Rachael Ray Beef Stroganoff Food

KATIE LEE'S BEEF STROGANOFF

Steps:

• In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper
• Pat the beef dry with paper towels and add to the bowl; toss to coat
• Add 1/3 cup of the flour and toss again
• In a Dutch oven, heat the oil over medium-high
• Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch
• Transfer to a plate
• Reduce the heat to medium and add onion
• Cook, stirring often, until fragrant and starting to soften, about 2 minutes
• Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute
• Return the meat to the pot and add the beef broth
• Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours
• Transfer one cup of broth to a small bowl; add the remaining 3 tbsp
• flour and whisk until smooth
• Add the flour mixture to the pot
• Season to taste
• In a large skillet, melt the butter over medium
• Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes
• Add the mushrooms to the meat mixture
• Simmer until the meat is tender, about 30 minutes longer
• Stir in the sour cream and season
• Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over
• Garnish with chives

RACH'S STROGANOFF CASSEROLE IS PURE COMFORT FOOD

Steps:

• Preheat oven to 400˚F
• For the egg noodles, cook noodles two minutes less than package directions, then toss with butter and herbs, salt and pepper
• For the beef and mushrooms, heat a large skillet over medium-high heat with half the olive oil, 2 turns of the pan, add beef and brown, breaking up with the back of your spoon, season with salt, pepper and Worcestershire sauce
• Remove the beef from the skillet and set aside
• Add the remainder of the oil to the same pan, then add the mushrooms and brown
• Add the shallots or onion, garlic, thyme, salt and pepper, stir a few minutes to soften shallots, then add sherry or wine and let it evaporate and cook into the mushrooms
• Add stock and simmer 5 minutes, then stir in heavy cream and sour cream
• Add the beef back to the skillet with the mushrooms and remove from heat
• For the breadcrumbs, in a bowl, mix together melted butter, breadcrumbs, gruyere and herbs
• Toss beef and mushroom mixture with noodles
• Pour into casserole dish
• Top with gruyere and rye breadcrumbs and bake until brown and bubbly

SLICED STEAK STROGANOFF IN FRENCH BREAD AND DILL RELISH DRESSED SALAD

Steps:

• Chop watercress and reserve.
• Cut baguette into 4 pieces and split but do not separate.
• Heat a large skillet over medium to medium high heat with 2 tablespoons extra-virgin olive oil and butter.
• Pat sliced meat dry. Season the meat with salt and pepper and coat in flour. Shake off excess then add to very hot pan. Grate the onion directly into the meat. Cook meat 5 to 6 minutes, turning occasionally. Add stock to pan and cook to thicken 1 minute, stir in sour cream, a tablespoon of lemon juice and dill. Season the sauce with pepper. Remove from heat. Pile meat into cut baguette and top with cress.

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.