Best 9 Velvety Beef Stroganoff Recipes

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Velvety beef stroganoff is a classic dish that combines the rich flavors of beef, mushrooms, and sour cream in a creamy sauce. Originating from Russia, this dish has gained popularity worldwide due to its comforting taste and elegant presentation. If you're seeking the perfect recipe to create this culinary masterpiece, look no further! In this comprehensive guide, we'll take you through the essential steps and ingredients needed to craft a velvety beef stroganoff that will tantalize your taste buds and leave you craving for more.

Here are our top 9 tried and tested recipes!

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

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

VELVEETA® CHEESY BEEF STROGANOFF



VELVEETA® Cheesy Beef Stroganoff image

Melted VELVEETA takes classic beef stroganoff to a new, delicious level. Watch the how-to video to see this cheesy recipe in action.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 5 servings, about 1 cup each

Number Of Ingredients 6

1 lb. ground beef
2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 tsp. black pepper

Steps:

  • Brown meat in large skillet; drain.
  • Stir in water; bring to boil. Add noodles; stir. Cover; simmer on medium-low heat 8 min. or until noodles are tender.
  • Add VELVEETA, soup and pepper; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 27 g

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY



One Skillet Ground Beef Stroganoff Recipe by Tasty image

Here's what you need: olive oil, white button mushroom, butter, onion, ground beef, garlic powder, flour, paprika, dry sherry, low sodium beef broth, salt, pepper, dry egg noodle, sour cream, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
8 oz white button mushroom, sliced
2 tablespoons butter
½ onion, diced
1 lb ground beef
2 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup dry sherry
4 cups low sodium beef broth
1 ½ teaspoons salt
½ teaspoon pepper
4 cups dry egg noodle
½ cup sour cream
2 tablespoons fresh parsley, chopped

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!

Nutrition Facts : Calories 1250 calories, Carbohydrate 143 grams, Fat 44 grams, Fiber 4 grams, Protein 48 grams, Sugar 18 grams

VELVETY BEEF STROGANOFF



Velvety Beef Stroganoff image

This is a combination of both my husband's and my mother's excellent recipes, and has a wonderful sauce for oodles of noodles or cooked rice. The secret of the "velvety beef" is in the preparation of the meat! :) The texture is quite a bit different from what you might be used to, so you might want to try it both ways. In any case, the stroganoff is delicious either with or without the special meat preparation. Enjoy!

Provided by Julesong

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 lbs beef, sliced thinly
2 tablespoons baking soda
1/4 cup room temperature water
3 tablespoons olive oil
3 tablespoons butter
1 large onion, chopped
2 -3 garlic cloves, crushed (more if you like garlic)
1/2 lb mushroom, sliced thin (Julie prefers crimini, baby portabellos! (or more)
2 tablespoons flour
1 cup hot water
2 teaspoons beef bouillon powder or 2 teaspoons beef bouillon cubes
2 teaspoons Worcestershire sauce
1 bay leaf
1 cup white wine
1/2 teaspoon good quality paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
cooked noodles or cooked rice, for serving

Steps:

  • Slice beef very thinly across the grain and place in ceramic or glass bowl.
  • Mix together the baking soda and 1/4 cup water, then pour it over the beef. Stir well and let sit for 15 minutes.
  • Meanwhile, melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Remove the sliced beef from the bowl and rinse it well under running cold water in a colander; let drain.
  • Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. Please note that when you add the beef it will make the sauce foam - this is to be expected and will subside somewhat.
  • Sprinkle flour in and stir until everything is coated.
  • Dissolve the granulated bouillon (or two cubes) in the 1 cup hot water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 5 to 10 minutes, tasting it periodically until any "floury" taste is gone.
  • When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well. Remove the bay leaf.
  • Serve with cooked noodles or rice (or for those eating lowcarb, lots of sautéed mushrooms).
  • The stroganoff can also be made with venison for a tasty variation! Various cuts of beef can be used - use whatever you have, but make sure to slice it thinly across the grain - steaks, roast, tenderloin (I usually end up with approximately 1-inch strips that are about 3 or 4 inches long).
  • The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve).

BEEF STROGANOFF RECIPE BY TASTY



Beef Stroganoff Recipe by Tasty image

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 13

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

Steps:

  • In a medium bowl, season the beef with salt and pepper and toss to coat.
  • Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
  • In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
  • Melt the butter in the leftover meat drippings.
  • Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
  • Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
  • Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
  • Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
  • Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
  • Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
  • Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

VELVEETA CREAMY BEEF STROGANOFF SKILLET



VELVEETA Creamy Beef Stroganoff Skillet image

Make a creamy beef stroganoff skillet with VELVEETA! This 5-star VELVEETA Creamy Beef Stroganoff Skillet is a win-win dinner option for the whole family.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 5 servings, about 1 cup each

Number Of Ingredients 5

1 lb. lean ground beef
1 cup sliced fresh mushrooms
1-1/4 cups milk
1 cup water
1 pkg. (11.6 oz.) VELVEETA CHEESY SKILLETS Dinner Kit Creamy Beef Stroganoff

Steps:

  • Brown meat with mushrooms in large skillet; drain. Return meat mixture to skillet. Add milk, water, Seasoning Mix and Pasta; stir. Bring to boil. Reduce heat to medium-low; cover.
  • Simmer 8 to 10 min. or until pasta is tender and most of the liquid is absorbed, stirring frequently. Remove from heat.
  • Stir in VELVEETA Cheese Sauce.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 790 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 7 g, Protein 24 g

VELVEETA CHEESY BEEF STROGANOFF



Velveeta Cheesy Beef Stroganoff image

Make and share this Velveeta Cheesy Beef Stroganoff recipe from Food.com.

Provided by pollo.feo

Categories     One Dish Meal

Time 25m

Yield 1 Skillet, 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
2 cups water
3 cups medium egg noodles
3/4 lb Velveeta cheese, cut up
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 teaspoon pepper

Steps:

  • Brown meat, drain.
  • Add water to skillet, boil.
  • Add noodles.
  • Reduce heat to medium low, cover and simmer for 8 minutes.
  • Add Velveeta, soup and pepper. Stir until melted.
  • Garnish with parsley.

Nutrition Facts : Calories 729, Fat 42.5, SaturatedFat 20.3, Cholesterol 179.1, Sodium 1877.8, Carbohydrate 43.6, Fiber 1.5, Sugar 8.4, Protein 41.5

Tips:

  • To make the best Velvety Beef Stroganoff, use high-quality ingredients. Look for tender beef, fresh mushrooms, and a flavorful broth.
  • Use a heavy-bottomed pot or Dutch oven to cook the dish. This will help to prevent the sauce from burning.
  • Don't overcrowd the pot when cooking the beef. Cook it in batches if necessary, so that each piece of beef has a chance to brown.
  • Cook the mushrooms until they are tender and browned. This will add a rich flavor to the sauce.
  • Use a good quality Dijon mustard. It will add a sharp, tangy flavor to the sauce.
  • Don't overcook the stroganoff. The beef should be cooked through, but still tender.
  • Serve the stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Velvety 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 your family and friends will love. So next time you're looking for a comforting and flavorful dish, give Velvety Beef Stroganoff a try. You won't be disappointed!

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