Mama Ks Beef Stroganoff Food

THE BEST BEEF STROGANOFF

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.

TENDER BEEF STROGANOFF

Steps:

• Rinse your mushrooms under a cool stream of water while brushing off the dirt with a vegetable brush or (wipe with a damp paper towel). Pat the mushrooms dry with a paper towel, slice them and set aside.
• Peel your onion and slice it thinly.
• Peel your garlic clove and press it with with a garlic press (or chop it finely).
• Pound your steak to about 1/3-inch thick using a meat mallet or the bottom of a heavy skillet. Use a knife or kitchen scissors to trim off excess fat. Slice the beef into strips (slice in the opposite direction of the grain to help make it more tender.) Cut any long strips in half. Wash your hands well.
• Prepare the seasoning blend by mixing the paprika and mustard with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Fill a pasta pot 2/3 full with hot water and set it on the stove without any heat yet.
• In an extra-large skillet, melt two tablespoons of butter over medium-high heat. Add the beef strips to the pan in a single layer. Sprinkle on the seasoning blend.
• Quickly brown the meat on one side, then flip it over to brown the other side for about 30 seconds. The meat will still have some pink on the edges but will cook more later. Use a slotted spoon to transfer the beef to a platter and cover it with foil.
• Add two more tablespoons of butter to the pan and let it melt. Add your onions and mushrooms but hold off on the garlic. Stir to combine. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir again and let cook, stirring occasionally, until the onions are soft and golden, the mushrooms are golden brown and all the liquid has evaporated. This should take around 15 minutes.
• When the mushrooms and onions are golden brown, stir your pressed garlic into the mushrooms and let it cook for a minute. Stir in 3 tablespoons of flour and cook for another minute.
• Deglaze the pan by pouring in 1/2 cup white wine and using a wooden or plastic spoon to scrape all the bits off the bottom of the pan. Stir everything for a minute, then stir in 1 1/2 cups beef stock.
• Bring the mixture to a boil, then lower the heat and let the pan simmer for five minutes.
• While that's simmering, add a teaspoon of salt to your pot of water for the egg noodles. Cover the pot with a lid and place the pot over high heat so it can boil.
• After the mushroom mixture has simmered for five minutes, stir in the sour cream and bring the sauce to a simmer. Let the sauce simmer over low heat for 5-10 minutes, until the sauce is thickened.
• While the mushroom sauce is simmering, cook your egg noodles in the boiling water. Cook them until al dente (check on them a minute or two before the package directions say they're done.) Drain the egg noodles in a colander in the sink, keeping just a bit of the cooking water in the pot. Return the drained noodles to the pot and stir in 3 tablespoons of butter.
• When the mushroom sauce is thickened, add the beef to the sauce and give it a stir. Let the beef cook for 2-3 minutes more. (You can cut into a strip of beef to see if it is cooked enough for you. It needs to have some pink inside in order to be tender. Keep in mind the beef will continue cooking after you turn off the heat.)
• Serve the Beef Stroganoff over the egg noodles. Serve with red pepper flakes at the table if desired.
• Store leftover noodles separately from the Beef Stroganoff. Refrigerate leftovers for up to four days.

BEEF STROGANOFF

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.

MAMA'S BEEF STROGANOFF

Steps:

• brown ground beef and drain.
• sautee onions, mushrooms, & garlic.
• add meat to onion/mushroom/garlic mixture.
• add can mushroom soup.
• simmer 20 minutes. While meat mixture is simmering, begin cooking rice according to package instructions. Any rice (white, brown, wild, etc.) may be used.
• mix in sour cream.
• simmer until heated through.
• serve meat mixture over rice.

MAMA K'S BEEF STROGANOFF

Steps:

• In a saucepan, brown meet, adding Worcestershire sauce, onion, and garlic while browning.
• After the meat is browned, stir in cream of mushroom soup, one cup water and mushrooms and bring it to a boil.
• While boiling, mix cornstarch with 4 tbsp warm water.
• After you have reached a boil, add cornstarch/water and sour cream to the mushroom/meat mixture. Reduce heat to low.
• Simmer for at least 30 minutes, stirring occasionally.
• Serve over hot egg noodles.

MOM'S MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
• Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MAMA DELILAH'S BEEF STROGANOFF

Steps:

• Marinade beef cubes overnight
• Remove beef cubes from marinade, reserving marinade.
• Add olice oil to skillet and brown beef cubes on all sides.
• Remove browned beef, set to the side
• In same pan, sautee onions and garlic, until onions are transluscent
• Deglaze with red wine, scraping all browned bits.
• Place browned beef back into skillet.
• Add marinade
• Simmer on low for 60 to 90 minutes, or until beef has reached desired tenderness
• Add sour cream, cream of mushroom soup and mushrooms to beef mixture five to ten minutes before serving.
• Prepare egg noodles according to package, drain
• Serve over egg noodles.