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.
LINDA'S BEEF STROGANOFF
Beef Stroganoff is my favorite meal, and this is one that I have made time and again. I just LOVE IT! Creamy and rich with lots of flavor, you should try it!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put water on to boil for pasta. Add 2 T. salt to water. When water comes to a boil, add pasta of your choice, and cook according to the pkg. directions, until al dente. When done, drain and set aside.
- In the meantime:.
- Cook onions in pan using enough margarine so they don't stick to the pan.
- When onions are soft, add ground beef. Fry until cooked through. Drain off any excess grease.
- Turn to med-high heat, and add mushrooms (drained) and soup, and mix well.
- Stir in 2 cups of water, add beef bouillon, and mix into the water. Stir all, and let cook for a few minutes. If it starts bubbling too hard, turn heat down to med.
- In a measuring cup, mix 4 T. of constarch with about 1/4 cup of COLD water. When you add this to the mixure, you want the mixture to become thick. (Keep in mind you will be adding sour cream which will thin the sauce, so thicken accordingly). Add more constarch and water mixture, if needed.
- Turn heat down to low, and add sour cream. Do NOT BOIL or cook on high, or it will curdle.
- Season with pepper and salt, as desired.
- Add Kitchen Bouquet, and mix in to get a nice dark color for the sauce.
- Plate pasta, and pour stroganoff over the top.
- 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
LINDA MCCARTNEY'S BEEFLESS STROGANOFF
This recipe comes from Linda's excellent cookbook "Home Cooking" and is one of my favorite of all time! I recommend using Morningstar Farms Grillers Original burgers and make sure the sour cream is gelatin-free if you're a vegetarian. Recipe can easily be cut in half to make about 3-4 servings.
Provided by danakscully64
Categories Onions
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
- Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
- Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.
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- Put water on to boil for pasta. Add 2 tablespoons salt to water. When water comes to a boil, add pasta of your choice, and cook according to the package directions, until al dente. When done, drain and set aside.
- In the meantime: Cook onions in a frying pan using enough margarine so they don't stick to the pan. When onions are soft, add ground beef. Fry until cooked through. Drain off any excess grease.
- Turn heat to medium-high, and add mushrooms (drained), soup (and mustard , if using), and mix well.
- Stir in 2 cups of water, add beef bouillon or granules, and mix into the water. Stir all, and let cook for a few minutes to blend flavors. If it starts bubbling too hard, turn heat down to medium heat.
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