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!
BEEF STROGANOFF WITH PEPPERED SPAETZLE
Provided by Graham Elliot
Categories Soup/Stew Milk/Cream Mushroom Christmas Dinner Beef Tenderloin Winter Christmas Eve Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 32
Steps:
- Make the shallot marmalade:
- In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be made in advance and refrigerated, in an airtight container, up to 3 days.
- Make the peppered spaetzle:
- Bring a large pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold ice water.
- In a second large bowl, whisk together the flour, salt, and pepper.
- In a blender, combine the eggs, sour cream, and 1 cup water. Purée until smooth then add to the flour mixture and stir to combine (the consistency should be a little thicker than pancake batter, so adjust with more flour or more water as needed).
- Working over barely simmering water, force half the batter through a spaetzlemaker, food mill, or colander. Let the spaetzle float to the surface-this will take about 1 minute-wait 30 seconds, then use a mesh skimmer or slotted spoon and transfer the spaetzle to the bowl of ice water. Once cool, transfer the spaetzle to a colander to drain. Repeat with the remaining batter. DO AHEAD: Spaetzle can be made in advance and refrigerated, in an airtight container, up to 2 days.
- Make the peppered crème fraîche:
- In a small bowl, stir together the crème fraîche and pepper. The crème fraîche should have an intense pepper note, so add more pepper to taste if necessary. DO AHEAD: The crème fraîche can be made in advance and refrigerated, in an airtight container, up to 1 day.
- Make the black trumpet purée:
- In a large sauté pan over moderately high heat, heat 1 1/2 tablespoons olive oil until hot but not smoking. Add 1/2 the mushrooms and sauté until golden brown, about 1 minute. Add 1/2 the garlic, shallots, and thyme and continue sautéing until the shallots are tender, 1 to 2 minutes. Add 3 tablespoons of vinegar and continue cooking until the vinegar is almost completely evaporated, about 30 seconds. Transfer to a large bowl and repeat with the remaining olive oil, mushrooms, garlic, shallots, thyme, and vinegar. Once all the mushrooms are sautéed, reserve about 1/2 cup. Transfer the remaining mushrooms to a blender, add the beef stock, and purée until smooth. With the blender on, slowly add the grapeseed oil and truffle oil, if using, and continue processing until the sauce is smooth, aerated, and emulsified, about 3 minutes. Season with salt and pepper and a splash of vinegar if necessary.
- Cook the beef:
- Season the steaks with salt and pepper. In a large heavy skillet over moderately high heat, heat the olive oil until hot but not smoking. Cook the steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board as done and tent with foil. Let rest for about 5 minutes before serving.
- To serve:
- In a small saucepan over low heat, warm the mushroom purée. When warm, transfer to a gravy boat or other serving dish.
- In a large sauté pan over moderately high heat, melt the butter. Add 1/2 of the spaetzle and sauté without stirring until golden brown on the bottom, 2 to 3 minutes. Add the remaining spaetzle, the reserved 1/2 cup of mushrooms, and the shallot marmalade and sauté until warmed through, 3 to 4 minutes. Season with salt and pepper and transfer to a serving dish.
- Thinly slice the steaks and arrange the meat on a small platter. Dollop the crème fraîche over the meat and sprinkle with the dill. Serve immediately.
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 GROUND BEEF STROGANOFF
So deliciouse, so easy. Whenever I make this everyone gobbles it up. Even my kids like it. I like it with spaetzle the best. But eiter way its deliciouse
Provided by munchiesdeli
Categories One Dish Meal
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients EXCEPT sour cream and Egg noodles in a crockpot.
- Cook on low aproximately 6 hours.
- Mix in sour cream, and heat through.
- Serve over Hot noodles.
BEEF STROGANOFF
Few things in this world say supper like this Beef Stroganoff recipe from The Pioneer Woman Cooks: Dinnertime cookbook. Learn how to make Beef Stroganoff here.
Categories comfort food dinner main dish meat
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
- Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.
- In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.
- Serve over cooked noodles and sprinkle with parsley.
More about "beef stroganoff with peppered spaetzle food"
BEEF STROGANOFF WITH FRIED BLACK PEPPER SPAETZLE RECIPE
From today.com
5/5 (6)Total Time 2 hrs 20 minsCategory Entrées
- 2. Combine the flour with 1 teaspoon pepper and a large pinch of salt in a bowl. Lightly beat the eggs and milk together in a separate bowl and then stir into the flour. If necessary, add a little more milk to make a batter about the consistency of pancake batter.
