STEAK & MUSHROOM STROGANOFF
This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we visited. It's one of my favorite "memory meals," as I call them. -Janelle Shank, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.
Nutrition Facts : Calories 455 calories, Fat 19g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 379mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
DARIA'S SLOW COOKER BEEF STROGANOFF
This is a delicious stroganoff recipe. It's very easy and very tasty, using round steak along with mushrooms, onions, and chives. Try serving it over hot, buttered noodles.
Provided by DARIA K
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 8h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
- In a small bowl, mix together the wine with the flour. Pour over the beef.
- Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 11.5 g, Cholesterol 93.8 mg, Fat 26.8 g, Fiber 1.3 g, Protein 27.2 g, SaturatedFat 13.5 g, Sodium 672.2 mg, Sugar 2.3 g
MARLENE'S BEEF STROGANOFF
Creamy sauce with meat that falls apart in your mouth, served over egg noodles. Great with a salad. Very much worth the wait!!!!
Provided by CyndeG
Categories World Cuisine Recipes European Eastern European Russian
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.7 g, Cholesterol 113.6 mg, Fat 27 g, Fiber 2.3 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 782.9 mg, Sugar 4.2 g
BEEF STROGANOFF STIR-FRY
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Toss steak with paprika, 2 teaspoons salt, and 3/4 teaspoon pepper. Heat a large skillet or wok over high. Add oil then steak in an even layer and cook until browned, 4 to 6 minutes, stirring occasionally. Transfer to a bowl.
- Add onion and mushrooms to pan and cook until any liquid produced has evaporated and mushrooms are browned, stirring occasionally, about 8 minutes. Add steak along with any accumulated juices and stir to combine. Remove from heat and stir in parsley. Serve with noodles and sour cream.
Nutrition Facts : Calories 458 g, Fat 29 g, Fiber 2 g, Protein 38 g, SaturatedFat 9 g
CROCK POT OR SLOW COOKED FLANK STEAK
Long, slow cooking makes this a melt-in-your-mouth treat.
Provided by Marianne Gillette
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
- Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 2.7 g, Cholesterol 69.8 mg, Fat 14.2 g, Fiber 0.6 g, Protein 36.4 g, SaturatedFat 5.9 g, Sodium 99.4 mg, Sugar 1.2 g
FLANK STEAK STROGANOFF
My favorite Beef Stroganoff recipe that I obtained from my Better Homes and Gardens Heritage Cookbook (1976).
Provided by Caryn
Categories Meat
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
- Saute coated beef strips in frying pan with 2 Tablspoons butter.
- Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
- Remove meat and vegetables from frying pan.
- Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
- Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
- Add meat and vegetables to the frying pan; mix well.
- Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
- Serve over cooked, buttered egg noodles.
BEEF STROGANOFF
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes. Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. Spoon the mixture over the noodles and garnish with parsley.
- Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc
- Good source of: Fiber, Magnesium
Nutrition Facts : Calories 520, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 560 milligrams, Carbohydrate 51 grams, Fiber 2 grams, Protein 40 grams
CROCK POT STEAK STROGANOFF
This is the ultimate comfort food! The rich, and creamy sauce is perfect over egg noodles tossed with fresh parsley! DH doesn't like mushrooms so I omit for him. I have tried this with all different types of steak and it always comes out the same every time. So I just buy whatever is cheapest at the market!
Provided by KPD123
Categories Meat
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, garlic powder, pepper and paprika in slow cooker.
- Add meat to slow cooker and toss to coat.
- Add soup, water, dry soup mix, onions, mushrooms and garlic. Stir until well blended.
- Cook on Low for 6-8 hours.
- Add sour cream to slow cooker 30 minutes before serving.
Nutrition Facts : Calories 611.7, Fat 43.3, SaturatedFat 17.6, Cholesterol 128.8, Sodium 1283.2, Carbohydrate 19.3, Fiber 1.6, Sugar 4.6, Protein 35.4
SLOW-COOKED FLANK STEAK
My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
SKILLET BEEF STROGANOFF
I don't recall where I got this skillet beef stroganoff recipe, but I've been making it for 40 years. The recipe card is covered with food stains as a result of so much use. I like the addition of horseradish, which gives the stroganoff that extra zing. -Aljene Wendling, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer to a large bowl; stir in the water, horseradish, salt and pepper. Set aside. , Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat. , In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture. , Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beef is tender, stirring occasionally. Remove from the heat; stir in sour cream. Serve with noodles. Freeze option: Before adding sour cream, freeze cooled beef in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low. Stir in sour cream; heat through.
Nutrition Facts : Calories 246 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
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