STROGANOFF
Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.
Provided by sal
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 40m
Yield 7
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
- Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
- Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g
BEEF STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
CLASSIC BEEF STROGANOFF
According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.
Provided by gemini08
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
- Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
- Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
- Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
- Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
- Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!
HEALTHIER BEEF STROGANOFF III
Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!
Provided by MakeItHealthy
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
- Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
- Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 6 g, Cholesterol 66.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 8.3 g, Sodium 285.7 mg, Sugar 1.4 g
CLASSIC BEEF STROGANOFF
This hearty comfort food is great when the weather turns.
Provided by ajthoma
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Season beef with salt, pepper, and Spanish paprika.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
- Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
- Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
- Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g
BEEF STROGANOFF
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Categories meat, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram
BEEF STROGANOFF FOR FORTY
Make and share this Beef Stroganoff for Forty recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Cut all fat, bones and gristle from steaks and cut into 3 x 1 x 1/4 inch pieces of perfectly lean meat.
- In large roasting pan sauté onions in butter until limp then add meat and cook at medium high, stirring until all redness disappears, about half an hour constantly stirring. Add scrubbed, halved mushrooms, consommé, Worcestershire sauce and salt. Stir the flour into the wine with wire whip to a smooth paste and stir in until thickened. At this stage hold hot in oven at 275°F.
- As serving time nears cook noodles in preserving kettle in very large amount of boiling salted water, about 12 minutes.
- Stir sour cream into beef and return to oven to heat it through. Drain noodles.
- Serve Stroganoff from chafing dishes and noodles from outsize bowls or platters.
- The Mary Moore Cookbook.
Nutrition Facts : Calories 1004.5, Fat 55.1, SaturatedFat 23, Cholesterol 259.5, Sodium 618.4, Carbohydrate 54, Fiber 2.9, Sugar 2.9, Protein 68.1
STROGANOFF (1953)
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This is his own recipe. I believe that this would be better if the sour cream were added at the very end and not allowed to boil, but have posted it as he made it. He suggests serving this with rice and buttered Melba toast, but I prefer egg noodles.
Provided by Chocolatl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dust meat lightly with flour and season with salt and pepper.
- Heat 2 tablespoons butter in a skillet.
- Add meat and saute until browned, about 3 minutes.
- Heat remaining butter in a separate skillet.
- Add mushrooms and onions.
- Cook until lightly browned, 3-4 minutes.
- Add consomme, vinegar and sour cream.
- Bring to a boil, then immediately reduce heat to low.
- Add meat to mushroom mixture, cover, and simmer for 30 minutes, or until meat is tender.
Nutrition Facts : Calories 573.9, Fat 42.8, SaturatedFat 21.7, Cholesterol 184.6, Sodium 450.5, Carbohydrate 7.3, Fiber 1.3, Sugar 4.9, Protein 40.2
STROGANOFF
This recipe was used by both my mother and my mother-in-law. It's been a favorite of our families for years, and is both easy and delicious.
Provided by Chibi
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef in large skillet.
- Add onions and cook until onions are translucent.
- Drain grease.
- Stir in condensed soup, then garlic powder, salt, and pepper.
- Allow to simmer until all other parts of meal are prepared.
- Minutes before it's time to serve, stir in the sour cream completely and heat through.
- Serve over egg noodles.
Nutrition Facts : Calories 430.5, Fat 32.9, SaturatedFat 14.3, Cholesterol 107, Sodium 726.6, Carbohydrate 9.4, Fiber 0.5, Sugar 4, Protein 23.9
ORIGINAL BEEF STROGANOFF
Based on the classic recipe, this hearty beef dish is packed with flavour from garlic and onion to thyme and paprika.
Provided by English_Rose
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Place 2oz of the butter and 1tbsp of olive oil into a pan and melt over a low heat.
- Add the diced carrot and onion and cook for 3-4 mins to soften. Add the garlic and cook for a further 1-2 minutes Add the mushrooms and cook gently for a further 5 minutes
- Finely slice the beef into finger-sized slithers. Mix with the ground paprika and stir fry in a separate pan over a high heat in the remaining oil for 2 mins to seal and brown.
- Add half the beef stock and lemon juice to the beef and bring to a simmer. Add the vegetables to the pan, bring to a gentle simmer and cook for 2-3 minutes
- Add the remaining butter and stir in the cream. Bring up to simmering point but do not allow to boil. Season to taste.
- Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter.
- To serve, divide the rice between two serving plates and spoon over the stroganoff.
Nutrition Facts : Calories 1709.1, Fat 133, SaturatedFat 66.1, Cholesterol 350.6, Sodium 702.4, Carbohydrate 88.1, Fiber 7, Sugar 6.5, Protein 44.3
BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle
Provided by Matthew Johnson
Categories Dinner
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, season the beef with salt and pepper and toss to coat.
- Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
- In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
- Melt the butter in the leftover meat drippings.
- Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
- Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
- Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
- Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
- Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
- Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
- Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
BEEF STROGANOFF II
Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.
Provided by sal
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
- Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
- Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Nutrition Facts : Calories 606 calories, Carbohydrate 58.6 g, Cholesterol 129.9 mg, Fat 24.5 g, Fiber 2.3 g, Protein 35.2 g, SaturatedFat 8.5 g, Sodium 1062.6 mg, Sugar 8.2 g
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