30 Minute Beef Stroganoff Recipe 43
THE BEST 30-MINUTE BEEF STROGANOFF
Beef stroganoff is a Russian comfort-food meal of beef cooked in a sour cream sauce. This beef stroganoff recipe is easy and delicious.
Categories 30-minute meals Comfort Food dinner
Time 30m
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook, in 2 batches, without turning, until golden brown on one side and mostly cooked through. Transfer to a plate.
- Add butter and onion to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 1 to 2 minutes. Add mushrooms and cook, stirring occasionally, until vegetables are tender, 3 to 4 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in stock and vermouth. Cook, stirring occasionally, until thickened, 6 to 8 minutes.
- Remove from heat and stir in sour cream, mustard, Worcestershire, and beef. Season with salt and pepper. Serve over noodles sprinkled with parsley.
BEEF STROGANOFF
TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
- Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
- Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
- Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
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- While your pasta is boiling, melt 1 tablespoon butter in a large saute pan set over medium-high heat.
- Season the steak slices with salt and pepper to taste, then add them to the pan in a single layer. Sear each side for 2-3 minutes until evenly browned. Transfer steak to a separate plate and set aside.
- Melt the remaining butter in the pan, then add the onions and saute for 3-4 minutes. Stir in mushrooms and garlic and continue sauteing for 5-6 additional minutes, or until the mushrooms are cooked through and onions are softened.
- Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan with a spoon. Let the wine reduce for 2-3 minutes.
EASY 30-MINUTE BEEF STROGANOFF RECIPE - PUREWOW
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2.7/5 Total Time 30 minsServings 6Calories 872 per serving
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2.7/5 Total Time 30 minsServings 6Calories 872 per serving
- In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1½ minutes per side. Transfer the beef to a plate.
- Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute. Stir in the mushrooms and sauté until tender, about 5 minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat.
- Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley.
- Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. In a large bowl, toss the pappardelle with the remaining 2 tablespoons butter; season with salt and pepper. To serve, top the pappardelle with the beef stroganoff and dill.
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