MY FATHER'S BEEF STROGANOFF
I haven't seen a duplicate of this. My father has made stroganoff this way since I was a little kid and now I make it. If you don't have a pressure cooker, cook your cubes however desired be it fry or boil or whatever you like, but using the pressure cooker helps keep them nice and tender. this recipe can be adapted for a slowcooker, I don't know exact times because I used the pressure cooker, but give it at least 6-8 hours depending on the size of your beef cubes - make sure they are cooked through. 8 oz of sour cream is a minimum, thats what I usually mix into it, and then I serve extra on the side. This is one meal there are never leftovers for. I'm sorry I have no other words to describe the "jiggler" on top of the cooker, you will see when you start to cook on high heat, the difference between the "slow steady" jiggle and the "crazy" jiggle... a better word would almost be a violent jiggle. If your extremely unsure, then just don't cook your meat this way or use hamburger meat instead. ***note*** This is a meal that we don't really mind not being too meaty, in fact most meals I try to skimp on meat to save money - so if you'd like to add more meat feel free.
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
- Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
- When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
- Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
- Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
- Serve over prepared egg noodles.
Nutrition Facts : Calories 1219.1, Fat 105.8, SaturatedFat 45.5, Cholesterol 177.8, Sodium 1836.8, Carbohydrate 45.4, Fiber 1.6, Sugar 6.5, Protein 21.7
MY DAD'S BEEF STROGANOFF
This is one of my dad's specialties, and I've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but I'm from Minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better.
Provided by ChrisMc
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge sirloin cubes in flour and salt.
- Brown in butter.
- Add mushrooms, onion, garlic, flour, and ketchup.
- When bubbling, add beef broth.
- Simmer covered for 1 hour.
- Add sour cream before serving.
- Place rice in pot and cover with 1 inch of water.
- Bring to a boil.
- When boiling, remove from heat and pour off water.
- Rinse rice with cold water until water runs clear.
- Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
- Serve stroganoff over rice.
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.
HEALTHY PRESSURE COOKER BEEF STROGANOFF
Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners. This beef stroganoff uses lean beef chuck for a high-protein feast.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.
- Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste.
- Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
- Divide the noodles and beef stroganoff evenly among 6 serving bowls.
DAD'S BEEF STROGANOFF
My dad makes this for special occasions- My family goes crazy over it. You can leave out the mushrooms if you want. My dad always makes two batches- one with mushrooms (for the adults) and one without mushrooms (for the picky eaters).
Provided by BeccaB3c
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
- Melt butter in large skillet.
- Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
- In same skillet, cook meat until light brown.
- Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
- Cover, simmer 15 minutes.
- Blend reserved broth and flour, stir into meat mixture.
- Add mushrooms and onion.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Reduce heat.
- Stir in sour cream and sherry, heat through.
- Serve over noodles.
Nutrition Facts : Calories 675.8, Fat 39.3, SaturatedFat 19, Cholesterol 165.5, Sodium 1318.1, Carbohydrate 35.6, Fiber 2.2, Sugar 7.2, Protein 32.3
BEEF STROGANOFF
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
BEEF STROGANOFF FOR NOODLES
Steps:
- Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
DAD'S BEEF STEW
I'm not exactly sure where my dad got this recipe, but it's fool proof and very very tasty. On day 2 I'll pour some leftover stew over egg noodles for a sort of stroganoff. On day 3 I add 1 tbsp soy sauce and 1 tsp curry paste, then serve over white rice for a sort of Japanese beef curry.
Provided by ahoxx080
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a frying pan melt the butter, then brown onions thoroughly.
- 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
- 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
- 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
- 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
- 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
- 7. Add can of corn and water to achieve desired consistency.
- 8. Remove bay leaf and serve.
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
BEEF STROGANOFF (ROUND STEAK)
This recipe has been in our family ever since I was a kid. It's my dads recipe and was passed down to me. This is my favorite way to prepare beef stroganoff and my family would also agree. I think you will too. Happy cooking!!!
Provided by Leeka Loves Cooking
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, prepare egg noodles according to directions of package.
- Heat large skillet over medium heat.
- Add bacon and cook until lightly crispy.
