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.
ANNIE'S FABULOUS BEEF STROGANOFF
Another delicious recipe from my wonderful mother, who has always been a supurb cook! I remember her making this when I was a child and I look foward to serving this at future dinner parties. A lovely beef stroganoff is always sure to impress!
Provided by Helping Hands
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Meat and Vegetable Mixture:.
- Remove fat from steak and cut into pencil thin strips.
- Dredge meat lightly with flour, and sprinkle with salt and pepper.
- Saute onion with mushroooms and garlic in butter for 5 minutes.
- Add beef, and more butter, if needed.
- Turn heat to high and toss meat continously for 3-5 minutes.
- Remove meat, onions, and mushrooms with garlic, and keep warm.
- Reserve 2 tbs drippings.
- Make sauce.
- Sauce:.
- Use 2 tbs drippings and blend in flour.
- Add consomme and stir until smooth and thickened.
- Add sour cream, and salt and pepper; keep heat low so cream will not curdle.
- Add paprika and Worcestershire sauce.
- Just before serving, add beef and vegetables and heat thru together.
- Serve over noodles (my favorite) or rice.
Nutrition Facts : Calories 963, Fat 74.8, SaturatedFat 37.5, Cholesterol 247.7, Sodium 1521.1, Carbohydrate 15.2, Fiber 1.6, Sugar 3.8, Protein 57.2
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