America Test Kitchen Beef Stroganoff Recipes
BEEF STROGANOFF, AMERICA'S TEST KITCHEN
Steps:
- 1. Bring 4 quarts water toa boil in a large pot. Add 1 T salt and the noodles and cook, stirring often, until they are almost tender, but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 T butter. Cover to keep warm. 2. Meanwhile, heat 1 T of the oil in a 12 inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 t salt and cook until lightly browned, about 5 minutes, then transfer to a bowl. 3. Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 T oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms. 4. Add 1/4 c of the wine to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef. 5. Add the remaining 1 T butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 c wine and simmer until thickened, about 2 minutes. 6. Add any accumulated juices from the mushrooms and beef. Stir about 1/2 c of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles
BEEF STROGANOFF
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
SKILLET BEEF STROGANOFF
Make and share this Skillet Beef Stroganoff recipe from Food.com.
Provided by Miss V
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef.
- 2. Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes too brown, pour accumulated beef juices into skillet.) Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.
- 3. Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.
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