4h40m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker., In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker., In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Yield 4 servings Number Of Ingredients 15 Steps:
Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate. In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir. Drain any excess fat and return the pan to the stove. Add the flour and paprika. Stir until thick, about 1 to 2 minutes. Add the sherry, and stir, scraping up any brown bits from the bottom of the pan. Add the beef broth and bring the mixture to a boil. Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid. Stir often, until the noodles are tender, about 8 to 10 minutes. Return the mushrooms to the pan and stir to combine. Add the sour cream and stir. Top with chopped parsley. Enjoy!
Time 15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Combine meat, flour, salt, pepper and paprika. In a large skillet, cook onion in butter until golden. Add meat and brown while stirring. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes. Add sour cream and heat thoroughly. Serve on Chow Mein Noodles, egg noodles or rice.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl. Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet of beef. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese; do not return to a boil.
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a large, deep skillet, add onions and beef and brown until no longer pink. Drain off fat. Stir in Remaining Ingredients, except sour cream, reduce heat, cover and simmer 20-25 minutes, stirring occasionally. Remove from heat when mixture thickens to desired consistency and let sit for a few minutes. Then add sour cream and mix well until blended. Serve immediately over hot noodles. ****EDIT: If you prefer your stroganoff mixture a little thinner, increase the milk from 1/2 cup to 3/4 cup.
Time 25m Yield 3 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat. In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.
Time 30m Yield 8 Number Of Ingredients 13 Steps:
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside. Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream. Serve with cooked egg noodles. Garnish with parsley.
