The Singing Cricket Cafe Beef Stroganoff With Bowties Farfalle Recipes

THE BEST BEEF STROGANOFF

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

Steps:

• In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
• Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
• In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

ELEGANT BEEF STROGANOFF

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.

THE SINGING CRICKET CAFE BEEF STROGANOFF WITH BOWTIES (FARFALLE)

Steps:

• Marinate beef at least one hour.
• Sauté onions, garlic and mushrooms; Remove from pan.
• Sauté beef in hot pan in two batches; Return mushrooms to pan; Deglaze with wine; Add stock, mustard and herbs.
• Combine cornstarch and water; Thicken beef and sauce mixture with cornstarch slurry; Stir in sour cream.
• Cook egg noodles 10 minutes; Drain.
• Drop broccoli in pot of boiling water for 5 to 6 minutes.
• Plate pasta and top with broccoli and stroganoff.

FAVORITE BEEF STROGANOFF

Steps:

• In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

UPDATED BEEF STROGANOFF

Steps:

• Cook the pasta according to package directions; drain and keep warm. Coat a large skillet with cooking spray and heat on medium-high. Cook and stir beef, half at a time, for 1-2 minutes or until browned. Season with pepper. Remove and keep warm. , In the same skillet, saute mushrooms and onion in oil until tender. Stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for 2 minutes. Return beef to skillet and heat through. Serve over pasta. Top with green onions and sour cream.

TASTY BEEF STROGANOFF WITH CREAMY POTATO SAUCE

Steps:

• Preheat oven to 250 degrees.
• Prepare the steaks with salt, pepper and garlic salt and/or (steak seasoning).
• Bake the steaks for 1 hour or until the reach 120 degrees.
• Melt butter in a pan on high heat with a few pieces of parsley or thyme.
• Sear the steaks until brown on all sides.
• *Important* - Remove from pan and let the steaks rest for 10 minutes.
• In the same skillet lightly add 4 tbs of butter and 1/2 cup of flour for the sauce on medium heat.
• Add 1 can of beef broth, 1/2 cup of ketchup, 1/2 cup sour cream, 2 tbs worcestershire sauce, 1 tbs minced garlic, 1 can of cream of potato soup. Simmer until the sauce thickens.
• Blend and strain chunks from sauce. Cut steak crosswise and add to the sauce. Season to taste.
• Serve over wide egg noodles.