Best Beef Tenderloin Stroganoff With Cremini Mushrooms Recipes

BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
• Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
• Return the pan once more to medium high heat (don't clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
• Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
• Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.

BEEF TENDERLOIN STROGANOFF WITH CREMINI MUSHROOMS

Steps:

• 1. Cut meat into strips about 2" long and the width of a pencil. Pat dry and salt and pepper meat to your liking. Set aside. If using whole creminis, slice or quarter them. Melt 3 Tbl. butter in heavy skillet, add onions and saute til just soft. Add mushrooms and cook 3-5 minutes longer til mushrooms are soft and onions are browning. Remove from pan, set aside. Add remaining Tbl. of butter to pan and turn up the heat. Toss in steak and garlic making sure the pieces of steak are all laying flat, sear quickly on both sides leaving RARE. Remove meat and set aside, (back into it's original bowl is just fine.) Blend flour into butter and juices in pan. Cook and stir for 1-2 minutes. Do not brown. Gradually add beef bouillon, stirring constantly, until smooth and thickened. Add tomato paste and wine and blend thoroughly. Add steak, garlic, mushrooms and onions back into pan, heat through on low heat for rare-medium rare stirring gently. (Cook longer for medium to well. Up to 20 minutes.) Blend in sour cream 5 minutes before serving over LOW heat so it doesn't to curdle. Add salt and pepper to taste. Serve over cooked egg noodles. *Can garnish with fresh chopped parsley if desired.
• 2. Bouillon tip: I always use "Superior Touch Better Than Bouillon Beef Base". It's world's apart from cubes or granules. No comparison.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

BEEF STROGANOFF WITH MUSHROOMS AND PEPPERS

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.

BEEF STROGANOFF

Steps:

• Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
• In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
• Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Steps:

• Combine the beef broth and dried porcini in a small saucepan.
• Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
• With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
• Strain the broth through a sieve and set aside.
• Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
• When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
• Transfer to a bowl.
• Season the beef strips generously with kosher salt and pepper and dredge in the flour.
• Add 2 tbsp oil to the pan and heat over medium-high heat.
• When oil is hot, add the beef, spreading it in a single layer.
• After about a minute, turn each piece to brown the other side.
• Don't overcook!
• Work quickly, the whole process only takes a couple of minutes.
• Remove beef to the same bowl with the cremini.
• (Work in smaller batches, if you prefer).
• Melt the remaining 3 tbsp butter in the pan over medium-high heat.
• Add the onion.
• Saute, scraping up the browned meat bits at the bottom of the pan.
• When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
• Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
• Bring to a simmer while stirring.
• Cook just until the sauce thickens slightly, 1- 2 minutes.
• Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
• Taste, and adjust seasonings.
• Serve over cooked noodles, sprinkled with parsley.