Colorado Beef Stroganoff Food

BEEF STROGANOFF

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.

FILET MIGNON STROGANOFF

Steps:

• Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first). Be sure all fat is trimmed off. Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more; remove ALL from skillet. Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium-high and cook down 1/2. Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently. Just before serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL; it will curdle. Serve over noodles. cook's notes You can use beer in place of sweet sherry if you don't have any.

AWARD WINNING BEEF STROGANOFF

Steps:

• In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
• In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
• Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
• Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
• Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.

BEEF STROGANOFF

Steps:

• In a large mixing bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper. Add beef patted dry with paper towels to this mixture and toss to coat.
• Heat oil over medium-high heat in a Dutch oven. Add the coated beef to the Dutch oven in batches and cook until browned on all sides. Transfer to a plate.
• Reduce the heat to medium and add the sliced onion. Cook for about 4 minutes, stirring often until softened. Add the brandy and wine and cook for about 1 minute, scraping the pan with a spoon.
• Return the meat to the pot and add the beef broth. Bring it to a boil, reduce heat to low, and cover and simmer for about 1 1/2 hours or until the beef is tender.
• Transfer one cup of broth to a small bowl. Add the remaining 3 tbsp flour to it and whisk until smooth. Add the flour mixture to the pot and season to taste.
• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until golden brown.
• Add the mushrooms to the meat mixture and simmer for 30 minutes. Stir in the sour cream and season to taste with salt and pepper.
• Serve beef stroganoff over buttered noodles. Garnish with sour cream and chopped chives.

CHILE COLORADO

Steps:

• Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
• Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
• Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

COLORADO BEEF STROGANOFF

Steps:

• Trim fat from beef and cut into 1/2-inch slices.
• Over high heat sear the beef quickly in 1 tablespoon butter.
• In 3 tablespoons butter (same pan) saute onion, garlic and mushrooms about 5 minutes.
• Remove from heat. Stir in flour, meat extract paste, catsup, salt and pepper.
• Stir until smooth.
• Gradually add bouillon, stirring constantly bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Over very low heat, add wine, dill and sour cream.
• Add beef, simmer only until beef is hot. Serve over wild rice. Serves 6.

EASY CHILI COLORADO WITH BEEF

Steps:

• Gather the ingredients.
• Place the roast in a large pot and cover it with water.
• Simmer it for 2 to 3 hours, until it becomes fork tender. (You could also do this unattended in a slow-cooker.)
• Prepare the sauce while the beef cooks: Pick whole dried chilies that look fresh, not shriveled, with no tears or broken pieces. Rinse off any dust or grime under cool water. Pat the chilies dry, then cut the top off of each one and slit it down the middle.
• Shake out the seeds, using your fingers or a spoon to dislodge stubborn ones.
• Peel off excess veins running in a lighter-colored line down the inside.
• Heat a comal or griddle over medium-high heat and toast the dried chilies for 2 to 3 minutes, turning them often to prevent burning.
• Put the roasted chilies in a bowl and cover them with hot water; let them soak for about 30 minutes.
• Remove the chilies from the water and place them in a blender with about 1/4 cup of the soaking liquid, the tomato puree, the garlic, the oregano, and the salt; puree until smooth.
• Take the beef out of the pot; drain the water and either discard it or set it aside for another purpose.
• Heat the lard or oil in the pot over medium-high heat.
• Cut or pull the beef into bite-sized pieces.
• Fry them briefly in the oil. (This step adds flavor and texture, but you can skip it for a lower-fat version.)
• Add the broth and the blended chili-tomato mixture to the pot and simmer everything for about 30 minutes, until the flavors meld and the stew reaches your desired consistency. (Some people like a loose sauce, while others prefer to cook it longer and let it thicken.)
• Serve chili colorado with steaming hot flour tortillas and a garnish of chopped onion and chopped cilantro leaves.