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.
BEST EVER RUSSIAN BEEF STROGANOFF
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine Recipes European Eastern European Russian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g
BEEF STROGANOFF II
Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.
Provided by sal
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
- Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
- Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Nutrition Facts : Calories 606 calories, Carbohydrate 58.6 g, Cholesterol 129.9 mg, Fat 24.5 g, Fiber 2.3 g, Protein 35.2 g, SaturatedFat 8.5 g, Sodium 1062.6 mg, Sugar 8.2 g
INSTANT POT® GROUND BEEF STROGANOFF
This is a guaranteed crowd-pleasing meal made in an Instant Pot®! Homemade, delicious food instantly.
Provided by peloquinswife
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef, mushrooms, onions, and garlic. Cook and stir until beef is browned and crumbly and onions are soft, 5 to 7 minutes. Add water, soup, noodles, Worcestershire, and dry soup mix. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in sour cream.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 56.9 g, Cholesterol 95.2 mg, Fat 20.2 g, Fiber 3.6 g, Protein 22.3 g, SaturatedFat 8.2 g, Sodium 911.2 mg, Sugar 6.1 g
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE
Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch.
Provided by ROSEMARYINGREY
Categories Pasta and Noodles Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
- Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
- Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Nutrition Facts : Calories 734.2 calories, Carbohydrate 55.8 g, Cholesterol 217.2 mg, Fat 43.8 g, Fiber 5.1 g, Protein 31.7 g, SaturatedFat 23.9 g, Sodium 718.1 mg, Sugar 4.2 g
MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
EASY BEEF STROGANOFF
Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!
Provided by Colleen B. Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g
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- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
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