Veal Stroganoff Food

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CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 8h30m

Number Of Ingredients 9

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

Steps:

  • In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
  • In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

Steps:

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

BEEF STROGANOFF



Beef stroganoff image

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

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

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



The Best Beef Stroganoff image

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

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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



Beef stroganoff image

Provided by Georgie Hayden

Categories     Mains     Jamie Magazine     Beef     Stew     Mushroom

Time 25m

Yield 4

Number Of Ingredients 11

1 red onion
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream

Steps:

  • Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
  • Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
  • Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
  • In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Nutrition Facts : Calories 344 calories, Fat 16.4 g fat, SaturatedFat 7.9 g saturated fat, Protein 27.8 g protein, Carbohydrate 4 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.7 g salt, Fiber 1.4 g fibre

BEEF STROGANOFF



Beef Stroganoff image

Few things in this world say supper like this Beef Stroganoff recipe from The Pioneer Woman Cooks: Dinnertime cookbook. Learn how to make Beef Stroganoff here.

Categories     comfort food     dinner     main dish     meat

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 lb. sirloin steak, cut into cubes
Kosher salt and black pepper, to taste
2 tbsp. olive oil
1/2 whole large onion, finely diced
2 whole carrots, finely diced
8 oz. cremini or white button mushrooms, stemmed and halved
1/2 c. brandy
2 c. beef stock
2 tbsp. cornstarch
1/4 c. sour cream, room temperature
1 tsp. (heaping) dijon mustard
Cooked egg noodles, for serving
Minced parsley, for serving

Steps:

  • Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
  • Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.
  • In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.
  • Serve over cooked noodles and sprinkle with parsley.

BEEF STROGANOFF



Beef Stroganoff image

Creamy beef stroganoff is the ultimate comfort food! And it's so rich and savory, it will have even the staunchest mushroom haters coming back...

Provided by Petite Gourmets

Categories     main dish

Time 2h20m

Yield 8

Number Of Ingredients 16

1 pound egg noodles (cooked, buttered and seasoned)
2 pounds of cubed chuck roast
1/2 cup of flour
1/4 tablespoon of garlic powder
1/4 teaspoon of nutmeg
2 tablespoons of extra virgin olive oil
1 sliced onion
1/4 cup of brandy
1/4 cup of dry red wine
3 cups of beef broth
1 tablespoon of butter
1 cup of sliced mushroom
3/4 cups of sour cream
A pinch of salt
A pinch of black pepper
3 tablespoons of fresh chives

Steps:

  • In a large mixing bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper. Add beef patted dry with paper towels to this mixture and toss to coat.
  • Heat oil over medium-high heat in a Dutch oven. Add the coated beef to the Dutch oven in batches and cook until browned on all sides. Transfer to a plate.
  • Reduce the heat to medium and add the sliced onion. Cook for about 4 minutes, stirring often until softened. Add the brandy and wine and cook for about 1 minute, scraping the pan with a spoon.
  • Return the meat to the pot and add the beef broth. Bring it to a boil, reduce heat to low, and cover and simmer for about 1 1/2 hours or until the beef is tender.
  • Transfer one cup of broth to a small bowl. Add the remaining 3 tbsp flour to it and whisk until smooth. Add the flour mixture to the pot and season to taste.
  • In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until golden brown.
  • Add the mushrooms to the meat mixture and simmer for 30 minutes. Stir in the sour cream and season to taste with salt and pepper.
  • Serve beef stroganoff over buttered noodles. Garnish with sour cream and chopped chives.

Nutrition Facts : Calories 408 calories

VEAL STROGANOFF



Veal Stroganoff image

Indulge in creamy comfort with this homemade skillet stroganoff. Using simple, fresh ingredients and staying away from canned soup bases, this recipe skimps on the sodium, allowing the true flavors of veal, fresh broccoli and mushrooms to shine through. To make this recipe lower in fat, use fat-free sour cream.

