Basic beef stroganoff consists of steak or beef cubes in a tomato
based sauce and usually served with noodles. We have some of our
favorite stroganoff recipes here as well as a fun variation for a
stroganoff like soup from one of our readers.
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Basic Beef Stroganoff Recipe
Our family loves this basic beef stroganoff and I really love it
because it is easy and tastes delicious. Boil water for noodles
while you are cooking the stroganoff.
1 lb. steak, cut in small chunks
1/4 cup flour
1- 8 oz. tomato sauce
1 8 oz. can sliced mushrooms
1 Cup beef broth or 2 beef bouillon cubes dissolved in 1 Cup
8 oz. or less as desired, sour cream
In a bowl, toss steak and 1/4 cup flour until well coated. Brown in
oil in a skillet. Add 1-2 Tablespoons tomato sauce and add
mushrooms. Cook several minutes. Add beef broth and heat until
bubbly. Allow to cook 5-10 minutes until sauce thickens. Add sour
cream. Serve with warm egg noodles or rice.
~Want to prepare this in the crockpot? Stir the beef and flour
together in the crockpot. Stir in tomato sauce, mushrooms and beef
broth. Cook on low 6-8 hours.
Right before serving stir in sour cream. Serve over noodles.
Crockpot Mushroom Basic Beef Stroganoff
A quick crockpot version of
stroganoff using canned golden mushroom soup.
1 lb beef stew meat, cut in small pieces
1 can (10 oz) golden cream of mushroom soup
1 can (4 oz) sliced mushrooms, drained
1 cup water
1/2 tsp onion flakes
1 teaspoon parsley
pepper to taste
Place beef, mushrooms and canned soup in crockpot. Stir in water,
onion and pepper. Cook for 6-8 hours on low. Serve with 6 cups hot
cooked egg noodles.
Hungarian Steak Soup
A fun variation on a basic beef stroganoff recipe by Kate Kerska (Grand Rapids,
Ok My favorite soup is.... Hungarian Steak Soup.
Me and my dad made it. My dad helped me make the steak. But other
than that I mostly did everything. It is so good that you won't want
to stop eating it. So here is the recipe.
Important note: Toast the caraway seeds in a small skillet over
medium low heat tossing often until aromatic, about 5 minutes
1 1/2 pounds boneless round steak, cut into 3/4 inch thick
1 medium onion preferably a sweet onion such as Vidalia
1 medium green bell pepper
1 medium red bell pepper
2 Tablespoons vegetable oil
1 teaspoon sweet paprika preferably Hungarian ( its ok if you
don't use some of the spices because some are hard to find)
1/2 teaspoon hot paprika preferably Hungarian
1/4 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds, toasted
6 cups of beef broth ( use bouillon cubes to make it easier
2 bay leaves
1 tablespoons chopped garlic
2 teaspoons tomato paste
1 tablespoon salt
6 ounces wide egg noodles
Top off with sour cream and cheese to add extra flavor and
1. Pat the meat dry. Trim away and excess fat and cut the meat into
2. Cut onion in half and coarsely chop one half. Thinly slice other
half. SET ASIDE! Core,seed, and cut each bell pepper in half. Cut
one half of each pepper into chunks and the other half into 1/4 inch
strips. SET ASIDE!
3. Heat oil in a pressure cooker or large or heavy saucepan over
medium high heat until it shimmers, about 3 minutes. Add half the
meat and brown on all sides, about 4 minutes. Transfer to a bowl
with a slotted spoon. Add the remaining meat and repeat.
4. Add the chopped onions and bell pepper chunks to the pot. Stir
frequently until the vegetables soften 4, to 5 minutes. Add the
sweet and hot paprika,black pepper, and caraway seed and stir for
one minute. Pour in the beef broth. Add the bay leaves, garlic, and
tomato paste. Return the meat to the pot and accumulated juices to
5. Cover and seal the pressure cooker if using ( you could use a
pot...i did) and bring to full pressure/heat cook for 20
minutes...if using a saucepan, cook 1-1 1/2 hours. Release pressure
and uncover the cooker. Meat should be cooked through and tender. If
not recover pot bring back to full pressure and cook for 5 minutes
6. Pour soup through a colander into a bowl, leaving as much as the
meat as possible in the pot. Pick out the meat cubes in the colander
and return to the pot. Discard the bay leaves and the vegetables in
the colander as well as in the remaining pot.
7. Add the onion and the peppers from the colander back into the pot
and pour the broth right back into the pot. Bring to a boil. over
high heat reduce heat to low, and simmer uncovered until veggies are
tender, 7-8 minutes.
8. Meanwhile bring water to a boil in a large sauce pan. Add salt
and noodles cook until the noodles are just tender. Drain noodles.
9. Spoon 1/2 cup of noodles into each of 6 soup plates. Ladle the
hot soup over the noodles and serve at once. Pass the sour cream and
cheese at the table.
How to Make Beef Stroganoff Video
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