BEST BEEF STROGANOFF
Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!
Provided by SPEECHTEACHER
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 42.4 g, Cholesterol 91 mg, Fat 17.2 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 8.3 g, Sodium 228.7 mg, Sugar 2.4 g
ZESTY BEEF STROGANOFF
Zesty and ready in a zip-just 15 minutes-our one-skillet easy beef stroganoff pairs Hamburger Helper™ mix with ground beef, French-fried onions and bell peppers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
- Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box) and pepper flakes. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 8 minutes. Stir in 2 tablespoons of the French-fried onions, the bell pepper and ketchup.
- Cover; simmer about 8 minutes, stirring occasionally, until pasta is tender. To serve, sprinkle with remaining onions.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 1/2 g
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.
SPICY BEEF STROGANOFF
I love beef stroganoff, it is very easy to make and it requires just a a few ingredients. It is delicious. I like to eat with linguine or fetucini.
Provided by Tosca Teklu
Categories Beef
Time 50m
Number Of Ingredients 12
Steps:
- 1. In large skillet brown the meat. Then drain the fat, and then put in the onions and saute for a few minutes.
- 2. Stir in the flour, salt, paprika, oregano and black pepper.
- 3. Stir in the cream of mushroom and simmer for 15 minutes.
- 4. Add sour cream and stir well.
- 5. Cook the noodles, then drain and enjoy.
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