Classic Beef Stroganoff With Tenderloin 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.

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.

CLASSIC BEEF STROGANOFF WITH TENDERLOIN

Steps:

• In large bowl, add cut up beef. Add salt and pepper evenly in small amounts, tossing to distribute and season evenly. Cover, set aside.
• In large deep frying pan, melt 3 Tbl. butter, add mushrooms and sauté for 15 minutes over medium low heat until deep golden browned. Remove with slotted spoon to a large bowl. (Do not cover).
• Add 1 Tbl. butter to pan with any remaining juices, melt, add onions, and sauté 15 minutes until golden. Add garlic, sauté 1 more minute. Remove with slotted spoon adding to bowl with mushrooms. (Leave uncovered).
• Add last 3 Tbl. butter to pan with remaining juices, turn heat up to medium high/high heat, add seasoned beef using a slotted spoon or tongs leaving any juices behind in the bowl. Sauté beef quickly, turning once or twice, until lightly browned but leaving beef RARE. Remove with slotted spoon to bowl with mushrooms and onions. (*Discard meat juices from beef bowl).
• Reduce heat to medium. Add flour and stir. (*Don't worry if it's super pasty. Everything will all come together). Cook and stir 1 minute, slowly whisk in consommé and beef bouillon, a little at a time until no longer lumpy. Reduce heat to low.
• Stir in tomato paste or chili sauce, dry mustard, and sherry or wine until smooth. Add beef, mushrooms and onions. Slow simmer for 20 minutes, stirring only occasionally making sure meat and veggies are submerged in the sauce. Then set aside with lid tilted.
• While meat and veggies are simmering, bring a pot of water to a boil, add a small palmful of kosher salt. Add noodles and boil until done according to package directions. Drain, toss with 1 Tbl. butter.
• Stir sour cream into stroganoff/meat mixture and rewarm over very low heat just until warmed through again. (Do not boil or sour cream could curdle). Just a couple of minutes if that. Taste, and add more salt and pepper if needed. (*I usually like to add a little more pepper is all).
• Serve stroganoff over hot cooked buttered noodles and garnish with finely chopped fresh parsley if you'd like to pretty it up. Enjoy!

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!

CHEF JOHN'S CLASSIC BEEF STROGANOFF

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.

BEST HOME-STYLE BEEF STROGANOFF

Steps:

• Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
• Fill a large pot with water and set over high heat on another burner.
• Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
• Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
• Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
• Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
• Ladle sauce over egg noodles and garnish with parsley.

CLASSIC BEEF STROGANOFF

Steps:

• Cut meat diagonally into very thin slices.
• Saute mushrooms and onions in butter until tender; remove from skillet.
• Brown meat lightly on both sides in same skillet.
• Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
• Cover and simmer 15 minutes.
• Blend reserved 1/3 cup consomme and flour; stir into skillet.
• Add mushrooms and onions.
• Heat to boiling, stirring constantly.
• Boil 1 minute.
• Stir in sour cream; heat through.
• Serve over hot noodles or rice and garnish with fresh dill.