Best Steak Stroganoff Recipes

STEAK & MUSHROOM STROGANOFF

Steps:

• Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.

ROUND STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)

Steps:

• Trim all fat from steak, and cut across the grain into 1/4" wide strips.
• Combine flour with salt & pepper and dredge meat lightly in mixture.
• Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
• Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
• Cover and cook on low heat for about an hour.
• Just before serving add the sour cream, stirring just until blended.
• Serve over noodles or rice.

STEAK STROGANOFF

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

CUBE STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour and salt. Add cube steaks, one at a time. Seal bag and shake to coat. , In a large skillet, cook the steaks in oil over medium heat for 4-5 minutes on each side or until browned and tender. Remove and keep warm., In the same skillet, saute mushrooms and onions until tender. Add the water, bouillon and pepper; cook and stir until mixture comes to a boil, scraping up browned bits from bottom of pan. Reduce heat; stir in sour cream and heat through (do not boil). Return meat to pan; heat through. Serve with noodles.

CREAM CHEESE STEAK STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
• Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
• Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
• Pour sauce over pasta and toss to coat. Season with black pepper.

STROGANOFF-INSPIRED SALISBURY STEAK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix meat, milk, bread crumbs, egg, Worcestershire sauce, oregano, basil, thyme, onion powder, garlic powder, fennel seeds, black pepper, and salt together in a large bowl; do not overmix. Form mixture into 6 large balls and flatten into medium thick patties.
• Heat oil in a heavy, ovenproof skillet over medium-high heat. Place patties in the hot skillet and reduce heat to medium. Cook until browned, 5 to 10 minutes per side; don't flatten patties while cooking.
• While patties are cooking, mix sour cream, water, and flour together in a bowl until smooth. Set aside.
• Remove browned patties from the skillet. Drain and discard grease, but keep meat drippings in the skillet. Return skillet to medium heat and add butter and onions. Cook until onions are just starting to soften, about 2 minutes. Add mushrooms and cook 1 to 2 minutes more. Carefully pour rum into the skillet and cook for 5 minutes. Stir in sour cream mixture and mix well; cook until heated through, about 2 minutes more. Return patties to the skillet and cover with gravy. Cover skillet with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until meat is cooked through, about 30 minutes.
• While meat bakes, Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Place a serving of noodles on a plate and top with 1 patty and a portion of gravy mixture. Repeat with remaining noodles, patties, and gravy.

STROGANOFF-STYLE CROCK POT CUBE STEAK

Steps:

• Rub the cube steak with salt and pepper mixture.
• Flour the cube steak.
• Brown the cube steak over Medium heat on both sides.
• Prepare the soup in a pot according to package direction. Heat through.
• Add sour cream to the mushroom soup and stir until incorporated.
• In the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (You may also just dump the soup mixture over the cube steak in the crock pot).
• Cook on low for up to 6 hours or high for 3 hours. (crock pot only).
• ENJOY!

STEAK STROGANOFF

Steps:

• Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
• Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
• Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
• Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
• Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

QUICK STEAK & MUSHROOM STROGANOFF

Steps:

• Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.
• Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.

ROUND STEAK STROGANOFF

Steps:

• Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
• Add beef, a few pieces at a time, and shake to coat.
• Ina a large skillet, melt butter over medium heat.
• Brown half the beef at a time; remove.
• Add onion and garlic; saute until tender.
• Return beef to the pan.
• Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
• Stir in sour cream; heat gently but do not boil.
• Serve immediately over noodles.
• Garnish with parsley, if desired.

SLICED STEAK STROGANOFF IN FRENCH BREAD AND DILL RELISH DRESSED SALAD

Steps:

• Chop watercress and reserve.
• Cut baguette into 4 pieces and split but do not separate.
• Heat a large skillet over medium to medium high heat with 2 tablespoons extra-virgin olive oil and butter.
• Pat sliced meat dry. Season the meat with salt and pepper and coat in flour. Shake off excess then add to very hot pan. Grate the onion directly into the meat. Cook meat 5 to 6 minutes, turning occasionally. Add stock to pan and cook to thicken 1 minute, stir in sour cream, a tablespoon of lemon juice and dill. Season the sauce with pepper. Remove from heat. Pile meat into cut baguette and top with cress.

MUSHROOM 'N' STEAK STROGANOFF

Steps:

• In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. , Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in the mushrooms, sour cream, and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.

