ELEGANT BEEF STROGANOFF
This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.
Provided by judy2304
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
- Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
- Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
- Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
- Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 24.5 g, Cholesterol 120.9 mg, Fat 25.2 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 13.1 g, Sodium 959.5 mg, Sugar 2.4 g
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.
30-MINUTE BEEF STROGANOFF
This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.
Provided by Ali
Time 30m
Number Of Ingredients 13
Steps:
- Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
- Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
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 STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)
Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
- Let the mustard rest at room temperature for about 15 minutes.
- Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
- Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
- Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
- Drain them in a sieve, discard the liquid and return the mixture to the skillet.
- With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
- Lay each round on a board and slice them into 1/4" wide strips.
- Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
- Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
- With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
- When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
- Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
- Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
- Taste for seasoning.
- To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.
Nutrition Facts : Calories 301.9, Fat 24.9, SaturatedFat 10.1, Cholesterol 39.9, Sodium 844.8, Carbohydrate 17.3, Fiber 2.8, Sugar 10.9, Protein 5.4
BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)
Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim all fat from steak, and cut across the grain into 1/4" wide strips.
- Combine flour with salt & pepper and dredge meat lightly in mixture.
- Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
- Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
- Cover and cook on low heat for about an hour.
- Just before serving add the sour cream, stirring just until blended.
- Serve over noodles or rice.
BEEF STROGANOFF
Creamy beef stroganoff is the ultimate comfort food! And it's so rich and savory, it will have even the staunchest mushroom haters coming back...
Provided by Petite Gourmets
Categories main dish
Time 2h20m
Yield 8
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper. Add beef patted dry with paper towels to this mixture and toss to coat.
- Heat oil over medium-high heat in a Dutch oven. Add the coated beef to the Dutch oven in batches and cook until browned on all sides. Transfer to a plate.
- Reduce the heat to medium and add the sliced onion. Cook for about 4 minutes, stirring often until softened. Add the brandy and wine and cook for about 1 minute, scraping the pan with a spoon.
- Return the meat to the pot and add the beef broth. Bring it to a boil, reduce heat to low, and cover and simmer for about 1 1/2 hours or until the beef is tender.
- Transfer one cup of broth to a small bowl. Add the remaining 3 tbsp flour to it and whisk until smooth. Add the flour mixture to the pot and season to taste.
- In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until golden brown.
- Add the mushrooms to the meat mixture and simmer for 30 minutes. Stir in the sour cream and season to taste with salt and pepper.
- Serve beef stroganoff over buttered noodles. Garnish with sour cream and chopped chives.
Nutrition Facts : Calories 408 calories
BEEF STROGANOFF
Tender wavy egg noodles are studded with lots of sautéed beef and mushrooms, and coated with a creamy sauce in this cool weather family favorite.
Provided by Katie Workman
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
- Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
- Return the pan once more to medium high heat (don't clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
- Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
- Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.
Nutrition Facts : Calories 664 kcal, Carbohydrate 46 g, Protein 33 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 157 mg, Sodium 266 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PERFECT BEEF STROGANOFF
This one pot beef stroganoff is the perfect meal for a hungry family! Steak strips are cooked in a sour cream and mushroom sauce with egg noodles - all in ONE pan!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 11
Steps:
- Thinly slice the beef across the grain into small bite-size strips. Season the beef with a little salt and pepper. Heat two tablespoons of cooking oil in a very large skillet, then add in half of the beef strips. Let brown, then flip and brown the other sides. Remove and plate, then quickly brown the other steak pieces, then place on the plate and set aside.
- Add another tablespoon of cooking oil if needed and add in the onions and cook, stirring, until the onion is soft and translucent.
- Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
- Add in the garlic, fry for two more minutes.
- Stir in the beef broth, deglazing the bottom of the pan by scraping the browned bits off with a wooden spoon and then add in the Worcestershire sauce.
- Add in the egg noodles and stir to submerge completely in the mixture.
- Bring to a boil, stirring constantly, then reduce heat to medium-low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!
- Once the noodles are almost completely cooked, stir in the plated steak and continue to cook until cooked through completely. sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.
INA GARTEN BEEF STROGANOFF
Steps:
- First, you want to flatten the steaks to about 1/3" thick with the use of your fist, rolling pin, or mallet.
- Now slice the steaks into 1/5" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
- Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
- Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
- Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
- Next, add the remaining tablespoon of oil and repeat with the remaining beef.
- You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
- After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
- At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
- Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
- Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
- Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
- Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.
Nutrition Facts : Calories 391 cal
QUICK AND EASY BEEF STROGANOFF
This is a recipe for people who do not have a lot of time on their hands and need a quick and easy recipe.
Provided by louielove3d
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Add Knob of butter and Olive Oil to a pan. Add onions and saute for 5 minutes until softened. Add garlic cloves and sage and cook until softened.
- Add red wine and paprika and reduce slightly. Add frozen mushrooms now. Add white pepper and salt.
- Add the Beef and cook until browned slightly. Add fresh mushrooms until softened.
- Add parsley, honey and black pepper
- Add Double Cream and bring to the boil slightly. Taste and check if anymore paprika or parlsey is needed.
- Add Arrowroot if needed, only use a little and stir till thickens and add more if needed. Make Sure the liquid is not cooking or boiling. If the sauce becomes too thick add a little extra double cream or water.
- Serve with Boiled Rice, Roast Potatoes, Noodles or Pasta.
- You can use Chicken Breast or Pork instead of Beef, if needed.
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BEEF STROGANOFF - EASY DINNER RECIPE | SUGAR AND SOUL CO
From sugarandsoul.co
5/5 (2)Total Time 30 minsCategory DinnerCalories 758 per serving
- Pound your ribeye steak so it's nice and thin and slice into thin (1/4-inch) strips, removing any excess fat. Sprinkle the strips with salt and pepper and toss to coat.
