SNAPPY STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
- Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
- Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
- Serve over the buttered noodles and garnish with the remaining parsley.
PHEASANT STROGANOFF
Number Of Ingredients 8
Steps:
- Brown meat in butter in a Dutch oven. Season, add onions and mushrooms, and continue to brown. Add soup and water. Cover and simmer for about 20-30 minutes until thickened, using 6-8 briquets under the Dutch oven and 16-18 on the lid. Add sour cream, heat and serve over buttered noodles.Spiced with More Tall Tales - Fish and Fowl
Nutrition Facts : Nutritional Facts Serves
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