Wonderful Stroganoff Food

CHEF JOHN'S CLASSIC BEEF STROGANOFF

Steps:

• Season beef generously with salt and pepper.
• Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
• Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
• Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
• Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
• Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

MY VERY BEST BEEF STROGANOFF

Steps:

• Season sliced steak with salt& pepper.
• In a saute pan melt 2 tbl of the butter, add the steak and brown.
• Using a slotted spoon transfer the steak to the crockpot.
• Add the remaining butter and the onions to the juice in the saute pan and saute until soft.
• Add the flour to the onion mixture stir until well blended.
• Add the beef broth slowly and mix until smooth.
• Add the worcestershire, mustard and gingerale, mix well and pour into the crockpot.
• Cook on low atleast 4 hours.
• The longer you cook it the more tender the beef becomes.
• About 20-30 minutes before you are ready to eat add the mushrooms and stir in the sour cream and heat through.
• Serve with crusty bread over egg noodles or rice.

INCREDIBLE BEEF STROGANOFF

Steps:

• Set sour cream aside to warm to room temperature.
• Saute onions in 3 Tbsp butter.
• Stir in flour.
• Gradually add consomme, stirring constantly.
• Add catsup, worcestershire, pepper, basil, and nutmeg.
• Simmer at least 15 minutes, stirring occasionally.
• Brown meat, salt and add to completed sauce.
• Add canned mushrooms.
• For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
• Just before serving, stir in sour cream and heat.
• Do not allow to boil.
• Serve with egg noodles or rice.

BEEF STROGANOFF

Steps:

• Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
• In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
• Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

ELEGANT BEEF STROGANOFF

Steps:

• Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
• Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
• Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
• Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
• Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.