Beef Stroganoff Casserole Recipe - The Cookie Rookie® (2024)

FAQs

What to add to Hamburger Helper stroganoff to make it taste better? ›

Garlic: Fresh is best. But if you do not have any on hand, you can use jarred garlic, granulated garlic, dried minced garlic, or even Garlic Confit. Sour cream: Sour cream is the star of the show when it comes to stroganoff. You can also use creme fraiche, or plain Greek yogurt.

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Inexpensive and not labour-intensive, beef Stroganoff became a popular dish for home cooks as well, and even at the height of the Cold War it was featured in standard cookbooks published in the United States.

Add Your Own Twist! Elevate the comfort! Stir in cooked fresh mushrooms and a dollop of sour cream just before serving. Sprinkle with chopped fresh or dried parsley.

Q: How is this different from their standard beef stroganoff? It's not. They added the word Deluxe on the box. There is no difference.

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

Whisking the hot broth into sour cream tempers it and prevents it from breaking or curdling when added to the hot skillet.

Make a straight substitution — If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream. Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

What cut of beef is best for Stroganoff? ›

Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce.

Bread: Garlic Bread, Dinner Rolls, French Bread, Rye Bread, Baguettes. Vegetable: Sautéed Spinach, Garlic Butter Green Beans With Bacon, Steamed Cauliflower, Braised Cabbage. Rice: Wild Rice, Quinoa, Basmati Rice, Jasmine Rice, Parmesan Risotto. Salad: Russian Salad, Broccoli Salad, Shaved Fennel Salad.

Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.

A splash of brandy, a couple cups of beef broth, some mustard and paprika, Worcestershire sauce and sour cream. The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.

I like the added flavor. Add diced garlic and mix everything together until well combined. Don't overwork the beef to keep it tender but do break it down as you stir to combine. Add dry seasonings; Italian seasoning, Lawry's season salt, paprika, chili powder, garlic powder, chili flakes, and a dash of dry mustard.

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

There are ingredients that can be added to any HH, like mushrooms, chopped water chestnuts, canned or frozen mixed veggies, or green beans, Just pick something that you think will taste good according to what you like and give it a try!

And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach. I would cut down the horseradish to about 2/3 of the original amount.