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.
CLASSIC BEEF STROGANOFF
This hearty comfort food is great when the weather turns.
Provided by ajthoma
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Season beef with salt, pepper, and Spanish paprika.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
- Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
- Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
- Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g
EASY BEEF STROGANOFF
Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!
Provided by Colleen B. Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
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
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BEEF STROGANOFF (WITH MAKE AHEAD DIRECTIONS)
This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat sauté pan over medium-high heat until hot.
- Sauté half of the beef in 1 Tbsp of butter briefly to brown.
- Remove beef and any juices from pan into a bowl.
- Repeat with second half of beef.
- In same pan, without washing out, add 1 more Tbsp of butter and sauté the onions and mushrooms until soft.
- Remove to bowl with beef.
- Bring a large pot of water to a boil, and cook noodles per the package directions while finishing the sauce. (Skip this step if you are making ahead.).
- Melt remaining 3 Tbsp of butter.
- Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
- Whisk the broth into butter-flour mixture, slowly to prevent lumping.
- Add ketchup, paprika, basil, and nutmeg.
- Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
- Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
- Remove from heat and stir in sherry.
- Stir in sour cream, and serve immediately over the drained egg noodles.
- MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
- Thaw in the refrigerator overnight.
- Prepare noodles according to package directions.
- While noodles cook, reheat in a saucepan over medium-low heat until hot.
- Off the heat, stir in the sour cream, and serve as above.
Nutrition Facts : Calories 570.1, Fat 31.1, SaturatedFat 15.5, Cholesterol 155.8, Sodium 510.5, Carbohydrate 34.4, Fiber 1.8, Sugar 3.1, Protein 31
EASY ONE-DISH BEEF STROGANOFF
This is an easy one-dish beef stroganoff recipe. To make this more traditional, you can add half of the can of soup & 6 oz. of cooking sherry in place of the whole can of soup. I'm sure that there are way better classic recipes out there, but this one is just too easy & tasty to go through all the other work... :-)
Provided by BlondieItaliana
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- SLICE beef into very thin strips.
- COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown.
- Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done.
- STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.
Nutrition Facts : Calories 552.8, Fat 32.9, SaturatedFat 16.1, Cholesterol 132.7, Sodium 1007.4, Carbohydrate 36.8, Fiber 2.3, Sugar 4.1, Protein 28.7
QUICK BEEF STROGANOFF
This is a very simple & quick version of the traditional stroganoff - my family actually prefers this to the real kind.
Provided by Gagoo
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in butter, add hamburger & brown.
- Add garlic powder, flour, salt, pepper, paprika & mushrooms. Simmer for 5 or 6 minutes.
- Add cream of chicken soup and simmer for 10 minutes.
- Now add sour cream, blending well & simmer for an additional 3 to 4 minutes.
- Serve hot over noddles & garnish with chives.
Nutrition Facts : Calories 642.5, Fat 42.1, SaturatedFat 20.5, Cholesterol 167.3, Sodium 1054.1, Carbohydrate 34.2, Fiber 1.8, Sugar 3.9, Protein 31.6
EASY GROUND BEEF STROGANOFF
This ground beef stroganoff is one of the dishes my family requests most often whenever I ask what they'd like for dinner. It takes only minutes and it tastes great, so I always honor the request.-Julie Curfman, Chehalis, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.
Nutrition Facts : Calories 554 calories, Fat 28g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 797mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
EASY BEEF STROGANOFF
Make and share this Easy Beef Stroganoff recipe from Food.com.
Provided by HappyMommy1422
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown and drain beef, onions and mushrooms in skillet.
- Add soup and simmer 15 minutes.
- Season as desired.
- Pour in sour cream.
- Reheat before serving over egg noodles.
Nutrition Facts : Calories 403.7, Fat 27.9, SaturatedFat 13.2, Cholesterol 99, Sodium 587.9, Carbohydrate 11.2, Fiber 0.7, Sugar 2.8, Protein 26.8
BEST HOME-STYLE BEEF STROGANOFF
Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.
Provided by NicoleMcmom
Categories Beef Stroganoff
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
- Fill a large pot with water and set over high heat on another burner.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
- Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
- Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
- Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
- Ladle sauce over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg
SIMPLE BEEF STROGANOFF
This speedy recipe is so easy you will be excited to serve it to your family.-Jo Ann Knicely, Midland, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.
Nutrition Facts :
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