My Favorite Beef Stroganoff Food

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.

FAVORITE BEEF STROGANOFF

Steps:

• In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

MY BEEF STROGANOFF

Steps:

• Toss beef strips with flour, salt and 1/2 of the black pepper.
• Heat butter in heavy skillet, add garlic and onion.
• Saute until onion is transparent.
• Spoon out and reserve.
• Add meat to pan and brown quickly, a few pieces at a time, trying to keep meat pieces seperate.
• Add extra butter if needed.
• Keep pieces warm on platter.
• After all pieces are browned, return onions and garlic to pan.
• Blend in paprika and remaining pepper.
• Fold in sour cream slowly, heat but do not boil.
• Return meat to pan and heat through.
• Serve over hot buttered noodles.

MY BEEF STROGANOFF

Steps:

• Saute onions and mushrooms in butter and set aside.
• Slice meat in strips and dredge in a bag containing the flour,salt and pepper. Shake off excess flour and brown in olive oil.
• Add in beef broth, W Sauce, tomato paste, bay leaf,thyme,mushromms and onion.
• Bring to a boil then simmer covered on low for one hour.
• *This can be frozen at this point then reheated slowly and at that point you can add in the sour cream.*.
• If you are not freezing,once the meat is tender to your liking, add in the sour cream and simmer 15 minutes longer.
• How much sour cream you use is up to you.

BEEF STROGANOFF WITH EGG NOODLES

Steps:

• Cook beef slowly in butter.
• Dissolve bouillon cubes in hot water to make broth.
• Add flour to broth, whisk until smooth.
• Add the following to the cooked beef:.
• flour mixture, sour cream, onion and mushrooms.
• Season to taste.
• Keep warm on lowest setting in skillet, 20 minutes.
• DO NOT SIMMER!
• Serve over cooked egg noodles.

BEEF AND RICE STROGANOFF

Steps:

• In large skillet on medium heat, start browning ground beef, breaking it up as it cooks.
• When partially cooked, add salt, onions, garlic, and mushrooms and continue cooking until soft and ground beef browns.
• Add sherry to deglaze.
• Add beef broth and Minute rice, bring to boil, cover and simmer 10 minutes.
• Check rice and if needed, simmer another 5 minutes.
• Stir in sour cream and heat through, add pepper to taste.

BHG BEEF STROGANOFF

Steps:

• If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
• In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
• In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
• Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.

SOMMER'S STROGANOFF - IBS SAFE

Steps:

• Brown the ground turkey with the onion, garlic powder, salt, and pepper until meat is completely done. Drain and set aside in a small bowl.
• Meanwhile, saute the sliced mushrooms in as little margarine as necessary.
• Cook the No Yolks per package directions in a large pot, except cook them until al dente.
• When the mushrooms are done, set them aside wrapped in a double layer of paper towels in a bowl to absorb any extra margarine.
• Drain the No Yolks and rinse with hot water as directed on the package.
• In the large pot used to boil the noodles in, add the browned ground turkey mixture, sauteed mushrooms, drained noodles, the Tofutti Better Than Cream Cheese, and the soup. Mix well and heat on high to a gentle boil, stirring often. Serve immediately.

LINDA'S BEEF STROGANOFF

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.