BEEF STROGANOV
Categories Beef Mushroom Pasta Sauté Quick & Easy Winter Sour Cream Shallot Gourmet
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
- Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
- Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
- Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.
BEEF STROGANOFF III
I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.
Provided by Donna
Categories World Cuisine Recipes European Eastern European Russian
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
- In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
- Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
- Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 5.7 g, Cholesterol 82.8 mg, Fat 23 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 12.2 g, Sodium 619.5 mg, Sugar 0.7 g
SHIITAKE BEEF STROGANOV
Steps:
- Make Stroganov:
- In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
- Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened. Stir in parsley and salt and pepper to taste.
- Make purée:
- Peel turnips and potato and cut into 1-inch pieces. In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes. Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan. Stir in butter and salt and pepper to taste.
- Serve Stroganov with turnip potato purée or noodles.
BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)
Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 301.9, Fat 24.9, SaturatedFat 10.1, Cholesterol 39.9, Sodium 844.8, Carbohydrate 17.3, Fiber 2.8, Sugar 10.9, Protein 5.4
BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)
Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
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.
BEEF STROGANOV (SAUTEED BEEF WITH MUSHROOMS AND ONIONS IN SOUR CREAMSAUCE)
Number Of Ingredients 9
Steps:
- In a small bowl combine the mustard, 1 1/2 teaspoons of the sugar, a pinch of salt and enough hot water to form a thick paste. Let this mixture rest at room temperature for about 15 minutes.Heat two tablespoons of the oil in a heavy skillet over high heat. Drop in the onions and mushrooms. Cover and reduce heat to low. Stir once in a while and simmer 20 to 30 minutes or until the vegetables are soft. Drain, discard the liquid in the skillet, then return the mushrooms and onion to the skillet.Cut the fillets across the grain into 1/4 inch wide pieces, then slice with the grain into 1/4 inch wide strips. Heat two tablespoons of oil in another skillet over high heat until very hot. Drop in half the meat and toss lightly with a wooden spoon for about 2 minutes or until the meat is lightly browned. Transfer meat to vegetables and fry the rest of the meat, adding more oil if necessary. Combine with the other meat and 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 1/2 teaspoons sugar and reduce heat to low. Cover and simmer 2 or 3 minutes. Transfer to heated serving platter.
Nutrition Facts : Nutritional Facts Serves
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