Provided by Chef mariajane

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb veal scallopini, sliced crosswise into 1-inch pieces
1 teaspoon salt
1 teaspoon cracked black pepper
1 cup cremini mushroom, sliced
2 cups low sodium chicken broth
1/2 lb egg noodles
2 cups broccoli florets
1/2 cup sour cream
1/4 cup fresh parsley, choped

Steps:

  • In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
  • In same skillet, add mushrooms and cook until golden, about 5 minutes.
  • Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
  • Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 475, Fat 16.3, SaturatedFat 6.5, Cholesterol 149, Sodium 727.9, Carbohydrate 45.7, Fiber 2.1, Sugar 1.3, Protein 36.4

VEAL STROGANOFF



Veal Stroganoff image

My family loves this different take on stroganoff. This tastes good served over rice or noodles and a green salad. I've only used turkey Italian sausage, rather than pork, but I suppose the pork would taste nice as well.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/2 lbs boneless veal stew meat, cut into 1 1/2 inch cubes
3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
1 medium onion, chopped
1/2 lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
1/2 cup dry sherry or 1/2 cup additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper

Steps:

  • Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
  • Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
  • In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.

Nutrition Facts : Calories 815.9, Fat 47.9, SaturatedFat 19.1, Cholesterol 200.4, Sodium 1076.3, Carbohydrate 18.6, Fiber 1.7, Sugar 5.2, Protein 49.9

WORLD'S BEST BEEF STROGANOFF RECIPE



World's Best Beef Stroganoff Recipe image

Learn how to make the world's best Beef Stroganoff recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.

Provided by Jojo Recipes

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

All-purpose Flour
2 Tablespoons Butter
1/4 Cup Garlic Powder
2 Tablespoons Olive Oil
1 Medium Onion, Sliced
House Seasoning, Recipe Follows
1 1/2 Pounds Cubed Round Steak, Cut Into Thin Strips
1 Cup Sour Cream
Cooked Egg Noodles
Salt And Black Pepper
1 (10 3/4-ounce) Can Beef Broth
8 Ounces Fresh Mushrooms, Sliced
1 (10 3/4-ounce) Can Cream Of Mushroom Soup

Steps:

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3 thick. Slice into 5mm / 1/5 strips (cut long ones in half), discarding excess fat. Heat 1 tbsp oil in a large skillet over high heat. Melt 2 tablespoons butter in same skillet over medium-high heat. Begin by cooking the steak in a sauté pan until it is nice and browned. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. In a large skillet, quickly brown them on both sides in the olive oil and butter. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tbsp oil and repeat with remaining beef. Sprinkle the steak strips with House Seasoning, and then dust with flour.
  • In the same sauté pan, cook mushrooms and onions in butter, stirring occasionally, until onions are tender; remove from skillet. Add the onion slices and mushrooms to the pan drippings.
  • Add the mushroom soup and beef broth. Sprinkle with 1 teaspoon flour. Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Put the steak back into the pan with the onion and mushrooms. Cook over low heat for about 30 minutes, covered.
  • Stir in sour cream; heat until hot (do not boil). 1 minute simmering in the gravy is all it takes - the beef continues cooking in the residual heat when you take the skillet off the stove. Adjust seasoning to taste, adding salt and pepper, as needed. If desired, sprinkle with parsley and coarsely ground pepper. Serve over noodles or whatever sounds good, garnished with any of your desired toppings.

Nutrition Facts : ServingSize 200, Calories 586 cal, Fat 12 g

BEST HOME-STYLE BEEF STROGANOFF



Best Home-Style Beef Stroganoff image

Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.

Provided by NicoleMcmom

Categories     Beef Stroganoff

Time 40m

Yield 6

Number Of Ingredients 16

1 ¼ pounds beef sirloin steak
3 teaspoons kosher salt, divided, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
4 teaspoons olive oil
3 tablespoons butter, divided
1 medium onion, thinly sliced
1 (8 ounce) package sliced mushrooms
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups unsalted beef broth, or more to taste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 (16 ounce) package wide egg noodles
1 cup sour cream
1 tablespoon chopped fresh parsley

Steps:

  • Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
  • Fill a large pot with water and set over high heat on another burner.
  • Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
  • Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
  • Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
  • Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
  • Ladle sauce over egg noodles and garnish with parsley.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg

BEEF & BROCCOLI STROGANOFF



Beef & Broccoli Stroganoff image

This Beef & Broccoli Stroganoff Is a Delicious Pasta Dish Featuring Tender Beef in a Creamy Mushroom Sauce. This Version Is Lightened up with Greek ...

