CHEF JOHN'S CLASSIC BEEF STROGANOFF
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Provided by Chef John
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g
BEEF STROGANOFF
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
EASY BEEF STROGONOFF
This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!
Provided by Missy
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
- Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.
Nutrition Facts : Calories 977 calories, Carbohydrate 39.9 g, Cholesterol 227.6 mg, Fat 74.4 g, Fiber 2.7 g, Protein 38.3 g, SaturatedFat 36.9 g, Sodium 788.9 mg, Sugar 4 g
JACKIE KENNEDY'S BEEF STROGANOFF
This is from a wonderful cookbook called "The First Ladies Cook Book". This book contains pictures of each President and First Lady, as well as their china, and is great fun just read. This recipe is (supposedly) from Jackie Kennedy and my husband enjoys telling people that I cook one of her recipes for him! It's fun to serve at dinner parties.
Provided by Kendra
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into thin strips (it's easier if meat is partially frozen), sprinkle freely with salt and pepper, and let stand, covered, for 2 hours in a cool place.
- Make a roux by blending flour with 3 T melted butter until mixture bubbles and is smooth.
- Using a whisk, gradually blend in beef stock and cook until mixture begins to thicken.
- Cook for 5 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly.
- Simmer very gently, without boiling, for 1 minute.
- Brown beef in remaining 3 T butter with grated onion.
- When the meat is browned, pour the meat, onion, and butter into the sauce.
- Taste for seasoning and simmer very gently or cook in a double boiler over hot water for 20 minutes.
- This is very good served over buttered noodles.
Nutrition Facts : Calories 385.7, Fat 30.2, SaturatedFat 14.8, Cholesterol 105.2, Sodium 334.7, Carbohydrate 4.3, Fiber 0.2, Sugar 0.4, Protein 23.3
QUICK TANGY BEEF STROGANOFF
If you're looking for a dinner that's simple and yummy, Joan Roth's stroganoff fills the bill. The Jackson, New Jersey cook combines ketchup and Worcestershire in a creamy sauce for this satisfying beef dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer. , Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles.
Nutrition Facts : Calories 303 calories, Fat 17g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 750mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle
Provided by Matthew Johnson
Categories Dinner
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, season the beef with salt and pepper and toss to coat.
- Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
- In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
- Melt the butter in the leftover meat drippings.
- Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
- Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
- Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
- Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
- Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
- Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
- Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
K JON'S BEEF STROGANOFF
Make and share this K Jon's Beef Stroganoff recipe from Food.com.
Provided by K-Jon Chef
Categories One Dish Meal
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. Melt 4-6 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
- 2. Remove this mixture from the pan, including all juices, and set aside.
- 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
- 4. Add the stock,Worcestershire, paprika, salt and pepper, and bring to a boil.
- 5. Once this boils, cover the pan again, lower heat and simmer 30 minutes.
- 6. Add mustard, nutmeg, and tarragon to mushroom mixture.
- 7. Remove lid and add onion-mushroom mixture -- simmer 10 minutes more.
- 7. Take 1 cup sour cream, add flour and mix well ( this is used to thicken sauce -- slowly add to mixture.
- 8. Bring to a boil, then reduce heat and stir in remaining sour cream.
- 9. Heat until everything is warmed through, but do not boil.
- 10. Garnish with parsley. & serve with wide egg noodles!
Nutrition Facts : Calories 3211.3, Fat 212.2, SaturatedFat 91.1, Cholesterol 1159.2, Sodium 1278.8, Carbohydrate 9.4, Fiber 1.4, Sugar 5.3, Protein 299.3
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