STROGANOFF
Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.
Provided by sal
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
- Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
- Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g
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.
EASY BEEF STROGANOFF
Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!
Provided by Colleen B. Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g
ONE-POT BEEF STROGANOFF
Delicious doesn't get easier than this. One pot, a few simple ingredients, and one irresistible stroganoff bursting with flavor. The best part about our one-pot stroganoff? There's almost no cleaning afterward. So, spend more time around the dinner table with a flavorful meal and your favorite company.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, mix beef and steak seasoning. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add steak in single layer; cook 4 to 7 minutes, turning once, just until browned on both sides. Using tongs, transfer beef to plate; cover with foil and keep warm.
- Add remaining 2 tablespoons butter to drippings in Dutch oven; melt over medium-high heat. Add mushrooms and onion. Cook 7 to 9 minutes, stirring frequently, until mushrooms brown and onion softens.
- Stir in broth; heat to simmering. Place sour cream in medium bowl. Using ladle, spoon 1/2 cup simmering liquid into sour cream; beat with whisk to combine. Set aside.
- Stir noodles into mixture in Dutch oven; heat to boiling. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until noodles are cooked through and most of liquid is reduced (mixture will be saucy). Stir in beef and any accumulated liquid; return to simmering. Remove from heat; stir in sour cream mixture. Let stand 5 minutes.
- Top with parsley.
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 1/2 g
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
STROGANOFF DAMIER
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Chill a small baking sheet (1/4 sheet pan) in the fridge.
- Combine 1/2 cup beef broth with the agar agar in a bowl and let sit.
- In a medium saucepan over medium heat, heat the vegetable oil and add the shallots, mushrooms, remaining 1 1/2 cups beef broth, beer, salt and sugar. Bring the mixture to a rolling boil. Add the moistened agar agar and simmer 5 minutes. Remove from the heat. Pour onto the cold baking sheet and chill in the fridge until it forms a solid gel.
- Slice the beef tenderloin into 1/4-inch-thick medallions and pound as thinly and evenly as possible.
- Heat 1 tablespoon olive oil in a large skillet over high heat and sear the beef slices on one side. Sprinkle with truffle salt and black pepper. Cook in batches if needed, adding more oil if needed. Transfer the beef slices to a large plate or baking sheet and place in the freezer until ready to serve.
- Cook the pasta. Drain and rub with olive oil.
- In a bowl, mix the sour cream, beet juice and vodka. Chill until ready to serve.
- Slice the chilled beef into perfect squares, 1-inch-by-1-inch. Do the same with the now solid mushroom gel.
- Plate the pasta flat, 2 to 3 strips per plate should suffice. On top of the pasta, arrange a 3-by-3 grid of mushroom gel and beef squares. Garnish with beet sour cream and mushroom caps.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
CREAMY BEEF STROGANOFF
Break out the steak and sour cream for this Creamy Beef Stroganoff. Watch our video to learn how to make delicious beef stroganoff.
Provided by My Food and Family
Categories Beef
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook meat and onions in hot oil in large skillet on medium-high heat 10 min. or until meat is evenly browned, stirring frequently.
- Add broth, mushrooms and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender.
- Stir in sour cream; cook 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 330 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 20 g
DAVE'S STROGANOFF
This old family recipe was my absolute favorite as a kid, but I've renamed it in honor of my husband since it's his favorite now! It's different than most of the stroganoff recipes posted because there are no tomatoes in it.
Provided by puppitypup
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop the meat into small bite-size pieces, about 1/2" square. Sprinkle salt, fresh ground pepper and paprika onto steak pieces and dredge in flour.
- Using a heavy pan, sear steak in oil on medium-high until browned. Add onions and garlic and cook about five minutes, taking care not to burn the garlic. (Turn down to medium if needed.).
- Add soup and water, cover and cook about 15 minutes on medium.
- Just before serving, add sour cream and kitchen bouquet. Turn heat down to medium low and stir until sour cream is incorporated.
- Serve over rice or egg noodles.
- Tip: The round steak will be easier to cut if partially frozen.
Nutrition Facts : Calories 108.4, Fat 9.9, SaturatedFat 4.7, Cholesterol 19.9, Sodium 176.8, Carbohydrate 4.2, Fiber 0.3, Sugar 1.8, Protein 1.2
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