Beef Stroganoff Recipes

Beef Stroganoff Recipes

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  1. Beef stroganoff is a Russian dish that first made an appearance in the 19th century. The recipe originally called for lightly floured and sautéed beef cubes, sauced with mustard and bouillon and finished with sour cream. In 1912 the recipe added tomato pasta and onions and served the mixture over crispy potato straws. The beef cubes were replaced with beef strips in 1938. In the 1950’s US servicemen stationed in China brought the recipe and meal to the US. The beef stroganoff recipe that is most often seen in the US today consists of beef strips with a mushroom, onion, and sour cream sauce served over pasta or rice. Below are three beef stroganoff recipes: Shortcut Beef Stroganoff, Slow Cooker Beef Stroganoff, and Vegetarian "Beef" Stroganoff.


    Shortcut Beef Stroganoff: (serves 4)

    1 tablespoon vegetable oil

    1 lb. boneless beef sirloin steak, cut into 1/2" strips

    1 can (10 3/4 oz) cream of mushroom soup

    1 can (10 1/2 oz) beef broth

    1 cup water

    2 teaspoon Worcestershire sauce

    3 cups uncooked corkscrew shaped pasta

    1/2 cup sour cream

    – Heat the oil in a large skillet, add the beef and cook until browned.

    – Add the soup, broth, water, Worcestershire, and pasta to the beef. Heat the mixture to a boil and cook over medium heat for 15 minutes or until the pasta is done, stirring often.

    – Add the sour cream, heat through and serve.


    Slow Cooker Beef Stroganoff: (serves 6)

    1 1/2 pounds top round steak, cut into strips

    1/2 onion, chopped

    1 (10.75 ounce) can condensed cream of mushroom soup

    8 ounces of canned or fresh mushrooms

    1 tablespoon dried chives

    2 cloves garlic, minced

    1 tablespoon Worcestershire sauce

    1 cube beef bouillon

    1/2 cup red wine

    1 tablespoon all-purpose flour + 1 tablespoon cornstarch

    8 ounces of sour cream

    1/2 cup chopped fresh parsley

    – Put the beef in the bottom of the slow cooker, season with salt and pepper to taste. Place the onion on top of the beef. Add the soup, mushrooms, chives, garlic, Worcestershire and bouillon.

    – In a small bowl mix together the wine, flour, and cornstarch. Pour the mixture over the beef.

    – Cook on high for 6-7 hours, stir in the sour cream and parsley and continue to cook for one hour.


    Vegetarian "Beef" Stroganoff: (6 servings)

    1 onion, sliced

    1 1/2 teaspoons oil

    2 cups beef substitute crumbles

    1/4 teaspoon garlic powder

    1 can (14 1/2 oz) vegetable broth

    1 can (8 oz) mushrooms, drained

    3 cups uncooked egg noodles

    8 ounces of sour cream

    1 tablespoon chopped parsley

    – Pour the oil into a large skilled and cook onions until they are crisp tender and lightly browned.

    – Add "beef" crumbles, garlic powder, vegetable broth, mushrooms, and egg noodles. Bring mixture to a boil, cover and simmer for 10-12 minutes or until noodles are cooked.

    – Stir in sour cream, sprinkle with parsley and serve

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