Rich And Creamy Beef Stroganoff Food

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Instructions The first step in this dish as in any other, is to grab your ingredients and prepare them for cooking. So slice your beef, onions, and mushrooms and set aside. Peel your garlic and set aside. Gather your tomato paste, and remaining ingredients and set aside. Bring your pasta water to a boil, cover, turn down to low heat, and leave until ready. In a large frying pan, melt 2 Tbsp of butter. Add the minced garlic and cook for one minute. Add your beef and brown leaving a trace of pink in the centre. Remove from the pan and set aside. In the same frying pan, add 2 Tbsp of butter. Add your onions and mushrooms and cook until the onions and the mushrooms soften. Approximately 5-7 minutes. Set aside. In the same frying pan again, melt the remaining 2 Tbsp of butter. Add the flour and mix well to form a paste. Slowly add the Beef Stock 1/2 cup at a time whisking with each addition. Keep adding until you get the consistency you like. I like my sauce thicker, so I only use about 2.5 cups of stock. Once you have your base nice and thick and the flour is all incorporated, add your tomato paste and Worcestershire sauce. Whisk thoroughly to fully incorporate. Add your sour cream and a good, healthy grind of pepper. Return your mushrooms, onions, and beef to the sauce. Mix, put on low heat, cover, and set aside. Make your pasta as per the package instructions. Plate the dish in the following manner: Noodles, then the sauce (be sure to have a healthy amount of meat and mushrooms for each person), sprinkle with parsley and rosemary, and finish with a grind of both salt and pepper. Serve at once.

THICK AND CREAMY ONE POT BEEF STROGANOFF

Steps:

• Fry ground beef and onion in a large pot until beef is no longer pink. Drain off any residual oils.
• Add all other ingredients to pot, stir well and simmer on low for 15 minutes, stirring occasionally.
• Serve over your choice of egg noodles, rice or pasta. Enjoy!

BEEF STROGANOFF

Steps:

• Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
• In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
• Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
• Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
• Serve over noodles tossed with snipped parsley.