BEEF, BRANDY AND MUSHROOM STROGANOFF
A beautifully posh stroganoff that can be served with a simple jacket potato, mash or pasta.
Provided by hl.uw
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a teaspoon of oil in a large frying pan over a low to medium heat. Cook the onion for 4-5 mins, stirring regularly, until they start to soften.
- Add the mushrooms, sage and paprika, and continue to cook for 5 mins until they begin to wilt. Tip into a medium bowl and set aside,.
- Return the frying pan to a high heat with the remaining teaspoon of oil and fry the steak pieces for 2-3 mins, or until they are brown on both sides. Tip them into the bowl with the mushroom mix.
- Reduce to a lower heat and add the stock, brandy and Worcestershire sauce. Scrape off any bits stuck to the bottom of the pan with a wooden spoon and mix in to add flavour.
- Season with salt and pepper and leave the liquid to simmer and reduce for about 3-4 mins.
- Reduce the heat to a medium heat and return the mushroom and meat mixture. Simmer for 2-3 mins to heat through and add the creme fraiche.
- Cook for a further minute, stirring. Season as desired, add the parsley and serve.
BEEF STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
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
VIKALINKA BEST BEEF STROGANOFF
Make and share this Vikalinka Best Beef Stroganoff recipe from Food.com.
Provided by K. Van Vleck
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
- Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
- Stir in sour cream and parsley and take off the heat.
- Serve with mounds of mashed potatoes or rice.
Nutrition Facts : Calories 234.3, Fat 17.8, SaturatedFat 8.9, Cholesterol 37.5, Sodium 202.3, Carbohydrate 6.8, Fiber 0.9, Sugar 4.2, Protein 3.4
BEEF STROGANOFF
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
Categories Beef Dairy Mushroom Pasta Dinner Fall Shallot Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
- Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
- Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.
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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- Start by drying the meat with paper towels. Place it in a medium bowl. Coat the steak with the flour and lots of salt and pepper. Set aside.
- In a large pan, heat 1/4 cup of the butter until melted. Add the shallot and mushrooms (if using), and saute until the shallot is translucent. Place the beef in the pan and cook until browned. Add 2 Tablespoons of butter to the pan if it gets dry. Stir in the garlic, and saute until fragrant.
- Pour the brandy into the pan, and let it reduce until there are only a couple of tablespoons left. Add the beef broth, bay leaf, mustard, thyme, salt, and pepper. Let it simmer for at least 35 minutes and up to 1 hour to tenderize the meat.
- Meanwhile, cook the egg noodles (or rice) according to package directions. Stir in 2 Tablespoons of butter and couple pinches of salt.
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