BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE
Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
Provided by ROSEMARYINGREY
Categories Pasta and Noodles Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
- Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
- Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Nutrition Facts : Calories 734.2 calories, Carbohydrate 55.8 g, Cholesterol 217.2 mg, Fat 43.8 g, Fiber 5.1 g, Protein 31.7 g, SaturatedFat 23.9 g, Sodium 718.1 mg, Sugar 4.2 g
SHIITAKE BEEF STROGANOV
Steps:
- Make Stroganov:
- In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
- Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened. Stir in parsley and salt and pepper to taste.
- Make purée:
- Peel turnips and potato and cut into 1-inch pieces. In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes. Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan. Stir in butter and salt and pepper to taste.
- Serve Stroganov with turnip potato purée or noodles.
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
SHREDDED RED-CHILE MEAT
Tortillas, which of course can be used in a variety of ways, are also potential tacos. This recipe for a kind of shredded chile-sauced meat - beef, pork, chicken or lamb - goes perfectly with homemade tortillas.
Provided by Mark Bittman
Categories brunch, dinner, lunch, project, appetizer, main course
Time 2h
Yield 4 or more servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
- Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.
SEITAN AND MUSHROOM STROGANOFF
A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!
Provided by Brooke Elizabeth
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
- Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.
Nutrition Facts : Calories 534 calories, Carbohydrate 82.3 g, Cholesterol 72.3 mg, Fat 5.2 g, Fiber 5.1 g, Protein 40.9 g, SaturatedFat 1.3 g, Sodium 765.6 mg, Sugar 17 g
SEITAN AND MUSHROOM STROGANOFF (VEGAN)
This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it!
Provided by Enjolinfam
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
- Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
- Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
- Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
- Season the stroganoff with ground pepper. Serve at once over egg-free noodles.
Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 0.7, Sodium 767.1, Carbohydrate 10.7, Fiber 2.1, Sugar 1.9, Protein 5
RED CHILE, BEEF AND SHIITAKE MUSHROOM STROGANOFF RECIPE
Provided by á-2053
Number Of Ingredients 19
Steps:
- Cut the filet into 1/4 in. thick slices. Stack the slices and cut them into 1/2 in. wide strips. Heat a large, non-stick frying pan over high heat. Toss the meat with the oil and sear, in batches if necessary, until medium rare, about 1 minute per side. Remove from pan. In a medium frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, about 5 minutes. Increase the heat to moderate, add the mushrooms and 1/4 tsp. salt and cook, stirring until the mushrooms are well browned, about 20 minutes. Reduce the heat, add the flour and cook, stirring, for 1 minute. Add the stock, the cream, mustard, chili powder, paprika and meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Cook the noodles in boiling, salted water until just done, about 9 minutes. Drain. Add the meat, sour cream, dill, parsley, thyme, the remaining 3/4 tsp. salt and the pepper to the sauce. Heat but do not boil, of the sauce may curdle. Serve sauce over noodles.
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INSTANT POT SHIITAKE MUSHROOM BEEF STROGANOFF
From wholeandheavenlyoven.com
Reviews 1Estimated Reading Time 3 minsServings 6Total Time 35 mins
- Set a 6-qt instant pot to SAUTE mode. Once heated, saute beef and onion in butter until lightly browned. Add garlic and mushrooms and saute 2-3 minutes until mushrooms are slightly softened.
- Add beef broth, egg noodles, thyme, and Worcestershire to instant pot and stir until combined. Lock lid on top and set instant pot to cook high pressure for 7 minutes, letting release steam for 5 minutes afterwards.
- Remove lid from instant pot and stir in sour cream, parsley, and salt and pepper to taste until sour cream is melted and creamy. Serve beef stroganoff hot and enjoy!
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