stroganoff Archives - The Midnight Baker

Rib Eye Stroganoff

Judith Hannemann — Sat, 01 Sep 2018 23:00:58 +0000

Rib eye stroganoff is a great way to end the summer or any season!

Splurge A Bit–You’re Worth It

Rib eye steaks have been on sale a few time over the past couple of months–at least in my area. However, sale or not, for most of us, they’re an indulgence.

But I think that each one of us is worth a splurge every once in a while. The best excuse is for an event, such as a birthday or anniversary. Why not just because? We’re all worth it, right?

This rib eye stroganoff is one of those special indulgences. If you don’t think a juicy rib eye can get any better than just as-is, try it with this stroganoff sauce–it’s awesome!

Steak In A Skillet?

You betcha! And it’s great!

This is the first time I ever cooked a steak in a hot skillet. I admit I was dubious at first. My friend Lori was raving about how she learned how to do this and would never cook it any other way now. I’d also heard top chefs say this is the only decent way to cook a great steak and do it justice.

For this recipe, not only does searing the steak in a heavy skillet produce wonderful tasting meat, but it’s necessary for the delicious gravy. The reason is all that lovely fond (burny bits from the steak) goes into the gravy when you deglaze the pan.

You must have a good heavy skillet to do this right. No flimsy aluminum or non-stick will work for this–to get it right, that is. You simply won’t get even heat and non-stick pans won’t give you the fond/burny bits. I use the old reliable–a cast iron pan. That works the best and I suggest you use one too.

Fresh Is Best

I always try to use fresh mushrooms because they just taste much better than anything that’s canned.

In this recipe, button (small) mushrooms work the best and you can eliminate any cutting. Plus they look so good when they’re intact. I used regular white button mushrooms here, but button baby bellas would add a lot to the flavor.

The Recipe

Print Recipe Add to Recipe Box

Rib Eye Stroganoff

This rib eye stroganoff is a special indulgence. If you don’t think a juicy rib eye steak can get any better than just as-is, try it in this beef stroganoff–it’s awesome!

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: American

Keyword: beef recipe, beef stroganoff, rib eye steak

Servings: 4

Calories: 646kcal

Author: Judith Hannemann

Ingredients

32 oz. rib eye steaks 4 steaks, about 8 oz each
1 tbs vegetable oil
3 cups button mushrooms fresh is preferred
2 cups sliced onion
1 tbs minced garlic
1 tbs tomato paste
3 tbs flour
1/2 cup dry sherry OR cooking sherry
1 1/2 cups beef stock see NOTES
1 tbs Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/4 cup sour cream
2 tbs chopped fresh parsley

Instructions

Heat a very large heavy skillet over medium-high heat. Add the oil and swirl it around to coat the pan.
Saute the steaks about 4 minutes each side (this is for rare—cook longer if more doneness is dersired). Remove from pan and keep the steaks warm.
Place the mushrooms in the same pan and sear for about 3 minutes or until they start to caramelize. Add the onion and saute for 3 minutes. Then stir in the garlic and tomato paste and cook for 1 minute. Sprinkle with flour and cook for 1 minute.
Deglaze the pan with the sherry, scraping up all the browned bits (fond) at the bottom of the pan. Add the stock, salt, pepper and Worcestershire sauce and simmer until thickened; about 3 minutes.
Remove the pan from the heat and stir in the sour cream. Add more salt and/or pepper to taste. Garnish with the parsley.

Notes

NOTES: Use a good-quality stock. I use Better Than Bouillon—about 1 tbs to the 1 1/2 cups water. Low-sodium stocks are preferred

Nutrition

*Post contains affiliate links

The post Rib Eye Stroganoff appeared first on The Midnight Baker.

Slow Cooker Meatball Stroganoff

Judith Hannemann — Sat, 20 Aug 2016 23:00:48 +0000

Slow cooker meatball stroganoff cooks quickly in the crock pot.

Quick Slow Cooker?

The oxymoron is intentional here.

Yes, you can make something that cooks relatively quickly in your slow cooker. The trick is using foods you have prepared in advance and/or have in your freezer. On high, this should take about 3 hours to cook.

This recipe is the next best thing to a freezer meal.

Meatballs–Yours Or The Store’s

The choice is yours–the pre-made, ready cooked meatballs you buy frozen or your own homemade that you have frozen.

I’m not that crazy about the taste of the pre-made frozen variety of meatballs, so I make my own, in bulk, and freeze them. That’s the secret to this meal being quick to make. The meatballs merely heat up in the sauce. As for the sauce, that only has to heat through as well.

Make Your Own And Freeze Them

When I find a super sale on ground beef, I buy it in bulk. Most of it I freeze in 1 to 1 1/2 pound portions but I will take about 2 pounds and make meatballs to freeze. They are so handy to have in your freezer for a rainy day.

I cook the meatballs then cool them to room temperature. Then I place them on a baking sheet to freeze. Once frozen, I pop the meatballs in a freezer bag for later use. Freezing the meatballs individually makes it easy to only take out as many as you need. I make mine with generic flavoring so I can use them in a variety of meals.

