Smoked Sausage Veggie Rice Skillet is a delicious meal, with beef kielbasa, veggies and rice, and can be made in under 30 minutes!

Are you looking for an easy  “all in one pan” dish to prepare quickly after a busy day? How about this recipe for a Smoked Sausage Veggie Rice Skillet? This meal with meat, broccoli, onions, bell peppers and rice can be made in under 30 minutes!

A few months ago my husband and I had dinner with friends prior to their move to Japan for a new work assignment. I asked my friend Erin (who has tried other recipes of mine) what type of recipes she would like to see on my blog that would help her feed her family of 5. She said she loves easy One Pan meals.

Well, when I saw this recipe on Pinterest pop up, I knew it would fit the bill! S0 I tried it, and found this meal to be tasty, filling, and economical. This sausage veggie rice skillet is also EASY to make, so I am sharing it here on the old blog!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make The Sausage Veggie Rice Skillet:

First thing you will need to do is get all the veggies prepped/sliced and have the rice ready to cook before you begin.

Heat olive oil on medium heat in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add the minced garlic to the pan. Cook for an additional minute, stirring often so the garlic won’t burn.

Add The Colorful Veggies

Add the sliced bell peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir  well, to combine all the ingredients.

Simmer the smoked sausage veggie rice skillet uncovered on low heat for 10-12 minutes. Cook until the liquid has been fully absorbed.

Stir In the Rice

While sausage and veggies are cooking, cook the rice per package instructions. When done, stir the 2 cups of hot, cooked rice into sausage/veggie mixture.

Season And Serve!

Season with salt and pepper, to taste.  Add any other additional spices you may want to add to the sausage veggie rice skillet. Immediately sprinkle the hot dish with grated mozzarella cheese. Continue cooking on low heat without stirring until heated through. Cheese on top should be melted. Serve sausage veggie rice skillet dish hot.

That’s it! Not bad for an “all in one” smoked sausage veggie rice skillet, right? It really does fills you up, too! Depending on the portion size you choose, you can expect to get between 4 and 5 servings out of this meal. EASY PEASY, and it tastes GOOD!

If you enjoy cooking with kielbasa an sausages and enjoy EASY dinners, then try my recipes for Simple Chicken Sausage Pasta, Italian Sausage & Potato Casserole, and Sweet n’ Sticky Polska Kielbasa (only 2 ingredients!).

Hope you will give this ridiculously easy smoked sausage veggie rice skillet recipe a try.  It’s very tasty!  Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and God Bless You!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  http://www.hillshirefarm.com/recipes/easy-smoked-sausage-skillet

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Smoked Sausage, Veggie and Rice Skillet

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Smoked Sausage Veggie Rice Skillet is a delicious meal, with beef kielbasa, veggies and rice, and can be made in under 30 minutes!

Category: Entree

Cuisine: American

Keyword: sausage veggie rice skillet

Servings: 5 servings

Calories Per Serving: 450 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 package smoked sausage link (I used Hillshire Farm), cut into 1/4 inch slices
• ¼ cup olive oil
• 2 garlic cloves , minced
• ½ red bell pepper , thinly sliced
• ½ yellow bell pepper , thinly sliced
• 1 small yellow onion , thinly sliced
• 1 small package frozen broccoli , thawed (approx. 1½-2 cups)
• ½ cup chicken broth (can substitute water)
• ½ cup tomato sauce
• 2 cups pre-cooked rice (prepared according to package directions)
• ½ cup grated mozzarella cheese
• salt and pepper to taste

US Customary - Metric

Instructions

1. Heat olive oil in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so that garlic will not burn.
2. Add sliced peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients and simmer on low heat for 10-12 minutes, until liquid has been absorbed.
3. While sausage and veggies are cooking, cook rice per package instructions. Stir hot, prepared rice into sausage/veggie mixture when done.
4. Season with salt and pepper, to taste.
5. Immediately sprinkle with grated mozzarella cheese and serve while hot.

Recipe Notes

This dish (as written)is not highly seasoned (which is great for kids!). If desired, add additional spices (garlic powder, dried chili pepper flakes, etc.) to suit your personal taste. May also substitute Pepper Jack cheese (for the mozzarella) for a bit more spice!