- Add garlic and onion. Saute for 2 minutes.
- Add round steak, paprika, salt, pepper. Cook until meat is lightly brown on the outside. Do not over- cook because it could make the meat tough.
- Add cream of mushroom soup and 1 can of water. Mix well, bring to a boil.
- Once boiling, reduce heat to low, cover and simmer for 30 minutes. (Stirring occasionally).
- Remove from heat and stir in sour cream.
- Pour mixture over cooked egg noodles and serve while hot.
- Note: May add additional salt and pepper to taste. I like mine with a lot of pepper.
INSTANT POT® BEEF STROGANOFF
This Instant Pot® beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it's been slow-cooking for hours but ready in a little over an hour.
Provided by Cara
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
- Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.
Nutrition Facts : Calories 562.1 calories, Carbohydrate 49.2 g, Cholesterol 109.7 mg, Fat 28.7 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 14.3 g, Sodium 562 mg, Sugar 2.8 g
More about "dads beef stroganoff food"
10 BEST BEEF STROGANOFF SAUCE RECIPES - YUMMLY
From yummly.com
INSTANT POT BEEF STROGANOFF RECIPE - DAD GOT THIS
From dadgotthis.com
DAD’S BEEF STROGANOFF
From dadssecretcookbook.com
BEEF STROGANOFF RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEEF STROGANOFF - OUR BEST BITES
From ourbestbites.com
BEEF STROGANOFF — THAT'S A GOOD MEATBALL
From thatsagoodmeatball.com
BEEF STROGANOFF WALTER STYLE - ORGASMIC CHEF - FOR FOOD ...
From orgasmicchef.com
THE BEST BEEF STROGANOFF? - FRUGAL HAUSFRAU
From frugalhausfrau.com
BEEF STROGANOFF - MRS CLUELESS
From mrsclueless.com
BEEF STROGANOFF | WHAT DAD COOKED
From whatdadcooked.com
CLASSIC COMFORT FOOD:: BEEF STROGANOFF | THE ARTFUL ...
From theartfulgourmet.com
DUTCH OVEN BEEF STROGANOFF - DAD'S COOKIN
From dadscookin.net
DAD’S BEEF STROGANOFF
From dadssecretcookbook.com
DAD’S HERBED BEEF STROGANOFF - SCHINKELS MEAT MARKET
From schinkels.com
BEEF STROGANOFF RECIPES? : OLD_RECIPES
WHAT KIDS CAN COOK FOR DAD THIS FATHER'S DAY
From denverpost.com
CLASSIC BEEF STROGANOFF ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
DAD'S BEEF STROGANOFF - RECIPE | COOKS.COM
From cooks.com
STROGANOFF RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BEEF STROGANOFF : GIFRECIPES
From reddit.com
RECIPE – BEEF STROGANOFF - DAD THAT COOKS
From dadthatcooks.co.uk
DAD’S BEEF STROGANOFF | ZESTYBEANDOG'S BLOG
From zestybeandog.wordpress.com
BEEF STROGANOFF – DAD'S COOKIN'
From dadscookin.net
THE 24+ BEST STROGANOFF JOKES - ↑UPJOKE↑
From upjoke.com
HEALTHY BEEF STROGANOFF WITH CAULIFLOWER - JULIANS RECIPES
From juliansrecipes.com
GROUND BEEF STROGANOFF RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BEEF STROGANOFF - MAGNOLIA DAYS
From magnoliadays.com
MY DAD'S BEEF STROGANOFF RECIPE - TEXTCOOK
From textcook.com
BEEF STROGANOFF RECIPES | ALLRECIPES
From allrecipes.com
BEEF STROGANOFF AND PEPPERS - FOOD JUNKIE
From veronica829.wordpress.com
DAD'S BEEF STROGANOFF
From champsdiet.com
50+ STROGANOFF JOKES THAT WILL MAKE YOU LAUGH OUT LOUD
From jokojokes.com
BEEF STROGANOFF - ROCKIN CHEF
From rockinchef.com
RECIPE FOR BEEF STROGANOFF OVER ... - 2 DADS WITH BAGGAGE
From 2dadswithbaggage.com
BEEF STROGANOFF RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love