Best 8 Marys Beef Stroganoff Recipes

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Welcome to the ultimate guide to creating the most delectable beef stroganoff, a classic and beloved dish that blends tender beef, creamy sauce, and flavorful mushrooms. Whether you're a seasoned home cook or a novice in the kitchen, this article will take you on a culinary journey to discover the best recipe for "Mary's Beef Stroganoff." Get ready to impress your family and friends with a dish that combines rich flavors, textures, and a touch of nostalgia.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STROGANOFF



Beef Stroganoff image

Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 9

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish

Steps:

  • Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
  • In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
  • Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

MARLENE'S BEEF STROGANOFF



Marlene's Beef Stroganoff image

Creamy sauce with meat that falls apart in your mouth, served over egg noodles. Great with a salad. Very much worth the wait!!!!

Provided by CyndeG

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h45m

Yield 6

Number Of Ingredients 7

cooking spray
2 pounds beef flank steak, cut into bite-size pieces
2 green bell peppers, seeded and chopped
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
1 (10.5 ounce) can condensed French onion soup (such as Campbell's ®)
1 (8 ounce) package egg noodles
1 (16 ounce) container sour cream

Steps:

  • Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.7 g, Cholesterol 113.6 mg, Fat 27 g, Fiber 2.3 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 782.9 mg, Sugar 4.2 g

BEEF STROGANOFF



Beef stroganoff image

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.

Provided by Elena Silcock

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

Steps:

  • Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  • Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  • Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  • Season everything well, then tip onto a plate.
  • Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  • Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  • Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  • Cook over a medium heat for around 5 mins.
  • Scatter with some chopped parsley, and serve with pappardelle or rice.

Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

7 tablespoons unsalted butter
3 shallots, finely chopped
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound white button mushrooms, sliced
1/2 cup cognac
2 cups heavy cream
1 teaspoon English-style mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef tenderloin, cut into strips 1/8-inch thick
1 cup (about 4 ounces) pear tomatoes, halved
1 pound pappardelle pasta, cooked
1 tablespoon creme fraiche
1 crushed saffron threads
1/4 cup tarragon, finely chopped, plus sprigs for garnish
1/4 cup fresh flat-leaf parsley, finely chopped

Steps:

  • In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
  • Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
  • Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
  • Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.

MARY'S BEEF STROGANOFF



Mary's Beef Stroganoff image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 7

1 lb stew meat (beef)
1 Tbsp of flour
1 pkg Philadelphia Cream Cheese
2 cans Campbell's cream of mushroom soup
4-6 cubes of beef bouillon or 3-4 tsp. of powdered bouillon
6 oz No yolk egg noodles
1/2 can of milk

Steps:

  • Cut beef cubes in half and put in skillet. Sprinkle the flour over the meat and cook until done or to desired tenderness.
  • In another pot you need to soften the cream cheese and then add the cream of mushroom soup. You can also add the beef bouillon to this and heat to a simmer. When you meat is done cooking, you can add it to the mixture.
  • For the noodles, cook as you normally would and add to the mixture too. After everything is put together let simmer for at least a half hour. Also in one of the cans of cream of mushroom soup, fill half way with milk and add it to mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MAMA'S BEEF STROGANOFF



Mama's Beef Stroganoff image

This is so simple but so good! My mom made this when I was growing up, and it was one of the first recipes I called her for after I left home.

Provided by heatherwaldrup

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 medium onion
1 (6 ounce) can mushrooms
1 (8 ounce) can cream of mushroom soup
1 cup sour cream
2 teaspoons minced garlic (more or less to taste)

Steps:

  • brown ground beef and drain.
  • sautee onions, mushrooms, & garlic.
  • add meat to onion/mushroom/garlic mixture.
  • add can mushroom soup.
  • simmer 20 minutes. While meat mixture is simmering, begin cooking rice according to package instructions. Any rice (white, brown, wild, etc.) may be used.
  • mix in sour cream.
  • simmer until heated through.
  • serve meat mixture over rice.

Nutrition Facts : Calories 438.1, Fat 32.6, SaturatedFat 15, Cholesterol 102.4, Sodium 474.5, Carbohydrate 10.9, Fiber 0.8, Sugar 2.8, Protein 25.5

MARY'S BEEF STROGANOFF



Mary's Beef Stroganoff image

My mother created this recipe to mimic a stroganoff we loved at a local steak restaurant in Toronto. Hope everyone enjoys it as much as we do. Serve over rice or noodles.

Provided by pickeringmom

Categories     Everyday Cooking

Time 1h30m

Yield 4

Number Of Ingredients 11

2 tablespoons flour
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pound round beef steak, cut into cubes
2 tablespoons olive oil
½ cup diced onion
1 ½ cups tomato juice
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1 tablespoon lemon juice

Steps:

  • Put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. Seal the bag and shake to mix. Add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture.
  • Heat olive oil in a large skillet over medium heat. Cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. Mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes.
  • Pour the tomato juice into the skillet; add mushrooms and stir. Place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour.
  • Stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 13.4 g, Cholesterol 127.2 mg, Fat 24.7 g, Fiber 1.7 g, Protein 44.7 g, SaturatedFat 10.4 g, Sodium 1043 mg, Sugar 5 g

TITO'S BLOODY MARY



Tito's Bloody Mary image

A classic brunch cocktail, our DIY variation packs some heat. If your guests start sweating, definitely do not apologize.

Provided by Tito's Handmade Vodka

Categories     Tito's Handmade Vodka

Time 5m

Yield 1

Number Of Ingredients 2

1 ½ ounces Tito's Handmade Vodka
4 ounces your favorite bloody mary mix or make your own

Steps:

  • Just add Tito's Handmade Vodka, bloody mary mix, and ice to a glass.
  • Stir and add your garnishes.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 5.6 g, Protein 1 g, Sodium 550.4 mg

Tips:

  • Use a good quality beef for the stroganoff. A well-marbled chuck roast or sirloin steak will give the dish a rich flavor.
  • Slice the beef against the grain for more tender results.
  • Don't overcrowd the pan when cooking the beef. This will cause the meat to steam rather than brown.
  • Use a good quality dry white wine. A Chardonnay or Pinot Grigio will work well.
  • Don't boil the sauce. A gentle simmer is all that is needed.
  • Serve the stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy weeknight dinner, give beef stroganoff a try.

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