Russian Beef Stroganoff Food

TRADITIONAL BEEF STROGANOFF

Steps:

• In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
• Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
• Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
• Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
• Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
• Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
• Taste the stroganoff and add the salt and pepper, to taste.
• Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.

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.

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.

RUSSIAN BEEF STROGANOFF (BEF STROGANOV)

Steps:

• Season beef tenderloin strips with salt and pepper and set aside.
• In a large saucepan, sauté onions in butter until translucent.
• Add mushrooms and sauté about 2 minutes or until collapsed.
• Add reserved beef strips and sauté for 5 minutes. Stir in flour.
• In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Bring to a boil, reduce heat, and simmer on low for no more than 15 minutes (or until beef is to your liking).
• Temper sour cream with a few ladles of hot cooking liquid. If using wine, add it to the sour cream. Return tempered mixture to pan and heat through until thickened.
• Adjust seasonings and serve with pan-fried potatoes, sliced pickles and more sour cream on the side.

RUSSIAN STROGANOFF

Steps:

• Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.

RUSSIAN STROGANOFF

Steps:

• Cut steak diagonally across the grain into thin slices.
• Combine steak and cornstarch in a small bowl and toss well.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add steak and saute 5 minutes.
• Add onion, and saute 1 minute.
• Add mushrooms, cover and cook 2 minutes.
• Add broth, salt, pepper.
• Reduce heat and simmer uncovered for 5 minutes.
• Remove from heat; stir in sour cream and parsley.
• Serve over egg noodles.