Beef Stroganoff Americas Test Kitchen Recipes
SLOW-COOKER BEEF STROGANOFF
We love this mushroom broth in the test kitchen. It adds just the right umami punch, without being too mushroom-y. Give it a try in risottos, blended soups, and cooked grains.
Provided by Food Network Kitchen
Categories main-dish
Time 7h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
- Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
- Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.
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
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.
CREAMY BEEF STROGANOFF
When I was growing up, this is the recipe I'd request Mom to make for my birthday dinner. It's so easy to put together, making it perfect for special occasions as well as every day.-Melissa Norris, Churubusco, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles and sour cream; heat through (do not boil).
Nutrition Facts : Calories 315 calories, Fat 13g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 740mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
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