BEEF STROGANOFF
Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.
Provided by Valerie Brunmeier
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
- In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
- Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
- Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.
Nutrition Facts : Calories 334 kcal, Carbohydrate 6 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 724 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GROUND BEEF STROGANOFF
This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
FAVORITE BEEF STROGANOFF
"This is one of my husband's favorite dishes," relates Carmen Edwards of Midland, Texas. "I like it because it has meat and vegetables, and the flavors work so well together. Sometimes we serve it over rice and add steamed asparagus or a salad for a great meal."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 32g protein.
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.
CLASSIC BEEF STROGANOFF
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 8h30m
Number Of Ingredients 9
Steps:
- In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
- In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.
EASY BEEF STROGANOFF
Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!
Provided by Colleen B. Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 36.1 g, Cholesterol 148.3 mg, Fat 37.4 g, Fiber 1.9 g, Protein 28.9 g, SaturatedFat 17.4 g, Sodium 632.8 mg, Sugar 1.8 g
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