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
PORK STROGANOFF
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Provided by RC2STEP
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g
CREAMY PORK STROGANOFF
A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.
Provided by Brenda.
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Optional Marinade:.
- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
- Melt the butter and oil in heavy frying pan,(I use my dutch oven).
- Add onions and cook to soften for 3 - 4 minutes.
- Remove the onions with a slotted spoon to a small bowl.
- Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
- Add the creme fraiche and season with a little salt and freshly ground black pepper.
- Bring to vigorous simmer and cook until reduced to a creamy consistancy.
- Remove from heat and stir in heavy cream.
- Serve over a bed of rice or noodles.
PORK STROGANOFF
Make and share this Pork Stroganoff recipe from Food.com.
Provided by Mimi Bobeck
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
- Remove and keep warm.
- In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
- Add the broth, tomato paste, lemon juice, tarragon and pepper.
- Simmer, uncovered, for 5 minutes.
- Return pork to the pan.
- Combine flour and sour cream; stir into pork mixture.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Sprinkle with parsley.
- Serve over noodles.
PORK STROGANOFF
Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!
Provided by Sandi From CA
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
- Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
- Add mushrooms, red pepper and tomato and cook a further 2 minutes.
- Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
- FOR THE FETTUCCINE: Melt the butter in a frying pan.
- Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 12.8, Cholesterol 188.9, Sodium 364.6, Carbohydrate 60.1, Fiber 4.2, Sugar 4.8, Protein 43.4
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.
CROCK POT PORK STROGANOFF
I put in random spices from my kitchen. Probably not all necessary. I used pork since I don't eat beef. Tasted hot and yummy. Note: I like things saltier than most people, so adjust to your taste.
Provided by MyraMedstudent
Categories One Dish Meal
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- combine all ingredients except noodles and sour cream in crock pot.
- 6 hours on high.
- take out pork & slice, then return to crock pot.
- Add sour cream & egg noodles and stir.
PORK CHOPS WITH STROGANOFF SAUCE
This quick and easy take on stroganoff, using pork chops makes a great midweek meal or cosy supper with friends.
Provided by English_Rose
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the stroganoff sauce:
- Heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
- Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
- For the pork chops:
- Melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
- To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.
PORK MUSHROOM STROGANOFF
Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes. , Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.
Nutrition Facts :
PORK STROGANOFF
This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.
Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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- Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan; cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine; simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.
- Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture; add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over noodles.
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- Fry the pork for 2min each side, in batches if necessary, draining any liquid so the meat browns more readily.
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- In a large, non-stick frying pan over medium heat, cook the ground pork until no longer pink, breaking up with a spoon or heat-proof spatula. Transfer the cooked pork to a clean bowl.
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- Add the apples to the skillet and cook for a couple of minutes, until the apples are starting to soften.
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- Bring a large saucepan of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the pork and onion and cook over high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the mushrooms, season lightly with salt and cook over moderate heat, stirring occasionally, until the mushroom liquid has evaporated and the mushrooms are browned, about 8 minutes. Stir in the flour and cook for 1 minute. Add the stock and cook, scraping up the browned bits from the bottom of the pan, until the sauce is slightly thickened, about 1 minute. Remove from the heat.
- Cook the pappardelle in the boiling water until al dente. Drain, reserving 1/4 cup of the cooking water. Add the pappardelle and the reserved water to the skillet along with the sour cream and stir well. Simmer for 1 minute. Garnish with parsley and serve right away.
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- When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
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