Beef Stroganoff Meets French Onion Bake Recipes

FRENCH ONION BEEF STROGANOFF

Steps:

• In a large bowl, toss the beef with salt, pepper, and 1/4 cup flour to lightly coat.
• Heat the oil in a large, high-walled skillet over medium-high heat. Working in batches, sear the beef on one side until it develops a deep brown crust, then flip and sear on the other side, about 8 minutes total. Remove the beef from the pan and repeat with the remaining meat.
• Melt the butter in the pan and reduce heat to medium. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms, and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme.
• Deglaze the pan with the red wine, being sure to scrape up all of the browned bits. Sprinkle with the remaining flour and stir to combine. Stir in the beef broth and Worcestershire sauce and bring to a low simmer. Mix the beef back in and let simmer until the sauce has thickened and the beef is cooked through, about 8 minutes.
• As you wait for the sauce to thicken, cook the egg noodles according to the package. Drain and set aside.
• Remove the beef mixture from the heat and add in the 2/3 cup of sour cream, stirring well. Mix in the cooked egg noodles.
• Top with the grated Gruyere. If in a ovenproof pan, bake in a 400°F oven until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
• Top with torn parsley and serve.

FRENCH-STYLE ONION-BEEF STROGANOFF

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook meat and garlic in large skillet sprayed with cooking spray on medium heat 3 to 4 min. or until meat is evenly browned, stirring frequently. Add peas and gravy; mix well. Cook and stir 3 to 4 min. or until heated through. Stir in onion dip; mix well. Simmer on medium-low heat 3 to 4 min. or until meat is done and meat mixture is heated through, stirring occasionally. (Do not let meat mixture come to boil.)
• Drain pasta. Serve topped with meat mixture.

FRENCH ONION BEEF STROGANOFF RECIPE - (4.4/5)

Steps:

• Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl. Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions. Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes. As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside. Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles. Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts. Top with torn parsley and serve.

OVEN-BAKED BEEF STROGANOFF

Steps:

• Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
• Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil.
• Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.

BEEF STROGANOFF MEETS FRENCH ONION BAKE

Steps:

• Pre Heat oven to 350°F.
• Cook and drain noodles as directed on package.
• In a large frying pan; melt butter over medium-high heat. Add beef, onions and mushrooms; cook about 20 minutes, stirring frequently, until beef is browned on all sides. Make sure the onions are carmelized.
• Spread noodles in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon beef mixture over noodles.
• In the frying pan you used, heat 2 1/2 cups of the broth to boiling over medium-high heat. In small bowl, mix remaining 1/2 cup broth and the flour until smooth. Stir flour mixture into boiling broth. Cook, stirring constantly, until bubbly and thickened. Stir in rosemary, salt and pepper. Pour over beef mixture; stir until well blended. Sprinkle with croutons, then cheese.
• .Bake 25 to 35 minutes or until bubbly around edges and cheese is melted.