Fabulousbeefstroganoff Recipes

Steps:

• Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
• In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
• Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
• Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
• Serve over rice or noodles.

Steps:

• Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.
• Season beef with salt, pepper, and paprika, and set aside briefly.
• To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.
• Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.
• Bring a pot of water to a boil for the noodles.
• Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.
• While the beef stock is reducing, boil the egg noodles until al dente.
• Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.
• Drain egg noodles well and spoon stroganoff over. Garnish with parsley.

Steps:

• Set sour cream aside to warm to room temperature.
• Saute onions in 3 Tbsp butter.
• Stir in flour.
• Gradually add consomme, stirring constantly.
• Add catsup, worcestershire, pepper, basil, and nutmeg.
• Simmer at least 15 minutes, stirring occasionally.
• Brown meat, salt and add to completed sauce.
• Add canned mushrooms.
• For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
• Just before serving, stir in sour cream and heat.
• Do not allow to boil.
• Serve with egg noodles or rice.

Steps:

• In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.

Steps:

• Place 2oz of the butter and 1tbsp of olive oil into a pan and melt over a low heat.
• Add the diced carrot and onion and cook for 3-4 mins to soften. Add the garlic and cook for a further 1-2 minutes Add the mushrooms and cook gently for a further 5 minutes
• Finely slice the beef into finger-sized slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 mins to seal and brown.
• Add half the beef stock and lemon juice to the beef and bring to a simmer. Add the vegetables to the pan, bring to a gentle simmer and cook for 2-3 minutes
• Add the remaining butter and stir in the cream. Bring up to simmering point but do not allow to boil. Season to taste.
• Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter.
• To serve, divide the rice between two serving plates and spoon over the stroganoff.

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:

• Meat and Vegetable Mixture:.
• Remove fat from steak and cut into pencil thin strips.
• Dredge meat lightly with flour, and sprinkle with salt and pepper.
• Saute onion with mushroooms and garlic in butter for 5 minutes.
• Add beef, and more butter, if needed.
• Turn heat to high and toss meat continously for 3-5 minutes.
• Remove meat, onions, and mushrooms with garlic, and keep warm.
• Reserve 2 tbs drippings.
• Make sauce.
• Sauce:.
• Use 2 tbs drippings and blend in flour.
• Add consomme and stir until smooth and thickened.
• Add sour cream, and salt and pepper; keep heat low so cream will not curdle.
• Add paprika and Worcestershire sauce.
• Just before serving, add beef and vegetables and heat thru together.
• Serve over noodles (my favorite) or rice.

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:

• Melt 1/3 of the butter. Add onions and saute until golden. Remove onions and set aside.
• Add 1/3 more of the butter and saute the mushrooms until lightly browned. Remove and set aside.
• Add remaining butter. Roll beef in flour and saute until browned.
• Add broth, salt and onions. Cover and simmer gently until beef is tender, about 1 1/2 hours.
• Add tomato paste, worcestershire sauce, sour cream, heavy cream and mushrooms.
• Heat through and enjoy served over rice or noodles.

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
• Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

Steps:

• Season beef generously with salt and pepper.
• Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
• Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
• Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
• Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
• Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Steps:

• Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
• In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
• Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
• Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
• In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Steps:

• Mix cream cheese spread, milk and garlic powder until blended.
• Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
• Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.

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.