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
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
BEEF STROGANOV
Categories Beef Mushroom Pasta Sauté Quick & Easy Winter Sour Cream Shallot Gourmet
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
- Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
- Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
- Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.
BEEF STROGANOV WITH MUSTARD (GOVJADINA PO-STROGANOVSKI, S GORCHI
I got this recipe from an elderly couple in a tiny restaurant on the Volga. I don't recall the name of the restaurant but I do remember that inside the inn was authentic history. The couple claimed to be direct descendants of the real Count Stroganov. Over the fireplace in the main dining room was a huge portrait of the count. I was the only "Amerikanski" this couple had seen so when I made a big deal of how delicious the meal was, they gave me this recipe, along with some "Ruski" history. Beef Stroganoff - translated into English - was named for a noted Russian gourmand, Count Pavel Stroganov, who flourished in the Gay Nineties of the last century. He was a dignitary at the Court of Tsar Alexander III and a member of the Imperial Academy of Arts in St. Petersburg. No one knows if the Count himself invented the recipe which has immortalized him, or if his chef conjured it up. The Count's name is virtually unknown in the annals of Russian military history. However, lovers of fine food know the name Stroganov throughout the world. The only Stroganov mentioned anywhere in Russian military history is one peasant-born fighter who helped Ivan the terrible conquer the vast territory of Siberia. There are several versions of Beef Stroganoff known throughout the world, but below is the classic Russian recipe. I have included two others that are just as tasty but a little easier to prepare and the ingredients would be better obtainable. The secret of the sauce is the mustard in it. Even this classic recipe for Beef Stroganoff has undergone changes during the past 20 years. In the south of Russia, 1 tablespoon of tomato paste has crept into the sauce. Or a few cooked mushrooms, sliced may be added. In the United States, we add both. The result is tasty, but it isn't the real beef Stroganoff. My friends in the Ministry of health even prefer to leave the mustard out of the sauce. They substitute a few drops of lemon juice. I met one couple who prefers a few drops of a strong mushroom ketchup, known as "mushroom essence" in Russia.
Provided by Witch Doctor
Categories One Dish Meal
Time 7h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm.
- Lower heat and add 2 Tbs. Butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw color.
- Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten minutes. Add sour cream to pan, stirring constantly until desired consistency is reached (to cover back of a spoon).
- Reheat meat in the sauce taking care that the sauce does not boil.
- Serve over cooked egg noodles.
- To make Estouffade:.
- Preheat the oven to 450°F.
- Rinse all of the bones and dry them thoroughly.
- Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved.
- Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary.
- After about 41/2 hours:.
- Brown the mirepoix and tomato paste in the same roasting pan. When vegetables are soft and very slightly caramelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
- Simmer an additional hour (approx. six hours in all).
- Storage: can be stored for up to three days in the refrigerator or up to three months frozen.
- Strain.
- **[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
Nutrition Facts : Calories 996, Fat 70.8, SaturatedFat 33.5, Cholesterol 258.6, Sodium 951.2, Carbohydrate 27.6, Fiber 5.5, Sugar 13, Protein 62.4
BEEF STROGANOV WITH MUSTARD
This is among the best-known Russian recipes, created during the last century by the chef to Count Stroganov, who gave the dish its name. A favorite from childhood served over steaming hot rice!
Provided by Lostfairy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
- Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
- Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
- When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.
Nutrition Facts : Calories 128.4, Fat 10, SaturatedFat 6.2, Cholesterol 25.5, Sodium 382.6, Carbohydrate 7.6, Fiber 0.9, Sugar 2.1, Protein 3
BEEF STROGANOV
Provided by Food Network
Yield 2 large servings
Number Of Ingredients 8
Steps:
- Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown. Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Add the catsup combined with the Worcestershire sauce and then stir in the sour cream. Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes, if desired.
