BEEF STROGANOFF
Make and share this Beef Stroganoff recipe from Food.com.
Provided by M Messer
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat meat with flour.
- Heat large skillet, add butter.
- Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.
- Add beef broth.
- Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream.
- Cook slowly until heated through.
- DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!
Nutrition Facts : Calories 487.5, Fat 37.6, SaturatedFat 19.8, Cholesterol 145.5, Sodium 485.4, Carbohydrate 10.3, Fiber 0.8, Sugar 3.3, Protein 26.9
GREAT-GRANDFATHER'S BEEF STROGANOFF
My great-grandfather immigrated from Russia in the 1880's. This is the way he always made beef stroganoff and the way my mother, whom he raised, made it. No icky canned soup for us!
Provided by Molly Schneider
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Closely trim steak and slice into thin slices.
- Pepper meat, then brown in butter in skillet.
- When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer.
- Add mushrooms and cook until mushrooms are done, but not shriveled.
- Dissolve cornstarch in hot water and add to broth, stirring until broth thickens*slightly*.
- To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired).
- To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.
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.
EASY BEEF STROGONOFF
This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!
Provided by Missy
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
- Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.
Nutrition Facts : Calories 977 calories, Carbohydrate 39.9 g, Cholesterol 227.6 mg, Fat 74.4 g, Fiber 2.7 g, Protein 38.3 g, SaturatedFat 36.9 g, Sodium 788.9 mg, Sugar 4 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
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