French Style Onion Beef Stroganoff Recipes

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BEEF STROGANOFF - FRENCH STYLE RECIPE - (4.3/5)



Beef Stroganoff - French Style Recipe - (4.3/5) image

Provided by á-4922

Number Of Ingredients 10

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 pound white mushrooms, sliced
Salt and freshly ground pepper
2 tablespoons Cognac
1 cup chicken stock
1/2 cup crème fraîche
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 1/4 pounds beef tenderloin, sliced 1/4 inch thick and cut into 2-by-1/2-inch strips

Steps:

  • In each of 2 large skillets, melt 1 1/2 tablespoons of the butter. Add the onion to one skillet and the mushrooms to the other. Season both with salt and pepper and cook over high heat until the onion is softened and the mushrooms are browned and tender, about 5 minutes. Off the heat, add the Cognac to the mushrooms. Cook over high heat until evaporated, about 10 seconds. Add the mushrooms to the onion and wipe out the skillet. Add the stock to the mushrooms and boil until nearly evaporated, 5 minutes. Stir in the crème fraîche and mustard and simmer until thickened, about 5 minutes; keep warm. In the empty skillet, melt the remaining 1 tablespoon of butter in the oil. Season the meat with salt and pepper and add it to the hot skillet. Cook over high heat, turning once, until lightly browned in spots but still rare, about 2 minutes. Scrape the meat and any juices into the mushroom sauce and simmer just until heated through, 1 minute. Serve right away

FRENCH ONION BEEF STROGANOFF RECIPE - (4.4/5)



French Onion Beef Stroganoff Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 17

1/4 cup unsalted butter
3 onions, French-cut
1 clove garlic, chopped
1 bay leaf
1 sprig thyme
6 ounces mushrooms, sliced
1 tablespoon olive oil
1.5 lbs round steak, cut into chunks
Kosher salt and black pepper
All-purpose flour
1/4 cup red wine
1 1/2 cups beef broth
1/2 tablespoon Worcestershire sauce
3 cups egg noodles
2/3 cup sour cream
1- 1 1/2 cups grated Gruyere or Swiss
Parsley, to top

Steps:

  • Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl. Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions. Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes. As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside. Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles. Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts. Top with torn parsley and serve.

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