Provided by Lilly Mathuse

Categories     30-Minute Meal Recipes, Beef Dinner Recipes, Beef Recipes, Beef Steak Recipes, Beef Stroganoff Recipes, Broccoli Recipes, Creamy Pasta Recipes, Dinner Fall Recipes, Dinner Recipes, Fall Main Dish Recipes, Fall Recipes, Family Dinner Recipes, Healthy Fall Recipes, Main Dishes, Mushroom Recipes, Pasta Recipes, Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 16

Ribeye steak 700 g
Salt
Black pepper
Olive oil 2 tbsp
Butter 3 tbsp
Ground paprika 1 tbsp
Onion 1
Button mushrooms 200 g
All-purpose flour 2 tbsp
Beef broth 2 cups
Tomato paste 3 tbsp
Dijon mustard 1 tsp
Greek yogurt 160 g / 2/3 cup
Broccoli 1 head
Dried fettuccine pasta 200 g
Parsley

Steps:

  • Lay beef between two sheets of parchment paper and tenderize with a rolling pin. Slice into thin strips or bite-sized pieces and season with salt and black pepper to taste.
  • In a large skillet over high heat, heat 1 tablespoon of olive oil. Add half the beef, brown on all sides, then transfer to a plate. Repeat with the remaining oil and beef.
  • Turn the heat down to medium-high, add 3 tablespoons butter, 1 tablespoon paprika, and 1 thinly sliced onion and cook for 1 minute.
  • Add 200 grams sliced mushrooms and cook until caramelized, scraping the bottom of the skillet as they cook.
  • Add 2 tablespoons flour and cook, stirring for 1 minute.
  • While stirring, add 1 cup beef broth. Once combined, add the remaining 1 cup broth and 3 tablespoons tomato paste if using.
  • Mix in 1 teaspoon mustard and ⅔ cup yogurt. It will look like it has separated, but that's OK - it will combine as it heats up. Bring to a gentle simmer, then reduce the heat to low and simmer until the sauce thickens. Now you can either add in the broccoli to the sauce as it thickens or cook the broccoli in the water with pasta. Add the broccoli 3 minutes before the end of pasta cooking time.
  • Meanwhile, cook the pasta according to packet instructions until al dente.
  • Season with salt and black pepper to taste and add the beef back in. Simmer for another minute, then remove from the heat.
  • Serve over pasta. Sprinkle with fresh chopped parsley and enjoy!

Nutrition Facts : Calories 620, Fat 37,6g, Carbohydrate 29,9g, Protein 41,8g, Cholesterol 41mg, Sodium 365mg

BEEF STROGANOFF



Beef Stroganoff image

Just like grandma used to make! Thin strips of round steak, onions & mushrooms over a bowl of egg noodles make this the creamy dish the perfect comfort food. Easy to make any night of the week.

Provided by Paula Deen

Categories     classics     comfort food     family     The Lady and Sons: Savannah Country Cookbook

Time 5m

Yield 4

Number Of Ingredients 11

1 1/2 lbs cubed cut into thin strips round steak
to taste Paula Deen's House Seasoning
all purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium sliced onion
8 oz sliced fresh mushrooms
1 (10 3/4 oz) can beef broth
1 (10 oz) can cream of mushroom soup
1 cup sour cream
cooked egg noodles

Steps:

  • Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
  • Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
  • Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
  • Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

INA GARTEN BEEF STROGANOFF



Ina Garten Beef Stroganoff image

Ina Garten Beef Stroganoff

Provided by Emily Hill

Categories     Main

Time 30m

Number Of Ingredients 12

1.2 lb scotch fillet steak or boneless rib eye
2 tablespoons vegetable oil, divided
1 large onion, sliced
10 oz mushrooms, sliced
3 tablespoons butter
2 tablespoon flour
2 cups beef broth, preferably salt reduced
1 tablespoon Dijon mustard
2/3 cup sour cream
Salt and pepper
8 - 10 oz pasta or egg noodles of choice
Chopped chives, for garnish

Steps:

  • First, you want to flatten the steaks to about 1/3" thick with the use of your fist, rolling pin, or mallet.
  • Now slice the steaks into 1/5" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
  • Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
  • Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
  • Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
  • Next, add the remaining tablespoon of oil and repeat with the remaining beef.
  • You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
  • After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
  • At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
  • Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
  • Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
  • Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
  • Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.

Nutrition Facts : Calories 391 cal

More about "veal stroganoff food"

BEEF STROGANOFF RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
beef-stroganoff-recipe-australian-womens-weekly-food image
Beef stroganoff. 1. Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan. 2. Heat …
From womensweeklyfood.com.au
Cuisine Russian
Category Midweek Dinner
Servings 4
Total Time 25 mins
  • Heat half the oil in a large frying pan over high heat; cook beef, in batches, until browned lightly. Remove from pan.
  • Heat remaining oil in the same pan; cook onion and garlic, stirring, 4 minutes or until onion softens. Add paprika and mushrooms; cook, stirring, 3 minutes or until mushrooms are tender, season to taste.
  • Return beef to pan with wine and juice; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until beef is tender. Add paste, sour cream and dill; cook, stirring, until heated through. Serve stroganoff with steamed rice or mashed potato or fettuccine.


