Pork Stroganoff

I'm a HUGE fan of stroganoff.  And by HUGE I mean a weigh a ton...okay not quite a ton, but let's just say stroganoff helps me keep my girlish figure.

I am not usually a fan of pork.  Or maybe it's better to say that pork is not a fan of my system.  Still I decided maybe it's time to give it a try again.  And what better way to welcome pork back into my life other than with stroganoff.

Now if you're a reader of this blog...all 2 of you...you may know I have a Kickass Stroganoff recipe.  I don't mess with that perfection.  This recipe...well it's not perfection but it's good.  I only made one small adjustment to it and that is I added sliced mushrooms.  How can you have a stroganoff without mushrooms?  Well that and I had some that needed to be used.

Pork Stroganoff
Serves 4

• 8 oz dry egg noodles
• 2 T Extra virgin olive oil
• 2 cups thinly sliced onion
• 1 lb boneless pork loin, trimmed and cut into strips
• 2 T paprika
• 1 cup low sodium chicken broth
• 1/2 cup sour cream
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Bring a pot of water to boil. Cook noodles according to the package; drain and set aside.

Heat oil in a sauté pan over medium-high heat. Add onion (this is where I added the mushrooms too) and cook until translucent, about 5 minutes.  Add pork and cook until browned all over; 3-5 minutes. Stir in paprika; cook 1 minute, then add broth.

Bring to a boil; simmer to reduce liquid, about 5 minutes.  (This is where I got impatient and I added a bit of cornstarch and water).

Remove stroganoff from the heat and stir in sour cream and parsley.  Season to taste with salt and pepper.  Serve stroganoff over cooked noodles.  Or, do as I do and mix the entire thing together before serving.

Beef Stroganoff

I have a stroganoff recipe that I had been fixing and tweaking for years until I fell onto the PERFECT combination of ingredients. It started with Mom's stroganoff recipe and I changed up a few things. 

Even with the PERFECT recipe, I like to try new recipes, to go back to the basics if you will. 

This recipe is the very basic of stroganoff recipes, in my opinion. Any beginner cook can make this with ease. It is really what you'd expect if you ordered stroganoff at a restaurant. 

Beef Stroganoff

Recipe from Insanely Good Recipes

Serves 6

• 1 1/2 pounds beef sirloin steak, thinly sliced into strips
• salt and ground black pepper, to taste
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour, divided
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 cup sour cream, room temperature
• 1 teaspoon Dijon mustard
• cooked egg noodles or rice, for serving
• fresh parsley, chopped, for garnish

Cut the steak (1.5 lbs) into 1/3-inch thick slices against the grain. Season with salt and pepper to taste.

In a large skillet, melt the butter (4T) over medium-high heat. Add the beef in batches, searing each side for no more than 20-30 seconds. Remove the steak from the skillet and set aside to rest.

In the same skillet, cook the onions (1 med) until soft. Then, add the garlic (2 cloves) and stir until fragrant.

Add the mushrooms (8oz) and sauté until they turn golden.

Sprinkle the flour (3T) into the skillet and cook for 1 minute, stirring constantly. Then, slowly add the beef broth (2c) and continue cooking and stirring until the mixture thickens.

Reduce the heat to low, add the Worcestershire sauce ( tsp), sour cream (.5 c), and mustard (1 tsp), and stir gently. Cook for 4-5 more minutes until smooth and blended.

Return the seared steak to the skillet and cook for 1 minute.

Serve the beef stroganoff over egg noodles or rice. Garnish with parsley, and enjoy!

Creamy Beef and Mushroom Stroganoff (81 of 150)

I humbly believe I have the best stroganoff recipe on the planet. And yet, I sometimes think maybe there's a better one. So, tonight I made a new stroganoff recipe. My recipe is super simple and uses cream of mushroom soup. It's saucy and yummy. 

This recipe does not use cream of mushroom soup. You make the sauce from scratch basically and I gotta say, it is a close second to my Kick Ass recipe.

What I didn't like is the fettuccine. I really like butter noodles or rice in my stroganoff. Fettuccini just seems to big for stroganoff. I know that's a very personal thing. Not all pastas are created equal. 

Creamy Beef and Mushroom Stroganoff

Recipe from Cafe Delites

Serves 6

• 1lbs egg Fettuccine (dry weight)
• 4 T butter, divided
• 1 onion, chopped
• 4 cloves garlic, crushed or minced
• 1 pound sliced mushrooms
• 24 ounces lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
• 2 tsp Dijon mustard
• 1 tsp paprika, (smoky or mild)
• 1/3 c dry white wine, (or more if you like it stronger)
• 2 c beef broth
• 2 T flour
• 1 T Worcestershire sauce
• Salt and pepper to taste
• 1 c sour cream at room temperature
• Freshly chopped parsley to garnish

Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.

