The Most Popular Dish Of 2017 Beef Stroganoff Food

THE MOST POPULAR DISH OF 2017: BEEF STROGANOFF

Steps:

• Pat the meat dry and season liberally with salt and pepper.
• Heat a large sauté pan over medium heat and melt 1 tablespoon of butter until it is gently sputtering. Add half of the meat and brown for about 1 minute, turn meat over and brown the other side, about a minute more. You want the meat to remain rare inside. Set aside in a bowl. Repeat with another 1 tablespoon butter and remaining meat. Add this cooked batch of meat to the first and set aside.
• Heat 1 tablespoon of butter in pan now over low heat and add leeks and scallions, stirring often, and cook for a couple of minutes until softened, but not browned. Stir in mushrooms and continue to cook for a few more minutes, stirring occasionally, until mushrooms soften. Add 1 3/4 cups (420 ml) beef stock and the sherry. Turn heat up and simmer the mixture, stirring occasionally for about 3 minutes or until the liquid reduces a little bit, then turn off the burner. You can pause at this point to cook the pasta.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with last tablespoon of butter; set aside and keep warm.
• Return to the stroganoff. Heat the mushroom sauce over medium heat, whisking in the mustard. Whisk the last 1/4 cup (60 ml) of stock with the cornstarch to make a slurry and add it to the hot mushroom sauce. Bring to a simmer and simmer gently for about 1 or 3 minutes until thickened and glossy. Turn heat down, whisk in sour cream, then add the meat and any juices that have exuded. Stir in 1 tablespoon dill and 1/4 teaspoon paprika. Cook just until meat is heated through; do not let the stroganoff oil.
• Serve immediately over buttered noodles. Garnish with remaining 1 tablespoon dill and a sprinkling of paprika.

THE BEST BEEF STROGANOFF

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.

EASY ONE-DISH BEEF STROGANOFF

Steps:

• SLICE beef into very thin strips.
• COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown.
• Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done.
• STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.