BEST BEEF STROGANOFF | BEEF STROGANOFF | SBS FOOD
best-beef-stroganoff-beef-stroganoff-sbs-food image
Heat the oil and butter in a heavy-based frying pan over medium-low heat. Add the onions and mushrooms, and cook for 7-10 minutes or until softened. Remove …
From sbs.com.au
3/5
Servings 4-6
Cuisine Russian
Category Dinner


VEAL STROGANOFF - RICARDO
veal-stroganoff-ricardo image
Season with salt and pepper. Dust with flour while stirring. Add the cognac and broth and bring to a boil, stirring constantly. Return the meat to the …
From ricardocuisine.com
5/5 (47)
Category Main Dishes
Servings 4
Total Time 2 hrs 25 mins


SLOW COOKER BEEF STROGANOFF - RICARDO
slow-cooker-beef-stroganoff-ricardo image
Season with salt and pepper. Add garlic and cook for 1 minute. Deglaze with wine and pour into the slow cooker. Add remaining ingredients …
From ricardocuisine.com
5/5 (115)
Category Main Dishes
Servings 4
Total Time 4 hrs 30 mins


VEAL STROGANOFF - LOST RECIPES FOUND
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Veal Stroganoff. 08:33:52. Serves 8. Write a review. Save Recipe. Print. Ingredients. 1 lb baby portobella mushrooms, sliced thin; 1 stick unsalted butter, divided ; 2 pounds veal blade steak (thin sliced veal shoulder) …
From lostrecipesfound.com


WORLD'S BEST BEEF STROGANOFF WITH SOUR CREAM - MODERN CRUMB
Sauté for 3-5 minutes on med/low heat. Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the …
From moderncrumb.com
Reviews 111
Calories 431 per serving
Category Dinner


CLASSIC BEEF STROGANOFF ⋆ 100 DAYS OF REAL FOOD
In your largest skillet (with a tight-fitting lid) melt the butter over medium heat. Add the onion, garlic and mushrooms to the pan and cook for 2 to 3 minutes while stirring …
From 100daysofrealfood.com
4.4/5 (7)
Total Time 25 mins
Category Dinner
Calories 367 per serving
  • In your largest skillet (with a tight-fitting lid) melt the butter over medium heat. Add the onion, garlic and mushrooms to the pan and cook for 2 to 3 minutes while stirring occasionally.
  • Meanwhile cut the steak into 1 1/2 inch chunks, season with salt and pepper, and coat them in the 1/4 cup flour.
  • Add the steak and any remaining flour to the pan. Feel free to add a little extra butter to the pan if it gets too dry. Evenly brown the meat on medium-high for 1 to 2 minutes then pour the stock into the pan.
  • Bring to a boil, while scrapping the brown bits off the bottom of the pan, then lower heat to a simmer, cover the pan, and cook for 5 to 10 minutes or until the meat is cooked all the way through and the sauce begins to thicken.


VEAL STROGANOFF RECIPE | MYRECIPES
Recipes; Veal Stroganoff; Veal Stroganoff. Rating: Unrated. Be the first to rate & review! Recipe by Oxmoor House January 2001 Pin Print More. Facebook Tweet Email Send …
From myrecipes.com
Servings 6
Calories 357 per serving
  • Combine flour, thyme, 1/8 teaspoon salt, and 1/4 teaspoon pepper; set aside 2 tablespoons flour mixture.
  • Place each piece of veal between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
  • Heat a large nonstick skillet over medium heat. Coat half of veal pieces with cooking spray; add to skillet. Cook 1 minute on each side or until browned. Remove veal from skillet. Set aside, and keep warm. Repeat procedure with remaining veal.


BEEF STROGANOFF RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute.
From foodandwine.com
5/5
Total Time 35 mins
Servings 4
  • In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
  • Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
  • In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.