More about "beef stroganov with mustard govjadina po stroganovski s gorchi recipes"
BEEF STROGANOFF - WIKIPEDIA
From en.wikipedia.org
RUSSIAN BEEF STROGANOFF (BEF STROGANOV) RECIPE - THE …
From thespruceeats.com
BEEF STROGANOFF - TRADITIONAL RUSSIAN RECIPE | 196 FLAVORS
From 196flavors.com
BEEF STROGANOV – GENTLEMANS PORTION
From gentlemansportion.com
BEEF STROGANOFF - HYPERLEAP.COM
From hyperleap.com
BEEF STROGANOV - CRUZ CUISINE
From cruzcuisine.com
BEEF STROGANOV RECIPE BY GLOBAL.POTPOURRI | IFOOD.TV
From ifood.tv
I-BEEF STROGANOV YASERUSSIA (I-BEF STROGANOV) RECIPE
From xh.hiloved.com
THE DEFINITIVE BEEF STROGANOFF - THE MOSCOW TIMES
From themoscowtimes.com
CLASSIC BEEF STROGANOV | MILKANDBUN
From milkandbun.com
BEEF STROGANOV WITH MUSTARD- WIKIFOODHUB
From wikifoodhub.com
BEEF STROGANOFF (BEFSTROGANOV): CLASSIC RECIPE
From stuklopechat.com
BEEF STROGANOFF - MEMIM.COM
From memim.com
RUSO BEEF STROGANOFF (BEF STROGANOV) RECIPE
From tl.hiloved.com
RUSSIAN BEEF STROGANOFF (BEF STROGANOV) RECIPE
From sn.hiloved.com
BEEF STROGANOV WITH MUSTARD GOVJADINA PO STROGANOVSKI S GORCHI
From thefoodtasting.com
BEEF STROGANOFF RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST BEEF STROGANOFF RECIPE - FOOD NEWS
From foodnewsnews.com
BEST BEEF STROGANOFF RECIPE - CHEFJAR
From chefjar.com
BEEF STROGANOV WITH MUSTARD (GOVJADINA PO-STROGANOVSKI, S GORCHI
From recipenode.com
COOKBOOK RECIPES: BEEF STROGANOV WITH MUSTARD
From recipes-for-you.blogspot.com
BEEF STROGANOFF | TRADITIONAL BEEF DISH FROM RUSSIA | TASTEATLAS
From tasteatlas.com
BEEF STROGANOV OR BEEF STROGANOFF RECIPE BY SKUNKMONKEY101
From cookpad.com
BEEF STROGANOV PODLE VODOUCHA - TOPRECEPTY.CZ
From toprecepty.cz
RUSSIAN BEEF STROGANOFF (BEF STROGANOV) – CHAWTIME
From chawtime.com
RECIPES > BEEF > HOW TO MAKE BEEF STROGANOV
From mobirecipe.com
BEEF STROGANOFF: A FAMILY SIGNATURE RECIPE ENJOYED
From nogarlicnoonions.com
STROGANOFF BEEF - 6 RECIPES - EN.WOMANEXPERTUS.COM
From en.womanexpertus.com
BEEF STROGANOV WITH MUSTARD GOVJADINA PO STROGANOVSKI S GORCHI
From wikifoodhub.com
CHICKEN LIVER IN STROGANOV'S STYLE IN THE MULTIVARIATE: THE RECIPE FOR ...
From luciafontains.com
BEEF STROGANOFF RECIPE - A RUSSIAN CLASSIC - FEASTERN EUROPE
From feasterneurope.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
RUSSYSK BEEF STROGANOFF (BEF STROGANOV) REZEPT
From fy.hiloved.com
BEEF STROGANOFF (BEFSTROGANOV): CLASSIC RECIPE
From ellas-cookies.com
BEEF STROGANOFF RECIPES | ALLRECIPES
From allrecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BEEF STROGANOV - RECIPE - COOKS.COM
From cooks.com
BEEF STROGANOV WITH MUSTARD RECIPE - FOOD.COM
From pinterest.com
BEEF STROGANOFF : OLIVESPLACE
From reddit.com
You'll also love
Related Search