BEEF STROGANOFF AS IN RUSSIA
One of the foreign students that we had with us for a 6-week stay while she studied at the Enlish Language Institute at the University of Alabama made this dish for us and shared the recipe. Stroganoff is a traditional dish of classic Russian cookery that has been in various forms in Europe since the 18th century. The name...
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 18
Steps:
- 1. Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour. Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
- 2. Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat. Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
- 3. In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more. Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
- 4. Add meat and mushrooms, season and simmer for few seconds. Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.
BEST EVER RUSSIAN BEEF STROGANOFF
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine Recipes European Eastern European Russian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g
BEEF & BACON STROGANOFF
Warm and saucy, this stovetop stroganoff is real comfort! You'll love the unexpected kick it gets from prepared horseradish. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.
Nutrition Facts : Calories 492 calories, Fat 23g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 1095mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
RUSSIAN STROGANOFF WITH BACON
This recipe came from Betty Feezor's show on WBTV in NC many, many years ago. The bacon give lots of flavor.
Provided by soldonflorida
Categories Meat
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, salt and pepper and place the round steak strips in the mixture.
- Fry the bacon in a large skillet-- take the bacon out and reserve.
- Leave the remaining oil in the pan and fry the floured strips- add the mushrooms.
- Once browned, add about 1-2 cups of water along with two or three bouillon cubes and simmer for one hour.
- Check during this cooking time to make sure there is always water in the pan.
- Add the sour cream to taste and the bacon strips that should be crushed up.
- Serve over noodles.
RUSSIAN STROGANOFF
Posted for Zaar Tour 06, best Stroganoff that I have had. Skirt steak will be more tender than Round steak.
Provided by EdandTheresa
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut steak diagonally across the grain into thin slices.
- Combine steak and cornstarch in a small bowl and toss well.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add steak and saute 5 minutes.
- Add onion, and saute 1 minute.
- Add mushrooms, cover and cook 2 minutes.
- Add broth, salt, pepper.
- Reduce heat and simmer uncovered for 5 minutes.
- Remove from heat; stir in sour cream and parsley.
- Serve over egg noodles.
RUSSIAN STROGANOFF
This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.
Nutrition Facts :
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