BEEF STROGANOFF - THE COOKIE ROOKIE®
This delicious beef stroganoff is one tasty comfort food recipe. Made with sliced ribeye steak, the creamy mushroom and onion sauce is perfectly rich. Best served over egg noodles. Ingredients 1 ½ pounds ribeye steak sliced very thin Kosher salt for seasoning Ground black pepper for seasoning 2 tablespoons olive oil plus more as needed 5 tablespoons …
From thecookierookie.com
4.9/5 (9)
Calories 651 per serving
Category Main Course


CLASSIC BEEF STROGANOFF WITH SOUR CREAM RECIPE
Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream.A sprinkling of fresh chopped parsley adds color and flavor …
From thespruceeats.com
Ratings 260
Calories 536 per serving
Category Entree, Dinner


BEEF STROGANOFF RECIPE | DAIRYLAND
Add the white wine and reduce by half. Add the paprika and veal stock, stir and reduce by half. Turn off heat, add the steak slices, half the sour cream, and half the dill. Stir and season. Cook the egg noodles according to package instructions. Serve the beef Stroganoff over the noodles and garnish with sour cream and dill.
From dairyland.ca
Servings 4
Total Time 15 mins


VEAL STROGANOFF - CHATELAINE
When veal is almost tender, stir in mushrooms and sour cream. Continue to cook, covered, over medium-low heat until mushrooms and sour cream are heated through, about 5 more minutes. Stir often ...
From chatelaine.com
Servings 6
Calories 237 per serving
Estimated Reading Time 1 min


QUICK BEEF STROGANOFF | EASY WEEKNIGHT RECIPES
To the hot oil, add the onions and cook for 1 minute. Stir in the ground beef and cook for 2 minutes. Add the mushrooms and garlic. Season mixture with salt and pepper and continue to cook until meat is browned and mushrooms have started to soften; about 5 to 7 minutes. Stir in the cream of soup; cook for 3 minutes.
From easyweeknightrecipes.com
5/5 (3)
Total Time 25 mins
Category Dinner
Calories 357 per serving


EASY BEEF STROGANOFF | DINNER RECIPES | GOODTOKNOW
Beef stroganoff is usually served with rice or warm, crusty bread – perfect for absorbing the creamy stroganoff sauce. A real crowd-pleaser, this warming midweek meal is sure to satisfy everyone, great if you’re cooking for the family. Plus, a portion of this tasty beef stroganoff works out at only 380 calories. Great if you’re calorie counting or trying to be good …
From goodto.com
3.1/5 (501)
Total Time 40 mins
Category Dinner,Main Course
Calories 380 per serving


VEAL STROGANOFF - FOOD TO LOVE
Veal stroganoff Apr 30, 2010 2:00pm. 10 mins preparation; 6 hrs 20 mins cooking; Serves 6; Print. Ingredients. Veal stroganoff. 1.5 kilogram (3 pounds) stewing veal ; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon sweet paprika; 2 medium brown onions (300g), chopped coarsely; 3 clove garlic, crushed; 400 gram (12½ ounces) tiny button mushrooms; 1 …
From foodtolove.co.nz
Cuisine Russian
Category Midweek Dinner
Servings 6
Total Time 6 hrs 30 mins


VEAL STROGANOFF | RICARDO
Ricardo's Recipe : Veal Stroganoff. 1 1/2 lb (675 g) cubed veal shoulder; 2 tablespoons (30 ml) butter; 2 tablespoons (30 ml) olive oil
From ricardocuisine.com
5/5 (47)
Category Main Dishes
Servings 4
Total Time 2 hrs 25 mins


MR. FOOD: BEEF STROGANOFF - KOAM
In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic; cook 5 to 7 minutes or until steak is no longer pink, stirring frequently. Add flour and pepper; mix well. Add both soups and the mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
From koamnewsnow.com


VEAL STROGANOFF RECIPE | HELLO!
Cook the veal for 4-5 minutes. Add the onion and cook for 2-3 minutes. Stir in the garlic and smoked paprika and cook for 1 minute. Add the Dijon mustard, chicken stock, tomato paste and mushrooms ...
From hellomagazine.com


SIMPLE BEEF STROGANOFF RECIPES - 24+ BEST RECIPE VIDEOS ...
Simple Beef Stroganoff Recipes / Easy Beef Stroganoff Recipe – How To Make Best Homemade – · reduce heat to medium and add butter & . Homemade beef stroganoff is a special slice of heaven, especially during the chilly season. 1 pound uncooked wide egg noodles ; · reduce heat to medium and add butter & . Roast beef has been a dinner table staple for …
From food-savvy.com


