BEEF STROGANOFF
Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.
Provided by Valerie Brunmeier
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
- In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
- Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
- Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.
Nutrition Facts : Calories 334 kcal, Carbohydrate 6 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 724 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEST BEEF STROGANOFF RECIPE (FLAMBé)
This is pyro-cooking at its best! Lighting Brandy on fire presents an impressive demonstration to your friends. Smoked paprika gives this dish a depth of smoky flavor while sour cream and real cream create a rich and luscious sauce. Serve this Beef Stroganoff on a bed of buttery egg noodles and you have the ultimate comfort food!
Provided by Kristy Murray
Categories Comfort Food
Time 35m
Number Of Ingredients 14
Steps:
- Heat a large cast iron pan over medium-high heat. Add 2 tablespoons of olive oil and the butter. When melted and the oils are hot, add onions and sauté for about 5-6 minutes or until semi-soft.
- Add the garlic and cook for another 1 minute.
- Add the mushrooms and cook for 7-8 minutes until their moisture has been released and the mushrooms are nicely browned.
- Remove the sautéed veggies from skillet and set aside.
- Coat the sirloin with paprika. Add an additional 1 tablespoon of olive oil to the pan and let it get hot over the medium-high heat.
- Add the cubed sirloin steak to the pan and generously season with salt and pepper. Sear the meat for about 4 minutes, turning occasionally with a spatula until browned on all sides.
- Pour the Brandy into a glass container and heat in the microwave for 15 seconds.
- Push the sirloin meat to one side of the pan. Turn the heat low or remove the pan for a tableside experience.
- With a long-necked lighter, light the Brandy. Watch carefully because the flames can get out of hand quickly. Slightly swirl Brandy in the pan and wait for the flames to subside.
- Add the mushrooms and onions back to the pan along with heavy cream, mustard, and sour cream with flour. Stir until everything is combined.
- Turn the burner to low and simmer for a few minutes until the sauce has thickened.
- Serve over hot egg noodles. Garnish with a dollop of sour cream and chopped parsley.
Nutrition Facts : ServingSize 1 cup noodle w/ 1 cup Stroganoff, Calories 684 calories, Sugar 7 g, Sodium 251 mg, Fat 23 g, SaturatedFat 11 g, UnsaturatedFat 8 g, TransFat 2 g, Carbohydrate 49 g, Fiber 3 g, Protein 34 g, Cholesterol 166 mg
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
BEEF STROGANOFF
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Categories meat, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram
BEEF STROGANOFF FLAMBE STYLE
This is the stoganoff recipe i always make. I don't like to use canned soups or broths as they always tend to be too high in salts When you flambe foods, you must always use caution. NEVER pour the alcohol from the bottle directly into the pan on the heat source. ALWAYS put the alcohol into a jug or cup and add it to the pan this way. Always be attentive to what is above the heat source and people around you, especially children. Flambe safely!
Provided by barnybrit
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a deep frying pan/skillet, on a medium heat, add the butter and oil. Add the shallots and fry until softened.
- Add the garlic and stir for 1 minute.
- Turn the heat up to the highest.
- Add the beef and cook until opaque.
- Add the mushrooms and stir for 1 minute.
- Add the brandy, let it warm through for about 20 seconds, then set a light to it and allow the flames to subside on their own.
- When the flames have gone out completely, add the mustards and cook for 1 minute.
- Add the soured cream and parsley and season with salt and pepper to your taste.
Nutrition Facts : Calories 1438.9, Fat 138.7, SaturatedFat 59.1, Cholesterol 206.1, Sodium 130.5, Carbohydrate 10.2, Fiber 1, Sugar 3.3, Protein 18.2
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
BEST BEEF STROGANOFF
Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!
Provided by SPEECHTEACHER
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 42.4 g, Cholesterol 91 mg, Fat 17.2 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 8.3 g, Sodium 228.7 mg, Sugar 2.4 g
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
CHEF JOHN'S CLASSIC BEEF STROGANOFF
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Provided by Chef John
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Season beef generously with salt and pepper.
- Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
- Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
- Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
- Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g
RICH AND CREAMY BEEF STROGANOFF
A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by SANFRANCOOK
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g
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- In a large bowl, combine the meat, salt, pepper, paprika and flour. Make sure the meat is well coated. Reserve.
- Heat one tablespoon olive oil in a large skillet, over medium heat, and then add the butter. Once butter is melted, add the grated onion and cook until it develops some color. Remove from heat and reserve.
- In that same skillet, heat the remaining olive oil. When shimmering, add the beef and brown on all sides. Remove and reserve. Add the mushrooms and cook until they release liquid and are starting to brown, about 8 minutes.
- Return browned beef and onion back to the skillet. Add the Dijon mustard, ketchup and Worcestershire sauce.
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