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.
SO SIMPLE BEEF STROGANOFF
A very simple recipe if you don't like using or buying a lot of ingredients. Serve over egg noodles.
Provided by SHANL76
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 3h10m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 10.2 g, Cholesterol 91 mg, Fat 21 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 9.8 g, Sodium 1241 mg, Sugar 1.5 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
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
SIMPLE BEEF STROGANOFF
This speedy recipe is so easy you will be excited to serve it to your family.-Jo Ann Knicely, Midland, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium-high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.
Nutrition Facts :
SIMPLE BEEF STROGANOFF
This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!
Provided by Brenda
Categories Pasta and Noodles Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare the egg noodles according to package directions and set aside.
- In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Nutrition Facts : Calories 678.5 calories, Carbohydrate 48.2 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.7 g, Protein 28.7 g, SaturatedFat 17.3 g, Sodium 659.8 mg, Sugar 2.2 g
REAL SIMPLE BEEF STROGANOFF
Make and share this Real Simple Beef Stroganoff recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
- Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.
- Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes.
- Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
Nutrition Facts : Calories 756.5, Fat 39.3, SaturatedFat 15.5, Cholesterol 209.6, Sodium 735.9, Carbohydrate 48.9, Fiber 3.9, Sugar 6.1, Protein 51.6
SIMPLE TANGY BEEF STROGANOFF
I watched my mother make beef stroganoff and have added my own additions to the recipe. This is often requested by my children for dinner and even for their birthday dinners. They love creamy noodle dishes. Feel free to add some fresh mushrooms with the onions.
Provided by diner524
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
- Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
- Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
- Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
- Add sour cream, but do not boil, and completely blend all together.
- Serve over egg noodles.
MY VERY BEST BEEF STROGANOFF
My good friend Melissa used to make a wonderful beef stroganoff a long time ago and all I could remember is that her secret ingredient was gingerale. I know that sounds weird, but it was very good so I came up with this recipe and it just turned out great. So easy and so good!
Provided by HeidiSue
Categories Meat
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season sliced steak with salt& pepper.
- In a saute pan melt 2 tbl of the butter, add the steak and brown.
- Using a slotted spoon transfer the steak to the crockpot.
- Add the remaining butter and the onions to the juice in the saute pan and saute until soft.
- Add the flour to the onion mixture stir until well blended.
- Add the beef broth slowly and mix until smooth.
- Add the worcestershire, mustard and gingerale, mix well and pour into the crockpot.
- Cook on low atleast 4 hours.
- The longer you cook it the more tender the beef becomes.
- About 20-30 minutes before you are ready to eat add the mushrooms and stir in the sour cream and heat through.
- Serve with crusty bread over egg noodles or rice.
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