Stroganoff For A Friend Recipes

STROGANOFF FOR A CROWD

Steps:

• In several large stockpots, cook beef and onions over medium heat until meat is no longer pink; drain. In several large bowls, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil. Reduce heat and keep warm. Just before serving, stir in sour cream; heat through but do not boil. Serve with noodles.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

BEEF STROGANOFF

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.

BEEF STROGANOFF FOR FORTY

Steps:

• Cut all fat, bones and gristle from steaks and cut into 3 x 1 x 1/4 inch pieces of perfectly lean meat.
• In large roasting pan sauté onions in butter until limp then add meat and cook at medium high, stirring until all redness disappears, about half an hour constantly stirring. Add scrubbed, halved mushrooms, consommé, Worcestershire sauce and salt. Stir the flour into the wine with wire whip to a smooth paste and stir in until thickened. At this stage hold hot in oven at 275°F.
• As serving time nears cook noodles in preserving kettle in very large amount of boiling salted water, about 12 minutes.
• Stir sour cream into beef and return to oven to heat it through. Drain noodles.
• Serve Stroganoff from chafing dishes and noodles from outsize bowls or platters.
• The Mary Moore Cookbook.

STROGANOFF FOR A FRIEND

Steps:

• Cook noodles in a large pot according to package directions.
• Meanwhile.
• Melt butter in large skillet and add the onions and water.
• sprinkle with salt an sugar
• saute over med-high heat until water has evaporated and onions have carmelized.
• Add the steak, garlic, and pepper, Saute for about 3 to 5 minutes longer,
• mushrooms can also be added if you are not cooking them seperately (directions below).
• add worchestershire sauce and red wine and beef stalk, cook until liquids are reduced by half.
• reduce to simmer.
• mix flour and sourcream.
• remove pan from burner and stir in sourcream mixture.
• return to burner and simmer until thickened.
• Seperate mushroom directions.
• saute sliced mushrooms in 1 tablespoon melted butter add some of the sauce above .
• serve over noodles.