Beef Tenderloin Stroganoff Cream of Mushroom
A quick stroganoff using cube steaks, sirloin or tenderloin, foam soup, sour cream and mushrooms. Serve over hot cooked egg noodles.
Beef Stroganoff
I decided to make some quick beefiness stroganoff for dinner tonight, and I truly tin can't believe The Cajun ate both mushrooms and sour foam without saying anything and exclaimed, "this is succulent!" Hehehehe... I only love when I can sneak in food he wouldn't otherwise touch with a 10 pes pole. Hey, don't judge me.
Another easy recipe to pull together quickly, information technology starts with cube steak, sliced about 1/ii inch thick, seasoned with salt, pepper, and garlic pulverisation, dredged in a scrap of flour and browned in a blend of oil and butter. You may too substitute beef tenderloin or sirloin steak if you prefer, reducing the simmer time to 10 to 15 minutes, and yep, you lot tin even brand information technology with cooked basis beef or meatballs.
Toss in some mushrooms and onion.
Add together in a can of cream of mushroom soup, Worcestershire sauce and some beef goop, embrace and simmer on depression for 30 minutes, or again, reduced time to 10 to 15 if you lot're going with sirloin or tenderloin.
Remove from heat, stir in sour cream, parsley and Cajun seasoning and blend in. Add together a dash or two of Kitchen Bouquet to raise the flavor and color if you like. Taste and adjust seasonings as needed. Serve over hot cooked egg noodles. See? Nothing to it!
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Recipe: Beef Stroganoff
©From the Kitchen of Deep South Dish
Prep time: 10 min | Cook fourth dimension: xxx min | Yield: Most iv to half-dozen servings
Ingredients
Instructions
- 2 cups uncooked egg noodles
- 2 tablespoons butter, divided
- 2 teaspoons dried parsley flakes, divided
- 1-1/2 pounds cube steak, sirloin or tenderloin steak
- Kosher salt, freshly cracked black pepper and garlic powder, to taste
- 1 cup all-purpose flour
- ii tablespoons cooking oil (olive oil, vegetable, canola or corn oil)
- 1 medium onion, halved and sliced
- 1 (viii ounce) parcel sliced fresh mushrooms
- 1 (ten-1/two ounce) can original cream of mushroom soup (Swell for Cooking diversity)
- 1-1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- ane/4 teaspoon Cajun/Creole seasoning, (like Slap Ya Mama), or to taste
- 1/2 cup of sour cream, or to taste
Set egg noodles according to package directions; bleed, toss with 1/2 tablespoon of the butter and 1 teaspoon of the parsley flakes. Heat remaining butter with oil in a large lidded skillet over medium high heat. Piece meat into ane/2 inch strips, near one-one/two inches in length, and cutting against the grain, seasoning both sides with salt, pepper and garlic pulverisation. Toss in the flour, shaking away the excess. Brownish meat in butter mixture on both sides, remove from skillet and prepare aside.
Add together onion to the skillet and cook for virtually 3 minutes, until softened and onions are slightly caramelized, scraping upward browned bits from lesser of skillet. Add mushrooms and cook another 3 minutes Push mixture to the sides of the pan, add together the cream of mushroom soup to the center, add together Worcestershire and stir in beefiness broth, until well blended. Depict the mushroom and onion mixture to the foam soup mixture. Bring to a boil, render meat to the pan, together with whatever accumulated juices, stir, cover, reduce heat to depression. Simmer for approximately thirty minutes for cube steaks or 10 to 15 for sirloin/tenderloin, until thickened and meat is tender.
Remove from oestrus, stir in parsley, Cajun seasoning and sour cream; taste and conform seasonings. Serve over hot, cooked noodles.
Slow Cooker: Brown meat, onion and mushrooms as above, transfer to boring cooker. Whisk together the cream of mushroom soup and beefiness goop; pour over the pinnacle. Comprehend and cook on low for 5 to 6 hours, or until meat is tender. Taste to arrange seasonings, stir in sour cream and heat through. Serve over hot, cooked noodles. May substitute less tender braising roasts (such equally chuck) or stew meat; cook 7 to 8 hours.
Ground Beef Stroganoff: Substitution ane pound of ground beefiness for the steaks, browning the meat first, draining off excess fatty, and so calculation in the seasonings. Reduce flour to 1 tablespoon, sprinkle over the onions and mushrooms after browning, cook and stir for two minutes, and so proceed.
Meatball Stroganoff: Prepare 1 pound homemade meatballs or use frozen, thawed, browning in skillet equally above, or baking in a 350 degree F oven, for nigh xx minutes. Remove meatballs and set bated, continuing with onions and mushrooms every bit above.
Pork Chop Stroganoff: Substitute one-one/two pounds boneless pork loin chops, cut into bite-sized pieces and ready as above, quickly browning meat over medium loftier heat. Remove and set bated, proceeding with recipe, except wait to return meat to skillet afterward remaining mixture has cooked for 20 minutes. Add pork and continue cooking until meat is warmed through and thoroughly cooked. Do not overcook! May too prepare as whole chops.
Chicken Stroganoff: Substitute 1-ane/ii pounds chicken chest meat for the beef, cutting into bite-sized pieces and preparing as to a higher place, browning and proceeding with recipe as above.
Source: http://deepsouthdish.com
©Deep S Dish
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