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.
BARLEY RISOTTO
Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BARLEY BEEF STROGANOFF (CROCK POT)
Make and share this Barley Beef Stroganoff (Crock Pot) recipe from Food.com.
Provided by jonesies
Categories Easy
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place broth, barley, mushrooms, marjoram and pepper in slow cooker.
- Cover; cook on LOW 6 to 7 hours.
- Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat.
- Drain fat.
- Add celery and green onions; cook and stir 3 minutes.
- Combine beef mixture and half-and-half in in slow cooker.
- Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender.
- Serve with parsley garnish.
- Serve over cooked noodles if desired.
Nutrition Facts : Calories 275, Fat 10.8, SaturatedFat 4.5, Cholesterol 44.1, Sodium 61, Carbohydrate 29.5, Fiber 6.2, Sugar 1.5, Protein 16
BEEF STROGANOFF RISOTTO
Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book!
Provided by Pellerin
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
- In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
- Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
- Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
- Should be creamy and RICH!
Nutrition Facts : Calories 539.6, Fat 25.8, SaturatedFat 11.9, Cholesterol 82.5, Sodium 1088.9, Carbohydrate 46.8, Fiber 3, Sugar 3.9, Protein 28.2
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