Stroganoff Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/stroganoffs/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:04:41 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Stroganoff Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/stroganoffs/ 32 32 Beef Stroganoff https://www.tasteofhome.com/recipes/beef-stroganoff/ Fri, 17 Jan 2025 20:04:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102634

Ingredients

  • 1 pound beef tenderloin, cut into thin strips
  • 4 teaspoons canola oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14 ounces) beef broth
  • 3 tablespoons apple juice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup fat-free sour cream
  • Dash ground nutmeg
  • Hot cooked yolk-free noodles
  • Fresh basil leaves, optional
Text Ingredients

Directions

  1. In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
  2. Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat until meat is tender, 8-10 minutes. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.

Nutrition Facts

1 cup: 343 calories, 14g fat (4g saturated fat), 73mg cholesterol, 583mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fat-free milk.

]]> Slow-Cooker Chicken Stroganoff https://www.tasteofhome.com/recipes/slow-cooker-chicken-stroganoff/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooker-chicken-stroganoff/

Ingredients

  • 3 pounds boneless skinless chicken thighs
  • 2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
  • 1/2 cup dry white wine or chicken broth
  • 1/2 pound sliced baby portobello mushrooms
  • 2 cups sour cream
  • 3/4 teaspoon salt
  • Hot cooked egg noodles
  • Pepper
  • Chopped fresh parsley, optional
Text Ingredients

Directions

  1. Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.
  2. Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.

Nutrition Facts

1-1/3 cups: 447 calories, 29g fat (12g saturated fat), 133mg cholesterol, 877mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 36g protein.

]]> School-Night Sausage Stroganoff https://www.tasteofhome.com/recipes/school-night-sausage-stroganoff/ Wed, 06 Jun 2018 20:20:00 +0000 http://origin-www.tasteofhome.com/recipes/school-night-sausage-stroganoff/

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1 pound bulk pork sausage
  • 8 ounces sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1-1/2 cups beef broth
  • 1 cup sour cream
  • Chopped fresh parsley
Text Ingredients

Directions

  1. Cook noodles according to package directions. Set aside.
  2. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.

Nutrition Facts

1-1/4 cups sausage mixture with 1-1/2 cups noodles: 675 calories, 39g fat (15g saturated fat), 123mg cholesterol, 1204mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 26g protein.

]]> Beef Stroganoff Sandwiches https://www.tasteofhome.com/recipes/beef-stroganoff-sandwiches/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/beef-stroganoff-sandwiches/

Ingredients

  • 1 pound ground beef
  • 1 cup sliced fresh mushrooms
  • 1 small green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 envelope ranch dip mix
  • 3/4 cup sour cream
  • 1 loaf (about 8 ounces) French bread
  • 2 cups shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream.
  2. Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler.
  3. Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.

Nutrition Facts

1 piece: 443 calories, 22g fat (11g saturated fat), 87mg cholesterol, 1124mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 29g protein.

]]> Slow-Cooker Ground Beef Stroganoff https://www.tasteofhome.com/recipes/slow-cooker-ground-beef-stroganoff/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooker-ground-beef-stroganoff/

Ingredients

  • 2 pounds ground beef
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 pound sliced fresh mushrooms
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/3 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1-1/2 cups sour cream
  • Hot cooked noodles
Text Ingredients

Directions

  1. In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker.
  2. In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker.
  3. In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.

Test Kitchen tips
  • Beef consomme is made from flavorful roasted bones, vegetables and herbs. You can purchase canned beef consomme in the soup aisle of your grocery store.

    • Nutrition Facts

    1 cup (calculated without noodles): 357 calories, 22g fat (11g saturated fat), 104mg cholesterol, 802mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 25g protein.

    ]]>         Meatball Stroganoff https://www.tasteofhome.com/recipes/easy-meatball-stroganoff/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-meatball-stroganoff/

    Ingredients

    • 3 cups uncooked egg noodles
    • 1 tablespoon olive oil
    • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
    • 1-1/2 cups beef broth
    • 1 teaspoon dried parsley flakes
    • 3/4 teaspoon dried basil
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon pepper
    • 1 cup heavy whipping cream
    • 3/4 cup sour cream
    Text Ingredients

    Directions

    1. Cook egg noodles according to package directions for al dente; drain.
    2. Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
    3. Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

    Nutrition Facts

    1 serving: 717 calories, 57g fat (30g saturated fat), 172mg cholesterol, 1291mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 20g protein.

