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.
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
VEAL STROGANOFF
My family loves this different take on stroganoff. This tastes good served over rice or noodles and a green salad. I've only used turkey Italian sausage, rather than pork, but I suppose the pork would taste nice as well.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
- Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
- In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.
Nutrition Facts : Calories 815.9, Fat 47.9, SaturatedFat 19.1, Cholesterol 200.4, Sodium 1076.3, Carbohydrate 18.6, Fiber 1.7, Sugar 5.2, Protein 49.9
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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