- Add the olive oil to a large skillet over high heat, add in the steak and perform a quick sear, flip the steak and sear the other side just until brown, remove from pan. *You might have to cook the beef in two batches.
- Add the butter, diced onions, chopped mushrooms to the pan and cook over medium-high heat until for 2 to 3 minutes until onions are tender.
- Sprinkle the flour into the pan and stir for 1 minute, slowly add in the beef broth while continuing to stir. Make sure to scrape the bottom of the pan to deglaze it and get all those bit of flavor off the bottom.
BEEF STROGANOFF RECIPE - FOX AND BRIAR
From foxandbriar.com
5/5 (4)Category DinnerCuisine American, RussianCalories 513 per serving
- Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
- Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch. Remove beef from pan.
- Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
- Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
BEEF STROGANOFF WITH SAUTéED POTATOES RECIPE - BBC FOOD
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CLASSIC BEEF STROGANOFF WITH SOUR CREAM RECIPE
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Ratings 260Calories 536 per servingCategory Entree, Dinner
RECIPE FOR BEEF STROGANOFF WITH CREAM | BEEF STROGANOFF ...
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Servings 6Total Time 45 mins
- Saute the onions, garlic and mushrooms in the butter over a moderate heat until the onion is tender, stirring occasionally.
- Cook the beef in the same pan until golden brown, then stir in two-thirds of the broth, as well as the Worcestershire sauce and salt.
BEEF STROGANOFF - LEMON TREE DWELLING
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4.7/5 (6)Total Time 30 minsCategory Main DishesCalories 503 per serving
- In large skillet, melt 3 Tbsp. butter. Add the meat and brown on all sides. Remove meat from skilet and set aside.
BEEF STROGANOFF – PRESERVING GOOD STOCK
From preservinggoodstock.com
Servings 4Category Lunch And Dinner
- Slice the sirloin steaks into ¼” thick slices*. Spread the meat out into a single layer and sprinkle with the kosher salt, seasoning both sides. Let the meat rest at room temperature for about 20 to 30 minutes.
- Melt 3 tablespoons of the butter along with the olive oil in a large sauté pan placed over medium heat.
- When the butter and oil are hot, dredge the slices of meat in the flour and pepper and cook just until brown on both sides, about 2 minutes per side. Don’t crowd the pan or the meat will steam and not brown. Transfer the cooked steak to a plate while you cook the mushrooms and onion.
THE ULTIMATE BEEF STROGANOFF RECIPE - SERIOUS EATS
From seriouseats.com
4.6/5 (18)Total Time 45 minsCategory Entree, Dinner, Mains, Soups And StewsPublished 2015-01-09
- Sprinkle gelatin over chicken stock in a small bowl or liquid measuring cup. Set aside. Bring a large pot of salted water to a boil.
- Combine 1 tablespoon salt, 1 teaspoon pepper, and half of paprika in a small bowl. Season steaks generously on all sides with mixture (you may not need all the mixture) and press with the flat of your hand to adhere.
- Add remaining vegetable oil to the same pan and add the mushrooms. Return to medium heat and cook, stirring and tossing frequently, until mushrooms have released their liquid and are just starting to brown, about 8 minutes.
- Add broth/gelatin mixture and bring to a heavy simmer. Carefully pour off liquid into a heatproof cup or liquid measuring cup. Add sour cream to a medium bowl.
- Return sour cream mixture to pan along with remaining 2 tablespoons butter. Bring to a boil over medium-high heat and season to taste with salt and pepper.
- Cook noodles according to package directions. When cooked, drain and return to pot, reserving 1 cup of pasta cooking water. Transfer steaks to a cutting board and pour the sauce, mushrooms, and onions over the noodles.
- Thinly slice steaks. To serve, divide pasta and cream sauce evenly between 4 hot serving bowls. Top with sliced steak, spooning a little extra sauce over them.
BEEF STROGANOFF RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (7)Calories 307 per servingCategory Main Course
- Place the beef in the freezer while preparing the other ingredients, about 15 minutes. Once chilled, season both sides of the steak with ½ teaspoon each salt and pepper. Slice the beef into thin strips.
- Start warming a large pot of water over high heat to cook the noodles. Once boiling reduce the heat to low and keep warm.
- Heat a large heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering. Add half the steak strips to the skillet and brown on one side before turning. Stir and continuing cooking for about 2-3 minutes or until no longer pink. Remove from the skillet to a plate. Repeat adding another tablespoon of oil and the remaining sliced beef. Cover and keep warm.
STEAK MUSHROOMS & ONIONS WITH SOUR CREAM SAUCE
From imbored-letsgo.com
- Cook noodles according to package directions. When finished cooking, drain and toss in 2 tablespoons butter to coat the noodles. Keep warm.
- Season steak generously with salt and pepper. Heat large skillet (you could also use a wok), add olive oil and 1 tbls. butter. Add steak and cook until browned (stir a little while cooking), about 5 minutes (depending on how big your steak pieces are). Remove steak and set aside. In same pan, add onions, mushrooms, garlic and paprika. Cook, stirring occasionally until onions and mushrooms are soft and browned, and juices have evaporated (about 5-8 minutes). Return steak to pan with any of its juices. Stir to combine. Add parsley. Put steak/mushrooms/onions in serving bowl and keep warm while making the sour cream sauce.
- Add white wine to pan to deglaze pan. Add broth. Stir well and cook over medium heat to reduce a bit. Remove from heat and whisk in sour cream. Season to taste with salt and pepper (I added a little more smoked paprika as well).
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