While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.

Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.

Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavors through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).

While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.

Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).

Add the pasta or noodles into the pan and garnish with parsley.

One Pot Beef Stroganoff (162 of 150)

Y'all should know by now I like Stroganoff. I have a Kick Ass Recipe that is my go to. Occasionally I try different stroganoff recipes to see if I could improve on my recipe (so far I have not had to). 

This recipe came very close to me kicking my recipe to the curb. I did not do the "one pot" thing and adjusted the recipe accordingly. But, it was still amazing. Full of that comfortable stroganoff flavor. The wine adds a nice touch to the flavor. 

I also actually used egg noodles for this recipe. I usually make my stroganoff with rice (because it heats up better).

I put notes below on how I changed it up to not do the one pot thing. I cut the recipe in half first, then adjusted.

One Pot Beef Stroganoff

Recipe from Damn Delicious

Serves 4

• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, thickly sliced
• 1/2 medium sweet onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1/4 cup dry white wine (JW: I did use about this amount of wine)
• 4 cups beef stock (JW: I used about 3/4 cup beef stock. I had made a full cup of stock and had it on hand in case I had to thin it out. 
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 ounces egg noodles, uncooked
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley leaves

Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.

Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.

Stir in sour cream until heated through, about 1-2 minutes.

Serve immediately, garnished with parsley, if desired.

Hamburger Stroganoff

Sister in Law was over to scrapbook today and watch the Seahawks win. I decided to go ahead and do one of my new recipes for the year. Hamburger Stroganoff. 

I'm a stroganoff purist. I believe it should follow a certain recipe and that recipe is the one I made up for Jenn's Kick Ass Stroganoff. It's traditional. 

This recipe was good, but not great. I prefer mine and I prefer stroganoff with strips of meat instead of burger. 

Turns out I made this one before too. I was searching my blog for my Kick Ass recipe and I noticed this on was made in 2015.

Hamburger Stroganoff
Recipe from Myrecipes.com

• 8 ounces uncooked medium egg noodles
• 1 tsp olive oil
• 1 pound ground beef, extra lean
• 1 c prechopped onion
• 1 tsp bottled minced garlic
• 1 (8-ounce) package presliced cremini mushrooms
• 2 T all-purpose flour
• 1 c  fat-free, less-sodium beef broth
• 1 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 3/4 c reduced-fat sour cream
• 1 T dry sherry
• 3 T chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Ultimate Beef Stroganoff

"Ultimate." It’s a heavy-hitting word, isn't it? It implies the absolute pinnacle, the highest bar, something extraordinary. So, when you slap that title in front of a recipe like Beef Stroganoff, you’d better bring your absolute A-game.

For me, stroganoff is the definition of pure comfort food. Growing up, my mom made it the classic, old-school way: a rich blend of cream of mushroom soup and sour cream. Over the years, I took her nostalgic base and jazzed it up into my own personal "Kick-Ass" version. Whenever a craving hits, that’s my reliable go-to. It still honors Mom's soup-base method, and it never fails to hit the spot.

But as much as I love a family favorite, I like to branch out. And when a new recipe boldly claims to be the Ultimate? Well, you know I just have to try it.

Here is the twist: this recipe didn't reinvent the wheel. In fact, it features the exact same components as almost every other traditional stroganoff I’ve ever made.

There are no bizarre ingredients, no extravagant techniques, and nothing off-the-wall just for the sake of being "different." And honestly? That is exactly why it earned an A+ from me.

It’s straightforward, incredibly easy to whip up, and delivers those deeply comforting, classic stroganoff flavors we all crave. It turns out, sometimes the "ultimate" version of a dish is just the one that does the basics flawlessly.

Ultimate Beef Stroganoff

Recipe from The Chunky Chef

Serves 4

• 1 lb. wide egg noodles cooked according to package directions, and set aside
• 1 1/2 lbs. boneless ribeye steak or sirloin steak
• 1 1/2 tsp kosher salt divided
• 3/4 tsp black pepper divided
• 2 Tbsp olive oil divided
• 2 Tbsp butter
• 1 medium yellow onion diced
• 12 oz cremini/baby bella mushrooms sliced
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1/4 cup all purpose flour
• 2 1/2 cups beef broth/stock reduced sodium
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1/2 cup sour cream
• 1 - 2 Tbsp sliced green onions for garnish
• 1 Tbsp chopped fresh parsley for garnish

COOK BEEF

Slice steak against the grain into approximately 1/4” strips. Season with 1 tsp kosher salt and 1/4 tsp black pepper.