    ]]>         Festive Slow-Cooked Beef Tips https://www.tasteofhome.com/recipes/festive-slow-cooked-beef-tips/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/festive-slow-cooked-beef-tips/

    Ingredients

    • 1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons canola oil
    • 1 medium onion, coarsely chopped
    • 1 celery rib, coarsely chopped
    • 6 garlic cloves, halved
    • 2 cups beef broth
    • 1-1/2 cups dry red wine
    • 1 fresh rosemary sprig
    • 1 bay leaf
    • 2 cans (4 ounces each) sliced mushrooms
    • 2 tablespoons cornstarch
    • 1/2 cup water
    • 1 tablespoon balsamic vinegar
    • Hot cooked egg noodles
    Text Ingredients

    Directions

    1. Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker.
    2. In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes.
    3. Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf.
    4. In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.

    Nutrition Facts

    1 cup (calculated without noodles): 290 calories, 15 g fat (4 g saturated fat), 74 mg cholesterol, 69 mg sodium, 7 g carbohydrate (2 g sugars, 1 g fiber), 24 g protein.

    ]]>         Pork Stroganoff https://www.tasteofhome.com/recipes/pork-stroganoff/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/pork-stroganoff/

    Ingredients

    • 1-1/2 pounds pork stew meat, cut into 1-1/2-inch cubes
    • 1-1/2 cups water, divided
    • 1 teaspoon chicken bouillon granules
    • 2 teaspoons paprika
    • 1 cup chopped onion
    • 1 garlic clove, minced
    • 1 tablespoon cornstarch
    • 3/4 cup sour cream
    • 2 tablespoons snipped fresh parsley
    • 1 package (12 ounces) noodles, cooked and drained
    Text Ingredients

    Directions

    1. In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

    Nutrition Facts

    1 cup: 251 calories, 12g fat (0 saturated fat), 76mg cholesterol, 99mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

    ]]>         Beef Stroganoff https://www.tasteofhome.com/recipes/round-steak-stroganoff/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/round-steak-stroganoff/

    Ingredients

    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/2 teaspoon pepper
    • 1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
    • 3 tablespoons butter
    • 1 cup chopped onion
    • 1 garlic clove, minced
    • 1 can (10-1/2 ounces) condensed beef broth, undiluted
    • 1/2 teaspoon ground mustard
    • 3 tablespoons chili sauce
    • 1 pound sliced fresh mushrooms
    • 2 cups sour cream
    • Hot cooked noodles
    • Minced fresh parsley
    Text Ingredients

    Directions

    1. In a shallow dish, combine the flour, salt, paprika and pepper. Add beef strips; turn (or toss) until well coated.
    2. In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour.
    3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

    Beef Stroganoff with Round Steak Tips

    What kind of beef do you use for beef stroganoff?

    While many stroganoffs rely on round, sirloin, ribeye or rump steak, you can easily capture the comfort and flavor using ground beef or even chicken. Learn more about the best cuts of meat for different recipes.

    What can I use instead of sour cream in beef stroganoff?

    When making this beef stroganoff with round steak recipe, you can replace the sour cream with an equal amount of full-fat Greek yogurt.

    What vegetables go with beef stroganoff?

    You can serve different types of vegetables with beef stroganoff. Try some roasted asparagus or these Buttery Almond Green Beans, or a leafy green such as Swiss chard.

    Research contributed by Mark Hagen, Taste Recipes Executive Editor

    Nutrition Facts

    1 serving: 325 calories, 19g fat (11g saturated fat), 101mg cholesterol, 722mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein.

