Nikki Elkinss Beef Stroganoff Recipes

NIKKI ELKINS'S BEEF STROGANOFF

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Add half of the beef to the skillet in a single, even layer; cook, turning once, about 30 seconds per side. Transfer beef to a plate and set aside. Repeat process with remaining beef, adding more oil, if necessary.
• Add remaining tablespoon olive oil and 1 tablespoon butter to skillet. When butter is melted and foamy, add mushrooms and season with salt and pepper. Cook, stirring occasionally, scraping up browned bits from the bottom, until mushrooms release their liquid, about 4 minutes. Add onions and cook, stirring occasionally, until softened, about 6 minutes.
• Sprinkle flour over mushrooms and onions and let cook 30 seconds. Stir in 1 cup beef broth; bring to a simmer and cook until slightly thickened, about 2 minutes.
• In a small saucepan, heat remaining cup of broth. Remove from heat and let cool slightly. Whisk in sour cream and mustard; transfer broth mixture to skillet and stir to combine.
• Return beef and any juices that have accumulated on the plate to skillet; season with salt and pepper and stir to combine. Cook until beef is heated through. Toss egg noodles with remaining 2 tablespoons butter. Serve beef Stroganoff immediately over buttered noodles; garnish with parsley, if desired.

NATASHA POGREBINKSY'S BEEF STROGANOFF

Steps:

• For the beef: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Sprinkle salt and pepper on both sides of the beef and sear it in the skillet on all sides. Add the butter, garlic, dill, thyme, parsley, rosemary and bay leaves to the pan. Transfer the skillet to the oven and roast for 10 minutes. Baste the beef with the collecting juices in the skillet, then continue to cook until the beef reaches a dark brown color, about 10 minutes more. For medium-rare, the beef should feel like a water balloon when you press on it. Allow to rest for 5 minutes before slicing.
• For the pasta: Combine the eggs, all-purpose flour and potato flakes in a large mixing bowl until fully incorporated. Knead into a ball and let it rest for 10 minutes. On a pasta machine, start rolling out the dough on the thickest setting, gradually working up to setting 6. Cut into 1-inch ribbons.
• For the mushroom cream sauce: Heat the oil and butter in a second large skillet over medium heat. Add the chanterelle, porcini, trumpet and shiitake mushrooms and the onions and cook until all the moisture is cooked out and the mushrooms begin to caramelize. Add the beef stock, sour cream and heavy cream and simmer until it looks like thick gravy, adding the pasta halfway through, about 10 minutes. Add the pickles.
• To serve: Slice the beef into 1-inch-thick slices. Add the beef juices from the skillet to the mushroom cream sauce. Plate the mushrooms and pasta in each bowl with 2 slices of beef on top. Top each dish with 1 egg yolk, some shaved truffles, Parmesan and fresh dill. Using a hand torch, melt the cheese to a crispy, melty consistency.

BEEF STROGANOFF IN THE MELLINKOFF MANNER

Steps:

• Saute mushrooms and onion in the 3 T butter and add salt and pepper. Cook 3 minutes and add the 1/2 C Sherry wine and stir. Slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. Set aside.
• In a small saucepan, melt the 2 T butter with 2 T flour. Add the beef stock over low heat and stir until sauce is very thick. Add this into the sour cream mixture.
• Cut the meat into slices 2" by 1/4" and then season with some salt and pepper. Sear them quickly in the 1 T oil until browned on both sides and remove from the pan. Don't do too many slices at a time (it won't sizzle). Continue with remaining meat slices and remove from pan. Drain fat from the skillet and add 1/4 C sherry wine to the pan and deglaze.
• Stir in tomato paste, sour cream mixture, and meat. Taste and add more salt, lemon juice or paprika as needed.
• Serve over egg noodles.

MARLENE'S BEEF STROGANOFF

Steps:

• Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.