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
RICH AND CREAMY BEEF STROGANOFF
A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by SANFRANCOOK
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
- Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
- Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
- Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g
THICK & CREAMY BEEF STROGANOFF
This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.
Provided by Sara C
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large skillet.
- Add stew meat, cook on med heat until browned stirring often.
- Take meat out of skillet and set aside.
- Add onion and saute in the butter until almost clear.
- Add mushrooms, and cook until onion is clear.
- Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
- Stir constantly until soup turns to liquid.
- Decrease heat to Low, cover and simmer.
- This can simmer for 10 min to 4 hrs depending on taste.
- You can add flour to thicken it or milk to thin it out as needed.
- When almost finished at half of the tub of sour cream.
- Serve over cooked egg noodles with the remainder of the sour cream as a topping.
BEEF AND MUSHROOM STROGANOFF
Substitute cream cheese for the traditional sour cream with our Beef and Mushroom Stroganoff. You'll find the change makes Beef and Mushroom Stroganoff extra creamy.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until lightly browned. Remove from skillet; cover to keep warm.
- Add remaining oil and onions to skillet; cook and stir on medium heat 3 min. Add mushrooms; cook 5 min., stirring occasionally. Stir in broth. Bring to boil. Add cream cheese spread and mustard; simmer on medium-low heat 1 to 2 min., stirring constantly.
- Return meat to skillet; cook and stir 3 to 5 min. or until heated through. Serve over noodles; sprinkle with parsley.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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
From 2001 Taste of Home Annual Recipe cookbook. I haven't tried this yet, but recipe calls for 2 cups of sour cream - I'll probably decrease the amount to 1 or 1 1/2 cups when I make it. I'm guessing at the prep times.
Provided by MarlaM
Categories Meat
Time 1h
Yield 6 serving(s)
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 soup, sour cream, onions, thyme and marjoram; heat gently (do not boil).
- Serve over noodles or rice.
BEEF AND MUSHROOM STROGANOFF OVER CREAMY POLENTA
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat.
- For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs.
- Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed.
- Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest.
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CREAMY BEEF AND MUSHROOM STROGANOFF - KITCHEN DIVAS
From kitchendivas.com
Ratings 4Category Main CourseCuisine AmericanEstimated Reading Time 5 mins
- Season your beef with salt and pepper. I use steaks or a small roast to make this dish. Frankly I buy whatever is on sale. I usually keep some thinly sliced with salt and pepper all over it in my freezer. so I can make this dish whenever I am missing my grandmother or the craving hits!
- Place 2-3 tablespoons of butter in a large non-stick frying pan over medium to medium high heat and wait for it to melt.
- Once melted and sizzling, sear the sliced beef until browned. Transfer to a plate and set aside. Cover loosely with tinfoil if desired. To be honest I never do because my grandmother didn't.
CREAMY BEEF AND MUSHROOM STROGANOFF - CAFE DELITES
From cafedelites.com
5/5 (27)Total Time 40 minsCategory DinnerCalories 552 per serving
- 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.
CREAMY BEEF AND MUSHROOM STROGANOFF RECIPE - …
From recipes.net
- 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 for about 30 seconds until transparent, then add the garlic and fry until just fragrant .
CREAMY MUSHROOM STROGANOFF | SLIMMING EATS RECIPES
CREAMY BEEF AND MUSHROOM STROGANOFF - REVERENCE FARMS
From reverencefarms.com
- If you are using fresh, local mushrooms, start with a dry cast iron pan and saute them over medium to medium-high heat until you've cooked quite a bit of the water out, about 5 min. Set them aside. They will have cooked down considerably in size, but don't worry, their flavor far exceeds their volume. If you are using boring store-bought mushrooms, skip this step.
- In a separate pot, boil sufficient water for the pasta. Once water is boiling, add pasta and cook according to package instructions. Drain and add some olive oil or butter to the noodles to prevent from sticking together.
- Pat the steak pieces dry with a paper towel. Salt and pepper the steaks liberally. Melt 2 Tbsp of lard in the frying pan over medium-high heat, til the lard is starting to sizzle. Sear the steak pieces in single-layer batches until browned. I usually do this on pretty high heat for a good sear, but don't burn them. Transfer to a plate.
CREAMY BEEF MUSHROOM STROGANOFF RECIPE - THE SHORTCUT KITCHEN
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- Meanwhile, crumble the beef into a large saucepan, add chopped onion and garlic powder. Sauté on medium-high until the beef is browned and the onion is soft. If the beef lets off more than 3 tablespoons of fat, drain it carefully. A little bit of fat will help the dish, while too much will make it greasy.
- Add the mushrooms, consommé, salt, and pepper to the beef & onion mixture. Simmer on low for 10 minutes.
BEEF IN CREAMY MUSHROOM SAUCE - KAWALING PINOY
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- In a wide pan over medium-high heat, heat about 1 tablespoon oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm.
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- Saute the onions, garlic and mushrooms in the butter over a moderate heat until the onion is tender, stirring occasionally.
BEEF AND MUSHROOM STROGANOFF - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Spray a frying pan with oil and cook beef over a high heat for 3-4 minutes, or to your liking. Transfer to a plate to keep warm.
- 2 Reduce heat to medium. Add onion, garlic and mushrooms. Cook, stirring, for 5 minutes until soft. Add paprika. Cook, stirring, for 1 minute. Stir in stock, tomato paste and mustard. Return beef to pan. Stir to combine. Bring to the boil then simmer for 5 minutes until sauce is thick and beef is cooked through.
BEEF AND MUSHROOM STROGANOFF RECIPE | MYRECIPES
From myrecipes.com
- Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
- Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.
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