GUINNESS STROGANOFF
Make and share this Guinness Stroganoff recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy saucepan on high heat.
- Add the meat and cook for 3-4 minutes, turning often.
- Add the red onions, mushrooms, dill, salt, pepper, garlic powder, and Worcestershire sauce; simmer for 3-4 minutes.
- Add the Guinness, brown sugar, nutmeg, brown gravy, sour cream, and burgundy; bring the mixture back to a simmer.
- Add the cornstarch/water mixture, and simmer for 5 minutes.
- Serve over egg noodles with a large dollop of sour cream per serving.
- YUM!
Nutrition Facts : Calories 840.8, Fat 37, SaturatedFat 16.1, Cholesterol 99.6, Sodium 1121.6, Carbohydrate 45.6, Fiber 1.2, Sugar 9.1, Protein 30.8
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.
BEEF AND GUINNESS STEW
Steps:
- Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
GUINNESS BEEF PIE
Make and share this Guinness Beef Pie recipe from Food.com.
Provided by djunqx
Categories Meat
Time 2h50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions in olive oil. Add celery, mushrooms, and carrots.
- Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
- Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
- Sprinkle with salt, pepper, rosemary.
- Add Guinness and enough beef broth to not quite cover the beef and vegetables.
- Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
- Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
- Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
- Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
- Cook at 350°F for 40 minutes or until golden.
Nutrition Facts : Calories 1338.2, Fat 66.4, SaturatedFat 20.6, Cholesterol 101.3, Sodium 764.5, Carbohydrate 92.2, Fiber 3.1, Sugar 3.8, Protein 31.8
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
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