Bestbeefstroganoff Recipes

THE BEST BEEF STROGANOFF

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.

BEEF STROGANOFF

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.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

THE ULTIMATE BEEF STROGANOFF

Steps:

• Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
• In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
• Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
• Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
• Serve over rice or noodles.

AWARD WINNING BEEF STROGANOFF

Steps:

• In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
• In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
• Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
• Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
• Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.

FAVORITE BEEF STROGANOFF

Steps:

• In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

BEEF STROGANOFF

Steps:

• In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender., Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.