Original Beef Stroganoff Food

CLASSIC BEEF STROGANOFF

Steps:

• Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
• Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
• Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
• Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
• Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
• Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

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.

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)

Steps:

• Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
• Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
• Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
• Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
• In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
• Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
• Serve over hot rice with a green vegetable on the side.

ORIGINAL BEEF STROGANOFF

Steps:

• Place 2oz of the butter and 1tbsp of olive oil into a pan and melt over a low heat.
• Add the diced carrot and onion and cook for 3-4 mins to soften. Add the garlic and cook for a further 1-2 minutes Add the mushrooms and cook gently for a further 5 minutes
• Finely slice the beef into finger-sized slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 mins to seal and brown.
• Add half the beef stock and lemon juice to the beef and bring to a simmer. Add the vegetables to the pan, bring to a gentle simmer and cook for 2-3 minutes
• Add the remaining butter and stir in the cream. Bring up to simmering point but do not allow to boil. Season to taste.
• Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter.
• To serve, divide the rice between two serving plates and spoon over the stroganoff.

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.

BEST EVER RUSSIAN BEEF STROGANOFF

Steps:

• Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
• Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
• Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

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.

AWARD WINNING BEEF STROGANOFF

Steps:

• In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
• In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
• Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
• Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
• Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.

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.