Nutrition Facts

Smoked Sausage, Veggie and Rice Skillet

Amount Per Serving (1 (1/5 of total))

Calories 450 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 876mg38%

Potassium 430mg12%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 3g3%

Protein 14g28%

Vitamin A 740IU15%

Vitamin C 66.7mg81%

Calcium 117mg12%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Mom’s Swedish Meatballs and Rice is a family and budget friendly dinner that feeds 6 with one pound of hamburger meat… and it’s delicious!
When I was growing up, my mother sure knew how to stretch a dollar! Mom’s Swedish Meatballs and Rice was one of the meals she fed our family of 5. She did this using only 1 pound of hamburger meat, a few other ingredients and served these delicious meatballs and gravy with rice! We LOVED this meal!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Fast forward over 40 years later, and I still make this scrumptious meal! Now… my Mom is about as far from being Swedish as one could imagine (she’s a Texas gal), yet this was the name given it when I copied down the recipe from her over 40 years ago! Trust me, Swedish meatballs, with gravy and rice is a fantastic tasting dinner (the leftovers are awesome, as well).

Swedish meatballs are super simple to make, the gravy is even easier, and it’s fairly impossible to mess up a pan of rice, right?  Trust me when I say this is simple meal to prepare; it’s a great way to feed several people a filling meal without breaking the bank! if you like meatballs, be sure and check out some of my other meatball recipes, including Easy Meatballs for Spaghetti, Meatballs Stroganoff, Hawaiian Meatballs, and Hoisin Asian Meatballs.

How To Make Swedish Meatballs

Here’s what you do:  Place the meatball ingredients in large bowl and mix well, to combine (ground beef, bread crumbs, milk, egg, onion, salt, pepper & nutmeg).

Scoop out a small portion of meat, and roll it between your clean hands to form 1 inch sized meatballs. A full pound of ground beef “should” yield about 24-25 small meatballs. I was using slightly less than a full pound and ended up with 22 Swedish meatballs. Set meatballs on waxed paper or foil until all have been formed.

Brown The Swedish Meatballs

Heat shortening in large skillet (may substitute oil, if necessary). When skillet is hot, add meatballs in single layer. Let brown on one side, then carefully turn to brown all sides (I use tongs). If necessary, add additional shortening or oil to prevent sticking.  When meatballs are browned on all sides, remove them to a large plate to rest.  Keep meatballs warm.

Make The Gravy

Now it’s time to make the gravy!  Using the same pan (without cleaning it out), add hot water to meat drippings in skillet. Stir to mix and heat on low, scraping up the browned bits from the bottom of the skillet. This will help “de-glaze” the pan, and will incorporate all those yummy browned bits off the bottom of the skillet into your gravy.

Now add the water/flour mixture to the hot water mixture in skillet. Whisk well as you pour, to fully combine ingredients. Bring the gravy to a boil. The gravy will begin to thicken as you heat and stir it. Once thickened, taste test, and season gravy with salt/pepper, if desired.

Add Swedish Meatballs Back Into The Skillet

Once gravy has thickened, add the browned meatballs back into the skillet. Turn to coat each meatball with gravy. Put a lid on the skillet, and cook on low for 30 minutes. Check occasionally.

If necessary, add a bit more water to skillet and mix it in, to ensure you have enough gravy. You just gotta have enough gravy for Swedish meatballs, right?

While meatballs are cooking, cook rice using your “normal” method (I use a rice cooker).  When meatballs and rice are done, the meal is ready. Make sure to coat the Swedish meatballs in gravy before placing on serving platter.

Serve The Swedish Meatballs And Rice

To serve, arrange the cooked hot rice in a ring shape on a serving platter.  Place sprigs of fresh parsley around the rice. Carefully place the Swedish meatballs into the center of the ring. Pour remaining gravy over the meatballs.  Serve HOT, and enjoy this delicious meal!

I love recipes that don’t cost an arm and a leg to prepare for my family. This simple Swedish meatballs meal fits the bill perfectly, and tastes fantastic, too!  Hope you will consider making this “comfort food” dish for those you love. It really does taste wonderful! 

Blessings to you on this day. Thanks for stopping by, and please come back again soon. Also be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My MOM (over 40 years ago)

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Mom's Swedish Meatballs and Rice

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Mom's Swedish Meatballs and Rice is a family and budget friendly dinner that feeds 6 with one pound of hamburger meat... and it's delicious!

