CREAMY BEEF AND MUSHROOM STROGANOFF
Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes! Weight Watchers: 13pp per serve
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
Nutrition Facts : Calories 552 kcal, Carbohydrate 62.7 g, Protein 42 g, Fat 10.5 g, Fiber 1.6 g, ServingSize 1 serving
STEAK & MUSHROOM STROGANOFF
This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we visited. It's one of my favorite "memory meals," as I call them. -Janelle Shank, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.
Nutrition Facts : Calories 455 calories, Fat 19g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 379mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
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.
TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS
Bon Appétit | March 2010- By Molly Stevens - Read More http://www.epicurious.com/recipes/food/views/Tri-Tip-Beef-Stroganoff-with-Wild-Mushrooms-on-Sourdough-Toasts-357530#ixzz1cVcBOl3I
Provided by Queen Dana
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
- Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
- Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
- Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
- Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
- Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.
Nutrition Facts : Calories 3195.9, Fat 39.8, SaturatedFat 12.6, Cholesterol 28.8, Sodium 5481.9, Carbohydrate 588, Fiber 25.8, Sugar 29, Protein 124.7
MUSHROOM BEEF STROGANOFF
From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.
Provided by MarlaM
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm.
- Add mushrooms; saute until tender.
- Return steak to pan.
- Add soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
- Serve over noodles or rice.
MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
TRIPLE MUSHROOM BEEF STROGANOFF
Number Of Ingredients 12
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat. 2 Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium. 3 Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season with the black pepper, if desired.
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