Tonyas Rich And Creamy Beef Stroganoff Food

TONYA'S RICH AND CREAMY BEEF STROGANOFF

Steps:

• Melt butter in a large heavy pot over medium-high heat; cook and stir onion until softened, about 5 minutes. Stir in mushrooms and continue to cook and stir until mushrooms are soft and liquid has evaporated, about 5 more minutes. Transfer onion and mushrooms to a bowl.
• Cook and stir beef sirloin cubes in the same skillet over medium heat until the cubes are browned on all sides and liquid has evaporated, about 10 minutes.
• Pour 2/3 of the beef consomme into the skillet; scrape up and dissolve any brown bits from the bottom of the skillet. Bring mixture to a boil; set remaining consomme aside.
• Mix in garlic, ketchup, Worcestershire sauce, salt, black pepper, and hot sauce. Reduce heat to low and simmer beef mixture until tender, at least 30 minutes. Simmer longer for more tender beef.
• Whisk remaining 1/3 can beef consomme with flour in a small bowl until smooth; stir into the beef mixture, return to a boil, and simmer the meat and sauce until thickened, 2 to 3 more minutes. Stir in cooked onion and mushrooms and cook until heated through.
• Remove from heat, stir in sour cream, and serve.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Instructions The first step in this dish as in any other, is to grab your ingredients and prepare them for cooking. So slice your beef, onions, and mushrooms and set aside. Peel your garlic and set aside. Gather your tomato paste, and remaining ingredients and set aside. Bring your pasta water to a boil, cover, turn down to low heat, and leave until ready. In a large frying pan, melt 2 Tbsp of butter. Add the minced garlic and cook for one minute. Add your beef and brown leaving a trace of pink in the centre. Remove from the pan and set aside. In the same frying pan, add 2 Tbsp of butter. Add your onions and mushrooms and cook until the onions and the mushrooms soften. Approximately 5-7 minutes. Set aside. In the same frying pan again, melt the remaining 2 Tbsp of butter. Add the flour and mix well to form a paste. Slowly add the Beef Stock 1/2 cup at a time whisking with each addition. Keep adding until you get the consistency you like. I like my sauce thicker, so I only use about 2.5 cups of stock. Once you have your base nice and thick and the flour is all incorporated, add your tomato paste and Worcestershire sauce. Whisk thoroughly to fully incorporate. Add your sour cream and a good, healthy grind of pepper. Return your mushrooms, onions, and beef to the sauce. Mix, put on low heat, cover, and set aside. Make your pasta as per the package instructions. Plate the dish in the following manner: Noodles, then the sauce (be sure to have a healthy amount of meat and mushrooms for each person), sprinkle with parsley and rosemary, and finish with a grind of both salt and pepper. Serve at once.

BEEF STROGANOFF

Steps:

• In a large saute pan, heat the oil then add the beef in 2 batches and brown on both sides. Don't overcook the beef or it will get tough--I leave a little pink in the center of the strips. Remove to a plate and set aside.
• Add the onion to the pan and cook until they just begin to soften about 4-5 minutes. Add the mushrooms and cook until they're soft about 5-7 minutes. Sprinkle flour evenly over veggies. Mix until veggies are evenly coated.
• Add HALF the can of beef broth and the tomato paste and cook, stirring constantly until mixture thickens, about 2-3 minutes.
• Add beef and any accumulated juices back to the pan, then add sherry, salt, pepper, tarragon, and thyme. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add sour cream and stir until sour cream is completely incorporated and sauce is smooth. Sprinkle with parsley and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.

CREAMY BEEF STROGANOFF

Steps:

• HEAT oil in large deep skillet or Dutch oven. Add onion and garlic; cook 1 minute, stirring occasionally. Add meat; cook until browned, stirring frequently. Add flour; mix well.
• ADD beef broth, mustard and paprika; mix well. Stir in green peppers and mushrooms. Bring to boil.
• ADD noodles and water; stir gently. Reduce heat to medium-low; simmer 10 minutes or until noodles are tender. Stir in sour cream; cook 1 minute or just until heated.

CREAMY BEEF STROGANOFF

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles and sour cream; heat through (do not boil).

THICK & CREAMY BEEF STROGANOFF

Steps:

• Heat butter in large skillet.
• Add stew meat, cook on med heat until browned stirring often.
• Take meat out of skillet and set aside.
• Add onion and saute in the butter until almost clear.
• Add mushrooms, and cook until onion is clear.
• Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
• Stir constantly until soup turns to liquid.
• Decrease heat to Low, cover and simmer.
• This can simmer for 10 min to 4 hrs depending on taste.
• You can add flour to thicken it or milk to thin it out as needed.
• When almost finished at half of the tub of sour cream.
• Serve over cooked egg noodles with the remainder of the sour cream as a topping.

CROCK POT BEEF STROGANOFF

Steps:

• Layer the ingredients in the slow cooker. in the following order: Onions/garlic, mushrooms and beef.
• In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, onion powder and thyme. Pour over the beef in the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until the beef is tender.
• About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
• Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.
• Serve over hot egg noodles.