Tomato Stroganoff Food

BEEF STROGANOFF

Steps:

• For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
• Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
• Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
• Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
• Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

BEEF STROGANOFF WITH TOMATOES

Steps:

• Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
• Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
• Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.

HAMBURGER STROGANOFF SKILLET

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

MOM'S BEEF STROGANOFF

Steps:

• Coat meat with flour and brown in hot oil.
• Add the onions and garlic and saute until golden.
• In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
• Add to the meat.
• Add the mushrooms.
• Cook over very low heat for 1 hour or until meat is tender.
• Serve over egg noodles or rice and top with Parmesan cheese.

CROCK POT BEEFY TOMATO STROGANOFF

Steps:

• Place beef, tomatoes, sauce, paste, seasoning and mushrooms in the crock pot; stir to combine.
• Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.
• Add cooked egg noodles to crock pot for the last 20 minutes of cooking; stir in sour cream.
• Or, stir in sour cream and serve over the cooked egg noodles.

SLOW COOKER BEEF STROGANOFF

Steps:

• Dry the stew meat with paper towels. Then dust with the flour and a pinch of salt and pepper, coating the meat all over.
• Heat the oil in a large skillet over medium-high heat. In batches, sear the meat on both sides, until you get good charring, 2 to 3 minutes per side.
• Add the seared beef, stock, wine, tomato paste, parsley, paprika, garlic powder, mushrooms, onions and a good pinch of salt and toss. Cook on high for 4 hours or low for 6 to 8 hours.
• Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions, then drain.
• Once the beef is freak-out tender, add the sour cream and let it simmer while you cook the pasta according to its package directions. Taste the sauce! Does it need any salt? Also, if the sauce feels a little thin, make a little cornstarch slurry with 1 tablespoon cornstarch to 1/4 cup water, and add it to the slow cooker, 1 tablespoon at a time until it thickens up to your liking.
• Serve the ridiculous stroganoff over the cooked pasta and garnish with the parsley.

BEEF AND TOMATO STROGANOFF

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.

BEEF STROGANOFF WITH TOMATO SAUCE

Steps:

• Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
• Remove from the pan.
• Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
• Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
• Remove the meat and deglaze the pan with the wine, stock and tomato paste.
• Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
• Good served over rice, buttered noodles or mash.