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.
STROGANOFF LAIBCHEN (SMALL STROGANOFF LOAVES)
Here is a version of a German Stroganoff I received from a German list. I have not prepared it, but it certainly sounds good (and I've never received a recipe from this list that wasn't very good)
Provided by Anne Edgell
Categories Pork
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- Saute one half of onions in 1 Tbsp oil.
- Squeeze exceed water from bread.
- Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves.
- Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm.
- Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid.
- Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth.
- Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.
Nutrition Facts : Calories 718, Fat 55.9, SaturatedFat 18.8, Cholesterol 183.7, Sodium 1024.8, Carbohydrate 19, Fiber 3.9, Sugar 8.8, Protein 32.4
BEEF STROGANOFF FOR NOODLES
Steps:
- Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
MUSHROOM STROGANOFF
A few clever substitutions can make this traditional creamy casserole low in fat and calories
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
- Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Nutrition Facts : Calories 329 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
CHICKEN STROGANOFF
The original classic Russian dish, stroganoff, is made with beef! But with this recipe comes an interesting change of pace!
Provided by Sydney Mike
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.
- Cut into 1-inch strips diagonally across the fillets.
- In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.
- Add mushrooms & cook until golden brown, then remove & keep warm.
- Increase heat, & add remaining oil.
- Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.
- Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.
- Sprinkle with fresh parsley & serve immediately.
Nutrition Facts : Calories 390.6, Fat 27.6, SaturatedFat 10.4, Cholesterol 112.9, Sodium 238.2, Carbohydrate 7.5, Fiber 1.2, Sugar 5.2, Protein 28.7
STROGANOFF
Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.
Provided by sal
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
- Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
- Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g
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