Cook the ground beef over medium heat in your oven-proof 10-inch skillet until browned and no pink remains, breaking it up with a spoon as it cooks. Drain any excess fat if necessary. Add ...

Beef Stroganoff is an ideal dinner for steak and pasta lovers. Cookbook author Robin Miller shares her foolproof recipe for the iconic one-pan dish.

2 lb. sirloin beef steak, cut into shoestring strips 1/2" wide x 3" long and rolled in flour; 2 Tbsp. butter; 1 can (4 ounces) mushrooms; 3 Tbsp. flour; 1 envelope onion soup mix; 2 1/2 cups water ...

1 tbsp olive oil; 8 oz. white button mushrooms, sliced; 2 tbsp butter; 1 lb. ground beef; 1/2 onion, diced; 1 tsp whole-grain mustard (optional) 2 tsp garlic powder ...

Once that’s cooked enough so that the flour is toasty, add it to the pan with the beef and mushrooms and bring it to a boil, stirring until it thickens. Off the heat, stir in 1/4 sour cream and ...

Add the beef (if not browned in the slow cooker), onion, mushrooms, garlic, broth, wine cream, salt, and pepper to the slow cooker. 3. Cook on low for 6 hours or on high for 3 hours.

Although the roots of the classic recipe are certifiably aristocratic — a French chef working for Count Pavel Stroganoff, a Russian, created it in the 1800s — Beef Stroganoff was being treated ...

Lost in all the discussion is a look at beef stroganoff itself, a dish with its own complicated history. According to Larousse Gastronomique, the “traditional dish of classic Russian cookery has ...