HEARTY BEEF STROGANOFF SANDWICHES
A delicious sandwich with the rich flavors of classic Russian Beef Stroganoff, served on a warm bun. I like this with a slice of tomato on the meat, under the bun top, for a little added juicy flavor.
Provided by YummyEats.com, adapted from a retro newspaper recipe circa 1962
Categories Main Course
Time 1h30m
Number Of Ingredients 9
Steps:
- Slice the Beef against the grain into 2-inch to 3-inch thin strips.
- Melt Butter in a skillet over medium heat (Note: use a skillet or saute pan that has a tight fitting lid).
- Add the sliced Mushrooms to the pan and saute until lightly browned. Remove Mushrooms into bowl and set aside, leaving remaining Butter in the pan.
- In a medium bowl, combine the Flour and Salt. Roll the Beef strips in the Flour mixture to completely coat.
- Add the flour-coated Beef to the remaining Butter in the pan and brown over medium heat.
- Turn down heat to low, pour Sherry over meat in pan and cover tightly with lid. Turn your heat very low to gently simmer until very tender - at least one hour, we like two hours plus. (Note: check occasionally to make sure there is still liquid, and add more Sherry if needed.)
- Mix in the sauteed Mushrooms, Pimientos, and Sour Cream. Heat thoroughly.
- While your Stroganoff continues to heat, warm your Sandwich Buns (we like to wrap the Buns in foil and warm up in a 250 degree oven). If you are using a softer type of bun (such as a regular Hamburger Bun), toast the buns on the cut sides before warming.
- Spoon the Stroganoff over the Bun bottoms and place Bun tops on top of the meat. Serve and enjoy!
RUSSIAN BEEF STROGANOFF
This is an authentic Russian beef stroganoff recipe made with sour cream (in Russia we use smetana) and without mushrooms. It is very simple, but this is the original version. You can of course add onions as well if you like, but a lot of Russian recipes are quite basic. Serve over pasta or rice.
Provided by Natalie Titanov
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place flour in a bowl. Toss beef strips in flour until coated on all sides.
- Heat oil in a large skillet over medium-high heat. Saute streak strips in the hot oil until browned, 3 to 5 minutes. Add sour cream, tomato paste, salt, and pepper; stir to combine. Add some water if mixture is too thick.
- Cover and simmer over low heat until meat is cooked through and soft, 20 to 25 minutes.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 0.3 g, Protein 20.5 g, SaturatedFat 4.5 g, Sodium 115.7 mg, Sugar 0.5 g
BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)
This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.
Provided by Dee514
Categories Meat
Time 58m
Yield 4 serving(s)
Number Of Ingredients 13
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
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine Recipes European Eastern European Russian
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g
15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)
These traditional Russian recipes are easy to make and packed with flavor! From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian dish in 30 minutes or less!
Nutrition Facts :
TRADITIONAL BEEF STROGANOFF
Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399 calories, Carbohydrate 22.6 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fiber 2.2 grams fiber, Protein 41.9 grams protein, SaturatedFat 6.6 grams saturated fat, Sodium 607 grams sodium, Sugar 3.9 grams sugar
RUSSIAN STROGANOFF WITH BACON
This recipe came from Betty Feezor's show on WBTV in NC many, many years ago. The bacon give lots of flavor.
Provided by soldonflorida
Categories Meat
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, salt and pepper and place the round steak strips in the mixture.
- Fry the bacon in a large skillet-- take the bacon out and reserve.
- Leave the remaining oil in the pan and fry the floured strips- add the mushrooms.
- Once browned, add about 1-2 cups of water along with two or three bouillon cubes and simmer for one hour.
- Check during this cooking time to make sure there is always water in the pan.
- Add the sour cream to taste and the bacon strips that should be crushed up.
- Serve over noodles.
REAL RUSSIAN STROGANOFF
Easy, fast, and delicious! Basically from the Food Network, "Calling All Cooks", I've modified somewhat. Dimetri is the featured chef; his comment was"...Stroganoff is Russian COMFORT food, like Meat Loaf to Americans." Thanks to Dimetri for this great recipe! Try it, bet you and yours will love this rich sauce! (Will post photo when published.)
Provided by Caroline Cooks
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a cast iron or heavy skillet, cook bacon.
- Drain on paper toweling.
- Dredged in flour and brown sirloin in bacon drippings, set aside.
- Drain all but 1 tablespoon drippings.
- Add 2 tablespoons unsalted butter.
- Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
- Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
- Cover and simmer for 25 minutes.
- Just before serving, add sour cream and crumbled bacon; stir to combine.
- During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
- Serve over noodles; garnish with parsley.
RUSSIAN STROGANOFF
Posted for Zaar Tour 06, best Stroganoff that I have had. Skirt steak will be more tender than Round steak.
Provided by EdandTheresa
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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.
Nutrition Facts : Calories 570 kcal, Carbohydrate 7 g, Cholesterol 148 mg, Fiber 1 g, Protein 29 g, SaturatedFat 23 g, Sodium 332 mg, Sugar 3 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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- Cut the beef against the grain into ½-inch wide strips. Place the strips between pieces of parchment, waxed paper or plastic wrap. Tenderize with a meat mallet or the side of a meat cleaver or heavy knife. Cut the strips into 1-inch lengths. Season with salt, pepper and allspice. Set aside.
- Melt 2 tablespoons of the butter over medium-high heat in a heavy skillet. When it stops foaming, add the sliced mushrooms. As you cook them, the mushrooms will absorb the butter. Cook them just until they begin releasing the fat back into the pan, about 5 minutes total. Remove them from the frying pan and set aside.