    ]]>         Red River Beef Stroganoff https://www.tasteofhome.com/recipes/red-river-beef-stroganoff/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/red-river-beef-stroganoff/

    Ingredients

    • 1/4 cup all-purpose flour
    • 2 pounds beef top sirloin steak, cut into thin strips
    • 1/2 cup butter, divided
    • 2 large onions, chopped
    • 1 can (10-1/2 ounces) condensed beef broth, undiluted
    • 1 jar (4-1/2 ounces) sliced mushrooms, drained
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried basil
    • Salt and pepper to taste
    • 1 cup sour cream
    • Cooked rice or noodles
    Text Ingredients

    Directions

    1. Place flour in a shallow bowl. Dip beef in flour to coat. In a large skillet, brown beef in 1/4 cup butter in batches. Remove from pan and set aside.
    2. In the same skillet, saute onions in remaining butter until crisp-tender. Return beef to pan. Add the broth, mushrooms, Worcestershire sauce, basil, salt and pepper. Cook until mixture thickens, about 5 minutes.
    3. Just before serving, stir in sour cream; heat through (do not boil). Serve with rice.

    Nutrition Facts

    4 ounce-weight: 334 calories, 22g fat (12g saturated fat), 113mg cholesterol, 397mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 24g protein.

    ]]>         Hamburger Stroganoff with Poppy Seed Noodles https://www.tasteofhome.com/recipes/hamburger-stroganoff-with-poppy-seed-noodles/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/hamburger-stroganoff-with-poppy-seed-noodles/

    Ingredients

    • 1-1/2 pounds lean ground beef (90% lean)
    • 1/2 cup chopped onion
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1 garlic clove, minced
    • 1/4 teaspoon pepper
    • 1 can (4 ounces) mushroom stems and pieces, drained
    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 cup sour cream
    • POPPY SEED NOODLES:
    • 8 ounces wide noodles, cooked and drained
    • 2 teaspoons poppy seeds
    • 1 tablespoon butter, melted
    • Chopped fresh parsley
    Text Ingredients

    Directions

    1. In a large skillet, cook beef and onion in butter, crumbling beef, until meat is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
    2. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
    3. Meanwhile, combine the noodles, poppy seeds and melted butter; toss lightly. Serve Stroganoff with noodles. Garnish with parsley.

    Nutrition Facts

    1 cup: 509 calories, 25g fat (13g saturated fat), 136mg cholesterol, 810mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 31g protein.

    ]]>         Stroganoff Soup https://www.tasteofhome.com/recipes/stroganoff-soup/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/stroganoff-soup/

    Ingredients

    • 1 tablespoon butter
    • 1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips
    • 1/2 cup chopped onion
    • 2 cups water
    • 1/4 cup tomato paste
    • 1-1/2 cups 2% milk
    • 1 can (8 ounces) mushroom stems and pieces, drained
    • 2 teaspoons beef bouillon granules
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/3 cup all-purpose flour
    • 1 can (12 ounces) evaporated milk
    • 2 cups cooked wide egg noodles
    • 1/2 cup sour cream
    • Minced fresh thyme, optional
    Text Ingredients

    Directions

    1. In a large saucepan, melt butter over medium heat. Add beef and onion; cook and stir until beef is almost cooked through, 3-5 minutes. In a small bowl, whisk water and tomato paste until blended; stir into saucepan. Add 2% milk, mushrooms, bouillon, salt and pepper; bring to a boil.
    2. In a small bowl, whisk flour and evaporated milk until smooth. Gradually stir into saucepan. Return to a boil; cook and stir until thickened, 1-2 minutes. Add noodles; cook until heated through. Top each serving with sour cream and, if desired, thyme.

    Nutrition Facts

    1 cup: 314 calories, 13g fat (8g saturated fat), 78mg cholesterol, 935mg sodium, 28g carbohydrate (12g sugars, 2g fiber), 17g protein.

    ]]>         Easy Sausage Stroganoff https://www.tasteofhome.com/recipes/easy-sausage-stroganoff/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-sausage-stroganoff/

    Ingredients

    • 1 pound bulk pork sausage
    • 1 medium onion, chopped
    • 1/2 pound fresh mushrooms, sliced
    • 1-1/4 cups chicken broth, divided
    • 1 tablespoon Worcestershire sauce
    • 1/4 teaspoon pepper
    • 1/4 cup all-purpose flour
    • 1 cup sour cream
    • 2 tablespoons minced fresh parsley, optional
    • Hot cooked noodles
    Text Ingredients

    Directions

    1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
    2. In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.

