Delia Smith Beef Stroganoff Food

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AWARD WINNING BEEF STROGANOFF



Award Winning Beef Stroganoff image

Beef Stroganoff is a recipe that has been around for a long time. I have seen several recipes for stroganoff that are similar and are equally delicious. However, I have come up with a modified version of the original Beef Stroganoff recipe.

Provided by pjr6519

Categories     Meat

Time 30m

Yield 3-5 serving(s)

Number Of Ingredients 13

2 lbs of cubed diced stewing beef
1 lb fresh egg noodles
3 cups fresh sliced mushrooms
2 Spanish onions, diced
1 cup sour cream
1 cup beef bouillon
1 cup chopped fresh parsley
1 tablespoon garlic powder
1 teaspoon sea salt
1 tablespoon fresh cracked pepper
1 cup sifted flour
3 tablespoons butter
1 cup red wine

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.

CREAMY MUSHROOM STROGANOFF



Creamy mushroom stroganoff image

Simple, easy meal, served with tagliatelle, for up to 4 people.

Provided by xxnomnomnomxx

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft.
  • Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly .
  • Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used.
  • Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste.
  • Serve with tagliatelle and fresh parsley leaves as decoration.

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