HAMBURGER STROGANOFF SKILLET
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.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- 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 HAMBURGER DINNER IN A SKILLET
Steps:
- Season the beef with the salt, pepper, and Essence.
- In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.
- Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.
- Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
SKILLET HAMBURGER STROGANOFF
This easy one-pan meal is full of flavor, but kept light with lean ground beef, hearty mushrooms and calcium and fiber enriched pasta. A touch of paprika gives a rosy color to the lightly creamy sauce made with reduced fat sour cream and 1/3 less fat cream cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium.
- To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to 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, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls. Serve.
Nutrition Facts : Calories 322, Fat 14 grams, SaturatedFat 4.3 grams, Cholesterol 54 milligrams, Sodium 234 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 22 grams
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