Creamy Beef And Mushroom Stroganoff Food

BEEF AND MUSHROOM STROGANOFF OVER CREAMY POLENTA

Steps:

• For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat.
• For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs.
• Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed.
• Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest.

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.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

THICK & CREAMY BEEF STROGANOFF

Steps:

• Heat butter in large skillet.
• Add stew meat, cook on med heat until browned stirring often.
• Take meat out of skillet and set aside.
• Add onion and saute in the butter until almost clear.
• Add mushrooms, and cook until onion is clear.
• Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
• Stir constantly until soup turns to liquid.
• Decrease heat to Low, cover and simmer.
• This can simmer for 10 min to 4 hrs depending on taste.
• You can add flour to thicken it or milk to thin it out as needed.
• When almost finished at half of the tub of sour cream.
• Serve over cooked egg noodles with the remainder of the sour cream as a topping.

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
• Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
• Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

CREAMY BEEF AND MUSHROOM STROGANOFF

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.

BEEF AND MUSHROOM STROGANOFF

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until lightly browned. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir on medium heat 3 min. Add mushrooms; cook 5 min., stirring occasionally. Stir in broth. Bring to boil. Add cream cheese spread and mustard; simmer on medium-low heat 1 to 2 min., stirring constantly.
• Return meat to skillet; cook and stir 3 to 5 min. or until heated through. Serve over noodles; sprinkle with parsley.

CREAMY VEGAN MUSHROOM STROGANOFF (GF OPTIONAL)

Steps:

• Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
• Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the "S" blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
• NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package's recommendation.
• Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
• Test pasta for doneness. When it's ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
• STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
• Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant - about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
• Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
• Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.