THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
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.
BEEF STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
ULTIMATE CREAMY BEEF STROGANOFF
Excite your palate with our Ultimate Creamy Beef Stroganoff recipe! Make mealtime memorable when you serve this savory, super creamy dish prepared using PHILADELPHIA Cream Cheese Spread, fresh mushrooms and more.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Mix cream cheese spread, milk and garlic powder until blended.
- Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
- Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
BEEF STROGANOFF
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Categories meat, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram
NEXT LEVEL BEEF STROGANOFF
Learn the secret to tender beef in our next-level beef stroganoff. We've given the flavour a boost with porcini powder to give the dish the wow factor
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Whisk the stock and all but 2 tbsp of the soured cream together. Set aside.
- Generously season the steaks. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8 mins, turning them every minute or so, until golden brown on each side. Remove and set aside.
- Heat the rest of the butter in the steak pan, tip in the shallots and cook for about 5 mins or until starting to caramelise. Add the mushrooms and cook for a further 5 mins or until golden. Stir in the garlic and paprika along with a pinch of porcini powder and continue to cook for 1 min.
- Add the vinegar and leave to simmer for 1 min. Turn the heat down to its lowest setting and pour in the creamy stock, stirring everything together until hot but not simmering, then taste for seasoning and add most of the parsley and the mustard.
- Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.
Nutrition Facts : Calories 438 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 2.1 milligram of sodium
STEAK STROGANOFF
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip steak, and fresh dill for an updated weeknight dinner.
Provided by Anna Stockwell
Categories Steak Mushroom Garlic Noodle Butter Lemon Brandy Milk/Cream Mustard Sour Cream Dill Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
- Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
- Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
- Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
- Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
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