BEEF STROGANOFF (ROUND STEAK)

Steps:

• In large pot, prepare egg noodles according to directions of package.
• Heat large skillet over medium heat.
• Add bacon and cook until lightly crispy.
• Add garlic and onion. Saute for 2 minutes.
• Add round steak, paprika, salt, pepper. Cook until meat is lightly brown on the outside. Do not over- cook because it could make the meat tough.
• Add cream of mushroom soup and 1 can of water. Mix well, bring to a boil.
• Once boiling, reduce heat to low, cover and simmer for 30 minutes. (Stirring occasionally).
• Remove from heat and stir in sour cream.
• Pour mixture over cooked egg noodles and serve while hot.
• Note: May add additional salt and pepper to taste. I like mine with a lot of pepper.

FLANK STEAK STROGANOFF

Steps:

• Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
• Saute coated beef strips in frying pan with 2 Tablspoons butter.
• Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
• Remove meat and vegetables from frying pan.
• Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
• Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
• Add meat and vegetables to the frying pan; mix well.
• Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
• Serve over cooked, buttered egg noodles.

CUBE STEAK STROGANOFF

Steps:

• In a skillet over medium-high heat, heat 1 teaspoon oil and brown cube steaks on both sides, salting and peppering both sides as they cook.
• When cooked to your liking, remove from skillet and keep warm.
• In the same skillet, heat the remaining oil and add in onions and mushrooms, cooking until wilted and all liquid is evaporated.
• Add in chicken broth and stir, scraping up any browned bits on the bottom of the pan.
• Bring to a boil, decrease heat, and cook for about a minute until reduced slightly.
• Remove pan from heat; add in sour cream, mustard, and tarragon.
• Salt and pepper to taste, and add the beef (juice and all) to the pan; heat through; serve.

CROCK POT STEAK STROGANOFF

Steps:

• Combine flour, garlic powder, pepper and paprika in slow cooker.
• Add meat to slow cooker and toss to coat.
• Add soup, water, dry soup mix, onions, mushrooms and garlic. Stir until well blended.
• Cook on Low for 6-8 hours.
• Add sour cream to slow cooker 30 minutes before serving.

SALISBURY STEAK WITH DILL STROGANOFF SAUCE

Steps:

• Salisbury Steak.
• In a large bowl combine bread crumbs, onion, ketchup, egg, salt and pepper and blend well.
• Add beef and mix well, being careful not to overmix.
• Shape beef mixture into 6 oval patties, approximately 1/2 inch thick.
• Broil to desired doneness, approximately 4 minutes on each side.
• Stroganoff Sauce.
• Rinse mushrooms, pat dry and slice to desired thickness. (not everyone likes mushrooms so I leave them chunky so they are easier to pick out).
• Melt butter in a large skillet.
• Add mushrooms, onion, garlic and paprika and saute until mushrooms and onions are soft.
• Add cream of chicken soup, water, dill, salt and pepper, and sour cream. Continue cooking for approximately 5 minutes.
• At this point you can either serve patties with sauce on the side, or throw the patties into the sauce to infuse the flavor for a minute or two.
• Serve with rice, mashed potatoes, or veggie of choice.

STROGANOFF STEAK SANDWICHES

Steps:

• Combine beer, oil, garlic powder, salt and pepper. Place Flank Steak in marinade. (A gallon Ziploc bag works great). Refridgerate overnight, turning occassionally.
• In a skillet, melt butter; add paprika and a dash of salt, then add onions and saute until tender. In a small saucepan, mix sour cream and horseradish and heat on low until sour cream is warm.
• Drain steak and barbeque (or broil) 5 - 7 minutes per side for medium rare. Cover and let rest for 10 minutes before slicing.
• Toast French Bread slightly. (I toast them under the broiler with door slightly open , but you have to WATCH carefully. Don't think you can do anything else, or you'll forget about them and have burned toast!).
• Slice meat very thin across the grain, and on an angle. Pile meat on toast, cover with onions, some sour cream and a sprinkle of paprika, then top sandwich with other toast.

CUBE STEAK STROGANOFF

Steps:

• Heat a large skillet on low, pour in both cans of the stewed tomatoes (do NOT drain), pepper, onion and mushrooms and simmer for approx 10 minutes.
• While all of the above is cooking, start heating your water for the Egg Noodles. Prepare as directed and set them aside.
• Place the cube steaks on top of the stewed tomatoes and continue to simmer for another 5 minutes. Flip steaks over and cook another 5 mins or until done.
• Remove the steaks and set them on a seperate plate.
• When all the vegetables are soft, add the sour cream. Bring the mixture to a bubble. Now add the flour and stir constantly until you acheive the desired thickness.
• Spoon the mixture over the egg noodles (and over the steak if you would like).
• Enjoy!