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.
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE
Ultimate comfort food that includes egg noodles, cream cheese, cream of mushroom soup, and ground beef. Very rich, creamy, and totally satisfying on a chilly night. Super easy and fast for the working mom! My husband and sons always ask for seconds! Serve with garlic bread or bread and butter.
Provided by MEEZERGIRL1
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
- Season ground beef with salt, pepper, and garlic powder.
- Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
- Pour mixture over noodles. Add carrots; stir until evenly combined.
Nutrition Facts : Calories 663.9 calories, Carbohydrate 65 g, Cholesterol 152.7 mg, Fat 31.9 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 14.3 g, Sodium 881.5 mg, Sugar 5.2 g
MITZIE'S BEEF STROGANOFF
I couldn't find a beef stroganoff recipe using ground beef that I liked anywhere, so I asked on Facebook, and one of my friends messaged me her personal recipe, which I tried and loved! Serve over egg noodles.
Provided by JARRIE
Categories World Cuisine Recipes European Eastern European Russian
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet; season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef to a bowl.
- Melt butter in the skillet over medium heat. Cook and stir onion and garlic in hot butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.
- Place a cover on the skillet, reduce heat to medium-low, and cook mixture at a simmer until the consistency is gravy-like, about 1 hour.
- Stir sour cream and cream cheese through the beef mixture to serve.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 14 g, Cholesterol 87.9 mg, Fat 19.3 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 8.9 g, Sodium 541.7 mg, Sugar 4.3 g
MASTERCHEF STROGANOFF
Make and share this Masterchef Stroganoff recipe from Food.com.
Provided by Chickee
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.
- Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.
- Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
- Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
- Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
- Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.
- Serve with pasta, mashed potato or rice.
Nutrition Facts : Calories 860.8, Fat 64.3, SaturatedFat 29, Cholesterol 130.2, Sodium 494.5, Carbohydrate 41.7, Fiber 4, Sugar 7.7, Protein 15.8
TEXAS BACON STROGANOFF
Make and share this Texas Bacon Stroganoff recipe from Food.com.
Provided by PeachPie24
Categories Pork
Time 30m
Yield 1 Pot, 8 serving(s)
Number Of Ingredients 10
Steps:
- *Cook the egg noodles as directed on the package.
- *Cut chicken into bite sized pieces and dice up the onion.
- *Put the onion and chicken into a large frying pan, add the olive oil, Season All and garlic and fry until the chicken is cooked thoroughly.
- *When the chicken is cooked, add the two cans of soup, bacon pieces and the sour cream.
- *Drain the egg noodles and combine them with the sauce mix.
Nutrition Facts : Calories 421, Fat 20.7, SaturatedFat 7.4, Cholesterol 92.2, Sodium 603, Carbohydrate 38.1, Fiber 1.7, Sugar 3.4, Protein 20.2
CREAMY BEEF STROGANOFF
This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
- Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
- Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
- Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.
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