PORK STROGANOFF
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Provided by RC2STEP
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g
PORK STROGANOFF
Make and share this Pork Stroganoff recipe from Food.com.
Provided by Mimi Bobeck
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
- Remove and keep warm.
- In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
- Add the broth, tomato paste, lemon juice, tarragon and pepper.
- Simmer, uncovered, for 5 minutes.
- Return pork to the pan.
- Combine flour and sour cream; stir into pork mixture.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Sprinkle with parsley.
- Serve over noodles.
BEEF STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
- Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
- Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
- Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
- Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.
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.
CREAMY PORK STROGANOFF
A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.
Provided by Brenda.
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Optional Marinade:.
- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
- Melt the butter and oil in heavy frying pan,(I use my dutch oven).
- Add onions and cook to soften for 3 - 4 minutes.
- Remove the onions with a slotted spoon to a small bowl.
- Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
- Add the creme fraiche and season with a little salt and freshly ground black pepper.
- Bring to vigorous simmer and cook until reduced to a creamy consistancy.
- Remove from heat and stir in heavy cream.
- Serve over a bed of rice or noodles.
CHEF JOHN'S CLASSIC BEEF STROGANOFF
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Provided by Chef John
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Season beef generously with salt and pepper.
- Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
- Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
- Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
- Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g
POOR MAN'S STROGANOFF
This is a recipe I came up with when I was helping to raise 6 kids. Every penny counted. You can add onions if desired.
Provided by Richard Daggett
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
- Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
- Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 68.8 g, Cholesterol 192.1 mg, Fat 43.1 g, Fiber 4 g, Protein 38.2 g, SaturatedFat 21.6 g, Sodium 268.1 mg, Sugar 3.6 g
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
ELEGANT BEEF STROGANOFF
This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.
Provided by judy2304
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
- Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
- Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
- Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
- Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 24.5 g, Cholesterol 120.9 mg, Fat 25.2 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 13.1 g, Sodium 959.5 mg, Sugar 2.4 g
PORK STROGANOFF
Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!
Provided by Sandi From CA
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
- Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
- Add mushrooms, red pepper and tomato and cook a further 2 minutes.
- Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
- FOR THE FETTUCCINE: Melt the butter in a frying pan.
- Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 12.8, Cholesterol 188.9, Sodium 364.6, Carbohydrate 60.1, Fiber 4.2, Sugar 4.8, Protein 43.4
PORK-ONION STROGANOFF
That's not all folks! Shake up dinner with this flavorful pork version of the classic beef stroganoff.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch.
- Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet.
- Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture.
- Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles.
Nutrition Facts : Calories 505, Carbohydrate 53 g, Cholesterol 150 mg, Fiber 4 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg
BAKED PORK STROGANOFF
This is a delicious stroganoff that makes a richer, browner gravy and uses pork loins. A good way to serve cheaper cuts of meat and still serve a delicous, hot meal.
Provided by Denise
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in a large skillet.
- Add pork loin and sprinkle with salt and half the pepper.
- Saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin.
- Place pork loins in a shallow baking dish.
- Add the white wine or broth to the skillet, stirring to remove bits from bottom of the pan.
- Stir in the mushroom soup, the onion soup and the half cup of water.
- Mix well and pour over the pork loin in the baking dish.
- Sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes.
- Remove from oven and stir well, sprinkle with the remaining pepper and continue baking for another 15 minutes.
- Serve over the hot buttered pasta.
MY FATHER'S BEEF STROGANOFF
I haven't seen a duplicate of this. My father has made stroganoff this way since I was a little kid and now I make it. If you don't have a pressure cooker, cook your cubes however desired be it fry or boil or whatever you like, but using the pressure cooker helps keep them nice and tender. this recipe can be adapted for a slowcooker, I don't know exact times because I used the pressure cooker, but give it at least 6-8 hours depending on the size of your beef cubes - make sure they are cooked through. 8 oz of sour cream is a minimum, thats what I usually mix into it, and then I serve extra on the side. This is one meal there are never leftovers for. I'm sorry I have no other words to describe the "jiggler" on top of the cooker, you will see when you start to cook on high heat, the difference between the "slow steady" jiggle and the "crazy" jiggle... a better word would almost be a violent jiggle. If your extremely unsure, then just don't cook your meat this way or use hamburger meat instead. ***note*** This is a meal that we don't really mind not being too meaty, in fact most meals I try to skimp on meat to save money - so if you'd like to add more meat feel free.
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
- Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
- When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
- Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
- Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
- Serve over prepared egg noodles.
Nutrition Facts : Calories 1219.1, Fat 105.8, SaturatedFat 45.5, Cholesterol 177.8, Sodium 1836.8, Carbohydrate 45.4, Fiber 1.6, Sugar 6.5, Protein 21.7
PORK STROGANOFF
This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.
Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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