    Nutrition Facts

    1 cup: 415 calories, 31g fat (15g saturated fat), 81mg cholesterol, 832mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 14g protein.

    ]]>         Tangy Beef Mushroom Stroganoff https://www.tasteofhome.com/recipes/tangy-beef-mushroom-stroganoff/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/tangy-beef-mushroom-stroganoff/

    Ingredients

    • 1 pound beef top sirloin steak
    • 1/4 cup butter
    • 1/2 pound mushrooms, sliced
    • 1/2 cup sliced onion
    • 1 garlic clove, minced
    • 2 tablespoons all-purpose flour
    • 1 cup water
    • 1 tablespoon lemon juice
    • 1 tablespoon red wine vinegar
    • 2 teaspoons beef bouillon granules
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup sour cream
    • Hot cooked noodles
    • Paprika and chopped fresh parsley
    Text Ingredients

    Directions

    1. Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm.
    2. In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

    Nutrition Facts

    4 ounce-weight: 397 calories, 27g fat (16g saturated fat), 132mg cholesterol, 882mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 26g protein.

    ]]>         Cheesy Beef Stroganoff https://www.tasteofhome.com/recipes/cheesy-beef-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-beef-stroganoff/

    Ingredients

    • 1 beef top sirloin steak (1 pound), cubed
    • 2 tablespoons canola oil
    • 1 can (4 ounces) mushroom stems and pieces, drained
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 1/2 cup milk
    • 1 cup sour cream
    • 1/2 cup shredded part-skim mozzarella cheese
    • 1/2 cup shredded Monterey Jack cheese
    • Hot cooked noodles or rice
    Text Ingredients

    Directions

    1. In a large skillet, cook beef over medium heat in oil until no longer pink. Add the mushrooms, salt and pepper. Combine soup and milk; add to skillet. Reduce heat; stir in sour cream. Cook 30 minutes longer (do not boil).
    2. Add cheeses; heat for 5 minutes or until melted. Serve with noodles or rice.
    ]]>         Broccoli Ham Stroganoff https://www.tasteofhome.com/recipes/broccoli-ham-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-ham-stroganoff/

    Ingredients

    • 2 cups frozen chopped broccoli
    • 1 tablespoon water
    • 1 tablespoon butter
    • 1/4 cup chopped onion
    • 3 tablespoons all-purpose flour
    • 1 can (10-1/2 ounces) chicken broth
    • 2 cups cubed fully cooked ham
    • 1 cup sour cream
    • 1 jar (4-1/2 ounces) sliced mushrooms, drained
    • Hot cooked noodles
    Text Ingredients

    Directions

    1. Place broccoli and water in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until the broccoli is tender, stirring once. Drain; set aside and keep warm.
    2. In another microwave-safe bowl, heat butter, uncovered, on high for 20 seconds or until melted. Add onion; cover and microwave on high for 1 minute or until tender. Stir in flour until blended. Gradually stir in broth; mix well. Microwave, uncovered, on high for 3-5 minutes or until thickened and bubbly, stirring once.
    3. Add the ham, sour cream, mushrooms and reserved broccoli; mix well. Cook, uncovered, on high for 2-4 minutes or until heated through, stirring once. Serve over noodles.

    Nutrition Facts

    1 each: 310 calories, 19g fat (10g saturated fat), 83mg cholesterol, 1412mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 19g protein.

