20 Minute Stroganoff Food

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.

SNAPPY STROGANOFF

Steps:

• Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
• Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
• Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
• Serve over the buttered noodles and garnish with the remaining parsley.

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.

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY

Steps:

• Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
• In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
• Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
• Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
• Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
• Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
• Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
• Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
• Enjoy!

SUPER FAST & EASY BEEF STROGANOFF

Steps:

• Heat a skillet over high heat.
• Add oil, beef, and mushrooms and reduce heat to medium.
• Cook until the beef is completely done, and the mushrooms are sweated, then add Worcestershire sauce.
• Add soup, stirring until smooth, then incorporate sour cream.
• Season with salt and pepper to taste.
• Serve over noodles.