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.
BRANDY'S CREAMY NOODLES "STROGANOFF"
Was tired of plain old ramen noodles so I came up with this recipe.
Provided by Brandy Bender
Categories Beef
Time 10m
Number Of Ingredients 4
Steps:
- 1. Prepare top ramen noodles as instructions on package says. When noodles are done cooking, drain all of the water except for 2 tablespoons.
- 2. Mix the seasoning packet, margarine, sour cream and hot sauce in. Mix well and Enjoy!!!!
CREAMY BEEF AND MUSHROOM STROGANOFF
Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes! Weight Watchers: 13pp per serve
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
Nutrition Facts : Calories 552 kcal, Carbohydrate 62.7 g, Protein 42 g, Fat 10.5 g, Fiber 1.6 g, ServingSize 1 serving
BEEF STROGANOFF OVER BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
- In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
NOODLE STROGANOFF
Make and share this Noodle Stroganoff recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain.
- Meanwhile, melt butter in large skillet.
- Add mushrooms, onion, garlic, salt and pepper.
- Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
- Add ground beef and cook until no longer pink, stirring to break up meat.
- Add gravy and heat to boiling.
- Remove from heat; stir in sour cream.
- Serve beef mixture over noodles; sprinkle with paprika.
Nutrition Facts : Calories 416.9, Fat 20.8, SaturatedFat 10.1, Cholesterol 96.5, Sodium 760.2, Carbohydrate 37.2, Fiber 2.4, Sugar 2.5, Protein 21.1
BEEF, BRANDY AND MUSHROOM STROGANOFF
A beautifully posh stroganoff that can be served with a simple jacket potato, mash or pasta.
Provided by hl.uw
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a teaspoon of oil in a large frying pan over a low to medium heat. Cook the onion for 4-5 mins, stirring regularly, until they start to soften.
- Add the mushrooms, sage and paprika, and continue to cook for 5 mins until they begin to wilt. Tip into a medium bowl and set aside,.
- Return the frying pan to a high heat with the remaining teaspoon of oil and fry the steak pieces for 2-3 mins, or until they are brown on both sides. Tip them into the bowl with the mushroom mix.
- Reduce to a lower heat and add the stock, brandy and Worcestershire sauce. Scrape off any bits stuck to the bottom of the pan with a wooden spoon and mix in to add flavour.
- Season with salt and pepper and leave the liquid to simmer and reduce for about 3-4 mins.
- Reduce the heat to a medium heat and return the mushroom and meat mixture. Simmer for 2-3 mins to heat through and add the creme fraiche.
- Cook for a further minute, stirring. Season as desired, add the parsley and serve.
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