BEEF STROGANOFF
Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.
Provided by Valerie Brunmeier
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
- In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
- Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
- Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.
Nutrition Facts : Calories 334 kcal, Carbohydrate 6 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 724 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF STROGANOFF
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
Provided by Jamie Oliver
Categories Healthy meals Jamie's 15-Minute Meals Beef Steak Spinach Mushroom
Time 15m
Yield 4
Number Of Ingredients 18
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
- Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
- Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
- Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
- Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
- Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
- Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
Nutrition Facts : Calories 592 calories, Fat 18.9 g fat, SaturatedFat 4.2 g saturated fat, Protein 35 g protein, Carbohydrate 71.8 g carbohydrate, Sugar 7 g sugar, Sodium 1.6 g salt, Fiber 4.3 g fibre
CLASSIC BEEF STROGANOFF
Classic Beef Stroganoff
Provided by Minute® Rice
Yield 4
Number Of Ingredients 10
Steps:
- Who says delicious meals have to be difficult to make? Try this easy-to-make, Classic Beef Stroganoff and enjoy a satisfying meal that's full of rich and creamy flavor in just 20 minutes! Step 1
- Prepare rice according to package directions. Step 2
- Heat oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring, for 3 minutes, until tender. Step 3
- Add beef and cook, stirring occasionally, until browned, 5-7 minutes. Drain off excess fat. Add broth, soup and Worcestershire sauce. Step 4
- Bring to a boil and simmer for 5 minutes. Stir in sour cream. Serve over rice. Garnish with parsley.
EASY BEEF STROGANOFF WITH RICE
One of the best parts of any beef stroganoff with rice is the rich and velvety sour cream sauce with onions and mushrooms. Stroganoff is the perfect fall comfort food, made even more perfect by the fact that it's quick and easy. Tender steak, earthy mushrooms, silky sauce and cozy rice make this the perfect weeknight feast.
Provided by Debs
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large sauté pan (with straight sides) over a medium heat. Toss the steak strips with the flour and add to the pan, cooking until browned about 5 minutes. Remove the beef from the pan and reduce the heat to medium.
- Add the onions sautéing until lightly golden. Add the mushrooms and sauté until tender and golden about 5 minutes. Add the reserved beef along with the thyme, bay leaf, and stock and bring to a simmer cooking uncovered for about 10 minutes. Stir in the sour cream and season to taste.
- While the stroganoff is simmering, cook the rice according to the package instructions.
- Serve the stroganoff over the rice and garnish with chopped parsley.
Nutrition Facts : Calories 626 kcal, Carbohydrate 46 g, Protein 45 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 131 mg, Sodium 315 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
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.
BEEF AND RICE STROGANOFF
My favorite Rice-A-Roni stroganoff mix was discontinued and I was looking for a replacement for the recipe on the box using ground beef. So, I found a basic ground beef stroganoff recipe and adapted it. My husband says it's even better than the boxed one, and I agree. Hope you do too.
Provided by DebiMcG
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet on medium heat, start browning ground beef, breaking it up as it cooks.
- When partially cooked, add salt, onions, garlic, and mushrooms and continue cooking until soft and ground beef browns.
- Add sherry to deglaze.
- Add beef broth and Minute rice, bring to boil, cover and simmer 10 minutes.
- Check rice and if needed, simmer another 5 minutes.
- Stir in sour cream and heat through, add pepper to taste.
CREAMY BEEF STROGANOFF WITH BROWN RICE
Try Creamy Beef Stroganoff with Brown Rice for a tasty, warm entrée! For something extra, garnish your creamy beef stroganoff with chopped fresh parsley.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add meat and onions; cook 5 to 7 min. or until meat is browned and done, stirring occasionally.
- Add remaining ingredients except sour cream; stir. Bring to boil; cover. Remove from heat. Let stand 5 min.
- Stir in sour cream. Return to heat; cook on low heat 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 470, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 105 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
CREAMY BEEF STROGANOFF OVER RICE
This recipe is wonderfully easy! You can make it the night before, store in the refrigerator, and cook it all the next day while you are at work, coming home to a hot meal!
Provided by Christine
Categories Stew
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in large skillet; add onions, garlic and mushrooms.
- Saute until onion is golden brown.
- Put in Crock Pot with all remaining ingredients except sour cream and flour.
- Stir thoroughly.
- Cover and cook on low 6-8 hours (or on High 3 hours).
- Stir in sour cream and flour 1 hour before serving.
- Serve over hot buttered noodles or rice.
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
BEEF STROGANOFF OVER RICE
Make and share this Beef Stroganoff over Rice recipe from Food.com.
Provided by Sara Weyland
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, sauté butter, onion, wine & mushrooms.
- Start the rice cooking on a separate burner.
- Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes).
- Add in ground beef, salt & pepper.
- Cook until beef is no longer pink.
- Drain 1/2 the excess fluid, leaving 1/2 in the skillet.
- Lower heat to medium low.
- Stir in the sour cream and plain yogurt.
- Let simmer for 10 minutes over low heat.
- Serve over cooked rice.
Nutrition Facts : Calories 1146.1, Fat 34.2, SaturatedFat 16.9, Cholesterol 114, Sodium 726.8, Carbohydrate 164.3, Fiber 3.7, Sugar 3.8, Protein 38
BEEF STROGANOFF W/RICE
Make and share this Beef Stroganoff w/Rice recipe from Food.com.
Provided by Calista
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare rice according to package directions.
- Set aside; keep warm.
- Brown round steak in skillet.
- Add soup mix, soup and mushrooms.
- Slowly add sour cream and cook until thoroughly heated.
- Serve over hot cooked rice.
Nutrition Facts : Calories 1061.4, Fat 18.4, SaturatedFat 7.3, Cholesterol 117.1, Sodium 636.2, Carbohydrate 161.7, Fiber 5.6, Sugar 1.9, Protein 55.9
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