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.
SUZANNE SOMMERS' BEEF STROGANOFF
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the tenderloin, then cut across the width into 1 inch slices.
- Slightly flatten the slices by pressing with the palm of your hand. Set aside.
- Place a skillet over medium high heat, add butter and melt. Saute mushrooms with salt and pepper until golden brown.
- Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.
- Add the cream and cook until reduced by half.
- season the meat with a little salt and pepper.
- In another larger skillet add the oil, and heat on high until it starts smoking ( Be careful with this step ). Sear the meat briefly, 2 minutes per side for medium rare.
Nutrition Facts : Calories 1339.8, Fat 111.4, SaturatedFat 52.7, Cholesterol 414.3, Sodium 1047.8, Carbohydrate 7, Fiber 1.1, Sugar 2.7, Protein 75.7
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 Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
SOMMER'S STROGANOFF - IBS SAFE
One of my many favorite comfort foods is beef stroganoff. I now suffer from IBS and can no longer tolerate traditional stroganoff recipes, which is just like nearly every other food I grew up on that my mother cooked that I loved. Here is a recipe that I threw together with the ingredients I had on hand and with what I understood tasted well together. This was also an experiment to see if I could make some type of a stroganoff substitute. I didn't have any sour cream substitute so I thought I'd see if the bit of cream cheese substitute would be of any interest. As with all my posted recipes, a lot of the ingredients are estimated to the best of my ability, and I use ingredients that I can afford and that are tailored as best as posible to what I need for my IBS diet. Also, as usual, feel free to modify the recipe to your needs and tastes. The end product was a teeny bit soupy, but there should be enough noodles to soak up the soup, especially if you serve this with some bread on the side. I hope you enjoy my creation. :)
Provided by blancpage
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground turkey with the onion, garlic powder, salt, and pepper until meat is completely done. Drain and set aside in a small bowl.
- Meanwhile, saute the sliced mushrooms in as little margarine as necessary.
- Cook the No Yolks per package directions in a large pot, except cook them until al dente.
- When the mushrooms are done, set them aside wrapped in a double layer of paper towels in a bowl to absorb any extra margarine.
- Drain the No Yolks and rinse with hot water as directed on the package.
- In the large pot used to boil the noodles in, add the browned ground turkey mixture, sauteed mushrooms, drained noodles, the Tofutti Better Than Cream Cheese, and the soup. Mix well and heat on high to a gentle boil, stirring often. Serve immediately.
Nutrition Facts : Calories 551.1, Fat 12.3, SaturatedFat 3.1, Cholesterol 97.8, Sodium 382.1, Carbohydrate 68.7, Fiber 3.7, Sugar 3.9, Protein 40.7
More about "suzanne sommers beef stroganoff food"
BEEF STROGANOFF - THE MOST COMFORTING COLD WEATHER DISH
From youtube.com
저자 Sip and Feast시청 횟수 55.1만
SUZANNE SOMERS' BEEF STROGANOFF RECIPE | CDKITCHEN.COM
From cdkitchen.com
서빙 61회 섭취량당 칼로리 881 소요 시간 45분
BEST BEEF STROGANOFF RECIPE - FOOD & WINE
From foodandwine.com
BEST BEEF STROGANOFF RECIPE - HOW TO MAKE BEEF STROGANOFF
From delish.com
BEEF STROGANOFF WITH PICKLES AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
BEEF STROGANOFF RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SUZANNE SOMMERS' BEEF STROGANOFF RECIPE
From recipenode.com
THE BEST BEEF STROGANOFF | SAM THE COOKING GUY 4K - YOUTUBE
From youtube.com
BEEF STROGANOFF | RECIPETIN EATS
From recipetineats.com
BEEF STROGANOFF RECIPE - BBC FOOD
From bbc.co.uk
SUZANNE SOMMERS' BEEF STROGANOFF – RECIPE WISE
From recipewise.net
SUZANNE SOMMERS' BEEF STROGANOFF RECIPE
From recipeofhealth.com
HEALTHY COMFORT FOOD: SUZANNE SOMER’S BEEF STROGANOFF
From savvymom.ca
THE BEST BEEF STROGANOFF (QUICK AND EASY!) - THE KITCHEN GIRL
From thekitchengirl.com
BEEF STROGANOFF WITH TOMATO SAUCE - EAT WELL WITH ANNA
From eatwellwithanna.com
CLASSIC COMFORTING BEEF STROGANOFF WITH BUTTERED NOODLES
From youtube.com
THE ULTIMATE BEEF STROGANOFF RECIPE - SERIOUS EATS
From seriouseats.com
SUZANNE SOMMERS BEEF STROGANOFF RECIPE
From recipegoldmine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love