THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
STROGANOFF FOR A CROWD
This economical, enjoyable entree is perfect when serving a crowd. I've also served it with mashed potatoes with successful results.-Ada Lower, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 70 servings (1 cup each).
Number Of Ingredients 11
Steps:
- In several large stockpots, cook beef and onions over medium heat until meat is no longer pink; drain. In several large bowls, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil. Reduce heat and keep warm. Just before serving, stir in sour cream; heat through but do not boil. Serve with noodles.
Nutrition Facts : Calories 312 calories, Fat 19g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 419mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 26g protein.
BEEF STROGANOFF II
Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.
Provided by sal
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
- Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
- Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Nutrition Facts : Calories 606 calories, Carbohydrate 58.6 g, Cholesterol 129.9 mg, Fat 24.5 g, Fiber 2.3 g, Protein 35.2 g, SaturatedFat 8.5 g, Sodium 1062.6 mg, Sugar 8.2 g
THICK & CREAMY BEEF STROGANOFF
This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.
Provided by Sara C
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large skillet.
- Add stew meat, cook on med heat until browned stirring often.
- Take meat out of skillet and set aside.
- Add onion and saute in the butter until almost clear.
- Add mushrooms, and cook until onion is clear.
- Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
- Stir constantly until soup turns to liquid.
- Decrease heat to Low, cover and simmer.
- This can simmer for 10 min to 4 hrs depending on taste.
- You can add flour to thicken it or milk to thin it out as needed.
- When almost finished at half of the tub of sour cream.
- Serve over cooked egg noodles with the remainder of the sour cream as a topping.
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