Combine 2 tablespoons flour with the salt and pepper. Quickly dredge the meat in it. Melt 2 tablespoon butter. Sear the meat over medium high. Add the onions and garlic. Saute for 3 minutes. Add the mushrooms and saute 3 more.
Remove the meat from the pan. Add 2 tablespoon butter to the pan drippings. Reduce heat to medium. Stir in the 3 tablespoon flour and stir well, sauteing a minute or two to get rid of the raw flour taste. Add tomato paste and Dijon mustard, stir in the stock. Cook until thick and bubbly.
Add the meat back in along with the wine. Stir in the sour cream and heat carefully so that it doesn't curdle.
Adding 2 tsp. of tarragon tastes very good.
Serve over the noodles with a leafy salad.
By Free2B from North Royalton, OH
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We love Beef Stroganoff! My son asks us to make it for dinner every single week. This is a good one to double, because the leftovers are fabulous.
This is a classic comfort food. Kids usually love it. I used round steak but you can also use ground beef or turkey, or just leave the meat out entirely. it is just as good!
This is one of my favorites! Love everything about it! So creamy and good!
Saute' mushrooms and onions in 2 Tbsp. butter and remove from pan. Remove fat and bone from steak and cut into chunks. Melt remaining butter in pan; coat meat with flour and brown. Add salt and bouillon mixture.
Combine all ingredients (except noodles) and heat to serving temperature. While meat mixture is heating, cook the noodles. Serve over cooked, drained noodles.
The apple juice gives this recipe a great flavor!
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.
In a 3 qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.
Brown cubed round steak or hamburger cook until tender
Heat oil in pan, add beef and cook just until browned. Add soup, broth, water, worcestershire sauce and pasta. Heat to a boil cook over medium heat for about 15 minutes, stirring often. Add sour cream heat through.
Precooking ground beef and freezing it saves time when preparing this tasty meal.
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Cook egg noodles as label directs, drain. Meanwhile, in a 12 inch skillet over medium heat in hot butter or margarine, cook onion and garlic until golden, about 3 minutes.
Cut the steak in strips and saute' it with the dry onion soup mix and butter. Combine the cream of mushroom soup, beef noodles soup and sour cream and simmer over low heat.
Cut meat in 1/4 inch strips; brown quickly in hot butter. Push to side of skillet; add mushrooms and onions. Saute' them.
Using lean top round, plain low-fat yogurt, and very little added salt makes this a heart-healthy dish.
Brown beef. Add remaining ingredients, adding sour cream last. Serve over rice or noodles.
Cut steak into finger size pieces. Saute chopped onions in oil. Add steak and cook a bit.
Slice steak into thin strips. Brown steak in butter in large skillet. Remove from pan.