BEST BEEF STROGANOFF
My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!
Provided by Bri22
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion and garlic in butter over medium heat.
- Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
- Stir in sour cream until heated. Serve over noodles.
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.
DELICIOUS BEEF STROGANOFF
I tired many recipes for beef stroganoff, I like this the BEST. I use ground beef in mine, but can easily be changed with steak strips if you prefer it that way.
Provided by UmmIbrahim
Categories German
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large pan over med-high heat. Stir in onions and cook until soft.
- Add the garlic and cook another minute or two.
- Add all the mushrooms, and salt and black pepper to taste. Cook 3-5 min, just so the mushrooms start getting a little soft.
- Now add the ground beef and cook until browned.
- Mix in the beef stock and lemon juice, bring to a boil.
- Blend the flour and cold water in a small bowl until smooth. Now stir it in very quickly. The sauce should thicken. Cover and simmer for 5 minute.
- Remove from heat, and stir in sour cream.
- Serve over egg noodles.
- Enjoy!
Nutrition Facts : Calories 759.8, Fat 43.1, SaturatedFat 23, Cholesterol 182.2, Sodium 472, Carbohydrate 63.7, Fiber 3.6, Sugar 3.7, Protein 30.6
BEEF STROGANOFF: EASY AND NATURAL
I had just returned from the hospital after surgery and needed to reassure my kids that everything was, thank G-d, alright. We needed comfort food in a big way. We had some beef waiting for me in the fridge, and I wanted something utterly wholesome and natural, but still yummy. Stroganoff sang to me. We don't mix meat and dairy in my house, and I don't like using cans of soup concentrate, so I had to be a little creative. This was the result; a big hit. It is creamy, light, delicious. I am putting it on Zaar so I don't forget to make it in the future. Hope you enjoy it too.
Provided by Sarah Chana
Categories Stew
Time 53m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
- In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
- Remove onion/mushroom mix and set aside.
- In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
- Return meat and onion/mushroom mix to the skillet.
- Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
- Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
- Add the tomatoes and dill. Heat through. Adjust seasonings.
Nutrition Facts : Calories 336, Fat 15.6, SaturatedFat 4.6, Cholesterol 66.9, Sodium 366.7, Carbohydrate 14.6, Fiber 1.4, Sugar 2.7, Protein 33.6
BEEF STROGANOFF
There are hundreds of recipes for beef stroganoff, but this one is my favourite. It does not contain canned soups or tomato paste like so many others. For a special occasion, I like to add a splash of vodka! This is an adaption of a recipe that appeared in The Age newspaper in August 2007. It was devised by chef Cindy Sargon
Provided by Daydream
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef into strips 1 cm wide.
- Melt the butter in a deep, heavy pot over medium heat. Add onion and saute until soft.
- Add combined paprika powder and cook, stirring, a couple of minutes, being careful not to let the onion brown.
- Add mushrooms and nutmeg and cook a further 3 to 5 minutes. Remove contents from pan and set aside. Add a splash of water, stock, vodka or cognac to deglaze pan, and pour liquid over mushrooms.
- Return pan to heat and add half the olive oil. Cook beef in batches over high heat, adding more oil as necessary - seal and caramelise the beef rather than stewing it. Remove beef and set aside.
- Return mushrooms and liquid, and onion mixture to pan, pour in sour cream and simmer for a minute until it is hot and starts to reduce.
- Return beef to pan with lemon juice and some parsley.
- Season with salt, pepper and a dash more nutmeg, to taste (and as desired).
- Serve immediately with noodles or rice.
Nutrition Facts : Calories 610.9, Fat 59.8, SaturatedFat 25.7, Cholesterol 95.9, Sodium 158.2, Carbohydrate 11.9, Fiber 2.2, Sugar 3, Protein 8.9
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