BEEF STROGANOFF
TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
- Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
- Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
- Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
GROUND BEEF STROGANOFF IN 30 MINUTES
Make and share this Ground Beef Stroganoff in 30 Minutes recipe from Food.com.
Provided by fayberrie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef with onion and drain well.
- Return browned beef to pan and add all other ingredients.
- Heat throroughly and serve over hot egg noodles.
Nutrition Facts : Calories 553.1, Fat 45.6, SaturatedFat 21.6, Cholesterol 139.3, Sodium 768.2, Carbohydrate 10.6, Fiber 0.2, Sugar 6, Protein 25.1
30-MINUTE BEEF STROGANOFF RECIPE - (4.3/5)
Provided by á-52757
Number Of Ingredients 13
Steps:
- Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.) Meanwhile, as your pasta water is coming to a boil, melt the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside. If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch. Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and sauté for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5 to 7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes. Meanwhile, in a separate bowl, whisk together the beef broth, Worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.
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- In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1½ minutes per side. Transfer the beef to a plate.
- Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute. Stir in the mushrooms and sauté until tender, about 5 minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat.
- Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley.
- Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. In a large bowl, toss the pappardelle with the remaining 2 tablespoons butter; season with salt and pepper. To serve, top the pappardelle with the beef stroganoff and dill.
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