Spicy Beef Stroganoff Food

BEEF STROGANOFF

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.

INSTANT POT BEEF STROGANOFF

Steps:

• Gather the ingredients.
• Set the Instant Pot on "sauté" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.
• Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.
• Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.
• Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position to release the remaining pressure.
• Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes. When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid.
• Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed . Stir the butter and flour mixture into the noodles and switch the pot to sauté. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.
• Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

BEEF STROGANOFF

Steps:

• Heat olive oil in a large saucepan over high heat. Sear the beef for about 5 minutes, flipping half way so that both sides of the meat are browned. Season with salt and pepper.
• Add in the chopped onion and garlic, tossing everything together for about 3 minutes, until onion is soft.
• Pour in the beef broth and make sure to scrape off any of browned bits from the bottom of the pan.
• Add in the sliced mushrooms, stir together and turn heat to low. Let everything simmer for 30 minutes, stirring occasionally.
• In a separate bowl, mix together sour cream, dijon mustard, and xanthan gum. Ladle out about 1/2 cup of the hot beef broth and slowly stir it into the sour cream mixture. (This step is to prevent the sour cream from curdling.)
• Next, pour the sour cream mixture in with the meat and stir until it is fully incorporated. Let everything simmer for a few minutes until sauce has thickened.
• Serve Stroganoff over zucchini noodles and sprinkle with chives, if desired.

BEEF STROGANOFF

Steps:

• Spread beef strips out on heavy brown paper and sprinkle evenly with salt and pepper. Toss to mix, spread out again, top with onion slices, and let stand 2 hours at room temperature. Melt 2 tablespoons butter in a large, heavy skillet over moderately low heat and blend in flour. Mix in stock and heat, stirring, 3-5 minutes until thickened. Blend in mustard and remove sauce from heat. In a second large skillet, melt remaining butter over moderately high heat, add beef and onions, and brown quickly--this will take about 10 minutes. Add browned beef but not the onion to the sauce, set over moderate heat, cover, and simmer, stirring once or twice, 15 minutes (onion can be saved for hamburgers or stew). Remove from heat, stir in sour cream, and serve. Serve with warm egg noodles. Serves 4.
• Jean Anderson Cooks.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

SPICY BEEF STEW

Steps:

• Trim fat from meat.
• Cut meat into 3/4 inch cubes.
• Spray a large saucepan with veggie spray.
• Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
• Drain off fat.
• Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
• Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
• Cut carrots into thin match like strips.
• Stir carrots and broccoli into meat mixture.
• Cover and simmer 8 to 10 minutes more or 'til tender crisp.
• Stir together cornstarch and 2 tablespoon cold water.
• Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.

BEEF & BROCCOLI STROGANOFF

Steps:

• Lay beef between two sheets of parchment paper and tenderize with a rolling pin. Slice into thin strips or bite-sized pieces and season with salt and black pepper to taste.
• In a large skillet over high heat, heat 1 tablespoon of olive oil. Add half the beef, brown on all sides, then transfer to a plate. Repeat with the remaining oil and beef.
• Turn the heat down to medium-high, add 3 tablespoons butter, 1 tablespoon paprika, and 1 thinly sliced onion and cook for 1 minute.
• Add 200 grams sliced mushrooms and cook until caramelized, scraping the bottom of the skillet as they cook.
• Add 2 tablespoons flour and cook, stirring for 1 minute.
• While stirring, add 1 cup beef broth. Once combined, add the remaining 1 cup broth and 3 tablespoons tomato paste if using.
• Mix in 1 teaspoon mustard and ⅔ cup yogurt. It will look like it has separated, but that's OK - it will combine as it heats up. Bring to a gentle simmer, then reduce the heat to low and simmer until the sauce thickens. Now you can either add in the broccoli to the sauce as it thickens or cook the broccoli in the water with pasta. Add the broccoli 3 minutes before the end of pasta cooking time.
• Meanwhile, cook the pasta according to packet instructions until al dente.
• Season with salt and black pepper to taste and add the beef back in. Simmer for another minute, then remove from the heat.
• Serve over pasta. Sprinkle with fresh chopped parsley and enjoy!

EASY BEEF STROGANOFF (WITHOUT SOUR CREAM)

Steps:

• In a large pot of boiling water, add egg noodles. Cook until al dente, according to package directions.
• While the noodles are boiling, heat one tablespoon oil a large skillet over medium-high heat.
• When oil is hot, add beef to the skillet in a single layer. Cook for 2 minutes on one side without stirring or tossing the meat. You want it to get a nice sear on one side. After 2 minutes, toss meat and cook 1 minute more (it's ok if the meat isn't completely cooked yet). Transfer meat to a plate and cover with foil.
• Turn pan down to medium heat and melt butter. Add onions and cook, stirring occasionally, 2-3 minutes until onions are slightly softened. Then add garlic and mushrooms and cook 2 minutes more. Stir often to make sure garlic doesn't burn.
• In a large measuring cup or small bowl, whisk together beef stock, flour, thyme, Worcestershire sauce and dry mustard (if using). Add mixture to the pan, scraping up any brown bits on the bottom of the pan. Turn heat up a bit and bring to a boil. Cook 3-4 minutes until sauce has thickened.
• Turn to low heat. Add in Greek yogurt and stir to combine. Then, add in reserved beef and all the juices from the plate. Cook 2-3 minutes more, stirring often, until beef is cooked and everything is heated through. Taste and season with salt and pepper if needed.
• At this point, you can either toss your egg noodles right in with the beef and mushroom sauce, or just spoon the mixture over the egg noodles on individual plates. Garnish with fresh parsley or chives, if you like!

SPICY BEEF STROGANOFF

Steps:

• 1. In large skillet brown the meat. Then drain the fat, and then put in the onions and saute for a few minutes.
• 2. Stir in the flour, salt, paprika, oregano and black pepper.
• 3. Stir in the cream of mushroom and simmer for 15 minutes.
• 4. Add sour cream and stir well.
• 5. Cook the noodles, then drain and enjoy.