Beef Stroganoff From Le Cordon Bleu Food

BEEF STROGANOFF

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.

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.

BEEF STROGANOFF

Steps:

• Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
• Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
• Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
• In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

BEEF STROGANOFF FROM LE CORDON BLEU

Steps:

• Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
• Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
• Finely chop the shallot or onion.
• Crush the garlic.
• Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
• Stir in garlic and paprika.
• Cook for 1 minute, stirring.
• Remove from pan and set aside.
• Add oil to pan and heat it over high heat.
• When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
• Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
• Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
• Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.

CHICKEN CORDON BLEU STROGANOFF

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil., Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted., Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

CHICKEN CORDON BLEU STROGANOFF RECIPE

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil.
• Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted.
• Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.
• Yield: 6 servings.
• Originally published as Chicken Cordon Bleu Stroganoff in Taste of Home
• December 2014, p32
• Nutritional Facts
• 1/3 cups equals 308 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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