Creamy Philly Beef Stroganoff Food

BEEF STROGANOFF | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Season the beef with a little sea salt and freshly ground black pepper, then set aside
• Spray a large frying pan with low calorie cooking spray and place on a medium heat
• Add the beef to the pan and quickly seal on all sides
• Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
• Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray
• Sauté the onions and mushrooms until they start to brown
• Add the Dijon mustard and the brandy and cook for a minute or two
• Add the stockcube and stockpot to the boiling water and pour into the pan and reduce the liquid by half
• Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining
• Add the beef back into the pan, stir well and simmer for 5 - 10 minutes depending on how you prefer your beef. We like ours pink so it takes about 5 minutes
• If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
• Sprinkle with some chopped parsley and serve

BEEF STROGANOFF

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.

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.

THE BEST BEEF STROGANOFF

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 STROGANOFF WITH CREAM CHEESE

Steps:

• Combine the meat, soups, onion, worcestershire sauce, garlic, water, bouillon, and pepper together in a crock pot.
• Cook on low for 8 hours.
• Just before serving, stir in the mushrooms, cream cheese, and sour cream.
• Serve over cooked, whole wheat egg noodles.

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.

ULTIMATE CREAMY BEEF STROGANOFF

Steps:

• COOK meat and onions in large nonstick skillet on medium heat 5 to 6 minute or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minute or until mushrooms are tender.
• ADD cooking creme; cook and stir 2 minute Return meat mixture to skillet; stir in broth. Cook 5 minute Remove from heat; let stand 5 minute.
• SERVE over noodles; sprinkle with parsley.
• Substitute: Prepare as directed substituting 1 lb. boneless skinless chicken breasts for steak.
• Nutrition Information Per 1-1/4 Cup Serving: 400 calories, 19g total fat, 10g saturated fat, 125mg cholesterol, 630mg sodium, 28g carbohydrate, 2g dietary fiber, 5g sugars, 30g protein, 15%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 20%DV iron.

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.