- 3. Scoop up 1 heaping tablespoon of the batter and drop it into the boiling water; small pieces may break off, but the bulk should remain largely intact and form a rough disk. Continue to scoop and drop the batter into the pot, using about one-fourth of the batter for each batch and stirring to make sure none of the dumplings stick to the bottom of the pot.
MARK BITTMAN'S STROGANOFF RECIPES: ONE-POT, VEGETARIAN ...
From today.com
Estimated Reading Time 1 min
CLASSIC BEEF STROGANOFF WITH SOUR CREAM RECIPE
From thespruceeats.com
Ratings 260Calories 536 per servingCategory Entree, Dinner
SIMPLE BEEF STROGANOFF WITH SPAETZLE | ALDI HACKS
From aldihacks.wordpress.com
Estimated Reading Time 3 mins
PRIME RIB BEEF ROAST STROGANOFF - GOURMET FOOD MARKET ...
From cuisineryfoodmarket.com
Availability In stock
GRILLED STEAK AND PEPPERED SPAETZLE WITH BLACK TRUMPET ...
From finecooking.com
5/5 (5)Category Main CourseCuisine Eastern EuropeanCalories 1140 per serving
SHORT RIB STROGANOFF WITH SPAETZLE, WILD MUSHROOMS, AND ...
From eatyourbooks.com
WHAT WINE GOES WITH BEEF STROGANOFF WITH PEPPERED SPAETZLE ...
From delipair.com
CREAMY CROCK POT BEEF STROGANOFF | BEST FOOD RECIPE
BEEF STROGANOFF WITH PEPPERED SPAETZLE
From mealplannerpro.com
BEEF STROGANOFF WITH PEPPERED SPAETZLE - MASTERCOOK
From mastercook.com
BEEF STROGANOFF DILL PICKLES - RECIPES | COOKS.COM
From cooks.com
10 BEST SPAETZLE BEEF RECIPES | YUMMLY
From yummly.com
BEEF STROGANOFF WITH SPAETZLE - GRABLEADS.NET
From grableads.net
THE BEST BEEF STROGANOFF WITH HOMEMADE SPAETZLE -- TRIED ...
From reddit.com
PEPPERED BEEF STROGANOFF- TFRECIPES
From tfrecipes.com
BEEF AND SPAETZLE RECIPES
From tfrecipes.com
BEEF STROGANOFF WITH PEPPERED SPAETZLE BEEF STROGANOFF ...
From pinterest.nz
FOOD NETWORK - HOW TO MAKE BEEF STROGANOFF WITH BUTTERED ...
From facebook.com
FOOD: GRILLED STEAK AND PEPPERED SPAETZLE WITH BLACK ...
From csfoodapi.blogspot.com
PRIME RIB BEEF ROAST STROGANOFF
From cuisineryfoodmarket.com
BEEF STROGANOFF WITH HOMEMADE SPAETZLE RECIPE | GOURMET ...
From gourmetfoodworld.com
SIMPLE BEEF STROGANOFF WITH SPAETZLE
From thenfeedthem.com
BEEF STROGANOFF WITH HOMEMADE SPAETZLE -- AFTER MANY ...
From reddit.com
BEEF STROGANOFF WITH PEPPERED SPAETZLE RECIPE | EPICURIOUS ...
From pinterest.ca
GERMAN BEEF STROGANOFF WITH SPAETZLE PASTA RECIPE | STEAKS ...
BEEF STROGANOFF AND SPAETZLE - HOLIDAY/SEASONAL COOKING
From bellaonline.com
BEEF STROGANOFF WITH PEPPERED SPAETZLE RECIPE ...
From keeprecipes.com
BEEF STROGANOFF WITH FRIED BLACK PEPPER SPAETZLE RECIPE ...
From eatyourbooks.com
GOOD FOOD IN A CRAP KITCHEN: SPAETZLE AND BEEF STROGANOFF
From crapkitchen.blogspot.com
BEEF STROGANOFF AND SPAETZLE...A GREAT COMBINATION ...
From spendingtimeinmykitchen.com
BEEF STROGANOFF • AUTHENTIC GERMAN RECIPES - FOOD NEWS
From foodnewsnews.com
SPAETZLE - PAPRIKASH BEEF STROGANOFF (SERVES: 4 –6 ...
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love