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.
GREEN BEANS ALMONDINE
No matter how much I make, it's never enough and it couldn't be simpler to make. Even those who hate veggies love this green bean almondine!
Provided by judilicious
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
- Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 11.2 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 2 g
GROUND BEEF STROGANOFF
This easy, fast, and economical recipe sure to please. It is equally good over rice. Serve this family favorite with a green salad and a light dessert.
Provided by Linda Russell
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
- In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.
- Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 45.9 g, Cholesterol 139 mg, Fat 44 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 13 g, Sodium 481.9 mg, Sugar 3 g
CORN AND GREEN BEAN BEEF STROGANOFF
Canned corn and frozen green beans add color, flavor and veggie love to this one-pot meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), corn and green beans. Heat to boiling, stirring occasionally
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 860 mg, Sugar 9 g, TransFat 1 g
GROUND BEEF AND GREEN BEAN STROGANOFF
Fresh mushrooms, green beans and sour cream make this skillet dinner special.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until some pink remains. Stir in mushrooms and green beans; continue cooking until beef is no longer pink. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender and sauce is thick.
- Remove from heat; stir in sour cream.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 11 g, TransFat 1 g
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