Beefstroganoffsauteedsteakinsourcreamsauce Recipes

Steps:

• Melt the butter in a large pan over med-high heat. Stir in onions and cook until soft.
• Add the garlic and cook another minute or two.
• Add all the mushrooms, and salt and black pepper to taste. Cook 3-5 min, just so the mushrooms start getting a little soft.
• Now add the ground beef and cook until browned.
• Mix in the beef stock and lemon juice, bring to a boil.
• Blend the flour and cold water in a small bowl until smooth. Now stir it in very quickly. The sauce should thicken. Cover and simmer for 5 minute.
• Remove from heat, and stir in sour cream.
• Serve over egg noodles.
• Enjoy!

Steps:

• Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
• In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
• Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
• Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
• Serve over noodles tossed with snipped parsley.

Steps:

• Season beef with salt, pepper, and Spanish paprika.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
• Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
• Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Steps:

• Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
• Remove this mixture from the pan, including all juices, and set aside.
• Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
• Add the water, stock cubes, salt and pepper, and bring to a boil.
• Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
• Remove lid and add onion-mushroom mixture.
• Bring to a boil, then reduce heat and stir in sour cream and mustard.
• Heat until everything is warmed through, but do not boil.
• Garnish with parsley.

Steps:

• Trim all fat from steak, and cut across the grain into 1/4" wide strips.
• Combine flour with salt & pepper and dredge meat lightly in mixture.
• Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
• Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
• Cover and cook on low heat for about an hour.
• Just before serving add the sour cream, stirring just until blended.
• Serve over noodles or rice.

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.

Steps:

• Brown ground beef in skillet, then add in mushrooms and onion and cook until tender. stir in the remaining ingrediants (your choice if you want to use the sour cream) except noodles. Use cornstarch mixed with water to thiken as needed. Serve over egg noodles. Enjoy!

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Steps:

• In a medium bowl, season the beef with salt and pepper and toss to coat.
• Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
• In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
• Melt the butter in the leftover meat drippings.
• Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
• Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
• Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
• Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
• Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
• Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
• Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
• Enjoy!

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.

Steps:

• cut meat across the grain into 1/2" strips, about 1" long.
• melt butter in large heavy skillet.
• Add mushrooms (if using fresh- if canned do not add) and onion.
• Stir until onion is tender, then remove from skillet and place on side.
• In same skillet, cook meat until light brown.
• measure 1/3 cup of beef broth and place on side.
• Stir in remaining broth, catsup, garlic and salt.
• Cover and simmer- time depends on cut of beef- see above.
• Blend reserved broth and flour to make paste.
• Stir into meat mixture.
• Add mushrooms and onion.
• Heat to boiling, stirring for about 1 minute.
• Let mixture sit to cool down.
• Slowly stir in sour cream and reheat over medium low flame.
• Serve over cooked hot noodles.

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.