BEEF STROGANOFF
A little tender beef goes a long way when it is supplemented with flavorful mushrooms and enriched with a robust sauce in this healthy beef stroganoff recipe.
Provided by EatingWell Test Kitchen
Categories Healthy Sirloin Steak Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.
- Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.
- Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and sauté until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 60 g, Cholesterol 28.1 mg, Fat 6.2 g, Fiber 10.1 g, Protein 21.4 g, SaturatedFat 1.9 g, Sodium 151.8 mg, Sugar 3.4 g
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
SLOW COOKER BEEF STROGANOFF
The BEST old fashioned Beef Stroganoff made from scratch. The crockpot makes it easy and hands free. Comforting, creamy, and classic.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 5h30m
Number Of Ingredients 14
Steps:
- Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
- Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
Nutrition Facts : ServingSize 1 (of 6), Calories 369 kcal, Carbohydrate 39 g, Protein 37 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 103 mg, Fiber 2 g, Sugar 4 g
HEALTHIER BEEF STROGANOFF III
Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!
Provided by MakeItHealthy
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
- Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
- Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 6 g, Cholesterol 66.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 8.3 g, Sodium 285.7 mg, Sugar 1.4 g
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.
EASY BEEF STROGANOFF
This easy beef stroganoff is made with lots of tasty vegetables. Served over mashed cauliflower, it's a true comfort food!
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Measure out the sour cream and remove it from the fridge, to allow it to get to room temperature.
- Season the beef with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat the oil in a large saucepan over medium-high heat, for about 2 minutes. Add the beef. Cook, stirring, just until no longer raw, about 2 minutes. Quickly remove the beef to a plate to prevent it from over-cooking.
- Add the onion and the mushrooms to the saucepan, with 1 more teaspoon of kosher salt. Cook, stirring often, until tender, 5-7 minutes, also adding the juices that have accumulated from the resting meat.
- Add the garlic and cook for 1 more minute. Add back the beef and stir-fry for one more minute.
- Reduce the heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a wooden spoon into the beef mixture. Don't allow the sour cream to simmer or boil, to avoid curdling.
- Season the dish with more black pepper, garnish with parsley, and serve.
Nutrition Facts : Calories 290 kcal, Carbohydrate 7 g, Protein 26 g, Fat 17 g, SaturatedFat 7 g, Sodium 443 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HEALTHIER BEEF STROGANOFF
This healthier beef stroganoff takes just 30 minutes to make. It uses no butter or sour cream and it's just as tasty as the full fat version.
Provided by Elena Tomasi
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- In a large pot filled with salted water, cook the egg noodles according to the package instructions.
- As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper.
- Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside. (If the meat doesn't fit in 1 layer, you may need to work in batches).
- With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.
- Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don't want to use alcohol.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth.
- Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally.
- Add the Greek yogurt and stir until combined. Return the beef back into the skillet, stir to combine and season with additional salt and pepper if needed.
- Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.
- Enjoy!
Nutrition Facts : ServingSize 250 g, Calories 398 kcal, Carbohydrate 20.8 g, Protein 32.9 g, Fat 18.2 g, SaturatedFat 4.1 g, Cholesterol 96 mg, Sodium 147 mg, Fiber 1.7 g, Sugar 4.2 g
HEALTHY GROUND BEEF STROGANOFF
Serve hot over noodles or rice. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. You can also simmer in a Dutch oven for about 1 hour or bake at 350 degrees for 1 hour if you are short on time!
Provided by BeccaB3c
Categories One Dish Meal
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat in skillet; drain fat.
- Add onions, garlic and mushrooms and saute until onion is golden- Place in crock pot.
- Dissolve bouillon granules in water.
- Mix together yogurt and flour.
- Add bouillon, yogurt, tomato paste, salt and pepper to crock pot.
- Cover and cook on low for 6 hours.
Nutrition Facts : Calories 266.6, Fat 12.2, SaturatedFat 5.1, Cholesterol 76.5, Sodium 305, Carbohydrate 11.2, Fiber 1.1, Sugar 5.8, Protein 27
BEEF STROGANOFF III
Make and share this Beef Stroganoff III recipe from Food.com.
Provided by truebrit
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in butter until transparent.
- Remove from pan.
- Brown meat in same pan.
- Return onions to pan.
- Stir in 2 tablespoons flour.
- Add mushrooms, ketchup, paprika and sour cream.
- Salt and pepper to taste.
- Stir.
- Turn on low and cook until meat is tender.
- Serve over cooked rice or noodles.
- If beef mixture seems too thick, add a little milk to preferred consistency.
Nutrition Facts : Calories 185.6, Fat 15.3, SaturatedFat 8.9, Cholesterol 39.9, Sodium 649.9, Carbohydrate 9.8, Fiber 0.9, Sugar 6, Protein 3.9
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- Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining 1/2 cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.
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- Soak the mushrooms in a small bowl of boiling water (about 100ml) for 10 minutes to rehydrate, then squeeze out the water and drain on kitchen paper. Reserve the liquid.
- Meanwhile, heat the oil and butter in a non-stick frying pan and cook the onion over a low heat for 10 minutes or until softened and coloured. Add a splash of water now and again to prevent sticking.
- Meanwhile, season the steaks. Heat a griddle pan until hot, then sear the steaks over a medium-high heat for 3-4 minutes on each side. Set aside to rest, then slice into strips.
- Stir the paprika, tomato purée and the drained mushrooms into the onions and cook for 1-2 minutes. Add the mushroom soaking liquid along with the stock. Bring to the boil, then turn down the heat and simmer for 10 minutes. If you prefer your beef well done, add the steak to the sauce for the final 5 minutes of simmering time. If you like your beef rare, add at the end of the simmering time.
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3/5 Total Time 30 minsCategory MainsCalories 515 per serving
- 2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Add beef strips in batches and cook for 1-2 minutes per side or until browned. Transfer to a plate, cover to keep warm and set aside.
- 3 Add onion to pan and fry gently until soft. Add mushrooms and paprika and stir for 3-4 minutes, or until fragrant. Return reserved beef and any juices to pan with 3-4 tablespoons of water to thin sauce. Stir well and bring to the boil. Reduce heat to low, cover pan and simmer for 5-6 minutes or until beef is tender and sauce is thick. Remove pan from heat and stir through sour cream.
- 4 Combine beef stroganoff with pasta and divide among 4 bowls. Top with an extra dollop of sour cream, season with black pepper and serve with steamed greens.
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Reviews 9Estimated Reading Time 2 minsServings 4Total Time 25 mins
- Add your top sirloin steak cubes into a large skillet with 1 tablespoon of oil and cook until done, couple of minutes on each side.
- Once the beef cubes look done, add in your mushrooms, garlic, paprika, and beef broth. Simmer for 5-10 minutes or until the mushrooms are tender.
- Whisk in the flour and keep whisking until it has fully incorporated. Simmer for 5 minutes to allow the sauce to thicken. Whisk in the greek yogurt.
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