Stroganoff

Stroganoff is one of those recipes that goes through popularity cycles. During the 1970s and early '80s, it seemed as though many people I ran across had a favorite way of making stroganoff.

Then, somewhere along the way, it seemed to fall out of favor (or, at least, people seemed to quit talking about it and/or fixing it).

Lately, I've been seeing more post featuring stroganoff, and occasionally hearing people mention making it for dinner.

So, here are six yummy stroganoff recipes to help you through the day, including Slow Cooker Chicken Stroganoff and Poor Man’s Stroganoff. Enjoy!

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

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.

BEEF STROGANOFF

This is one of my mom's recipes.

Mom

Ingredients

1/2 C finely chopped onions

1/2 lb. mushrooms, sliced

1/3 C butter

1 1/2 lb. chuck, cut up

2 T flour

1 C boullion

1/2 tsp. salt

2 T tomato paste

3/4 tsp. Worchester sauce

1/4 C sour cream

1/2 C heavy cream

1 1/3 C white rice

1/2 C butter

Directions

Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1-1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.

POOR MAN'S STROGANOFF

It seems that everyone has at least one stroganoff recipe. This one is from my dad. This one ends, "service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes."

Dad

Ingredients

1 1/2 lbs. hamburger

1 can condensed mushroom soup

1 small can mushrooms

1/2 onion, diced

pepper & salt

1 pt. sour cream

4 T margarine

Directions

Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add 1/2 can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.

SLOW-COOKER BEEF STROGANOFF

This is from Betty Crocker, and begins, "When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration."

Prep Time: 15 minutes; Total Time: 5 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Directions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

BEST BEEF STROGANOFF

This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8

To view this online, click here..

Ingredients

1⁄2 cup minced onion

1 cup sour cream

1 garlic clove, minced

1⁄4 cup butter

1 lb ground beef

2 tablespoons flour

1 teaspoon salt

1⁄4 teaspoon pepper

canned mushroom stems and pieces, 2-3 cans, drained

1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)

1 (12 ounce) bag egg noodles, cooked

Directions

Sauté onion and garlic in butter over medium heat.

Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.

Stir in sour cream until heated. Serve over noodles.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.