COMFORTING BEEF CASSEROLE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
- Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
- When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.
NIGELLA LAWSON'S BEEF STROGANOFF
Categories Beef
Number Of Ingredients 10
Steps:
- Put 2 TBS butter in a frying pan with a drop of the oil. Put on the heat, add onion, and saute gently, stirring frequently, until soft and beginning to color. Add 2 TBS more of the butter and, when melted, toss in themushrooms and cook another 4-5 min. Grate some nutmeg over the onions and mushrooms in the pan and season with salt & pepper. Stir well adn aremove to a place. Add the remaining butter to the pan with a drop or 2 more of the oil and turn the heat to high. When the butter's hot, stir fry the fillet for a couple of minutes, until its seared on the outside but still pinkly tender within. Return the onions and mushrooms to the pan; stir well. Grote over some more nutmeg and stir in the Dimon mustard, then the creme fraiche. Sprinklin in a pinch of paprika, add more salt if needed, then pour onto a warmed plate. If you want, you can put the rice on the same plate, in a circle with the beef stroganoff in the middle (which is very much in keeping with the period in which this dish found most fashionable favor (or pile onto separate plates. EIther way, dust a little more paprika over it once served
BEEF WITH SAUCE BEARNAISE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 16m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
- Let rest for 5 to 10 minutes.
- For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.
- Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.
ROAST BEEF WITH YORKSHIRE PUDDING, GRILLED EGGPLANT AND PEA, MINT, AND AVOCADO SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- To make the beef roast, preheat the oven to 475 degrees F.
- Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
- Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
- To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
- To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
- Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
- To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
- Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.
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
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
More about "nigella lawsons beef stroganoff recipes"
THE 20 BEST NIGELLA LAWSON RECIPES: PART 1 | FOOD | THE GUARDIAN
From theguardian.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
NIGELLA LAWSON’S COLD SUNDAY ROAST WITH A YORKSHIRE PUDDING …
From youtube.com
NIGELLA'S ROAST RIB OF BEEF WITH PORT AND STILTON GRAVY
From parade.com
SLOW COOKED BEEF STROGANOFF - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
BEEF | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
BEEF STROGANOFF NIGELLA - FIND INFO AND LINKS ON BEEF STROGANOFF ...
From quisitio.com
QUICK STEAK STROGANOFF - THE HAPPY FOODIE
From thehappyfoodie.co.uk
THE 20 BEST NIGELLA LAWSON RECIPES: PART 3 - THE GUARDIAN
From theguardian.com
BEEF STROGANOFF - A QUICK AND EASY RECIPE - APRIL J HARRIS
From apriljharris.com
CLASSIC BEEF STROGANOFF WITH SOUR CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK THE PERFECT BEEF STROGANOFF
From theguardian.com
NIGELLA LAWSON’S SPICED BEEF IN RED WINE IS THE MOST …
From thekitchn.com
HOW TO EAT, NIGELLA STYLE - NOW IN INDIA!: BEEF STROGANOFF
From hullandrew.blogspot.com
NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
BEEF STROGANOFF | COMMUNITY RECIPES | NIGELLA'S RECIPES
From nigella.com
BEEF STROGANOFF – MY FAVOURITE PASTIME
From myfavouritepastime.com
NIGELLA’S BEEF STEW – BON APPETIT HON
From bonappetithon.com
BEEF STROGANOFF - FOOD NETWORK
From foodnetwork.co.uk
BEEF SHORT RIBS – COOKING WITH NIGELLA
From cookingwithnigella.com
BEEF STROGANOFF | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NIGELLA LAWSON'S BEEF AND AUBERGINE FATTEH RECIPE
From thehappyfoodie.co.uk
NIGELLA LAWSON'S BEEF PIZZAIOLA RECIPE - CHATELAINE.COM
From chatelaine.com
BEEF STROGANOFF - RECIPES - HAIRY BIKERS
From hairybikers.com
SLOW-COOKED BEEF STROGANOFF | EXPRESS.CO.UK
From express.co.uk
NIGELLA LAWSON RECIPES - FOOD NETWORK
From foodnetwork.com
NIGEL SLATER'S BEEF RECIPES | MEAT | THE GUARDIAN
From theguardian.com
BEEF STROGANOFF FROM HOW TO EAT: THE PLEASURES AND PRINCIPLES OF …
From app.ckbk.com
NIGELLA LAWSON’S TEXAS BRISKET RECIPE - KETOSIS DIETS
From ketosisdiet.org
NIGELLA LAWSON’S BEEF WITH SIMPLE SAUCE BEARNAISE | NIGELLA BITES
From youtube.com
NIGELLA LAWSON’S SPICED BEEF IN RED WINE IS THE MOST COMFORTING …
From pinterest.com
BEST ANNA OLSON'S BEEF STROGANOFF RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN STROGANOFF RECIPE @ NOT QUITE NIGELLA
From notquitenigella.com
BEEF STROGANOFF | A JULIE GOODWIN BEEF RECIPE - FAVOURITES
From juliegoodwin.com.au
BEEF STROGANOFF & RICE | 15 MINUTE MEALS - FACEBOOK WATCH
From facebook.com
NIGEL SLATER'S CLASSIC BOEUF BOURGUIGNON RECIPE - THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love