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.
HAMBURGER STROGANOFF SKILLET
Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
- To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
- Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
SKILLET BEEF STROGANOFF
I don't recall where I got this skillet beef stroganoff recipe, but I've been making it for 40 years. The recipe card is covered with food stains as a result of so much use. I like the addition of horseradish, which gives the stroganoff that extra zing. -Aljene Wendling, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer to a large bowl; stir in the water, horseradish, salt and pepper. Set aside. , Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat. , In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture. , Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beef is tender, stirring occasionally. Remove from the heat; stir in sour cream. Serve with noodles. Freeze option: Before adding sour cream, freeze cooled beef in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low. Stir in sour cream; heat through.
Nutrition Facts : Calories 246 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
SKILLET CHICKEN STROGANOFF
This twist on family-favorite beef stroganoff comes together quickly for an easy meal to add to your weeknight dinner rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, mix flour, paprika, salt and pepper; set aside.
- In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
- In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
- Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.
Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 135 mg, Fat 3 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 1/2 g
SKILLET HAMBURGER STROGANOFF
This easy one-pan meal is full of flavor, but kept light with lean ground beef, hearty mushrooms and calcium and fiber enriched pasta. A touch of paprika gives a rosy color to the lightly creamy sauce made with reduced fat sour cream and 1/3 less fat cream cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper and cook, breaking into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer the meat to a bowl, leaving behind any drippings; reduce the heat to medium.
- To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Add the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the skillet and continue to cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
- Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, water, and the Worcestershire sauce to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until the noodles are just al dente. Uncover, stir in the reserved beef and mushrooms until heated through. Remove from heat and stir in the cream cheese, sour cream, chopped parsley, chopped chives, and salt and pepper, to taste, until the cream cheese melts and the sauce is creamy. Divide among 6 bowls. Serve.
Nutrition Facts : Calories 322, Fat 14 grams, SaturatedFat 4.3 grams, Cholesterol 54 milligrams, Sodium 234 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 22 grams
SKILLET BEEF STROGANOFF
Make and share this Skillet Beef Stroganoff recipe from Food.com.
Provided by Miss V
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef.
- 2. Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes too brown, pour accumulated beef juices into skillet.) Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.
- 3. Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.
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