Time 1h10m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish. In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain. Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream, salt and pepper. Remove from heat. Combine hot cooked noodles and butter, stirring until butter melts. Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes. Top evenly with fried onions and bake for 10 more minutes.
Time 3h30m Yield 4 servings Number Of Ingredients 16 Steps:
In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes. Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it. Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed. In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Time 45m Number Of Ingredients 9 Steps:
Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside. In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes. Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
Time 38m Yield 6 Number Of Ingredients 11 Steps:
Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Time 1h10m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes., Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella., Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.
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.
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.
Time 45m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Combine the flour, salt and pepper. Dredge the meat in the mixture. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer. Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often. Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Time 1h25m Yield 10 Number Of Ingredients 13 Steps:
Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish. Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil. Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Brown meat quickly in oil, then transfer to 3-quart casserole. Add salt, pepper, and wine. In the drippings, saute onions until golden brown. Add mushrooms. Cook 5 minutes. Mix tomato paste, flour, consomme. Add to mixture. Add bay leaf, garlic and MSG. Mix well. Pour over meat. Cover and bake at 350ºF for 1 hour. Remove casserole from oven. Slowly stir in sour cream. Serve over noodles.
