BEEF STROGANOFF WITH TOMATO SAUCE
Make and share this Beef Stroganoff with Tomato Sauce recipe from Food.com.
Provided by JustJanS
Categories Steak
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
- Remove from the pan.
- Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
- Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
- Remove the meat and deglaze the pan with the wine, stock and tomato paste.
- Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
- Good served over rice, buttered noodles or mash.
Nutrition Facts : Calories 331, Fat 24.2, SaturatedFat 14.2, Cholesterol 72.6, Sodium 528.2, Carbohydrate 17.4, Fiber 3, Sugar 8.8, Protein 10.7
BEEF AND TOMATO STROGANOFF
To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.
Nutrition Facts : Calories 735 g, Fat 31 g, Fiber 3 g, Protein 40 g, SaturatedFat 10 g
BEEF STROGANOFF WITH TOMATOES
Provided by Shullie Neumark
Categories Beef Mushroom Onion Pasta Tomato Sauté Winter Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
- Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
- Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.
BEEF STROGANOFF
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Categories meat, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram
MOM'S BEEF STROGANOFF
This is a favorite with all of my family. Not sure where my mother got the recipe so many years ago, but it is different than the creamy white stroganoff so many people make. It really is very good. Serve this with egg noodles or rice.
Provided by liral
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Coat meat with flour and brown in hot oil.
- Add the onions and garlic and saute until golden.
- In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
- Add to the meat.
- Add the mushrooms.
- Cook over very low heat for 1 hour or until meat is tender.
- Serve over egg noodles or rice and top with Parmesan cheese.
FAVORITE BEEF STROGANOFF
"This is one of my husband's favorite dishes," relates Carmen Edwards of Midland, Texas. "I like it because it has meat and vegetables, and the flavors work so well together. Sometimes we serve it over rice and add steamed asparagus or a salad for a great meal."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 32g protein.
CROCK POT BEEFY TOMATO STROGANOFF
A nice twist on the traditional beef stroganoff that is basically a one dish meal. A great comfort food too! Prep time does not include the boiling of the noodles.
Provided by TheDancingCook
Categories One Dish Meal
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place beef, tomatoes, sauce, paste, seasoning and mushrooms in the crock pot; stir to combine.
- Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.
- Add cooked egg noodles to crock pot for the last 20 minutes of cooking; stir in sour cream.
- Or, stir in sour cream and serve over the cooked egg noodles.
Nutrition Facts : Calories 1571.7, Fat 145.2, SaturatedFat 61.7, Cholesterol 226, Sodium 787.7, Carbohydrate 45.5, Fiber 6.1, Sugar 10.9, Protein 24.5
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
CLASSIC HAMBURGER STROGANOFF
Make and share this Classic Hamburger Stroganoff recipe from Food.com.
Provided by xy-cook
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, mushrooms, and garlic in butter until soft.
- Add beef and cook until it loses pink color.
- Stir in salt, pepper, and flour. Blend in undiluted soup and tomato paste (I use 1 tablespoon of concentrated paste). Cook over low heat about 10 minutes.
- Stir in sour cream.
- Serve over egg noodles or bow ties.
Nutrition Facts : Calories 507.8, Fat 36.7, SaturatedFat 17.1, Cholesterol 110, Sodium 1837.6, Carbohydrate 17.8, Fiber 1.7, Sugar 4.8, Protein 27.8
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対象人数 8合計時間 8 時間 10 分カテゴリ Main Dishカロリー 406 (1 人分)
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