Beef Tenderloin Stroganoff With Cremini Mushrooms Recipes

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Steps:

• Combine the beef broth and dried porcini in a small saucepan.
• Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
• With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
• Strain the broth through a sieve and set aside.
• Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
• When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
• Transfer to a bowl.
• Season the beef strips generously with kosher salt and pepper and dredge in the flour.
• Add 2 tbsp oil to the pan and heat over medium-high heat.
• When oil is hot, add the beef, spreading it in a single layer.
• After about a minute, turn each piece to brown the other side.
• Don't overcook!
• Work quickly, the whole process only takes a couple of minutes.
• Remove beef to the same bowl with the cremini.
• (Work in smaller batches, if you prefer).
• Melt the remaining 3 tbsp butter in the pan over medium-high heat.
• Add the onion.
• Saute, scraping up the browned meat bits at the bottom of the pan.
• When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
• Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
• Bring to a simmer while stirring.
• Cook just until the sauce thickens slightly, 1- 2 minutes.
• Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
• Taste, and adjust seasonings.
• Serve over cooked noodles, sprinkled with parsley.

BEEF TENDERLOIN STROGANOFF

Steps:

• Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat. , Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
• Add mushrooms; saute until tender.
• Return steak to pan.
• Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
• Serve over noodles or rice.

MUSHROOM STROGANOFF RECIPE BY TASTY

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook until most of the juices have evaporated.
• With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
• Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
• Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
• Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
• Serve immediately, garnished with parsley.
• Enjoy!