Classic Beef Stroganoff Recipe 445

CLASSIC BEEF STROGANOFF

Steps:

• Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
• Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
• Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
• Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
• Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
• Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

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.

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.

OLD FASHIONED BEEF STROGANOFF

Steps:

• Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
• Cook egg noodles according to package directions. Drain well.
• Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
• Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
• Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
• Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
• Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.
• Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.

THE BEST CLASSIC BEEF STROGANOFF

Steps:

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

BEEF STROGANOFF

Steps:

• Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch. Heat a large skillet over high medium high heat. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side. Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.
• Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes. Stir in garlic and cook for an additional minute.
• Sprinkle vegetables with flour and cook for 1 minute. Add beef broth, optional Dijon and Worcestershire sauce, and stir until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper. Heat until hot, but do not boil. Garnish with parsley and serve over hot egg noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.
• Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.
• Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.
• Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

BEEF STROGANOFF RECIPE

Steps:

• Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
• Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
• Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
• Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
• Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly.
• Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

CLASSIC BEEF STROGANOFF

Steps:

• Heat butter and oil in dutch oven or heavy bottom skillet over high heat. As soon as its melted and hot, add the mushrooms and onions. Stir, and allow to cook until liquid has evaporated and they are barely golden brown. Add garlic and onion dip mix, stir, and allow to cook for another 1-2 minutes. Remove from heat and set aside.
• Using same skillet over high heat, cook the meat until brown. This should only take a few minutes. Add one cup of the beef broth and the Worcestershire sauce, reduce heat to low, cover, and simmer for 15 minutes.
• Whisk flour with remaining cup of beef broth until smooth. Pour into pot with beef and stir well. Add mushroom mixture back in with the beef and heat to boiling over high heat, stirring constantly. Allow to cook at a boil for about a minute.
• Reduce heat to low and stir in sour cream. Heat until everything is nice and hot (do not allow cream to boil). Serve over noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Season beef with salt, pepper, and Spanish paprika.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
• Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
• Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2 X 1/2 inch strips.
• Cook mushrooms, onions & garlic in margarine in 10 inch skillet over medium heat, stirring occasionally until onions are tender, remove from skillet.
• Cook beef in same skillet until brown, I usually add more butter before cooking.
• Stir in 1 cup of the broth, salt and worcestershire sauce.
• Heat to boiling, reduce heat.
• Cover & simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour and mix, then stir into beef mixture.
• Add onion mixture; heat to boiling, stirring constantly.
• Boil and stir 1 mintute.
• Stir in sour cream, heat until hot - DO NOT Boil. (You may not use all the sour cream just add gradually.).
• Serve over hot egg noodles.