BEEF STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
CHEF JOHN'S CLASSIC BEEF STROGANOFF
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Provided by Chef John
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Season beef generously with salt and pepper.
- Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
- Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
- Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
- Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g
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.
ELEGANT BEEF STROGANOFF
This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.
Provided by judy2304
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
- Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
- Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
- Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
- Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 24.5 g, Cholesterol 120.9 mg, Fat 25.2 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 13.1 g, Sodium 959.5 mg, Sugar 2.4 g
CLASSIC BEEF STROGANOFF
This hearty comfort food is great when the weather turns.
Provided by ajthoma
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Season beef with salt, pepper, and Spanish paprika.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
- Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
- Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
- Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g
BEEF STROGANOFF ALA JOHN (AKA. 'DRUNK B**** STEW')
Why oh why is this beef stroganoff ala John? Because he hated mushrooms and believed that a cup of wine could make you drunk. This is a totally gluten-free shroom-o-rama with copious red wine and an unexpected secret ingredient that makes it completely badass.
Provided by Tzitzimitl
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the peanut oil in a dutch oven on medium heat until you can smell it but DO NOT let it smoke.
- Roll the steak around in about 3 Tbs. GF flour and season it with roast beef or steak seasoning.
- Brown the steak on all sides in the dutch oven.
- When the flour starts to stick, deglaze the pan with 1 Tbs. butter and 1/2 cup wine.
- Chances are the wine will start to thicken pretty quickly because Gluten-Free flour is an amazing thickener. If it starts to look like wall paper paste it's too thick.
- Dabble by adding more liquid (I'd recommend wine or mushroom broth -- probably both.) throw in 1/2 cup of beef broth and 1/2 cup of shroom broth. But remember, this is an inexact science. You want the sauce consistency to be about the same as a cream soup to begin with -- so dabble until it's about right.
- Throw in the onions, garlic, thyme and pile in the shrooms. If the shrooms don't out number any single thing in this dish -- you are making it wrong and definitely need to add MORE. (I use shitake and baby bellas in this.).
- Finally, add the balsalmic vinegar and bring the pot up to a slow, covered simmer for 10 minutes.
- While simmering, melt the rest of the butter in a separate pan and add equal amounts of GF flour. Wisk in the rest of the broth and wine and allow to thicken (it will be gooey, pastey thick -- GF flour is like that.).
- Dump the thickening goo into the stroganoff pot and allow the whole thing to cook until the sauce is thickening and the onions/shrooms are done.
- Throw in the dairy products and salt and pepper to taste. (I use half and half.).
- Being gluten intolerant, I serve this over mashed potatoes but I'm relatively sure it would amazing over egg noodles or served by itself with bread.
Nutrition Facts : Calories 466.8, Fat 34.5, SaturatedFat 13.4, Cholesterol 96.9, Sodium 200, Carbohydrate 8.1, Fiber 0.4, Sugar 1.1, Protein 23
BEEF STROGANOFF ALA AL
A little different than most stroganoff recipes. However, friends and family prefer this to the more traditional version. I hope that you will, too.
Provided by Alan in SW Florida
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a deep skillet or medium-size pot, melt the butter and saute the sliced onions for about 5 to 10 minutes, or until translucent and limp. Push aside, and brown the meat strips on both sides. Mix the meat and the onions. Sprinkle with salt, pepper, and thyme.
- Pour the tomato sauce and red wine over the meat mixture. Stir in the tomato wedges and bouillon cubes. Cover and simmer over a low heat for about 30 minutes.
- Now add the fresh mushrooms and simmer for another 15 minutes. Two to three minutes before you're ready to serve, stir in the sour cream and let it heat through, but not boil.
- Serve over lightly buttered egg noodles or white rice.
Nutrition Facts : Calories 1183.7, Fat 61.6, SaturatedFat 27.8, Cholesterol 280.2, Sodium 1115.9, Carbohydrate 80, Fiber 5.9, Sugar 9.9, Protein 66.1
SUSAN'S BEEF STROGANOFF
Easy recipe to follow. I like to add sour cream to the top just before serving.
Provided by Ginnie
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
- Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
- Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.
Nutrition Facts : Calories 667.3 calories, Carbohydrate 90.5 g, Cholesterol 153.9 mg, Fat 16 g, Fiber 4.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 999 mg, Sugar 5.9 g
BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle
Provided by Matthew Johnson
Categories Dinner
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, season the beef with salt and pepper and toss to coat.
- Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
- In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
- Melt the butter in the leftover meat drippings.
- Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
- Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
- Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
- Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
- Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
- Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
- Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
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- In a large deep fry pan, heat 1 tablespoon of olive oil, then add the sliced mushrooms, and fry on low to medium heat, until the mushrooms change colour and become soft, this will take about 3-5 minutes.
- When done, transfer the cooked mushrooms and any juice you get from them to a bowl, and put aside for later.
- In the same pan cook the meat in two batches: Heat 1 tablespoon of olive oil, add quarter of the thinly cut gravy beef and fry until brown all over. Transfer the meat and juices to a plate. Repeat for the remaining meat.
- Add a little more oil (about 1/2 teaspoon) to the fry pan. Add the sliced onions and garlic. Fry for 2 -3 minutes, or until the onions become soft.
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