Beef Stroganov Sauteed Beef With Mushrooms And Onions In Sour Creamsauce Recipes

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

TRADITIONAL BEEF STROGANOFF

Steps:

• In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
• Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
• Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
• Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
• Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
• Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
• Taste the stroganoff and add the salt and pepper, to taste.
• Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.

BEEF STROGANOV

Steps:

• Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
• Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
• Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
• Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.

SHIITAKE BEEF STROGANOV

Steps:

• Make Stroganov:
• In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
• Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened. Stir in parsley and salt and pepper to taste.
• Make purée:
• Peel turnips and potato and cut into 1-inch pieces. In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes. Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan. Stir in butter and salt and pepper to taste.
• Serve Stroganov with turnip potato purée or noodles.