- Melt 3 more tablespoons of butter in the skillet and add the onions. Cook until just turning translucent but not browned.
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- Two hours before you plan to start cooking, trim the beef of fat and, cutting against the grain, slice the beef into pieces of around 1cm x 4-5cm.
- Transfer the beef to a sealed container and sprinkle half a teaspoon of salt and 1 teaspoon of allspice onto the beef, rubbing it into the meat to ensure it is evenly distributed, then refrigerate for two hours.
- In a cast iron skillet or large pan, gently fry the onion slices in a tablespoon of butter until translucent and soft, then set aside.
- In the same skillet or pan, add another tablespoon of butter, the mushrooms, black pepper, and a splash of olive oil, then turn up the heat and sauté the mushrooms until soft, then set aside with the onions.
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- Heat butter and your preferred oil in a heavy skillet. Add chopped onions and mushrooms, cooking over medium-low heat for 7-10 minutes until fragrant and browning. Remove and set aside.
- Pour in brandy and continue cooking until it fully evaporates, stirring occasionally. Add in the beef stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with your spatula to release the brown bits.
- Place onions and mushrooms back in the pan for approximately 3 minutes. Everything will begin to heat up and bubble.
BEST BEEF STROGANOFF (VIDEO) - VIKALINKA
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- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
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- Forte European Tapas Bar & Bistro. 8.5. 4180 S Rainbow Blvd (at W Flamingo Rd), Las Vegas, NV. Tapas Restaurant · 32 tips and reviews. Greg Schulz: The Hungarian Goulash and the Beef Stroganoff are outstanding.
- Tverskaya. 4825 W Flamingo Rd Ste 10, Las Vegas, NV. Russian Restaurant · 8 tips and reviews. Nancy Adkins: Absolutely delicious! The borscht is wonderful!
- Rain Nightclub. 4321 W Flamingo Rd (at Palms Casino Resort), Las Vegas, NV. Nightclub · 17 tips and reviews. Terry Adams: Fire from the ceiling. Usually a very fun and more relaxed crowd.
- Red Square. 7.2. 3950 Las Vegas Blvd S (at Manadalay Bay Resort & Casino), Las Vegas, NV. Russian Restaurant · 73 tips and reviews. Dan Weiss: The beef stroganoff is fantastic.
- Yolies Brazillian Steak House. 3900 Paradise Rd, Las Vegas, NV. Brazilian Restaurant · 4 tips and reviews. Genevieve McGinness: Arturo was an amazing server.
- Vintner Grill. 8.9. 10100 W Charleston Blvd Ste 150, Las Vegas, NV. Wine Bar · Summerlin · 40 tips and reviews. Sara W: Chicken and Mac n cheese are amazing!
- Sakana. 8.8. 3949 S Maryland Pkwy (at E Flamingo Rd), Las Vegas, NV. Japanese Restaurant · 35 tips and reviews. Marcia Hopper: Try "Cocaine" by "Dragon"... amazing.
- Rose. Rabbit. Lie. 8.3. The Cosmopolitan of Las Vegas (3708 Las Vegas Blvd S), Las Vegas, NV. Lounge · 57 tips and reviews. willy paul: Best friggen Rib Eye steak I've ever had, better than my Kobe steak in Japan!!
- Three Angry Wives Pub. 7.7. 8820 W Charleston Blvd (at S Rampart Blvd), Las Vegas, NV. Pub · Summerlin · 26 tips and reviews. Kara Mia: Love. This. Bar. Haven't tried something I don't like.
- Culinary Dropout. 4455 Paradise Rd, Las Vegas, NV. Gastropub · 93 tips and reviews. Travel + Leisure: Rick Moonen (chef and owner of RM Seafood at Mandalay Place) calls this one of his go-to places for a post-work bite.
16 AMAZING SIDE DISHES FOR YOU TO SERVE WITH BEEF STROGANOFF
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- Rice. Rice is one of the most versatile sides you can choose from. You don’t have to get fancy with rice as a side dish for beef stroganoff to make it stand out, though.
- Potatoes. Much like rice, potatoes have nearly endless possibilities. A hearty scoop of mashed potatoes topped with stew, a nice side of crispy roasted wedges, or a baked potato would work perfectly.
- Bread. The flavorful nature of beef stroganoff means you don’t necessarily need to spend a lot of time preparing a whole side dish. A nice loaf of crusty bread spread with butter makes for the perfect no-fuss side dish.
- Egg Noodles. One of the most common side dishes for beef stroganoff is egg noodles. They’re simple, hearty, and won’t compromise the flavor of your dish.
- Gnocchi. While it may seem strange, a nice serving of potato gnocchi will go great with your beef stroganoff. You can either boil your gnocchi and toss them with some salt and pepper or pan-fry them with a bit of butter.
- Polenta. Polenta, can be a great choice as an accompaniment to beef stroganoff. Most people think it is made with corn flour, however, it’s a hearty dish made with cornmeal.
- Cauliflower. If you want to avoid starchy potatoes but still want the beef-and-potatoes meal, try mashing up some cauliflower. It’s an excellent substitute for mashed potatoes, especially if you’re aiming for a lower-carb option.
- Side Salad. A side salad is an excellent option because it’s delicious, and you can throw it together quickly. Toss with a bit of olive oil, salt, and pepper to keep it low-calorie.
- Olivye. This traditional Russian salad combines potatoes, pickles, carrots, eggs, ham, and other ingredients to make a hearty salad that can act as a meal on its own.
- Cabbage. Stewed red cabbage is a flavorful side dish that can add a pretty burst of color to your stroganoff. Cabbage can be braised with sugar, vinegar, and apples or chopped into a shredded veggie salad.
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