Fakecrabstroganoff Recipes

CHEF JOHN'S CLASSIC BEEF STROGANOFF

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Provided by Chef John

Categories Main Dish Recipes Beef Beef Stroganoff Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

Chef John's Classic Beef Stroganoff image

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.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g

Ingredients

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

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

Rich and Creamy Beef Stroganoff image

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

Ingredients

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

CRAB AND MUSHROOM STROGANOFF

Make and share this Crab and Mushroom Stroganoff recipe from Food.com.

Provided by ratherbeswimmin

Categories Crab

Time 1h18m

Yield 6-8 serving(s)

Number Of Ingredients 16

Crab and Mushroom Stroganoff image

Steps:

In a saucepan over medium heat, warm the oil.
Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender.
Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray.
Melt the butter in the same saucepan.
Stir in the flour; continue stirring until bubbly.
Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened.
Remove from heat.
Stir in sour cream and crabmeat.
Add mixture to casserole dish along with noodles; stir to mix well.
Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.

Nutrition Facts : Calories 363.5, Fat 14.1, SaturatedFat 5.8, Cholesterol 48.6, Sodium 700, Carbohydrate 38.4, Fiber 5, Sugar 2.6, Protein 19.6

Ingredients

2 tablespoons vegetable oil
1/2 cup finely diced yellow onion
1/2 cup finely diced red bell pepper
2 garlic cloves, minced
8 ounces mushrooms, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup chicken stock or 1 cup chicken broth
3 tablespoons dry white wine
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon white pepper
2 drops Tabasco sauce (or to taste)
1 cup light sour cream
3/4 lb crabmeat, flaked and picked over
8 ounces spinach noodles or 8 ounces plain noodles, cooked and drained