Best 6 Russian Skillet Stroganoff Recipes

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

RUSSIAN STROGANOFF

Steps:

• Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.

BEST EVER RUSSIAN BEEF STROGANOFF

Steps:

• Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
• Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
• Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

RUSSIAN SKILLET STROGANOFF

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice is cooking, cut steak diagonally across the grain into thin slices.
• Combine steak and cornstarch in a small bowl, toss well.
• Heat oil in a large nonstick frypan over medium high heat.
• Add steak, saute 5 minutes.
• Add the onion, and saute for 1 minute.
• Add mushroom, cover and cook 2 minutes.
• Add beef broth, salt and pepper.
• Reduce heat and simmer uncovered for 5 minutes.
• Remove from heat and stir in sour cream and parsley.
• Serve with rice.

REAL RUSSIAN STROGANOFF

Steps:

• In a cast iron or heavy skillet, cook bacon.
• Drain on paper toweling.
• Dredged in flour and brown sirloin in bacon drippings, set aside.
• Drain all but 1 tablespoon drippings.
• Add 2 tablespoons unsalted butter.
• Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
• Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
• Cover and simmer for 25 minutes.
• Just before serving, add sour cream and crumbled bacon; stir to combine.
• During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
• Serve over noodles; garnish with parsley.