Add 1 Tbsp olive oil to large skillet and heat over MED-HIGH/HIGH heat. Add steak slices in a single layer (you’ll likely need to do this in batches so as to not overcrowd the skillet).

Cook for 1-2 minutes, not stirring. Flip steak over and cook another minute or two until golden brown. Remove to plate and continue with remaining batches of beef. If skillet gets too dry, add another drizzle of oil.

COOK ONIONS AND MUSHROOMS

To same skillet, add remaining 1 Tbsp olive oil and butter. Once melted, add onion and mushrooms and cook for 5-8 minutes, until onions have softened and mushrooms are getting golden.

Add garlic and cook another 30 seconds - 1 minute.

ADD SAUCE AND THICKEN

Sprinkle in flour, dried thyme, remaining 1/2 tsp salt and 1/2 tsp black pepper and stir well to coat. Cook for 1 minute.

Pour in beef broth slowly, stirring as you add it. Add Worcestershire sauce, cook, stirring often, until starting to thicken, about 5-7 minutes.

ADD SOUR CREAM AND BEEF

Stir in Dijon mustard and sour cream, then add cooked steak, along with any accumulated juices on the plate. Simmer another minute or two, or until sauce is thickened enough to thickly coat the back of a spoon.

ADD NOODLES AND GARNISHES

Add green onions and parsley and cooked egg noodles and stir to combine well.

Serve hot, sprinkled with additional chopped parsley and a sprinkle of black pepper.

Beef Stroganoff Recipe (Crock Pot)

Photo from The Food
Charlatan

It snowed here in Seattle. Not a lot, just a dusting, but enough to make me feel like I need comfort food. Stroganoff is perfect for this type of weather.

The was an amazing recipe. Using a chuck roast and a slow cooker really made this delicious. The addition of red wine - which I almost skipped - put it over the top in flavortown. Sherrie was over to scrapbook and we ate this for dinner. We were silent for the first couple of bites. It was THAT good. 

Here's what I did different:

1. Sherrie's GF so I didn't want to use pasta. Instead I put this over mashed potatoes. And Y'all this might be my new way to eat stroganoff. 
2. I shredded my beef and then put it back into the sauce. 
3. I added about 1/2 c sour cream to the stroganoff instead of a dollop on top like they suggest. It needs to be in the sauce for me. 

Make this meal. It's delicious. And I'm adding it to my 2025 Favorites. 

Beef Stroganoff Recipe (Crock Pot)

Recipe from The Food Charlatan

Serves 6

• 2 to 2 1/2 pounds chuck roast, chopped into 2 inch chunks
• 1-2 tablespoons vegetable oil, I used light olive oil
• generous salt and pepper
• 4 tablespoons butter, (half stick)
• 1 onion, chopped
• 8 to 12 ounces mushrooms, quartered
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper, or more to taste
• 2 teaspoons paprika
• 1 tablespoon dried parsley
• 1 tablespoon garlic, smashed and minced
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1/2 cup water
• 2 teaspoons Better Than Bouillon Beef Base
• 1 to 2 cups sour cream, to add after cooking
• 12-16 ounces pappardelle pasta, plus water and salt
• fresh parsley, to garnish
• fresh chives, to garnish

Cut the chuck roast into 2 inch chunks and dry them all over with paper towels.

Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons kosher salt. Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.

Place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.

Continue searing the rest of the beef in one or two more batches, depending on space. Remove all the meat to the slow cooker, but don’t clean out that pan. We need all those gorgeous brown bits.

Turn the heat off if you need to take a moment to chop your onion and slice your mushrooms if you haven’t already.

Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it’s melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Sauté for 5-8 minutes, until onions and mushrooms are soft.

Add 1 tablespoon smashed and minced garlic. Sauté for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste.

Add 1/2 cup red wine and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base. Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.

Transfer the mixture to the slow cooker , adding in every last drop. Stir it together with the beef.

Cover and cook on low for 8 hours, or on high for 4 hours.

Add some pasta to a serving plate. Top with beef stroganoff. The chunks of beef may be big, but it’s so fork tender your guests can take care of it themselves at the table.

Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.

Crock Pot Beef Stroganoff (Recipe 77 of 150)

I have a Kick Ass Stroganoff that I swear by. It's a recipe I've "worked on" over the years. When I
finally found the perfect combo of ingredients I wrote it down here. Consider it my gift to you. 

I've tried a bunch of stroganoff recipes over the years and each one is almost always slightly different. But when it comes to comfort I go back to my Kick Ass recipe. 

I am not a fan of one pot meals that include pasta being cooked in the same pot as everything else. For some reason I feel like it always comes out weird. Like the pasta is usually over cooked. It's the same reason I don't like bakes pasta (except lasagna). So, I did not cook the egg noodles in the crock pot. 

