Ground Beef Stroganoff Recipes

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 can (8 oz) mushroom stems and pieces, drained
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup dairy sour cream
• 1/4 cup chopped fresh parsley
• 4 cups hot cooked noodles

Directions

1. Place ground beef in 2 quart microwave-type casserole
2. Break up with fork
3. Stir in onion and garlic
4. Use HIGH cycle and cook 7 to 9 minutes, or until beef is no longer red and onion is transparent
5. Drain
6. Cover.
7. Cook 9 minutes on medium (5), stirring once
8. Stir in sour cream
9. Cook 1 1/2 minutes on level 3
10. stir
11. Sprinkle with parsley.
12. Serve over noodles.

Ingredients

• 1 cup finely chopped onion
• 1 cup mushrooms, stems closely trimmed, thinly sliced
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup sherry or dry red wine
• 2 large eggs
• 2 pounds ground sirloin
• 2 cups fine dry bread crumbs
• 1/2 cup finely chopped parsley
• 1 cup sour cream
• 1/2 tsp nutmeg

Directions

1. Preheat oven to 350 degrees.
2. Saute the onion and mushrooms briefly in butter until the mushrooms release their liquid.
3. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid.
4. Cool.
5. Beat the eggs in a mixing bowl.
6. dd the beef, bread crumbs, parsley, sour cream, and nutmeg.
7. Mix well.
8. Add the onion-mushroom mixture and blend.
9. Place the mixture in an oiled or buttered 9 x 5 x 3 inch loaf pan.
10. Bake for 1 hour, until firm and browned.

Ingredients

• 2 lbs ground beef
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 6 1/2 oz can mushrooms
• 1 1/2 cups sour cream
• 4 tbsp flour
• 2 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup bouillon
• 3 tbsp tomato paste

Directions

1. In skillet, brown beef, onions, garlic, and mushrooms until meat and onions are brown.
2. Drain
3. Pour into slow cooker.
4. Combine sour cream and flour.
5. Add to mixture in slow cooker.
6. Stir in remaining ingredients.
7. Cover
8. Cook on Low 6-8 hours.
9. Serve over hot buttered noodles.

No beef, but great stroganoff taste!

Ingredients

• 8 oz dried fettuccine
• 1 8 oz carton light dairy sour cream
• 2 tbsp all-purpose flour
• 3/4 cup water
• 1 tsp instant vegetable bouillon granules
• 1/4 tsp pepper
• 12 oz portobello mushrooms
• Nonstick cooking spray
• 1 tbsp margarine or butter
• 2 medium onions, cut into thin wedges
• 1 clove garlic, minced
• Snipped fresh parsley

Directions

1. Cook fettuccine according to package directions, except omit oil and salt.
2. Drain noodles and keep warm.
3. In a small bowl, stir together the sour cream and flour.
4. Stir in the water, bouillon granules, and pepper.
5. Set aside.
6. Remove stems from mushrooms, quarter and thinly slice mushroom tops and set aside.
7. Coat an unheated large skillet with nonstick spray.
8. Add margarine and heat over medium-high heat until melted.
9. Add the mushrooms, onions, and garlic.
10. Cook and stir until thickened and bubbly.
11. Cook and stir for 1 minute more.
12. Pour the mushroom mixture over the hot cooked fettuccine, tossing gently to coat.
13. Sprinkle with parsley.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 1 can cream of mushroom soup
• 1/2 cup milk
• 2 cup cooked noodles
• 2 tbsp butter or margarine
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup sour cream

Directions

1. Brown ground beef
2. Drain fat
3. Saute onions until tender.
4. Stir in soup, milk, noodles, butter, salt, and pepper; simmer, covered, 10-15 minutes.
5. Uncover and simmer 10 minutes.
6. Remove from heat and stir in sour cream.
7. Heat through but do not bring to a boil.
8. Serve immediately.