Best Egyptian Pasta Stroganoff Recipes

GROUND BEEF STROGANOFF

Steps:

• Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
• Add sliced mushrooms and saute for another 5 minutes.
• Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
• Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
• Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

30-MINUTE BEEF STROGANOFF

Steps:

• Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
• Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
• Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
• While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
• Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

EGYPTIAN PASTA STROGANOFF

Steps:

• In a medium pot brown ground chuck and onion. Add minced garlic when almost done. Drain.
• Add remaining ingredients (except sour cream). Bring to a boil.
• Lower heat, cover and simmer until rice/pasta is done. 15 minutes? Depends on what kind of rice/pasta you're using. Look at package instructions.
• When done stir in sour cream.

BEEF STROGANOFF WITH HERBY PASTA

Steps:

• Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
• In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
• Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
• Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.