I did adjust the liquid though so it didn't turn out too soupy. I also almost always put my stroganoff over rice. It's controversial, I know. In fact, I took an unofficial poll on FB and everyone thought I was the crazy one. I can't argue that. 

I won't make this again, but only because I like my recipe. This was a good recipe. It had a ton of flavor and was super easy to put together. 

Crock Pot Beef Stroganoff

Recipe from Eating On a Dime

Serves 6

2 pounds stew meat

1 T Olive oil

1 tsp salt

1 tsp pepper

2 tsp minced garlic

1/3 c red wine

1/2 onion (diced)

8 ounces cremini mushrooms (sliced)

1 T Worcestershire sauce

3 c beef broth

12 ounce egg noodles

1 c sour cream

2 T cornstarch

Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.

Deglaze the skillet with 1 cup of beef broth and then add this mixture to the crock pot as well.

Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cup of beef broth to the crock pot.

Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.

Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the crock pot.

Cover and cook on high for 20-40 minutes until the noodles are cooked through.

Then stir in the sour cream and enjoy!

Hamburger Stroganoff

Stroganoff is one of my all time favorites. I make a Kick Ass version myself. It's not the lightest of meals, but once in a while it's a great comfort food dish.

Cooking Light has a Hamburger Stroganoff recipe that I've been "watching". It's easy and frankly quite delicious for a "light" recipe.

Here's the deal though...this serving...not the right size,

 

Turns out the serving size is 1/2 c stroganoff with 2/3 c noodles. That, my friends is probably double.

If you don't care about calories, I say eat on. If you do care about calories, Portion control baby.

Hamburger Stroganoff
Recipe from Cooking Light Dinner's Ready
322 calories per serving
Serves 6 (if you follow the portion amount)

8 oz uncooked medium egg noodles
1 tsp olive oil
1 lb ground beef, extra lean
1 c prechopped onion
1 (8oz) package presliced cremini mushrooms
1 c fat free, lower sodium beef broth
salt and pepper to taste
3/4 c low fat sour cream
1 T dry sherry
3 T chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan, cook 4 minutes or until most of liquid evaporates, stirring frequently.

Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Beef Stroganoff

If you've been a reader of this blog, you're aware that I have a Kick Ass recipe for beef stroganoff.  My recipe is GREAT in a pinch. If you need dinner on the table within the hour, that's the recipe for you.

But let's say you have some time to linger.  You have time to braise some meat.  If you find yourself in that situation, I recommend this recipe. You really only need an hour, so it's not like it lasts all day.

This recipe was deep in flavor - I think in part by the 2T of tomato sauce.  It was well rounded, and oh so tasty. 


Beef Stroganoff

Recipe from Cuisine At Home
Serves 6

• 1 boneless arm roast, tenderized and cut into 2 inch cubes - I had no idea hat an "arm roast" was so I just bought stew meat and tenderized it.
• All purpose flour
• 2T vegetable oil
• 2c button mushrooms
• 2c cremini mushrooms
• 1T unsalted butter
• 2c diced onion
• 1T tomato paste
• ½ c dry sherry
• ½ c chicken broth
• ½ c beef broth
• 1 c sour cream
• 2T fresh chopped dill

If using an arm or other beef roast cut in two lengthwise and tenderize both strips. Season with salt and pepper. Dredge in flour and sear well in the vegetable oil. Set aside.

Sauté mushrooms in butter until golden. Remove from the pan. Add the onion and tomato paste and sauté.

Deglaze the pan with the sherry and simmer until most of the liquid has evaporated. Add the broths and return the beef to the pan. Cover and braise in a 325 degree oven for 45 minutes. Add the mushrooms and continue to braise another 15 minutes. Prepare egg noodles according to the package directions. Top each serving with dilled sour cream by combining 1c sour cream with 4T chopped fresh dill.

I, personally, like the sour cream mixed into the stroganoff.  I dropped the dill (not a fan) and mixed the cup of sour cream in to the stroganoff before serving.

Beef Stroganoff Recipe (Crock Pot)

Beef stroganoff is one of those comfort food recipes that I crave. I have my own "kick ass" recipe that's my go to when I want to make stroganoff without thinking. Then every once in awhile a new recipe comes along where I'm hooked and must try it. 

I've not been cooking much this year and this recipe was a great one to get me back into the rhythm. 

This one earns a solid five stars from me—and not in a casual “everything tastes good when you’re hungry” kind of way. The depth of flavor here is legit. The ingredients come together into something rich, hearty, and unapologetically beefy—the kind of meal that feels like it should be eaten while wearing stretchy pants and making zero apologies.