VEAL STROGANOFF – RECIPES - LA FERME AUX COULEURS DU TEMPS
Veal Stroganoff. Here is a recipe of veal stroganoff created one evening returning from a weekend at our neighbor’s cottage, we wanted a stew full of flavor in a creamy sauce, something to warm the heart and the belly – really good comfort food! Ingredients (Serves 6) 2 packs of cubes (around 3 pounds) 1 large onion, diced 2 cups white mushrooms, sliced in half (about …
From lafermeauxcouleursdutemps.ca


BAREFOOT CONTESSA BEEF STROGANOFF RECIPES
2021-04-13 · Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream.A sprinkling of fresh chopped parsley adds color and flavor …
From tfrecipes.com


BEEF STROGANOFF RECIPES : FOOD NETWORK | FOOD NETWORK

From foodnetwork.com


VEAL STROGANOFF - RECIPES - CASTANET.NET
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From castanet.net


VEAL STROGANOFF RECIPE
Veal stroganoff recipe. Learn how to cook great Veal stroganoff . Crecipe.com deliver fine selection of quality Veal stroganoff recipes equipped with ratings, reviews and mixing tips. Get one of our Veal stroganoff recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


LEGENDARY VEAL STROGANOFF - LE COUP DE GRâCE
This legendary veal Stroganoff is a classic slightly reinvented. I have combined three recipes I love to create this feast made for the kings. Bon appetit! Ingredients. 700g veal scallops; 1/2 teaspoon paprika; 1/4 cup butter; 1 yellow onion, finely chopped; 2 garlic cloves, finely chopped; 10 white mushrooms, sliced ; 10 cremini mushrooms, sliced; 1 teaspoon fresh thyme; 2 …
From lecoupdegrace.ca


STROGANOFF RECIPES - BBC GOOD FOOD
203 ratings. Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice. 45 mins. Easy.
From bbcgoodfood.com


VEAL STROGANOFF RECIPES
Veal Stroganoff Recipes CLASSIC BEEF STROGANOFF. With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and …
From tfrecipes.com


WHAT VEGETABLES TO SERVE WITH BEEF STROGANOFF? 6 ...
ContentsWhat is Beef Stroganoff?What to consider when choosing vegetables to serve with Beef Stroganoff?Choose vegetables that are in seasonConsider between leafy green or starchy vegetablesThe vegetable side dish should have a milder flavor to complement the rich and savory Beef Stroganoff6 best vegetable recipes to serve with Beef Stroganoff1. Baked …
From cookindocs.com


BEEF STROGANOFF RECIPES | ALLRECIPES
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles. By Chef John. beef stroganoff over egg noodles with a side of broccoli on a white plate . Best Home-Style Beef Stroganoff . Tender strips of sirloin in a …
From allrecipes.com


VEAL STROGANOFF - RECIPES LIST
Veal Stroganoff. Rating: (1 rated) Ingredients. 1 1/2 lb (675 g) cubed veal shoulder ; 2 tablespoons (30 ml) butter ; 2 tablespoons (30 ml) olive oil ; 1 large onion, minced ; 1 lb (454 g) white mushrooms, halved ; 2 tablespoons (30 ml) flour ; 1/4 cup (60 ml) cognac ; 1 cup (250 ml) chicken broth ; 3/4 cup (180 ml) sour cream ; 1/4 cup (60 ml) chopped flat-leaf parsley ; Salt …
From recipes-list.com


7 STICK-TO-YOUR-RIBS BEEF STROGANOFF RECIPES - JUST A PINCH
Beef stroganoff is a fuss-free meal that’s comforting and full of flavor. Its origins date back to Russia in the 1800s. Since then, it’s evolved but at its core, it’s made with beef and a creamy sauce. Below we are sharing seven stick-to-your-ribs beef stroganoff recipes that are perfect for the cooler weather (but so good you’ll want to make them year-round). Some are old-fashioned ...
From justapinch.com


10 BEST BEEF STROGANOFF RECIPES - YUMMLY
Beef Stroganoff Recipes 150,026 Recipes. Last updated Feb 02, 2022. This search takes into account your taste preferences. 150,026 suggested recipes. BEEF STROGANOFF CarlonCathey. onion, beef stock, caraway seeds, sliced mushrooms, salt, flour and 5 more. Guided. Beef Stroganoff Casserole Yummly. black pepper, egg noodles, …
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