Whalins Beef Stroganoff Recipes

BRAZILIAN BEEF STROGANOFF

Steps:

• Season the beef pieces with salt and pepper, and let it sit on the counter at room temperature for about 15-20 minutes.
• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the beef pieces, and quick sear them in a single layer, no longer than a minute or 2.
• Remove the beef from the pan, place it on a plate and reserve.
• Using that same pan, sauté the onions over medium heat - about 2-3 minutes.
• Add the garlic, and sauté until fragrant - about 1-2 minutes.
• Add the sliced mushrooms, and sauté until the mushrooms wilt down - about 5-6 mins.
• Add the beef back in, then the tomato paste, the Worcestershire, and the ketchup and saute for about 2 minutes, stirring.
• Add 1/4 cup of water to the pan, and simmer a couple of minutes, stirring and scraping any bits off the sides and bottom of the pan.
• Add in the the cream, and simmer just a couple more minutes and you're all done!

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
• 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
• 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
• *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.

BEEF STROGANOFF WITH WHITE WINE

Steps:

• Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
• Whisk together the flour and half-and-half until smooth; set aside.
• Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

BEEF TENDERLOIN STROGANOFF

Steps:

• Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat. , Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.

BEEF STROGANOFF RECIPE BY TASTY

Steps:

• In a medium bowl, season the beef with salt and pepper and toss to coat.
• Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
• In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
• Melt the butter in the leftover meat drippings.
• Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
• Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
• Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
• Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
• Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
• Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
• Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
• Enjoy!

VELVETY BEEF STROGANOFF

Steps:

• Slice beef very thinly across the grain and place in ceramic or glass bowl.
• Mix together the baking soda and 1/4 cup water, then pour it over the beef. Stir well and let sit for 15 minutes.
• Meanwhile, melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
• Remove the sliced beef from the bowl and rinse it well under running cold water in a colander; let drain.
• Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. Please note that when you add the beef it will make the sauce foam - this is to be expected and will subside somewhat.
• Sprinkle flour in and stir until everything is coated.
• Dissolve the granulated bouillon (or two cubes) in the 1 cup hot water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
• Simmer for 5 to 10 minutes, tasting it periodically until any "floury" taste is gone.
• When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well. Remove the bay leaf.
• Serve with cooked noodles or rice (or for those eating lowcarb, lots of sautéed mushrooms).
• The stroganoff can also be made with venison for a tasty variation! Various cuts of beef can be used - use whatever you have, but make sure to slice it thinly across the grain - steaks, roast, tenderloin (I usually end up with approximately 1-inch strips that are about 3 or 4 inches long).
• The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve).

WHALIN'S BEEF STROGANOFF

Steps:

• Melt 1 T of butter in a large skillet or dutch oven over medium high heat and add strips of beef. Brown on each side being careful not to overcrowd pan, while cooking sprinkle with salt and pepper. If using already cooked steak skip this step. Remove steak to a plate.
• In the same pan on med-high, add remaining butter and the onions and mushrooms, sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
• Cook egg noodles according to directions.
• Add beef broth, Worcestershire, Cognac and tarragon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
• Stir in sour cream and add meat and any accumulated juices from plate.
• Serve over cooked egg noodles. Season to taste with paprika, salt and pepper.