And let’s talk about the pasta choice for a second. Pappardelle? Absolute genius. I almost never use it (honestly, I can’t remember the last time I did), but those wide, ribbon-like noodles were made for this kind of dish. They hold onto all that creamy, savory goodness like they were born for it. Safe to say, I’m officially a pappardelle convert now.

Of course, no kitchen adventure is complete without a little improvisation. My “whoops” moment came when I completely missed the timing for transferring everything to the crock pot. Rather than panic (or, you know, read more carefully), I pivoted: into a 300°F oven it went, lid on, for about two hours. And you know what? It worked beautifully. Honestly, I might just do it that way on purpose next time.

I did make one intentional change, though. The recipe suggested dolloping sour cream on top when serving. That sounds lovely and all, but I’m not trying to win plating awards here. Instead, I stirred about half a cup of sour cream right into the dish and called it a day. For me, sour cream isn’t a garnish—it’s the heart and soul of stroganoff. And “dolloping” feels a little too fancy for something I plan to eat in pajamas.

Final verdict: cozy, flavorful, and just the right amount of rustic. Definitely going into the 2026 Favorite list.

Beef Stroganoff Recipe (Crock Pot)

Recipe from The Food Charlatan

Serves 6

• 2 to 2 1/2 pounds chuck roast, chopped into 2 inch chunks
• 1-2 tablespoons vegetable oil, I used light olive oil
• generous salt and pepper
• 4 tablespoons butter, (half stick)
• 1 onion, chopped
• 8 to 12 ounces mushrooms, quartered
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper, or more to taste
• 2 teaspoons paprika
• 1 tablespoon dried parsley
• 1 tablespoon garlic, smashed and minced
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1/2 cup water
• 2 teaspoons Better Than Bouillon Beef Base
• 1 to 2 cups sour cream, to add after cooking
• 12-16 ounces pappardelle pasta, plus water and salt
• fresh parsley, to garnish
• fresh chives, to garnish

Use a sharp serrated knife to cut the chuck roast into 2 inch chunks. Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.

Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons kosher salt.

Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.

Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together (or just dump the meat in all at once), your meat will start to steam itself, and no browning will occur. (You may as well just skip the entire browning process altogether and dump the raw meat straight into the crock pot.)

Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.

Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don’t clean out that pan. We need all those gorgeous brown bits.

Turn the heat off if you need to take a moment to chop your onion and slice your mushrooms if you haven’t already.

Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it’s melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Saute for 5-8 minutes, until onions and mushrooms are soft.

Add 1 tablespoon smashed and minced garlic. Saute for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste. I love to use these refrigerated tubes of tomato paste, so I don’t have to throw away the rest of a 6-oz can.

Add 1/2 cup red wine (I used cooking wine) and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base.* Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.

Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.

Cover and cook on low for 8 hours, or on high for 4 hours.

Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a boil and add the pappardelle pasta. Stir constantly to make sure the noodles don’t stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don’t over cook.

Drain and add olive oil, stirring to coat.

Add some pasta to a serving plate.** Top with beef stroganoff. The chunks of beef may be big, but it’s so fork tender your guests can take care of it themselves at the table.

Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.

Classic Beef Stroganoff Recipe (Crock Pot) (Recipe 51 of 150)

Cooking 101 - READ the recipe thoroughly before you get started. Know what you're going to do and prep before you begin. 

I live by this rule almost 100% of the time. Today was not a day I lived by that rule. Funny enough, I scanned the recipe this morning and didn't see/understand it was a slow cooker recipe. EVEN THOUGH IT'S IN THE TITLE!!!

Ugh.

So I did not make this in a slow cooker. Instead, I put it in my dutch oven and stuck in in a lowish (300F) oven for 3 hours. 

I have a damn good Stroganoff recipe I use all the time. I spent years formulating the perfect combination to get a good flavor. So when I make a stroganoff recipe I tend to compare it to mine. 

Overall this recipe was good. It has too much paprika for me, but it wasn't horrible. I think the oven approach worked well for this too.

Classic Beef Stroganoff Recipe (Crock Pot)

Recipe from The Food Charlatan

Serves 6

• 2 to 2 1/2 pounds chuck roast, chopped into 2 inch chunks
• 1-2 tablespoons vegetable oil
• generous salt and pepper
• 4 tablespoons butter, (half stick)
• 1 onion, chopped
• 8 to 12 ounces mushrooms, quartered
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper, or more to taste
• 2 teaspoons paprika
• 1 tablespoon dried parsley
• 1 tablespoon garlic, smashed and minced
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1/2 cup water
• 2 teaspoons Better Than Bouillon Beef Base
• 1 to 2 cups sour cream, to add after cooking
• 12-16 ounces pappardelle pasta, plus water and salt
• fresh parsley, to garnish
• fresh chives, to garnish

Cut the chuck roast into 2 inch chunks. Separate all the pieces out onto a work surface and dry them all over with paper towels. Salt and pepper the pieces. 

Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.

Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together, your meat will start to steam itself, and no browning will occur. No browning means less flavor.

Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.

Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don't clean out that pan. We need all those gorgeous brown bits.

Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it's melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Sauté for 5-8 minutes, until onions and mushrooms are soft.

Add 1 tablespoon smashed and minced garlic. Sauté for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste. Cook it for about a minute, stirring.

Add 1/2 cup red wine and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base. Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.

Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.

Cover and cook on low for 8 hours, or on high for 4 hours.

Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a boil and add the pappardelle pasta. Stir constantly to make sure the noodles don't stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don't over cook.

Drain..

Add some pasta to a serving plate. Top with beef stroganoff. The chunks of beef may be big, but it's so fork tender your guests can take care of it themselves at the table.

Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.

Chicken Stroganoff

Stroganoff is a favorite of mine. I don't make it with chicken too often so I thought this would be a good recipe to try. I've only made Chicken Stroganoff once before and it was just ok. 

This was a good recipe. It was weird that it didn't also include mushrooms in the recipe, but that was just one less item to slice.

This recipe comes together easily and doesn't call for any canned soup. It has you create your own base sauce, which is easy and way more delicious. 

Chicken Stroganoff

Recipe from The Country Cook

Serves 4

• 4 tablespoons salted butter, divided use
• 1 pound small-diced boneless, skinless chicken breast
• 1 small sweet onion, small diced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup unsalted chicken stock
• ½ cup heavy cream
• 1 tablespoon Worcestershire sauce
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ⅓ cup sour cream
• cooked egg noodles, for serving
• fresh chopped parsley, for garnish (optional)

In a large skillet over medium heat, melt 2 Tablespoons of the butter.

Add the chicken to the skillet and brown it, stirring occasionally. You may need to do this in batches (depending on how large your skillet is) so the chicken will brown evenly, about 5 minutes per batch. Place the chicken on a plate.

Add the remaining 2 tablespoons of butter and add the onions to the pan. Cook the onions until softened and lightly browned, 10-15 minutes; scrape off any browned bits from the chicken from the bottom of the pan while cooking the onions.

Add the garlic and cook until fragrant, 30 seconds.

Add the flour and stir it in until fully mixed in; cook for 1 minute.

Slowly stream in the chicken stock, followed by the heavy cream, while whisking constantly to avoid lumps.

Add the Worcestershire sauce, salt, and pepper, and whisk to combine.

Add the chicken back to the pan along with any juices from it and stir it into the sauce.

Bring to a simmer and simmer for 5-10 minutes until thickened and the chicken is cooked through.

Take off the heat and stir in the sour cream. Taste and adjust seasoning if needed.

Serve over cooked egg noodles with a garnish of fresh parsley if desired.

Skillet Beef Stroganoff

I love stroganoff. I have had many recipes for stroganoff and all of them good. This one is very tasty. It's going down in the MUST have cook book.

Skillet Beef Stroganoff
Serves 4

• 3 T Vegetable oil
• 10 oz white button mushrooms, brushed clean and trimmed then quartered
• 1.5 lbs top blade steak, cut into 1/2 inch cubes
• Salt and pepper
• 1 medium onion, chopped
• 1 tsp tomato paste
• 1.5 tsp dark brown sugar
• 1 T flour
• 1/4 c dry red wine
• 2.5 c chicken broth
• 1/2 lb thin egg noodles
• 1/4 c sour cream

Heat 1 T of the oil in a 12 inch skillet over medium high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until lightly browned, 6-8 minutes. Transfer to a medium bowl.

Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Add 1 more T oil to the skillet and return to medium high heat until just smoking. Sprinkle the beef into the skillet and cook, without stirring until well browned, about 2 minutes longer. Transfer the beef to the bowl with the mushrooms.

Add the remaining T oil to the skillet and return to medium heat until shimmering. Add the onion and 1/2 tsp salt; cook, stirring frequently, scraping the browned bits off the bottom and edges of the skillet, until the onion has softened, about 3 minutes. Stir in the tomato paste, sugar and flour. Whisk in the wine and chicken broth until smooth. Return the mushrooms and browned beef, along with any accumulated juices, back to the skillet; bring to a simmer. Cover, reduce the heat to low, and cook until the beef is tender, about 30 minutes.

Stir in the noodles and continue to cook, covered, over low heat, stirring occasionally, until the pasta is tender, 12-13 minutes. Whisk 1/2 cup of the sauce with sour cream in a small bowl, then whisk the mixture back into the skillet. Season with salt and pepper to taste. Serve immediately.

Beef and Tomato Stroganoff

I'm a big fan of stroganoff. I've had some good ones in my day and some horrific ones. I make a pretty darn good one - if I do say so myself. 