I give my recipe for the meatballs in the recipe card below. Feel free to add your favorite seasonings, although I do recommend using the gravy mix no matter what other herbs and spices you choose to use.

Watch The Video

The Recipe

Print Recipe Add to Recipe Box

Slow Cooker Meatball Stroganoff

Slow cooker meatball stroganoff cooks quickly in the crock pot.

Prep Time5

Cook Time3

Total Time3 5

Course: beef, Slow Cooker

Cuisine: American

Keyword: beef meatballs, beef stroganoff

Servings: 4

Calories: 801kcal

Author: Judith Hannemann

Ingredients

1 lb approximate frozen meatballs
10.75 oz can cream of mushroom soup (I use low-sodium soups)
8 oz whole button mushrooms
10.75 oz can cream of chicken soup
1/2 tsp thyme
1/2 cup sour cream

MY MEATBALL RECIPE

1 1/2 lbs lean ground beef
3 slices white bread
water
2 tbsp instant minced onion
1 tsp garlic powder
3 tbsp au jus gravy mix
2 eggs
Olive oil for browning
1 tsp water

Instructions

Place all ingredients except sour cream in a 4-6 quart slow cooker.
Cover and cook on high approximately 3 hours. I don't use low heat for this recipe. If you use low heat, I cannot guarantee the results but I wouldn't cook it longer than 5 hours.
At the end of the cook time, stir in the sour cream.
Serve over pasta or egg noodles.
TO MAKE MY MEATBALL RECIPE
Place bread in a small bowl and add about 1 cup of water. Let this sit for 5 minutes, then squeeze as much water out of the bread as you can, then place the bread in a larger bowl.
Add the rest of the ingredients and mix very well.
Shape into meatballs about 1.5-2-inches in diameter. Brown on all sides in 1-2 tbs of olive oil.
Drain off excess fat. Add 1 tsp water, cover and simmer on low heat for 10-15 minutes.
Cool meatballs to room temperature, then place them on a baking sheet in a single layer, place in freezer about 1 hour until completely frozen. Store in a zipper bag in the freezer for future use. This recipe can be doubled or tripled.

Nutrition

The post Slow Cooker Meatball Stroganoff appeared first on The Midnight Baker.

Stroganoff Casserole

Judith Hannemann — Wed, 24 Feb 2016 00:00:59 +0000

This stroganoff casserole is the ultimate comfort food. Easy and perfect for a mid-winter dinner.

In the middle of winter, when it comes to weeknight meals, most of us think of comfort food first.

You can’t get a better comfort food dish than this stroganoff casserole! When you want to feed the family and don’t want to bother with the real deal–for time or economics–that’s where this speedy casserole comes in handy.

Unlike the famous real stroganoff, the meat here is used as a condiment mainly although if you’re feeding heartier appetites, a 4-ounce portion of beef is allotted to each serving. Also instead of a tender and more costly sirloin that’s used in the real thing, this has more economical ground beef standing in for the sirloin. It may be humble, but it’s still tasty!

The sauce is made speedier by using condensed cream of mushroom soup, but that’s dressed up with some tomato paste and sour cream.

As for the noodles, I imagine any shape of pasta will do if you don’t have the noodles. It’ll taste the same. I used noodles because I liked the way it looks with them.

I’ve taken to using Panko crumbs to top lots of my casseroles lately. They add a wonderful crunch to everything and they don’t get soggy. They don’t seem to brown as well as regular crumbs, but tossing a little butter into them helps them to brown, plus they taste better!

Print Recipe Add to Recipe Box

Stroganoff Casserole

This stroganoff casserole is the ultimate comfort food. Easy and perfect for a mid-winter dinner.

Prep Time20

Cook Time35

Total Time55

Course: beef, Comfort Foods, Everyday Meals, pasta

Cuisine: American

Keyword: beef stroganoff, casserole recipe

Servings: 4 -6

Calories: 473kcal

Author: Judith Hannemann

Ingredients

8 oz uncooked wide egg noodles
1 lb lean ground beef
1 can 10.75 oz cream of mushroom soup
1/4 cup sour cream
2 tbsp tomato paste
1 cup sliced mushrooms
1 small onion chopped
2 cloves garlic minced
1 tsp sugar
1 tsp salt
1/4 tsp white pepper or black pepper if white is not available
1/4 cup Panko bread crumbs
1 tbsp melted butter

Instructions

Cook noodles as per package directions; drain and set aside.
Preheat oven to 350 degrees F. Lightly spray a 11 x 7-inch baking dish
In a large skillet, brown the ground beef, onion, garlic and mushrooms.
Stir in the soup, tomato paste, sour cream, salt, pepper and sugar
Mix the drained noodles into the ground beef mixture. Place in prepared baking dish.
Mix panic crumbs with melted butter; distribute crumbs on top of casserole.
Bake for 30-35 minutes or until casserole is bubbling and crumbs are golden.
Serves 4-6

Nutrition

Baking dish is Ceramiche Tapinassi and is available from Allorashop.com

The post Stroganoff Casserole appeared first on The Midnight Baker.

