If you find yourself always reaching for the same sauces, mix things up and give these non-pasta sauces a try on your ...

A classic beef stroganoff braise, the long cooking time in this recipe softens economical round steak to a juicy texture as ...

Named after Count Pavel Stroganoff, beef Stroganoff has been a Russian comfort food staple since the 19th century. The dish consists of sautéed beef, onions and mushrooms cooked in a sour ...

Stroganoff is an old Russian stand-by usually made with beef or turkey. Here’s a modern version made with hamburger meat.

Stroganoff is an old Russian stand-by usually made with beef or turkey. Here’s a modern version made with hamburger meat.

The bread rolls are perfect for soaking up any extra sauce left on your plate, and a simple green salad with a light vinaigrette can balance the creaminess of the stroganoff. I like sprinkling ...

Beef stroganoff is one of my favorite dishes. Most iterations I've had consisted of soft chunks of meat, sautéed mushrooms, and a sauce that's almost as signature to the dish as the beef itself.

Bring a large pot of water and lentils to a gentle boil. Cover, reduce heat, and let simmer on low until al dente, 15 to 20 minutes. Drain, rinse, and set aside. Bring a large pot of salted water ...

The mixture of mushrooms, tomato paste, mustard and a dash of Worcestershire sauce gives the stroganoff sauce a tangy blend of flavors and a thick texture.

Cut the meat into thick slices and stir into the sauce. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice ...

Cut the meat into thick slices and stir into the sauce. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice ...