Beef Stroganoff Sauteed Steak In Sour Cream Sauce Recipes

BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)

Steps:

• In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
• Let the mustard rest at room temperature for about 15 minutes.
• Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
• Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
• Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
• Drain them in a sieve, discard the liquid and return the mixture to the skillet.
• With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
• Lay each round on a board and slice them into 1/4" wide strips.
• Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
• Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
• With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
• When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
• Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
• Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
• Taste for seasoning.
• To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)

Steps:

• Trim all fat from steak, and cut across the grain into 1/4" wide strips.
• Combine flour with salt & pepper and dredge meat lightly in mixture.
• Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
• Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
• Cover and cook on low heat for about an hour.
• Just before serving add the sour cream, stirring just until blended.
• Serve over noodles or rice.

SIRLOIN WITH SOUR CREAM SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.