    ]]>         Beef Stroganoff Meatballs https://www.tasteofhome.com/recipes/beef-stroganoff-meatballs/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/beef-stroganoff-meatballs/ Meet the Cook: A rich sour cream and mushroom sauce gives this dish an elegant flavor. Yet it's so easy to prepare for a special occasion or for company. The meatballs can be made ahead and frozen to save time, which is often in short supply since we live on a hobby farm with our three (soon to be four) children! -Chris Duncan, Ellensburg, Washington]]>

    Ingredients

    • 1 large egg
    • 1/4 cup milk
    • 1/4 cup finely chopped onion
    • 2 teaspoons Worcestershire sauce
    • 1-1/2 cups soft bread crumbs
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1-1/2 pounds ground beef
    • SAUCE:
    • 1-1/2 cups sliced fresh mushrooms
    • 1/2 cup chopped onion
    • 1/4 cup butter
    • 4 tablespoons all-purpose flour, divided
    • 1/4 teaspoon salt
    • 1-1/2 cups beef broth
    • 1 cup sour cream
    • Hot cooked noodles
    • Paprika, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain.
    2. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
    3. Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

    Nutrition Facts

    1 each: 455 calories, 30g fat (16g saturated fat), 159mg cholesterol, 944mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 28g protein.

    ]]>         Ground Turkey Stroganoff https://www.tasteofhome.com/recipes/ground-turkey-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/ground-turkey-stroganoff/

    Ingredients

    • 1 pound ground turkey
    • 1 small onion, grated
    • 1 cup sliced mushrooms
    • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
    • 1/3 cup buttermilk
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 to 1/2 teaspoon pepper
    • 1 cup sour cream
    • Hot cooked noodles
    • Minced fresh parsley, optional
    Text Ingredients

    Directions

    1. In a skillet, cook turkey and onion until meat is no longer pink; drain. Add mushrooms; cook and stir for 1 minute. Stir in the soup, buttermilk, garlic powder, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5-10 minutes. Stir in sour cream; heat gently but do not boil. Serve over noodles. Garnish with parsley if desired.

    Nutrition Facts

    1 each: 431 calories, 31g fat (14g saturated fat), 121mg cholesterol, 999mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 23g protein.

    ]]>         Mushroom Beef Stroganoff https://www.tasteofhome.com/recipes/mushroom-beef-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/mushroom-beef-stroganoff/

    Ingredients

    • 2 tablespoons butter
    • 1 tablespoon canola oil
    • 1-1/2 pounds beef top sirloin steak, thinly sliced
    • 1 pound fresh mushrooms, sliced
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 2 cups sour cream
    • 1 cup chopped green onions
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried marjoram
    • Hot cooked noodles or rice
    Text Ingredients

    Directions

    1. In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.

    Nutrition Facts

    1 cup: 413 calories, 27g fat (15g saturated fat), 126mg cholesterol, 485mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 27g protein.

    ]]>         Sausage Stroganoff https://www.tasteofhome.com/recipes/sausage-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/sausage-stroganoff/

    Ingredients

    • 1 package (12 ounces) medium egg noodles
    • 1 pound fully cooked smoked sausage, cut into 1/2-inch pieces
    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 cup sour cream
    • 2 tablespoons grated Parmesan cheese
    • 1/4 teaspoon seasoned salt
    • 1/8 teaspoon pepper
    • 2 tablespoons butter, melted
    Text Ingredients

    Directions

    1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage until heated through; drain. Remove with a slotted spoon and keep warm. Combine the soup, sour cream, cheese, seasoned salt and pepper; set aside.
    2. Add butter to skillet. Drain noodles and stir into skillet. Add soup mixture and sausage; toss to coat. Heat through.

    Nutrition Facts

    1 cup: 622 calories, 37g fat (17g saturated fat), 147mg cholesterol, 1441mg sodium, 47g carbohydrate (5g sugars, 2g fiber), 22g protein.

    ]]>         Beef Tenderloin Stroganoff https://www.tasteofhome.com/recipes/beef-tenderloin-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/beef-tenderloin-stroganoff/

    Ingredients

    • 2 tablespoons all-purpose flour
    • 1-1/2 pounds beef tenderloin, cut into thin strips
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1-1/2 cups beef broth
    • 1/4 cup sour cream
    • 2 tablespoons tomato paste
    • 1/2 teaspoon paprika
    • Salt to taste
    • Hot cooked noodles
    Text Ingredients

    Directions

    1. Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat.
    2. Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.

    Nutrition Facts

    1 serving: 275 calories, 17g fat (7g saturated fat), 62mg cholesterol, 260mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 26g protein.