This one is decent. The tomatoes add an interesting direction to it. I think the only thing that makes this stroganoff is the sour cream you add at the end. Oh and the wide noodles.

I'll keep this one around, but am not sure it will ever rise to the top of the list again.

The original directions said to add 3 cups of reserved tomato sauce. Confusing since there was no mention of tomato sauce at all. So I swapped that out with a can of diced fire roasted tomatoes, and a half can of water (in addition to the 1 cup chicken broth). Use your judgment. If it's too thick, add some more liquid.

Beef and Tomato Stroganoff
Courtesy of Everyday Food
Serves: 4

Photo courtesy of Everyday Food

• coarse salt
• ground pepper
• 3/4 lb pappardelle (or wide egg noodles)
• 1 tbsp extra-virgin olive oil
• 1 lb sirloin steak (patted dry and thinly sliced)
• 1/2 lb button mushrooms (trimmed and thinly sliced)
• 1 can diced tomatoes
• 1 cup low sodium chicken broth
• 1/3 cup sour cream
• grated parmesan cheese (for serving)

 

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.

 

Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate.

 

Add mushrooms to pot and cook until browned and just tender, about 3 minutes.

 

Add steak, tomatoes, and broth. Season with salt and pepper and bring to a boil.

 

Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes.

 

Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce.

 

Sprinkle with Parmesan before serving.

Jenn's Kick Ass Stroganoff

So for many years now I've been trying to master THE perfect stroganoff. I think I finally have it. Tonight, I witnessed history as I cooked, what I consider, the most BESTEST stroganoff in all the world.

Jenn's KickAss Stroganoff

• Beef - some type of beef, sirloin or flank or whatever, sliced in thin strips
• 1lb mushrooms, sliced
• 1 med onion, chopped
• 1 can Cream of Mushroom soup
• 1 tsp Ground Mustard
• 1 T Dijon Mustard
• 1/2 tsp Worcestershire sauce
• pinch and a half of Cayenne
• 8 oz sour cream - I used low fat
• Salt and Pepper
• Cornstarch
• Water

If the beef is wet, dab it with paper towels. Slice the beef into thin strips. Sprinkle cornstarch on beef and dust beef.

Heat 1 T vegetable oil in a skillet on high - as if you are going to stirfry the beef. When it's hot, toss in the beef. Salt and pepper to taste.

When beef is just about done, toss in the onions and mushrooms.
Cook for a minute or so on high. Stir constantly so the onion doesn't burn.
Salt and pepper to taste. You should season in layers to make sure its solid flavor.

Lower the heat to medium high, sprinkle beef with ground mustard and cayenne. Stir.
Add Dijon mustard, stir. Cook for 3 minutes or so.
Put in the cream of mushroom soup. Stir.
Put in about 1/2 cup water, to make it the consistency of say chowder.
Cook for a minute or so. If it's too thick, add water to keep the consistency of chowder.
Add Worcestershire sauce and sour cream.

Cook for about 5 minutes.

Add your favorite pasta or rice to the mixture. I assure you, you will not be disappointed. In fact, if you're in town, I'll be glad to cook for you.

Cajun Chicken Stroganoff

A simple and quite frankly a flavorful dish without heat.  When I hear the word "cajun" all too often the sensory of heat comes to mind.  While this recipe does have cayenne to it, it doesn't have the heat associated to it.

For once I, not only followed the recipe, but I wouldn't change a thing about it. Try it! You'll love it. This recipe will make it to next year's cookbook and will be in the "Jenn's Favorite's" rotation. That's HOW good it is. Oh wait, I did change it slightly.  I chose linguissa sausage instead of kielbasa.  I LOVE linguissa sausage and so an opportunity to impart it's flavor into a Cajun dish, I couldn't resist. I think I made the right choice.

I'd venture a guess that it's not necessarily low cal thanks to the sausage. The sausage gives such a distinct flavor that it really shouldn't be omitted. You can, however, use low cal sour cream. I did and you really can't tell.

Cajun Chicken Stroganoff
Recipe from Cuisine at Home Weeknight Menus Volume 2
Makes 6 cups of stroganoff & noodles

• 1 package dry wide egg noodles
• 1/2 lb kielbasa, sliced (I used a linguissa sausage and used the whole pound)
• 1/2 lb button mushrooms, quartered
• 1 1/2 lb chicken tenders
• 1/2 tsp EACH: cayenne, paprika, black pepper, kosher salt, dry basil leaves, dried thyme leaves and dried oregano leaves
• 2 T flour
• 1 T tomato paste
• 2 tsp garlic, minced
• 1/2 cup dry sherry
• 3/4 cup chicken broth
• 1 T Worcestershire sauce
• 1/2 cup sour cream
• sliced scallions for garnish

Cook the noodles according to package directions.

