MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE
Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
Provided by ROSEMARYINGREY
Categories Pasta and Noodles Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
- Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
- Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Nutrition Facts : Calories 734.2 calories, Carbohydrate 55.8 g, Cholesterol 217.2 mg, Fat 43.8 g, Fiber 5.1 g, Protein 31.7 g, SaturatedFat 23.9 g, Sodium 718.1 mg, Sugar 4.2 g
MUSHROOM BEEF STROGANOFF
From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.
Provided by MarlaM
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
- Add mushrooms; saute until tender.
- Return steak to pan.
- Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
- Serve over noodles or rice.
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.
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
BEEF STROGANOFF WITH MUSHROOMS AND HERBS
Beef Stroganoff is one of those recipes that everyone who makes it has a slightly different version. This is certainly not how I remember Mama, or Gma making it. They didn't cook with herbs at all as I recall.
Provided by threeovens
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
- Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
- Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
- Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
- Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
- Turn off heat, stir in sour cream and herbs.
- Serve over butter fettucine or egg noodles.
Nutrition Facts : Calories 458.8, Fat 29.4, SaturatedFat 10.8, Cholesterol 102.4, Sodium 259.7, Carbohydrate 15.4, Fiber 1.1, Sugar 4.9, Protein 29.3
TANGY BEEF MUSHROOM STROGANOFF
Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. , In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.
Nutrition Facts : Calories 397 calories, Fat 27g fat (16g saturated fat), Cholesterol 132mg cholesterol, Sodium 882mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
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- Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
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- Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.
- Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.
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