    ]]>         Hamburger Goulash https://www.tasteofhome.com/recipes/hamburger-goulash/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/hamburger-goulash/

    Ingredients

    • 2-1/2 pounds ground beef
    • 1 medium onion, chopped
    • 2 cups water
    • 3/4 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons paprika
    • 1 to 2 teaspoons sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground mustard
    • 1/4 teaspoon garlic powder
    • 2 tablespoons all-purpose flour
    • 1/4 cup cold water
    • Hot cooked noodles or mashed potatoes
    Text Ingredients

    Directions

    1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
    2. In a small bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles or potatoes.

    Nutrition Facts

    1 cups: 431 calories, 24g fat (9g saturated fat), 125mg cholesterol, 896mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 39g protein.

    ]]>         Salmon Stroganoff https://www.tasteofhome.com/recipes/salmon-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/salmon-stroganoff/

    Ingredients

    • 4 cups cooked wide egg noodles
    • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
    • 1 jar (4-1/2 ounces) sliced mushrooms, drained
    • 1 jar (2 ounces) diced pimientos, drained
    • 1-1/2 cups 4% cottage cheese
    • 1-1/2 cups sour cream
    • 1/2 cup mayonnaise
    • 3 tablespoons grated onion
    • 1 garlic clove, minced
    • 1-1/2 teaspoons Worcestershire sauce
    • 1 teaspoon salt
    • 1 cup shredded cheddar cheese
    • 1/3 cup dry bread crumbs
    • 2 tablespoons butter, melted
    Text Ingredients

    Directions

    1. In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese.
    2. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.

    Nutrition Facts

    1 each: 651 calories, 43g fat (18g saturated fat), 144mg cholesterol, 1413mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 32g protein.

    ]]>         Speedy Stroganoff https://www.tasteofhome.com/recipes/speedy-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/speedy-stroganoff/

    Ingredients

    • 1 small onion, chopped
    • 1 teaspoon canola oil
    • 2 garlic cloves, minced
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 1 cup milk
    • 2 to 3 cups julienned cooked roast beef
    • 1 jar (4-1/2 ounces) sliced mushrooms, drained
    • 2 tablespoons ketchup
    • 1 teaspoon beef bouillon granules
    • 1/4 to 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Hot cooked noodles
    Text Ingredients

    Directions

    1. In a small saucepan over medium heat, cook and stir onion in oil until tender. Add garlic; cook 1 minute longer. Stir in soup and milk until blended. Add the beef, mushrooms, ketchup, bouillon, salt and pepper; heat through. Serve over noodles.

    Nutrition Facts

    3/4 cup: 278 calories, 11g fat (3g saturated fat), 74mg cholesterol, 1176mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 29g protein.

    ]]>         Stroganoff-Style Pork Chops https://www.tasteofhome.com/recipes/stroganoff-style-pork-chops/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/stroganoff-style-pork-chops/

    Ingredients

    • 4 boneless butterfly pork loin chops (1 inch thick)
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 8 medium fresh mushrooms, sliced
    • 1/4 cup water
    • 2 teaspoons prepared mustard
    • 1/2 teaspoon salt
    • 1 tablespoon all-purpose flour
    • 1/2 cup sour cream
    • Hot cooked noodles
    Text Ingredients

    Directions

    1. In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender.
    2. Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm.
    3. Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles.
    ]]>         Microwave Stroganoff https://www.tasteofhome.com/recipes/microwave-stroganoff/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/microwave-stroganoff/

    Ingredients

    • 2 tablespoons butter
    • 1-1/2 pounds beef top sirloin steak, cut into thin strips
    • 1/4 cup all-purpose flour
    • 1 envelope onion soup mix
    • 2-1/4 cups hot water
    • 1 can (4 ounces) mushroom stems and pieces, drained
    • 1/2 cup sour cream
    • Hot cooked noodles
    Text Ingredients

    Directions

    1. Melt butter in a 2-qt. microwave-safe dish; arrange meat evenly in dish. Microwave, uncovered, on high for 4-1/2 minutes, stirring once. Remove meat with a slotted spoon and keep warm.
    2. Stir flour and soup mix into drippings until blended. Gradually add water, stirring until smooth. Add mushrooms and beef.
    3. Cover and microwave on high for 13-14 minutes or until the meat is tender and the sauce is thickened, stirring several times. Stir in the sour cream. Serve with noodles.