Category: Entree

Cuisine: Swedish

Keyword: Swedish meatballs

Servings: 6 servings

Calories Per Serving: 454 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For meatballs:

• 1 pound ground beef
• 1 cup bread crumbs
• 1/2 cup milk
• 1 egg , well beaten
• 1 small brown onion (or 1/2 large), finely chopped
• 2 teaspoons salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• Shortening , approx. 2 Tablespoons (to cook meatballs in-may substitute oil)

For gravy:

• 2 cups very hot water
• 2 Tablespoons flour
• 6 Tablespoons cold water
• Salt and pepper (to season)

For accompaniment:

• 4 cups hot cooked rice (I used 2 cups dry rice to start, for quantity shown)
• Butter (for rice, if desired)
• Fresh parsley sprigs , for garnish (optional)

US Customary - Metric

Instructions

1. Place ground beef, bread crumbs, milk, egg, onion, salt, pepper and nutmeg in large bowl. Mix well, to combine. Form mixture into 1 inch meatballs; set formed meatballs onto wax paper or foil.
2. Heat shortening (or oil) in large skillet on medium heat. Add meatballs to hot oil in single layer. Brown on all sides (a minute or two per side). If necessary, add additional shortening (or oil) if necessary, to prevent sticking. When meatballs are fully browned, remove them to a plate, and keep warm.
3. Add hot water back into skillet (DO NOT CLEAN OUT SKILLET). Stir while cooking on low, to deglaze the skillet and scrape up the flavorful browned bits off bottom of skillet. In a separate small bowl, combine cold water and flour. Mix really well, to remove lumps. Add this mixture to hot liquid in skillet, whisking well while adding. Continue to whisk gravy to remove any lumps. Bring mixture to a boil, stirring often until mixture thickens. Taste gravy... add salt and pepper to season, if desired.
4. Add meatballs back into skillet. Turn to coat with gravy. Put a lid on the skillet; cook meatballs and gravy for 30 minutes, adding additional water to gravy, if necessary, to ensure there will be enough gravy (as gravy will cook down a bit).
5. While meatballs are cooking, prepare rice (using the method you normally use to cook rice).
6. When meatballs and rice are done, place cooked rice in a ring shape around outside of serving platter. Garnish rice with sprigs of fresh parsley. Carefully spoon the meatballs into center of ring, and pour gravy over the top of meatballs. Serve hot, and enjoy!

Nutrition Facts

Mom's Swedish Meatballs and Rice

Amount Per Serving (4 meatballs + rice)

Calories 454 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Cholesterol 81mg27%

Sodium 978mg43%

Potassium 342mg10%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 3g3%

Protein 20g40%

Vitamin A 80IU2%

Vitamin C 1.3mg2%

Calcium 90mg9%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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Mom’s Swiss Steak is comfort food at it’s very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious! 

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.

Mom’s Swiss steak really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make, either!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Do You Make Mom’s Swiss Steak?

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap. This helps to prevent splatters- put one piece plastic wrap on bottom and one on top of meat.

Pound the meat flat with the flat side of a meat mallet, one at a time, until each piece is flattened out and much thinner. Think of this as cheap therapy. Remove the meat from the plastic. Repeat with the remaining pieces until all the meat pieces have been “tenderized”.

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Prepare The Meat

Heat the oil in a large skillet. Once the oil is hot (medium-high), add the pieces of meat. Sear the meat, turning over once, until browned on both sides but not fully cooked. Do this in batches, if necessary, to avoid overcrowding the skillet.

Lay the browned pieces of meat in a large casserole dish. Top each piece with a round slice of onion. Once one layer is done, add more meat and onion slices to make another layer, until all  pieces of browned meat are in the baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Make The Thin “Gravy” For Mom’s Swiss Steak

Make a very thin flour/water gravy and add to skillet. I add 4 cups water to the previously used skillet, then whisk the flour with the remaining one cup of water. Add this flour/water liquid to the skillet, then mix to combine.

Salt and pepper the “gravy” liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the thin “gravy” over the meat in the baking pan.

Time To Bake Mom’s Swiss Steak

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours. It doesn’t look too appealing before going into the oven, but trust me, it will come out fabulous!

