Nigella Lawsons Beef Stroganoff Recipes

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COMFORTING BEEF CASSEROLE



Comforting Beef Casserole image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 12

1/2 cup olive oil (not extra-virgin), or vegetable oil
2 pounds onions, roughly chopped
1 1/2 pounds carrots, cut on the diagonal to give slanted oval slices
1/2 cup flour
Salt and freshly ground black pepper
1 tablespoon dried sage leaves
2 teaspoons ground allspice
4 1/2 pounds stewing or chuck steak, diced
1 large orange, zested and juiced
2 cups stout
2 cups water
4 bay leaves

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



NIGELLA LAWSON'S BEEF STROGANOFF image

Categories     Beef

Number Of Ingredients 10

6 TBS unsalted butter
a few drops oil
1 large onion, minced
1/4 lb. button mushrooms, sliced
whole nutmeg
salt & fresh pepper
2 lbs beef fillet, cut into thin strips
scant 1/2 tsp Dijon
1 c. creme fraiche
a few pinches ground paprika

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



Beef with Sauce Bearnaise image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound rump steak, about 1-inch thick
Olive oil
Salt
1 tablespoon minced shallots
2 tablespoons fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised
1 tablespoon chopped chervil, optional
2 tablespoons wine or tarragon vinegar
2 tablespoons white wine
1 teaspoon peppercorns (preferably white), crushed or bruised
3 egg yolks
1 tablespoon water
16 tablespoons (2 sticks) unsalted butter, soft, cut into 1/2-inch dice
Salt
Freshly milled white or black pepper
1/4 to 1/2 lemon, juiced

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



Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 23

5 pounds beef roast
4 tablespoons olive oil
5 sprigs rosemary leaves, chopped
1 1/4 cups milk
4 eggs
Scant 1/2 teaspoon salt
Freshly ground black pepper
1 1/2 cups all-purpose flour, sifted
1 tablespoon beef drippings or vegetable oil
2 tablespoons garlic infused oil, plus more if needed
1 eggplant
Salt
1 tablespoon snipped chives
Freshly cracked black pepper
1/2 a lemon, juiced
9 tablespoons extra-virgin olive oil, plus more, if needed
1 1/2 tablespoons good white wine vinegar
Fat pinch superfine sugar
Bunch mint leaves, chopped
1 pound shelled peas (about 3 1/2 pounds unshelled)
1 package (10 ounces) mixed salad greens
2 heads Belgian endive, separated into leaves
3 ripe avocados, cut into bite-size chunks

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



The Best Beef Stroganoff image

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

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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



Beef stroganoff image

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

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

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

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