Veal Stroganoff Food

CLASSIC BEEF STROGANOFF

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.

CLASSIC BEEF STROGANOFF

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

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.

BEEF STROGANOFF

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.

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.

BEEF STROGANOFF

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.

BEEF STROGANOFF

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

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.

VEAL STROGANOFF

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.

VEAL STROGANOFF

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.

WORLD'S BEST BEEF STROGANOFF RECIPE

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.

BEST HOME-STYLE BEEF STROGANOFF

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.

BEEF & BROCCOLI STROGANOFF

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!

BEEF STROGANOFF

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

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.