One-Pan Stroganoff

Judith Hannemann — Fri, 13 Nov 2015 00:00:10 +0000

Dinner’s on the table in 20 minutes with this quick, easy and tasty one-pan stroganoff. The surprise? No canned condensed soup!

If you want a dinner that’s super quick to make, tastes good and has all-natural ingredients, look no further than this stroganoff.

There’s so many good things to say about this dish–and that it cooks all in one pan is another bonus. This was adapted from a recipe from Pillsbury.

You need a very deep skillet to make it. A dutch oven or chef’s pan is even better because it has to hold over 3 cups of liquid plus a half a bag of egg noodles. What happens is the “sauce” reduces as the noodles cook. Just make sure to stir frequently so all the noodles cook. A non-stick pot would be your best choice for this.

Fresh chives should be used because of their excellent, mild oniony flavor, but if you don’t have fresh, then the dried kind you buy from the spice aisle is fine too. In a pinch you can substitute fresh or dry parsley for the chives. Fresh mushrooms can replace the canned if you have them on hand.

Greek yogurt may also be substituted for the sour cream here as well.

While I don’t mind using condensed cream soup in lots of dishes for convenience sake, I actually like it when I find something that doesn’t rely on it. This meal doesn’t.

This is a good meal for the holiday season because it’s quick and fuss-free. At this time of year most of us are busy with many other things and having an arsenal of easy peasy meals is a boon!

Print Recipe Add to Recipe Box

One-Skillet Stroganoff

Dinner’s on the table in 20 minutes with this quick, easy and tasty one-pan stroganoff. The surprise? No canned condensed soup!

Prep Time5

Cook Time15

Total Time20

Course: beef, Comfort Foods, skillet dinners

Cuisine: American

Keyword: beef stroganoff

Servings: 4 -5

Calories: 574kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef
2 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 4 oz cans button mushrooms,drained
1 cup light cream/half and half/evaporated milk
2 1/2 cups water
8 oz uncooked medium egg noodles 1/2 a bag
8 oz sour cream or greek yogurt
1 tbsp snipped fresh chives or 2 tsp dehydrated chives

Instructions

Brown ground beef in a 4-5 quart dutch oven over high heat. Don't drain.
Add salt, garlic powder, pepper and mushrooms.
Cook stirring frequently until mushrooms begin to brown.
Add cream and water; stir.
Add noodles (noodles won't be submerged).
Bring to boi lover high heat, lower heat to low and simmer, uncovered, for about 8 minutes, stirring frequently to make sure all noodles are cooked.
Mix sour cream with the chives.
Stir sour cream mixture into pan.
Serve immediately.

Nutrition

The post One-Pan Stroganoff appeared first on The Midnight Baker.

Slow Cooker Pork Chop Stroganoff

Judith Hannemann — Tue, 02 Jun 2015 23:00:00 +0000

Slow Cooker Pork Chop Stroganoff

These savory stroganoff-style pork chops are a real family pleaser. Easy too!

I think I love pork chops about as much as I do chicken! They had a great sale at a local store a couple of weeks ago so I have a freezer full of them.

Mushrooms were on sale too–the baby bellas–and I wanted to use them so I didn’t forget them! Food has a way of getting lost in my fridge

The secret to the great taste in these chops is twofold–using bone-in chops because bone imparts great flavor to any gravy or sauce and funny enough, the package of pork gravy!

Big flavors from few ingredients!

For the best flavor, make sure to brown the chops then deglaze the skillet with the water. It’s an extra step, but it is SO worth it. You won’t get the great flavor if you just stick the chops in the cooker raw. I’ve taken to browning all meat I put in the crock pot. The difference in taste is enormous. It’s worth the time!

Just a few ingredients

Remember your slow cooker is a fantastic summer kitchen appliance because it doesn’t heat your kitchen! I always tended to think it was more of a winter thing because of the type of food usually cooked in it. I was wrong! For summer meals, it’s the best thing since sliced bread!

Print Recipe Add to Recipe Box

Slow Cooker Pork Chop Stroganoff

These savory stroganoff-style pork chops are a real family pleaser. Easy too!

Prep Time10

Cook Time8

Total Time8 10

Course: Comfort Foods, Everyday Meals, Pork, Slow Cooker

Cuisine: American

Keyword: pork chop recipe, pork stroganoff

Servings: 4

Calories: 1639kcal

Author: Judith Hannemann

Ingredients

4 large bone-in rib pork chops
1 tbsp butter
8 oz sliced mushrooms I used baby bellas
1 10.75 oz can cream of mushroom soup
1 envelope pork gravy mix
1/2 cup water
1/3 cup sour cream

Instructions

Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of soup mixture.
Brown pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms
Deglaze the skillet with the 1/2 cup water; pour over pork chops in slow cooker.
Cover and cook on low 6-8 hours. Remove pork chops to serving platter. Mix in the 1/3 cup sour cream, mixing until smooth. Serve sauce on top of chops.

Nutrition

Slow Cooker Pork Chop Stroganoff

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Slow Cooker Pork Chop Stroganoff appeared first on The Midnight Baker.