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Beef Stroganoff Recipes

Discussion in 'The Okie Corral' started by RayB, Jan 23, 2012.

  1. RayB

    RayB Retired Member

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    We would appreciate any feedback on tried and true Beef Stroganoff recipes that you favor!

    While our current recipe is good, it lacks greatness...

    Any useful input, or complete recipes would be appreciated!

    Thanks! :wavey:

    --Ray

    P.S. We have perfected a kickass Chile recipe, based in part, on many of your inputs in the previous Chile threads! :thumbsup:
     
    Last edited: Jan 23, 2012
  2. RayB

    RayB Retired Member

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    Bump! :dunno:

    C'mon! We've got some great cooks here... :eat:

    --Ray
     

  3. trashcat

    trashcat

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    I rarely make it and it changes every time I don't follow a recipe I just throw stuff in until it looks/tastes good usually what's in my fridge. Here's some things I've used in no particular order: onions, garlic, shallot, mushrooms, fresh pasta, whole wheat pasta, greek yogurt, lamb/pork/beef mix, home ground (or food processored) meat, goat cheese, heat (cayenne, hot sauce, etc), meat balls, asparagus, bacon.

    What is your current recipe?
     
  4. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

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    I always use flat spinach noodles, lots of mushrooms and London broil cut thin. The sauce is typically 1 can of cream of mushroom soup, a cup of sour cream and a little olive oil and salt and pepper to taste. I'd be interested in other's secret ingredients as well.
     
  5. Steel Head

    Steel Head Tactical Cat

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    I didn't have a Stroganoff recipe till you posted this:eat::eat:

    Thanks:wavey:
     
    Last edited: Jan 23, 2012
  6. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

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    Glad to help :supergrin:

    Let me add that I typically put the cream of mushroom in a pot and let it come to a simmer and then add more thick cut mushrooms and a tbsp or two of olive oil. Once the mushrooms are cooked how you like them I reduce the heat to low and add the sour cream and salt/pepper. I brown the London broil and then add it to the sauce. Then I cook the noodles add the sauce and eat.
     
  7. G30SF/F-250

    G30SF/F-250 GTDS Platinum Member

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    Cream cheese! The whole block.:eat:
     
  8. trashcat

    trashcat

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    Cream cheese is my favorite way of cheating when making a sauce. If it didn't thicken up enough I just add a table spoon or two of cream cheese and it tightens right up. Tastes good too.
     
  9. Steel Head

    Steel Head Tactical Cat

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    Thank you!

    And Thank you too!
     
  10. bdcremer

    bdcremer The No SpinZone

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    This is the way I make it.

    You will need:
    Beef at least one pound.
    1 onion
    1 produce section pre-cut container of chopped mushrooms
    1 package of No Yolk noodles
    1 can of cream of mushroom soup
    Sour cream
    unsalted butter
    worchester sauce
    Add salt and pepper as needed. The worchester sauce has a lot of salt already in it.

    Boil the noodles with a little bit of oil.

    Get an onion and chopped mushrooms and sauté in a pan with unsalted butter. Cut the onion to the size you like but works best if left bigger than diced. Cook until slightly brown on the edges of the onions and mushrooms. Leave the lid off of the pan so the moisture can evaporate from the onions and mushrooms. Put in bowl to add to entire dish later.

    Beef, ribeye makes really good stroganoff. The better the beef the better the dish. Marinate the beef in worchester sauce before cooking for about 15-30 mins, depending on how hungry you are. Take the beef and dust it with flour. Put in pan and cook to about medium-rare to medium. There will be browning of the flour almost like a crust and this is normal.

    Add the mushrooms and onions and let cook together for a few minutes with a covered pan. Then add a can of cream of mushroom soup. Stir thoroughly to get an even coverage. Cover pan and let cook long enough so the soup comes up to the same temp.

    At the very end add about 2 tablespoons of sour cream and let warm up to temp. Add as much sour cream as you want but its best that it does not over-power the cream of mushroom soup flavor. Then serve. I like to serve beef stroganoff with garlic bread, the flavors seem to work. I like this recipe and others seem to as well, unless their lying.

    Bon Apatite.
     
    Last edited: Jan 23, 2012
  11. spritefiend

    spritefiend

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    step 1: beef
    step 2: stroganoff
    step 3: eat.

    what the problem is?!
     
  12. BuckeyePPC

    BuckeyePPC

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    I have a single man's version of a one pot stroganoff.

    1 pack of Banquet's 6 meat paddy frozen dinner
    1 pound of noodles
    1 large can of cream of mushroom soup
    1 packet of real bacon bits

    Boil noodles in pot. Toss in colander. Microwave meat paddys. After microwaved, slice meat into bite size pieces.
    Large cream of mushroon and half can of water, bacon bits in pot. When it starts boiling dump meat paddys, sauce and noodles back into pot. Stir until well mixed. Takes about 30 minutes. The real bacon bits ( $1.50 at Walmart ) changes the flavor and texture of the meal.
     
  13. DanaT

    DanaT Pharaoh

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  14. Mrs. VR

    Mrs. VR Sharon, you will be missed.

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    This probably doesn't belong here but to just throw it out there, we make a "poor man's" stroganoff which is browned hamburger with tons of onion powder, ketchup and sour cream. Yum yum yummy over noodles. (I don't like mushrooms, i'm sure you could toss some in.
     
  15. RayB

    RayB Retired Member

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    It's complex, and includes everything from wine, to mustard, to dill, and other stuff, along with mushrooms, beef broth, scallions and garlic... And while it's very good, it's not knock-your-socks-off good, in particular for all the complexity and fuss that goes into it. :upeyes:

    Conversely, Judy's Chile, White Chile, Beef Stew, Deep-Dish Lasagna, Chicken Alfredo, Swiss Steak, Meatloaf, etc., are absolutely awesome, and well worth all the fuss! The Stroganoff, not so much so... :sigh:

    Maybe we're just not Stroganoff people... :dunno:

    --Ray
     
  16. dredglock

    dredglock

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  17. Steel Head

    Steel Head Tactical Cat

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    Last edited: Jan 23, 2012
  18. RayB

    RayB Retired Member

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  19. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

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    I can follow directions like a champ and I've tried various recipes for a wide variety of foods.

    With that said I revert back to a simpler method if possible. I get the gist of the technique or the desired outcome and then supplement it with what I have (or do not have) on hand.

    I think some recipes are far too extravagant and are only concocted to be extravagant.

    Once the basics and food chemistry is down it's time to put aside the nonsense and just cook good food YOU like :supergrin:
     
  20. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

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    Last edited: Jan 23, 2012