Lean Beef Stroganoff Food

EASY BEEF STROGANOFF

Steps:

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

CHEF JOHN'S CLASSIC BEEF STROGANOFF

Steps:

• Season beef generously with salt and pepper.
• Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
• Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
• Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
• Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
• Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

LEAN BEEF STROGANOFF

Steps:

• Place beef in freezer to make it easier to slice.
• Prepare egg noodles according to package directions; drain, butter, and keep warm.
• Meanwhile, take beef out of freezer and cut steak lengthwise in half.
• Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices.
• Thickly slice the mushrooms and coarsely chop onion.
• In a 12-inch nonstick skillet over high heat, cook the meat, stirring quickly and constantly, until browned, about 2 minutes; remove to plate or bowl (it may be necessary to brown the beef in two batches).
• In same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender.
• In a cup, mix flour with ½ cup water; stir into mushroom mixture with beef broth, Worcestershire, salt and sugar.
• Over high heat, heat to boiling.
• Reduce heat to medium and cook until mixture thickens slightly.
• Return beef to skillet; heat through.
• Spoon noodles onto a large platter.
• Spoon beef mixture over noodles.
• Sprinkle with chopped parsley.
• Pass light sour cream to spoon over each serving.

LEAN BEEF STROGANOFF

Steps:

• Prepare noodles as label directs; drain. Keep warm.
• Meanwhile, trim all fat from top sirloin steak. With knife held in slanting position almost parallel to cutting surface, slice steak crosswise into very thin slices. Thickly slice mushrooms. Remove stem and strings along both edges of each pea pod. Cut each radish in half if they are large. Chop onion.
• Spray nonstick 12-inch skillet lightly with nonstick cooking spray. In hot skillet over medium-high heat, cook half of meat, stirring quickly and constantly, about 2 minutes or until meat just loses its pink color; remove to bowl. Repeat with remaining meat but do not use nonstick spray again.
• In same skillet over medium-high heat, in 2 teaspoons hot oil, cook mushrooms and onion until tender. In cup, mix cornstarch and 1 cup water; stir into mushroom mixture with chili sauce, mustard, and bouillon. Cook until mixture boils and thickens slightly. Return beef to skillet; heat through.
• Meanwhile, in nonstick 10-inch skillet over medium-high heat, in 1 teaspoon hot oil and 2 tablespoons water, cook pea pods 4 to 5 minutes until tender-crisp. Remove to bowl. In same skillet over medium-high heat, cook radishes and 1/4 cup water 5 to 7 minutes until tender-crisp. Add pea pods and salt to radishes; heat through.
• Spoon noodles onto 6 warm dinner plates. Spoon beef mixture over noodles; top each serving with 1 tablespoon sour cream and sprinkle with parsley. Serve with pea pods and radishes.

SIMPLY BEEF STROGANOFF

Steps:

• In a large saucepan over medium-high heat, melt butter and fry onions until soft, approx 5 - 7 minutes.
• Add the coated beef strips to the pan and sear until sealed (avoid cooking for longer than 3 - 4 minutes)
• Add the mushrooms, 1 Tbsp of Simply Stroganoff Seasoning and 1 cup of water, let simmer until water reduces and mushrooms soften, approx 3 - 4 minutes.
• Add the sour cream and stir through any remaining Simply Stroganoff Seasoning. 
• Stir until well combined and serve. 
• Can be served with mashed potato, creamy cauliflower, rice, pasta or on its own. 

GROUND BEEF STROGANOFF

Steps:

• Combine meat, flour, salt, pepper and paprika.
• In a large skillet, cook onion in butter until golden.
• Add meat and brown while stirring.
• Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
• Add sour cream and heat thoroughly.
• Serve on Chow Mein Noodles, egg noodles or rice.