Serve Mom’s Swiss Steak

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve!

We LOVE having Mom’s Swiss Steak with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Sure hope you will consider giving this family recipe for Mom’s Swiss Steak a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)! Have a great day!

Looking For More BEEF Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes featuring beef you might enjoy, including:

• Salisbury Steak
• Southwest Steak Salad with Avocado & Cilantro Dressing
• Grilled Patty Melts
• Easy Stuffed Beef Rolls

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Mom Fredia, who has been making this for over 50 years!

5 from 1 vote

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Mom's Swiss Steak

Prep Time

25 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 55 mins

 

Mom's Swiss Steak is comfort food at it's very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

Category: Entree

Cuisine: American

Keyword: Mom's swiss steak

Servings: 5 servings

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 pounds round steak
• 1 teaspoon Salt and Pepper
• 1/2 cup Vegetable oil (approx. 1/2 cup) Enough to fully cover bottom of large skillet
• 1 large large brown onion , cut into thin round slices
• 1/2 cup Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
• 4 cups water
• 3 Tablespoons flour

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees.
2. Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
3. Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve 1/4 cup of the oil and drippings in skillet ; discard the rest of oil.
4. Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
5. Make a really thin gravy by adding 4 cups water to 1/4 cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
6. Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
7. Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!

Recipe Notes

Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

Nutrition Facts

Mom's Swiss Steak

Amount Per Serving (1 (1/5 of total))

Calories 398 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 114mg38%

Sodium 569mg25%

Potassium 682mg19%

Carbohydrates 10g3%

Sugar 1g1%

Protein 42g84%

Vitamin C 2.2mg3%

Calcium 43mg4%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Do you enjoy Beef Stroganoff? We sure do. This classic dish, which originated over a hundred years ago, features tender strips of beef in a delicious beef/mushroom/onion/sour cream sauce, and is served over egg noodles. It really hits the spot on a cold winter’s day!

It’s really not too difficult to make beef stroganoff.  This classic meal is sure to please even the pickiest eater! IF you are looking for another way to cook this dish (easier), be sure to check out my recipe for Easy Ground Beef Stroganoff. Both of thee recipes will give you the delicious flavor of a traditional stroganoff.

Scroll Down For A Printable Recipe Card At The bottom Of The Page

How To Make Classic Beef Stroganoff

Slice the beef into 1/2 inch thick strips. Coat the beef with flour, salt and pepper. You can use a large resealable bag and shake it up or mix it all up in a large bowl. I used a large bowl and stirred it to combine. Make sure all sides of the meat are coated with flour mixture.

Melt a Tablespoon of butter in a large skillet on medium-high heat. Add the meat (will need to do this in batches, adding butter for each batch). Cook and stir until the beef stroganoff meat is browned on all sides, BUT DO NOT OVERCOOK THE MEAT.

Remove browned meat to bowl. Repeat process until all meat strips are browned on the outside. Set meat aside.

Use the same skillet (without cleaning it out). Melt 2 Tablespoons butter in skillet over medium-high heat. Add the chopped onions and mushrooms. Cook for 4-5 minutes, stirring occasionally, until onions and mushrooms are tender.

Now stir in the beef broth, tomato paste, and Worcestershire sauce. Bring this liquid to a boil. Be sure to scrape up browned bits from the bottom of pan as you go. They add flavor!

Add the meat (and any juices) back into the skillet. Cook for about 5 minutes until the sauce thickens a bit, and the dish is fully heated through.

Here’s An Important Note About The Cooking Process

If using beef tenderloin tips or tenderloin, you can go straight to the next step (adding the sour cream). Sometimes I like to use beef stew meat (it’s less expensive, but a little “tougher”) for this recipe. It helps to tenderize the meat if I put it into a crock pot at this point.

I prepare the recipe up to this point, then transfer it all to a crock pot and let it cook on low for 5-6 hours. This way you can do the prep work early in the day, then let it cook in your crock pot until about ready to serve.  It really helps to tenderize the meat, and smells incredible. 

**For purposes of the photos (below), I returned all meat and sauce from my crock pot back into the original skillet to finish.

