Beef Stroganoff Dee Dees Recipes

BEEF STROGANOFF

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.

SNAPPY STROGANOFF

Steps:

• Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
• Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
• Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
• Serve over the buttered noodles and garnish with the remaining parsley.

BEEF STROGANOFF

Steps:

• Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
• Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
• Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
• Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

BEEF MUSHROOM STROGANOFF

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in batches until it's well browned, stirring often. Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender. Remove the beef mixture from the skillet. Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to medium.
• Stir the sour cream and flour in a small bowl. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef mixture to the skillet and cook until hot. Serve over the noodles with the black pepper, if desired.

BEEF STROGANOFF - DEE DEE'S

Steps:

• Slice meat thin; set aside.
• In a large skillet, melt 1/4 cup butter over medium heat; saute onions and garlic until tender. Remove skillet; set aside. NOTE: I used a cast iron dutch oven.
• Combine flour, salt, pepper, and paprika in a gallon size ziploc bag or large bowl. Dredge meat in flour mixture.
• Melt remaining butter in skillet and brown meat on all sides. (Don't worry about cleaning out the small bits of onion, just toss the butter in the already hot skillet)
• Once meat is browned; add broth, mushrooms, Worcestershire sauce, basil and onions to meat mixture; cook until mixture thickens, about 5 minutes.
• Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.
• NOTE: I perfer this over egg noodles that I've seasoned with Butter Chive Sauce, but today it was rice because we were out of noodles. Rice is a worthy substitute. Enjoy!