Best Hamburger Stroganoff Recipe Ever

Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Reduce heat; cook, stirring occasionally, 8-10 minutes. Gently fold in sour …

Rating: 5/5(8)
Category: Dinner
Cuisine: Europe, German
Total Time: 30 mins

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Step 1. Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 …

Rating: 5/5(4)
Total Time: 38 mins
Category: Noodles
Calories: 737 per serving
1. Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
2. 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.
3. Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

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In a large skillet, cook ground chuck, mushrooms, onion, and garlic over medium-high heat until beef is browned and crumbly; drain. Stir in flour, …

Estimated Reading Time: 40 secs

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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 …

Rating: 5/5(68)
Author: Food Network Kitchen
Servings: 4
Difficulty: Intermediate
1. 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.
2. 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.
3. 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.

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Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, flour, paprika, salt, garlic powder and cayenne. Dissolve bouillon in boiling water; add to beef mixture. Bring to a boil. Reduce heat; cook, uncovered, for 5-7 minutes or until mushrooms are tender.

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The Stroganoff Sauce is by far the best part of this dish. It has a great flavor and it absorbs into the meat and noodles for a tender and juicy texture. The sauce is made from flour, tomato sauce, beef broth, salt, pepper, and a bit of sour cream for that creamy consistency.

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Drain fat. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute. Add broth, Worcestershire sauce, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions. Remove beef mixture from the heat, stir in sour cream and parsley.

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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.

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Add the ground beef, onion, and minced garlic to a large skillet set over medium-high heat on the stove and season with the salt and pepper. Cook, stirring occasionally, until the meat is almost browned but still slightly pink and the onions have begun to soften, about 5 minutes. Drain any excess grease from the pan.

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This is the best Ground Beef Stroganoff. It's a flavor-filled creamy hamburger gravy that is best served over egg noodles. Budget friendly, family friendly! GROUND BEEF STROGANOFF RECIPE. Beef stroganoff. Definitely a comfort food dish. For me, it's up on the list near fried chicken and okra. I love the humble roots of stroganoff.

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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.

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Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning.

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Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to

Author: Food Network Kitchen
Steps: 7
Difficulty: Easy

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An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce. Juicy beef smothered in a creamy mushroom and onion gravy. Beef Stroganoff is a crowd favourite that tastes like a slow cooked stew but is on the table in 45 minutes!

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RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the …

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Brown the meat until no longer pink. Place the meat, flour, garlic salt and beef broth into the crock pot. Cook on LOW for 4 hours. Stirring occasionally. Toward the end of the 4 hours, stir in the sour cream until smooth. NOODLES. Cook the egg noodles on the stove according to package directions.

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Sauté for 3-5 minutes on med/low heat. Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth. Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover. Simmer on low for 2 hours.

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