Finishing The Beef Stroganoff For Serving

Once the meat has cooked and heated through (either on stove top or in crock pot), add a cup of sour cream to the dish.  Continue heating, but do not let the mixture come to a boil once sour cream has been added.

Stir well, to fully combine the sour cream. Heat through (but don’t let it boil), and serve.

Beef Stroganoff is at it’s very best when served over cooked egg noodles or rice. Here, it is shown over cooked egg noodles.

Garnish the beef stroganoff with a bit of parsley. We enjoyed this dish, served with some of the green beans from our garden that I canned last summer. YUM!

Beef Stroganoff (with noodles or rice) is a delicious, filling meal. Yes, it takes a little bit of prep time (browning the meat pieces), but I think you will find it worth every minute when you taste how delicious this meal is!

Sure hope you will consider making this recipe for beef stroganoff. I’ve made it countless times over the past 10 years. It tastes wonderful!

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some great beef recipes you might enjoy, including:

• Beef Short Ribs with Parmesan Polenta
• Meatballs Stroganoff
• Easy Stuffed Beef Rolls
• Salisbury Steak

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  Cookbook titled “Favorite Brand Name Old-Fashioned Holiday Recipes”, published in 2003 by Publications International, Ltd., page 168.

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Beef Stroganoff

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

 

Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Category: Entree

Cuisine: American

Keyword: beef stroganoff

Servings: 4 servings

Calories Per Serving: 762 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 8 ounces egg noodles , uncooked
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 pounds beef tenderloin tips or tenderloin (I used 1 1/2 pounds beef stew meat)
• 1/4 cup butter (4 Tablespoons), divided
• 3/4 cup chopped brown onion
• 12 ounces fresh button mushrooms , sliced
• 1 10.5 ounce condensed beef broth , can
• 2 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 cup sour cream , at room temperature
• Dried parsley or chopped fresh chives , for garnish (optional)

US Customary - Metric

Instructions

1. Cook egg noodles (or rice) while preparing the stroganoff. Drain noodles, cover and keep warm until ready to serve.

To Prepare Stroganoff:

1. Mix together flour, salt and pepper in large bowl or resealable bag. Slice the beef into thin 1/2 inch wide strips (this works best if meat is partially frozen-easier to slice). Combine meat and flour mixture. Toss, to coat all sides of beef.
2. In a large nonstick skillet, melt a Tablespoon of the butter on medium-high heat. Add 1/2 of the beef strips and cook, stirring occasionally, until beef is browned on all sides. Do not overcook the beef! Remove beef to bowl. Add another Tablespoon of butter to skillet, and repeat process with rest of beef. Remove beef to bowl; do NOT clean skillet.
3. Melt 2 Tablespoons butter in skillet. Add chopped onions and mushrooms. Cook for about 5 minutes over medium-high heat, until onions and mushrooms have softened. Stir occasionally.
4. Add beef broth, tomato paste and Worcestershire sauce to onions and mushrooms. Stir well to combine. Bring mixture to a boil, scraping up the browned bits from the bottom of the skillet as it heats.
5. Return the beef strips to skillet. Cook for 5 minutes, until sauce has thickened a bit, and it is heated through. (**If you are using a crock pot, at this point, transfer all the meat and sauce to crock pot, and cook on low for 5-6 hours, then proceed with the rest of the recipe).
6. Once meat has finished cooking, add one cup of sour cream to skillet. Stir well, to combine. Heat through, BUT DO NOT LET SAUCE BOIL AFTER ADDING SOUR CREAM.
7. Serve beef stroganoff over cooked, drained egg noodles, or cooked rice. Garnish with parsley or chopped chives, if desired. Enjoy!

Recipe Notes

The "Cook Time" indicated does NOT include the time necessary if a crock pot is used to tenderize the beef. I like to do the prep work early in the morning, throw it all (minus the sour cream) into the crock pot later in the day, then at dinner time, all I have to do is cook noodles and add sour cream to the dish! Easy peasy, but it does mean more "Cook Time".

Nutrition Facts

Beef Stroganoff

Amount Per Serving (1 serving)

Calories 762 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 18g113%

Cholesterol 218mg73%

Sodium 612mg27%

Potassium 963mg28%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 7g8%

Protein 52g104%

Vitamin A 870IU17%

Vitamin C 6.8mg8%

Calcium 112mg11%

Iron 5.9mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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