Beef Tenderloin Stroganoff With Cremini Mushrooms Food

CLASSIC BEEF STROGANOFF WITH TENDERLOIN

Steps:

• In large bowl, add cut up beef. Add salt and pepper evenly in small amounts, tossing to distribute and season evenly. Cover, set aside.
• In large deep frying pan, melt 3 Tbl. butter, add mushrooms and sauté for 15 minutes over medium low heat until deep golden browned. Remove with slotted spoon to a large bowl. (Do not cover).
• Add 1 Tbl. butter to pan with any remaining juices, melt, add onions, and sauté 15 minutes until golden. Add garlic, sauté 1 more minute. Remove with slotted spoon adding to bowl with mushrooms. (Leave uncovered).
• Add last 3 Tbl. butter to pan with remaining juices, turn heat up to medium high/high heat, add seasoned beef using a slotted spoon or tongs leaving any juices behind in the bowl. Sauté beef quickly, turning once or twice, until lightly browned but leaving beef RARE. Remove with slotted spoon to bowl with mushrooms and onions. (*Discard meat juices from beef bowl).
• Reduce heat to medium. Add flour and stir. (*Don't worry if it's super pasty. Everything will all come together). Cook and stir 1 minute, slowly whisk in consommé and beef bouillon, a little at a time until no longer lumpy. Reduce heat to low.
• Stir in tomato paste or chili sauce, dry mustard, and sherry or wine until smooth. Add beef, mushrooms and onions. Slow simmer for 20 minutes, stirring only occasionally making sure meat and veggies are submerged in the sauce. Then set aside with lid tilted.
• While meat and veggies are simmering, bring a pot of water to a boil, add a small palmful of kosher salt. Add noodles and boil until done according to package directions. Drain, toss with 1 Tbl. butter.
• Stir sour cream into stroganoff/meat mixture and rewarm over very low heat just until warmed through again. (Do not boil or sour cream could curdle). Just a couple of minutes if that. Taste, and add more salt and pepper if needed. (*I usually like to add a little more pepper is all).
• Serve stroganoff over hot cooked buttered noodles and garnish with finely chopped fresh parsley if you'd like to pretty it up. Enjoy!

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Steps:

• Combine the beef broth and dried porcini in a small saucepan.
• Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
• With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
• Strain the broth through a sieve and set aside.
• Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
• When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
• Transfer to a bowl.
• Season the beef strips generously with kosher salt and pepper and dredge in the flour.
• Add 2 tbsp oil to the pan and heat over medium-high heat.
• When oil is hot, add the beef, spreading it in a single layer.
• After about a minute, turn each piece to brown the other side.
• Don't overcook!
• Work quickly, the whole process only takes a couple of minutes.
• Remove beef to the same bowl with the cremini.
• (Work in smaller batches, if you prefer).
• Melt the remaining 3 tbsp butter in the pan over medium-high heat.
• Add the onion.
• Saute, scraping up the browned meat bits at the bottom of the pan.
• When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
• Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
• Bring to a simmer while stirring.
• Cook just until the sauce thickens slightly, 1- 2 minutes.
• Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
• Taste, and adjust seasonings.
• Serve over cooked noodles, sprinkled with parsley.

BEEF TENDERLOIN STROGANOFF

Steps:

• Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat. , Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
• Add mushrooms; saute until tender.
• Return steak to pan.
• Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
• Serve over noodles or rice.

BEEF STROGANOFF

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.

BEEF STROGANOFF WITH MUSHROOMS AND PEPPERS

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.