BEEF STROGANOFF
Make this easy Beef Stroganoff recipe with tender strips of beef and mushrooms, then finish with sour cream for the best Stroganoff sauce. Then serve over noodles for comfort food supreme.
Provided by Elise Bauer
Categories Dinner Comfort Food Beef Stroganoff
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Brown the strips of beef in butter: Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
- Sauté the shallots: In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
- Sauté the mushrooms, then season: In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
- Add the sour cream, beef, and shallots: Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.
- Serve: Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)
Nutrition Facts : Calories 634 kcal, Carbohydrate 8 g, Cholesterol 168 mg, Fiber 1 g, Protein 31 g, SaturatedFat 26 g, Sodium 347 mg, Sugar 4 g, Fat 54 g, ServingSize Serves 4, UnsaturatedFat 0 g
BEEF STROGANOFF - FRENCH STYLE RECIPE - (4.3/5)
Provided by á-4922
Number Of Ingredients 10
Steps:
- In each of 2 large skillets, melt 1 1/2 tablespoons of the butter. Add the onion to one skillet and the mushrooms to the other. Season both with salt and pepper and cook over high heat until the onion is softened and the mushrooms are browned and tender, about 5 minutes. Off the heat, add the Cognac to the mushrooms. Cook over high heat until evaporated, about 10 seconds. Add the mushrooms to the onion and wipe out the skillet. Add the stock to the mushrooms and boil until nearly evaporated, 5 minutes. Stir in the crème fraîche and mustard and simmer until thickened, about 5 minutes; keep warm. In the empty skillet, melt the remaining 1 tablespoon of butter in the oil. Season the meat with salt and pepper and add it to the hot skillet. Cook over high heat, turning once, until lightly browned in spots but still rare, about 2 minutes. Scrape the meat and any juices into the mushroom sauce and simmer just until heated through, 1 minute. Serve right away
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
GERMAN BEEF STROGANOFF
Very similar to the beef stroganoff my mum made when I was little. No cream of mushroom soup here!! I use a good amount of beef broth, and often more sour cream, which makes it very saucy. But hey, I like it that way!
Provided by MummaKat
Categories Meat
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large dutch oven, and add olive oil. Brown the beef, in batches if you have to, setting aside in a bowl when browned.
- In the same dutch oven cook the green pepper and onions for one minute, adding more oil first if necessary. Add the sliced mushrooms, breaking them up of the pieces are too large. Cook for 2-4 minutes, until mushrooms are softened.
- Add the 3 cups beef broth, worchestershire sauce, paprika, thyme, and salt. Add the beef back into the pot. Broth should cover the beef.
- Bring to a boil, cover and simmer for about an hour until beef is tender.
- Mix the flour and the 1/2 cup beef broth with a whisk until smooth. Add to the pot and stir until thickened. Add the sour cream, adjusting to taste.
- Remove from heat and serve over mashed potatoes. Or egg noodles if you must.
Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 7.9, Cholesterol 116.7, Sodium 1120.1, Carbohydrate 10.6, Fiber 1.7, Sugar 4.3, Protein 37.5
BEST HOME-STYLE BEEF STROGANOFF
Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.
Provided by NicoleMcmom
Categories Beef Stroganoff
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
- Fill a large pot with water and set over high heat on another burner.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
- Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
- Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
- Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
- Ladle sauce over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg
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