BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
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.
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.
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
BEEF STROGANOFF WITH NOODLES
This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!
Provided by KARENA BINKLEY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
- Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
- Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
- Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Nutrition Facts : Calories 775.3 calories, Carbohydrate 36.4 g, Cholesterol 147.2 mg, Fat 54.6 g, Fiber 2.3 g, Protein 33.7 g, SaturatedFat 21.2 g, Sodium 2247.4 mg, Sugar 2.8 g
GROUND BEEF STROGANOFF
This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g
BEEF STROGANOFF
A hearty and delicious comfort food recipe the whole family will enjoy!
Provided by Great Grub Delicious Treats
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Set aside.
- Cut flank steak into ¼" thick x 2" long slices and place in a large bowl. Sprinkle with salt, pepper, cumin and crushed red peppers, stir.
- In a large cast iron pan, or frying pan, heat 1 tablespoon of oil over high heat.
- Sear beef on both sides then remove from pan.
- Melt 2 Tbsp butter over medium heat and saute onions, mushrooms and garlic until onions are translucent and mushrooms are cooked.
- Sprinkle flour over onion mixture, stir and cook for a minute or two.
- Slowly pour beef broth into pan and stir.
- Next, add Worcestershire sauce then add beef back into pan. Stir to combine.
- Cook over medium heat, stirring frequently, until sauce has thickened, then remove from heat, add sour cream, stir to combine and serve over cooked pasta.
BEEF LIVER STROGANOFF
Make and share this Beef Liver Stroganoff recipe from Food.com.
Provided by Northern_Reflectionz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon.
- Cook liver and onions in bacon fat.
- Add mushrooms and bouillion.
- reduce heat and cover.
- Simmer 20 minutes Mix 3 tablespoons of water and flour.
- Add.
- Stir in sour cream and bacon.
- Serve.
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CREAMY BEEF AND BACON STROGANOFF WITH MUSHROOMS - …
From justsoyum.com
Ratings 1Servings 4Cuisine RussianCategory Main Course
- So that your Fettachini, rice or other pasta is ready at the same time. Start to boil your water and cook according to packet directions.
- In a large frypan heat the oil over medium-high heat. Once hot add half the meat and sear for approx 30 seconds to a minute. Remove the meat and place in a large bowl or plate and cover to keep warm. Repeat with the other half of the meat.
- In the same frypan add the butter, onion and mushrooms. Sautee for 2 minutes and then add the bacon. Continue sauteeing for a further 6 minutes, or until the liquid has evaporated.
BEEF STROGANOFF - COMFORTABLE FOOD
From comfortablefood.com
- While the oil is heating, dust the beef on all sides with the flour, generously salt and pepper it, then place it in the hot skillet and saute until mostly cooked and brown on all sides, about 3 – 5 minutes.
- When the beef is cooked, lower the heat to medium-low, then remove the beef with a strainer, leaving any juices and oil; put on a plate and set aside.
BEEF STROGANOFF - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
- In a large skillet heat the olive oil over medium/high heat. Once oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).
- Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
BEEF STROGANOFF RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
- Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
- Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 minutes or until onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or until mushrooms are tender, season to taste.
- Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through. Serve stroganoff with steamed rice or mashed potato or fettuccine.
KETO BEEF STROGANOFF - REAL BALANCED
From realbalanced.com
- To a large saucepan over medium heat, add avocado oil, chopped onion, and minced garlic. Sauté until onion and garlic are fragrant, about 3 minutes. Add chopped beef, thyme, salt, and pepper and sauté until beef is cooked throughout, about 8 minutes, stirring frequently to brown each side of beef.
- Decrease stovetop heat to medium-low and pour in beef broth and vinegar into a saucepan. Simmer mixture uncovered for 30 minutes.
WHAT TO SERVE WITH BEEF STROGANOFF? 16 SIDE DISHES FOR YOU
From kitchensubstitute.com
- Rice. Rice is one of the most versatile sides you can choose from. You don’t have to get fancy with rice as a side dish for beef stroganoff to make it stand out, though.
- Potatoes. Much like rice, potatoes have nearly endless possibilities. A hearty scoop of mashed potatoes topped with stew, a nice side of crispy roasted wedges, or a baked potato would work perfectly.
- Bread. The flavorful nature of beef stroganoff means you don’t necessarily need to spend a lot of time preparing a whole side dish. A nice loaf of crusty bread spread with butter makes for the perfect no-fuss side dish.
BEEF STROGANOFF RECIPE - SPOON FORK BACON
From spoonforkbacon.com
- In a mixing bowl combine steak, 1 tablespoon flour and a generous sprinkle of salt and pepper. Toss together until steak slices are evenly coated. Set aside.
- Place a large skillet over medium heat and melt 1 1/2 tablespoons butter. Add onion and garlic and sauté for about 5 minutes. Add mushrooms and continue to sauté for an additional 5 minutes. Transfer mixture to a large plate.
- Return skillet to stove and melt 1 1/2 tablespoons butter. Add coated steak slices to skillet and brown on each side for 1 minute. Transfer steak slices to plate with onion and mushrooms.
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- Set a large pot on the stove and begin boiling the water for the noodles. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. This slurry will help thicken the stroganoff sauce.
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