Sauté kielbasa and mushrooms in 2T olive oil in a large saute pan over medium-high heat until browned, 5 minutes. Transfer to a bowl; set aside.

Combine chicken with seasonings, toss to coat, then dust with flour.  Sauté chicken in same sauté pan in 2T oil (or use reserved oil given off by the linguissa sausage if you used it) over medium-high heat until nearly cooked.  Push chicken to one side of pan.  Ad tomato paste and garlic; sauté for 1 minute.

Deglaze the pan with sherry, simmer until nearly evaporated, then add broth, Worcestershire, and reserved kielbasa-mushroom mixture. Bring to a simmer and reduce by half, about 5 minutes..

Off heat, stir in sour cream. Serve stroganoff over prepared egg noodles and garnish with green onions.

You will not be disappointed. And I promise you, the cayenne pepper does not produce any serious heat.

Crock Pot Stroganoff

I've said it before and I'll say it again, I love stroganoff. Such a comfort food for me. I have a pretty good recipe for strogan off, but it's not, let's say, low cal. It's easy and simple, and you could probably make it low cal, but why bother.

This recipe is decent.  Its flavorful and has the stroganoff flavor that we all know and love. If I made it again, I'd actually take the extra step and brown the meat.  I didn't like the meat consistency after being in the crock pot all day.

Otherwise, there were no changes to this very simple recipe.

2023 Favorite Recipes

Photo credit
to Mashable

It's often very hard to decide if a recipe gets the coveted listing of "Favorite". I try so many recipes that sometimes they all blur together. Even as I read my list of favorites some of them I don't even remember. 

And some of them are the standouts. These are the ones that as I glance over my list of recipes, THESE I remember. Some I've made multiple times and plan on making them more in 2024.

My Top 5

These were my 5 favorite recipes of 2023. These aren't in any favorite order.  

• Flank Steak in Adobo - This one is a stand out because it was so flavorful and so amazing the next day. It reminded me of Chili Colorado, which I always order when going out to Mexican food. The depth of flavor in this recipe was amazing. It is a Cook's Country recipe so I shouldn't be surprised. 
• Porto Bifanas - I made these right after we got back from Portugal. I was so impressed with their Bifana sandwiches that I wanted to replicate it for the Sunday Dinner group. And it was one of those recipes that when eating, the group is silent. 
• German Pork Cutlets - I set up a German Sunday Dinner theme after we returned from German and yet it took me over a year and a half to get to it. I was going to do German Sausages but couldn't find any. So I had to find an alternative. Google showed me this recipe and OH LORD was it amazing. 
• Honey Butter Skillet Corn - I made this for the Hunter Wives dinner this year. The dinner is always country fried steak, mashed potatoes and gravy and corn. It was mom/dad's favorite recipe. This year I decided to make a different corn just to add to my recipe list. I've made this 5 more times since then. It's that good. 
• One Pot Beef Stroganoff - I have a Kick Ass Stroganoff recipe that is always my go to. This recipe may have changed my "go to" stroganoff. 

Favorite Low Carb: Inside Out Burger

Favorite Marinade: Wicked Good Steak Marinade

Favorite Pasta: Lover's Pasta with Tomato Cream Sauce

I'm looking forward to 2024 and more recipes. I'm going to make my goal 175. That will be a challenge. Assuming I cook Saturday and Sunday I'll end the year at 166 new recipes. 175 will be a stretch but I can do it. 

Beef and Mushroom Stroganoff

Stroganoff is one of my favorite meals. It's not low carb if you eat with noodles, pasta or rice, but it can be if you don't. I caved tonight though and ate this with rice. I want to get the rice out of the house and I figured today was good as any to eat the remaining rice. Odd way to look at future low carbness, but there you go.

This isn't my favorite. I like paprika in small amounts and this 1 T was just too much. I added a T of tomato paste to cut down on the paprika flavor.  The sour cream helped too. The flavor isn't bad, just not one of my favorite flavors.


Beef and Mushroom Stroganoff
Recipe from Cooking Light Diet website
Serves 4

Photo from the Interwebs.

5 ounces uncooked wide egg noodles
1 T canola oil
1 pound beef tenderloin, trimmed and cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 c thinly sliced leek
1 T chopped fresh thyme
2 tsp minced garlic
1 (6-ounce) mushrooms
1 Tall-purpose flour
1/2 tsp hot paprika
1 c unsalted beef stock
1/2 c light sour cream
2 T chopped fresh parsley

Cook noodles according to package directions; drain.

Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

**Make it low carb by not eating noodles. Use Cauliflower rice or nothing.