30 Minute Beef Stroganoff Recipe 43

THE BEST 30-MINUTE BEEF STROGANOFF

The Best 30-Minute Beef Stroganoff image

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

Ingredients

1 tbsp. canola oil
1 lb. flank, sirloin, or skirt steak, thinly sliced
Kosher salt and freshly ground black pepper
1/4 c. (1/2 stick) unsalted butter
1 white onion, chopped
1 lb. sliced mushrooms
3 tbsp. all-purpose flour
1 3/4 c. chicken stock
1/4 c. white vermouth
1/2 c. sour cream
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
12 oz. egg noodles, cooked
Chopped fresh flat-leaf parsley, for garnish

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

Beef Stroganoff image

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

Ingredients

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

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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