Snappy Stroganoff Food

BEEF STROGANOFF

Beef Stroganoff image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons olive oil
1 pound sirloin steak, cut into small cubes
Salt and freshly ground black pepper
8 ounces cremini mushroom caps, halved
2 carrots, finely chopped
1/2 onion, finely chopped
1/2 cup brandy
2 1/4 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream
1 heaping teaspoon Dijon mustard
Chopped fresh parsley, for serving

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.

HAMBURGER STROGANOFF

Hamburger Stroganoff image

Classic old recipe. I got this one from my mom. My husband and I practically lived on this when we were first married.

Provided by papergoddess

Categories Meat

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, minced
1 lb ground beef (or 1/2 and 1/2) or 1 lb ground turkey (or 1/2 and 1/2)
1 garlic clove, minced
2 teaspoons flour
1/4 teaspoon black pepper
1 (10 3/4 ounce) can cream of mushroom soup
8 ounces sliced fresh mushrooms
2 tablespoons catsup
1/2-1 cup sour cream
chives or dill

Steps:

Brown ground beef with onion until beef is no longer pink and onion is clear; add garlic and mushrooms; sauté about 2 minute.
Drain excess fat.
Add soup and remaining ingredients except sour cream.
Simmer uncovered 15 minutes.
Stir in sour cream and parsley, chives or dill.
Serve with rice or noodles.

Nutrition Facts : Calories 803.6, Fat 54.9, SaturatedFat 22.1, Cholesterol 184.1, Sodium 1441.1, Carbohydrate 27.4, Fiber 2.4, Sugar 12.4, Protein 50.8

SNAPPY STROGANOFF

Snappy Stroganoff image

Number Of Ingredients 0

Ingredients

Steps:

Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.Serve over the buttered noodles and garnish with the remaining parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 429

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