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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.
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Don't worry, you can still dip them in guac.
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You don't need canned soup to make an elegant, rich beef and mushroom Stroganoff to serve over egg noodles. Plenty of simmering time will build the flavor.
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These are great for appetizers or for a meal! Make them smaller for appetizers, larger for meals.
Ingredients: sirloin, bacon, onion, butter
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Tender, flaky dough surrounds a cheesy filling of ground beef and broccoli in an easy version of beef Wellington.
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Bottled Italian salad dressing is dolled up with a bit of cumin and pepper sauce. Then it 's mixed into cooked strips of beef, red onion, kidney beans, and corn. Even better when tossed with salad greens and lots of shredded cheese.
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Cubes of beef are simmered with potatoes and onions in a curry powder seasoned beef broth in this South African recipe.
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Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
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Beef, bacon and vegetables are delicious in this chick pea minestrone.