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
CLASSIC BEEF STROGANOFF
According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.
Provided by gemini08
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
- Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
- Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
- Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
- Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
- Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!
CHEF JOHN'S CLASSIC BEEF STROGANOFF
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Provided by Chef John
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Season beef generously with salt and pepper.
- Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
- Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
- Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
- Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g
BEEF STROGANOFF
TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
- Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
- Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
- Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
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.
AWARD WINNING BEEF STROGANOFF
Beef Stroganoff is a recipe that has been around for a long time. I have seen several recipes for stroganoff that are similar and are equally delicious. However, I have come up with a modified version of the original Beef Stroganoff recipe.
Provided by pjr6519
Categories Meat
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
- In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
- Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
- Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
- Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.
THICK & CREAMY BEEF STROGANOFF
This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.
Provided by Sara C
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large skillet.
- Add stew meat, cook on med heat until browned stirring often.
- Take meat out of skillet and set aside.
- Add onion and saute in the butter until almost clear.
- Add mushrooms, and cook until onion is clear.
- Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
- Stir constantly until soup turns to liquid.
- Decrease heat to Low, cover and simmer.
- This can simmer for 10 min to 4 hrs depending on taste.
- You can add flour to thicken it or milk to thin it out as needed.
- When almost finished at half of the tub of sour cream.
- Serve over cooked egg noodles with the remainder of the sour cream as a topping.
BEEF STROGANOFF FOR FORTY
Make and share this Beef Stroganoff for Forty recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Cut all fat, bones and gristle from steaks and cut into 3 x 1 x 1/4 inch pieces of perfectly lean meat.
- In large roasting pan sauté onions in butter until limp then add meat and cook at medium high, stirring until all redness disappears, about half an hour constantly stirring. Add scrubbed, halved mushrooms, consommé, Worcestershire sauce and salt. Stir the flour into the wine with wire whip to a smooth paste and stir in until thickened. At this stage hold hot in oven at 275°F.
- As serving time nears cook noodles in preserving kettle in very large amount of boiling salted water, about 12 minutes.
- Stir sour cream into beef and return to oven to heat it through. Drain noodles.
- Serve Stroganoff from chafing dishes and noodles from outsize bowls or platters.
- The Mary Moore Cookbook.
Nutrition Facts : Calories 1004.5, Fat 55.1, SaturatedFat 23, Cholesterol 259.5, Sodium 618.4, Carbohydrate 54, Fiber 2.9, Sugar 2.9, Protein 68.1
VELVETY BEEF STROGANOFF
This is a combination of both my husband's and my mother's excellent recipes, and has a wonderful sauce for oodles of noodles or cooked rice. The secret of the "velvety beef" is in the preparation of the meat! :) The texture is quite a bit different from what you might be used to, so you might want to try it both ways. In any case, the stroganoff is delicious either with or without the special meat preparation. Enjoy!
Provided by Julesong
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Slice beef very thinly across the grain and place in ceramic or glass bowl.
- Mix together the baking soda and 1/4 cup water, then pour it over the beef. Stir well and let sit for 15 minutes.
- Meanwhile, melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
- Remove the sliced beef from the bowl and rinse it well under running cold water in a colander; let drain.
- Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. Please note that when you add the beef it will make the sauce foam - this is to be expected and will subside somewhat.
- Sprinkle flour in and stir until everything is coated.
- Dissolve the granulated bouillon (or two cubes) in the 1 cup hot water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
- Simmer for 5 to 10 minutes, tasting it periodically until any "floury" taste is gone.
- When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well. Remove the bay leaf.
- Serve with cooked noodles or rice (or for those eating lowcarb, lots of sautéed mushrooms).
- The stroganoff can also be made with venison for a tasty variation! Various cuts of beef can be used - use whatever you have, but make sure to slice it thinly across the grain - steaks, roast, tenderloin (I usually end up with approximately 1-inch strips that are about 3 or 4 inches long).
- The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve).
BEEF STROGANOFF
Make and share this Beef Stroganoff recipe from Food.com.
Provided by M Messer
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat meat with flour.
- Heat large skillet, add butter.
- Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.
- Add beef broth.
- Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream.
- Cook slowly until heated through.
- DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!
Nutrition Facts : Calories 487.5, Fat 37.6, SaturatedFat 19.8, Cholesterol 145.5, Sodium 485.4, Carbohydrate 10.3, Fiber 0.8, Sugar 3.3, Protein 26.9
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