    Nutrition Facts

    1 each: 189 calories, 10g fat (5g saturated fat), 65mg cholesterol, 432mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 18g protein.

    ]]>         Simple Meatball Stroganoff https://www.tasteofhome.com/recipes/simple-meatball-stroganoff/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/simple-meatball-stroganoff/

    Ingredients

    • 1 package (12 ounces) frozen fully cooked homestyle meatballs, thawed
    • 1 jar (12 ounces) home-style beef gravy
    • 1/2 cup sour cream
    • Hot cooked egg noodles
    Text Ingredients

    Directions

    1. Prepare meatballs according to package directions for the microwave. Meanwhile, in a large saucepan, combine gravy and sour cream. Bring to a boil. Stir in the meatballs. Reduce heat; cook, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Serve over noodles.
    ]]>         Favorite Beef Stroganoff https://www.tasteofhome.com/recipes/favorite-beef-stroganoff/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/favorite-beef-stroganoff/

    Ingredients

    • 1/2 pound boneless beef sirloin steak, thinly sliced
    • 2 teaspoons olive oil, divided
    • 1 cup sliced fresh mushrooms
    • 1/2 cup sliced onion
    • 3 garlic cloves, minced
    • 1/2 cup beef broth
    • 1/4 cup tomato paste
    • 3 tablespoons sherry or additional beef broth
    • 3/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt, optional
    • 1/4 teaspoon pepper
    • 1-1/2 cups uncooked egg noodles
    • 1/3 cup sour cream
    • 1 tablespoon all-purpose flour
    • 1 tablespoon minced fresh parsley, optional
    Text Ingredients

    Directions

    1. In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender.
    2. Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes.
    3. Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

    Nutrition Facts

    1 each: 433 calories, 14g fat (6g saturated fat), 105mg cholesterol, 241mg sodium, 39g carbohydrate (11g sugars, 4g fiber), 32g protein.

    ]]>         Paprika Beef Stroganoff https://www.tasteofhome.com/recipes/paprika-beef-stroganoff/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/paprika-beef-stroganoff/

    Ingredients

    • 2 pounds beef top round steak, cut into thin strips
    • 1 tablespoon plus 2 teaspoons canola oil, divided
    • 1 large onion, sliced
    • 1 large green pepper, cut into strips
    • 1/2 pound sliced fresh mushrooms
    • 1-1/4 cups reduced-sodium beef broth, divided
    • 1 can (8 ounces) tomato sauce
    • 3/4 cup sherry or additional reduced-sodium beef broth
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons prepared mustard
    • 2 teaspoons paprika
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon pepper
    • 1 package (12 ounces) yolk-free noodles
    • 3 tablespoons all-purpose flour
    • 1 cup reduced-fat sour cream
    Text Ingredients

    Directions

    1. In a large nonstick skillet, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
    2. In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender.
    3. Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.

    Nutrition Facts

    3/4 cup: 414 calories, 10g fat (3g saturated fat), 74mg cholesterol, 360mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

    ]]>         Ground Beef Stroganoff https://www.tasteofhome.com/recipes/easy-beef-stroganoff/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-beef-stroganoff/

    Ingredients

    • 4-1/2 cups uncooked yolk-free noodles
    • 1 pound lean ground beef (90% lean)
    • 1/2 pound sliced fresh mushrooms
    • 1 large onion, halved and sliced
    • 3 garlic cloves, minced
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • 1 can (14-1/2 ounces) reduced-sodium beef broth
    • 2 tablespoons tomato paste
    • 1 cup reduced-fat sour cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • Chopped fresh parsley, optional
    Text Ingredients

    Directions

    1. Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
    2. In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes.
    3. Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.

    Nutrition Facts

    2/3 cup beef mixture with 3/4 cup noodles: 333 calories, 11g fat (5g saturated fat), 58mg cholesterol, 329mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

    ]]>