Beef Strip Loin Stroganoff Food

BEEF STROGANOFF

Steps:

• Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
• Sprinkle with a pinch of salt and pepper.
• Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
• Add remaining 1 tbsp oil and repeat with remaining beef.
• Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
• Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
• Add flour, cook, stirring, for 1 minute.
• Add half the broth while stirring. Once incorporated, add remaining broth.
• Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
• Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
• Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
• Serve over pasta or egg noodles, sprinkled with chives if desired.

BEEF STRIP LOIN STROGANOFF

Steps:

• Season beef on both sides with salt and pepper.
• Heat 1 tbsp oil in a large skillet over medium-high heat (if you only have a small skillet cook beef in 2 batches versus 1). Add beef and sear for 3-5 minutes per side for medium-rare.
• Meanwhile, cook egg noodles as per package instructions. Drain and set aside.
• In another pan, heat remaining 2 tbsp of oil over medium heat and add mushrooms and onions. Cook, stirring rarely for approximately 7 minutes. Mix in Greek yogurt, reduce heat, and simmer for about 5 minutes.
• Add noodles to yogurt mixture and stir until well combined. Transfer to a serving dish, top with beef* and sprinkle with chopped dill.

BEEF STRIP LOIN MEDALLION STROGANOFF

Steps:

• Season beef with salt and pepper. In a pan over medium-high heat, sear beef for roughly 3 to 5 min on each side (or to your liking).
• In another pan, heat canola oil then add onions and mushrooms and sauté for 7 minute Slowly mix in yogurt and reduce heat to simmer for 5 minute Add egg noodles and stir to combine the mixture.
• To plate, spoon stroganoff mixture onto the centre of the plate. Top with beef medallions and sprinkle fresh herbs on top.

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.

CLASSIC BEEF STROGANOFF

Steps:

• Season beef with salt, pepper, and Spanish paprika.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
• Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
• Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

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 (WITH MAKE AHEAD DIRECTIONS)

Steps:

• Heat sauté pan over medium-high heat until hot.
• Sauté half of the beef in 1 Tbsp of butter briefly to brown.
• Remove beef and any juices from pan into a bowl.
• Repeat with second half of beef.
• In same pan, without washing out, add 1 more Tbsp of butter and sauté the onions and mushrooms until soft.
• Remove to bowl with beef.
• Bring a large pot of water to a boil, and cook noodles per the package directions while finishing the sauce. (Skip this step if you are making ahead.).
• Melt remaining 3 Tbsp of butter.
• Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
• Whisk the broth into butter-flour mixture, slowly to prevent lumping.
• Add ketchup, paprika, basil, and nutmeg.
• Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
• Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
• Remove from heat and stir in sherry.
• Stir in sour cream, and serve immediately over the drained egg noodles.
• MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
• Thaw in the refrigerator overnight.
• Prepare noodles according to package directions.
• While noodles cook, reheat in a saucepan over medium-low heat until hot.
• Off the heat, stir in the sour cream, and serve as above.