Best 11 Skid Row Stroganoff Recipes

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Skid row stroganoff is a dish that is often associated with poverty and homelessness. It is a simple stew made with inexpensive and commonly available ingredients, such as ground beef, onions, and canned vegetables. Despite its humble origins, skid row stroganoff can be a delicious and satisfying meal. With a few simple ingredients and a little creativity, you can create a dish that is both flavorful and affordable.

Let's cook with our recipes!

BEEF STROGANOFF



Beef Stroganoff image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-by-1-by-1/8-inch strips
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
12 ounces button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley leaves
Kosher salt
One 12-ounce package wide egg noodles
2 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
  • Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
  • Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
  • Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
  • Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

STROGANOFF



Stroganoff image

Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.

Provided by sal

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 40m

Yield 7

Number Of Ingredients 8

1 pound ground beef
½ cup chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni

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.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g

EASY BEEF STROGONOFF



Easy Beef Strogonoff image

This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!

Provided by Missy

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 3

Number Of Ingredients 9

1 pound ground beef
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cube beef bouillon
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1 pint sour cream
4 ounces egg noodles, cooked and drained

Steps:

  • In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
  • Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

Nutrition Facts : Calories 977 calories, Carbohydrate 39.9 g, Cholesterol 227.6 mg, Fat 74.4 g, Fiber 2.7 g, Protein 38.3 g, SaturatedFat 36.9 g, Sodium 788.9 mg, Sugar 4 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

GROUND BEEF STROGANOFF



Ground Beef Stroganoff image

This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
1 package (8 oz) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • Serve with cooked egg noodles. Garnish with parsley.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g

SKINNY BEEF STROGANOFF



Skinny Beef Stroganoff image

58% less fat • 69% less sat fat • 29% fewer calories than the original recipe. Here's a hearty beef dish with leaner ingredients making it better for you.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 14

1 1/2 lb boneless beef sirloin steak
2 teaspoons canola oil
1 cup chopped onion (1 large)
1 teaspoon finely chopped garlic
2 cups Progresso™ beef flavored broth (from 32-oz carton)
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 jar (4.5 oz) sliced mushrooms, drained
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles

Steps:

  • Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
  • Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 100 mg, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving (3/4 cup noodles and 2/3 cup beef mixture), Sodium 520 mg, Sugar 4 g, TransFat 0 g

ELEGANT BEEF STROGANOFF



Elegant Beef Stroganoff image

This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.

Provided by judy2304

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
½ cup red wine
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground black pepper
¼ cup butter
1 small onion, diced
3 cloves garlic, minced
2 cups canned sliced mushrooms
1 (10 ounce) can beef broth
½ cup water
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon prepared yellow mustard
⅓ cup cream cheese
⅓ cup sour cream
2 cups hot cooked noodles

Steps:

  • Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
  • Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
  • Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
  • Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
  • Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 24.5 g, Cholesterol 120.9 mg, Fat 25.2 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 13.1 g, Sodium 959.5 mg, Sugar 2.4 g

SKID ROW STROGANOFF



Skid Row Stroganoff image

Make and share this Skid Row Stroganoff recipe from Food.com.

Provided by Zephs Wife

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces uncooked noodles
1 beef bouillon cube
1 garlic clove, minced
1/3 cup chopped onion
2 tablespoons cooking oil
1 lb ground beef
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon paprika
1 (3 ounce) can mushrooms
1 (10 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
chopped parsley (she says this is VERY important-grin)

Steps:

  • Start cooking those noodles, first dropping a bullion cube into the noodle water.
  • Brown the garlic, onion, and crumbled beef in the oil.
  • Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
  • Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes.
  • Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through.
  • To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.
  • I copied it word for word.

Nutrition Facts : Calories 727.3, Fat 42.1, SaturatedFat 16.1, Cholesterol 160.7, Sodium 2049.8, Carbohydrate 53, Fiber 2.5, Sugar 4.8, Protein 33.6

SKIDROW STROGANOFF



SKIDROW STROGANOFF image

Categories     Sauce     turkey     Low Fat     Quick & Easy     Low Sodium

Yield 4-6 servings

Number Of Ingredients 10

1 bag No Yolk egg noodles
1 12 oz can cream of chicken Soup (low sodium)
8 oz non-fat sour cream
1 lb ground turkey
1 8 oz. can mushrooms, stems & pieces, low-sodium
1-2 beef bouillon cubes (optional)
1 lg. onion, diced
1 clove garlic, minced
2 Tblsp olive oil or 1 Tblsp no-salt butter (optional)
1/2 tsp. paprika

Steps:

  • 1.) Boil egg noodles in 4 c. of water w/ bouillon cubes (optional), drain, and set aside. 2.) Heat oil (or butter) in a deep saute pan and saute minced garlic until just brown. 3.) Add diced onions, mushrooms, and paprika and cook on low heat until onions are translucent. Add turkey and saute on medium heat until dark brown. 4.) Drain the mixture, then add the cream of chicken soup and bring to a simmer to deglaze the pan. Take off the heat and stir in sour cream. Serving size: 1 c. of noodles w/ 1/2 to 3/4 c. of sauce.

CLASSIC BEEF STROGANOFF IN A SLOW COOKER



Classic Beef Stroganoff in a Slow Cooker image

This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal.

Provided by pianoplaya93

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 8h25m

Yield 4

Number Of Ingredients 13

1 pound top round steak, trimmed
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried dill
½ teaspoon freshly ground black pepper
⅓ cup all-purpose flour (spooned and leveled)
1 cup fat-free reduced-sodium beef broth
1 (8 ounce) container reduced-fat sour cream
2 cups hot cooked egg noodles

Steps:

  • Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
  • Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
  • Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 38.9 g, Cholesterol 105.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 7.6 g, Sodium 559.7 mg, Sugar 3.3 g

Tips:

  • Use inexpensive cuts of beef. You can use chuck roast, flank steak, or sirloin steak. Just be sure to cook it until it is tender.
  • Don't be afraid to use canned mushrooms. They are just as good as fresh mushrooms, and they are much more affordable.
  • Use a variety of vegetables. You can use carrots, celery, onions, potatoes, or any other vegetables that you like.
  • Make a large batch. Skid Row Stroganoff is a great dish to make ahead of time. You can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • Serve it over rice, noodles, or mashed potatoes. Skid Row Stroganoff is a versatile dish that can be served with a variety of sides.

Conclusion:

Skid Row Stroganoff is a delicious and affordable meal that is perfect for a weeknight dinner. It is easy to make, and it can be made with a variety of ingredients. So next time you are looking for a quick and easy meal, give Skid Row Stroganoff a try.

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