BEEF STROGANOFF III
I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.
Provided by Donna
Categories World Cuisine Recipes European Eastern European Russian
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
- In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
- Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
- Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 5.7 g, Cholesterol 82.8 mg, Fat 23 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 12.2 g, Sodium 619.5 mg, Sugar 0.7 g
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.
BEEF STROGANOV WITH MUSTARD (GOVJADINA PO-STROGANOVSKI, S GORCHI
I got this recipe from an elderly couple in a tiny restaurant on the Volga. I don't recall the name of the restaurant but I do remember that inside the inn was authentic history. The couple claimed to be direct descendants of the real Count Stroganov. Over the fireplace in the main dining room was a huge portrait of the count. I was the only "Amerikanski" this couple had seen so when I made a big deal of how delicious the meal was, they gave me this recipe, along with some "Ruski" history. Beef Stroganoff - translated into English - was named for a noted Russian gourmand, Count Pavel Stroganov, who flourished in the Gay Nineties of the last century. He was a dignitary at the Court of Tsar Alexander III and a member of the Imperial Academy of Arts in St. Petersburg. No one knows if the Count himself invented the recipe which has immortalized him, or if his chef conjured it up. The Count's name is virtually unknown in the annals of Russian military history. However, lovers of fine food know the name Stroganov throughout the world. The only Stroganov mentioned anywhere in Russian military history is one peasant-born fighter who helped Ivan the terrible conquer the vast territory of Siberia. There are several versions of Beef Stroganoff known throughout the world, but below is the classic Russian recipe. I have included two others that are just as tasty but a little easier to prepare and the ingredients would be better obtainable. The secret of the sauce is the mustard in it. Even this classic recipe for Beef Stroganoff has undergone changes during the past 20 years. In the south of Russia, 1 tablespoon of tomato paste has crept into the sauce. Or a few cooked mushrooms, sliced may be added. In the United States, we add both. The result is tasty, but it isn't the real beef Stroganoff. My friends in the Ministry of health even prefer to leave the mustard out of the sauce. They substitute a few drops of lemon juice. I met one couple who prefers a few drops of a strong mushroom ketchup, known as "mushroom essence" in Russia.
Provided by Witch Doctor
Categories One Dish Meal
Time 7h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm.
- Lower heat and add 2 Tbs. Butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw color.
- Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten minutes. Add sour cream to pan, stirring constantly until desired consistency is reached (to cover back of a spoon).
- Reheat meat in the sauce taking care that the sauce does not boil.
- Serve over cooked egg noodles.
- To make Estouffade:.
- Preheat the oven to 450°F.
- Rinse all of the bones and dry them thoroughly.
- Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved.
- Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary.
- After about 41/2 hours:.
- Brown the mirepoix and tomato paste in the same roasting pan. When vegetables are soft and very slightly caramelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
- Simmer an additional hour (approx. six hours in all).
- Storage: can be stored for up to three days in the refrigerator or up to three months frozen.
- Strain.
- **[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
Nutrition Facts : Calories 996, Fat 70.8, SaturatedFat 33.5, Cholesterol 258.6, Sodium 951.2, Carbohydrate 27.6, Fiber 5.5, Sugar 13, Protein 62.4
BEEF STROGANOV WITH MUSTARD
This is among the best-known Russian recipes, created during the last century by the chef to Count Stroganov, who gave the dish its name. A favorite from childhood served over steaming hot rice!
Provided by Lostfairy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
- Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
- Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
- When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.
Nutrition Facts : Calories 128.4, Fat 10, SaturatedFat 6.2, Cholesterol 25.5, Sodium 382.6, Carbohydrate 7.6, Fiber 0.9, Sugar 2.1, Protein 3
TREEBEARD'S BEEF STROGANOFF DIJON
Treebeard's is a soul food/southern cooking restaurant in Houston, TX. A hint of dijon mustard makes this stroganoff stand out. Because you use tenderloin, it's naturally more tender and takes less time to cook.
Provided by GirlyJu
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet over med heat, melt 1 1/2 tbsp butter and saute tenderloin, onion and mushrooms until onion is soft and transparent.
- In separate small saucepan over med heat, melt remaining 1 1/2 tbsp butter; blend in flour and stir until smooth. Gradually whisk in beef broth and dijon mustard until smooth.
- Pour broth mixture over tenderloin. Reduce heat to low,cover and simmer for 20 minutes or until beef is very tender. Stir in sour cream and allow to bubble, but do not boil.
- Serve over cooked noodles.
Nutrition Facts : Calories 468.4, Fat 35.1, SaturatedFat 16.4, Cholesterol 125.5, Sodium 230.5, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 31.5
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
BEEF STROGANOFF
Easy and yummy -- my mommy's, of course! I've given measurements here as a guide, although you really need to use the ketchup, dry mustard, and sour cream to taste. Of course, you can always add onions to the beef when cooking it.
Provided by Rubies
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef in a skillet and drain fat.
- Add onion soup mix, ketchup, dry mustard, and cream of mushroom soup.
- Cook over medium until warmed through.
- Add mushrooms and sour cream.
- Stir to mix thoroughly.
- Serve over hot noodles.
Nutrition Facts : Calories 810.4, Fat 38.5, SaturatedFat 16.6, Cholesterol 175.7, Sodium 1419.2, Carbohydrate 77.5, Fiber 3.9, Sugar 7, Protein 38.6
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