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
CLASSIC BEEF STROGANOFF WITH TENDERLOIN
Provided by [email protected]
Number Of Ingredients 15
Steps:
- In large bowl, add cut up beef. Add salt and pepper evenly in small amounts, tossing to distribute and season evenly. Cover, set aside.
- In large deep frying pan, melt 3 Tbl. butter, add mushrooms and sauté for 15 minutes over medium low heat until deep golden browned. Remove with slotted spoon to a large bowl. (Do not cover).
- Add 1 Tbl. butter to pan with any remaining juices, melt, add onions, and sauté 15 minutes until golden. Add garlic, sauté 1 more minute. Remove with slotted spoon adding to bowl with mushrooms. (Leave uncovered).
- Add last 3 Tbl. butter to pan with remaining juices, turn heat up to medium high/high heat, add seasoned beef using a slotted spoon or tongs leaving any juices behind in the bowl. Sauté beef quickly, turning once or twice, until lightly browned but leaving beef RARE. Remove with slotted spoon to bowl with mushrooms and onions. (*Discard meat juices from beef bowl).
- Reduce heat to medium. Add flour and stir. (*Don't worry if it's super pasty. Everything will all come together). Cook and stir 1 minute, slowly whisk in consommé and beef bouillon, a little at a time until no longer lumpy. Reduce heat to low.
- Stir in tomato paste or chili sauce, dry mustard, and sherry or wine until smooth. Add beef, mushrooms and onions. Slow simmer for 20 minutes, stirring only occasionally making sure meat and veggies are submerged in the sauce. Then set aside with lid tilted.
- While meat and veggies are simmering, bring a pot of water to a boil, add a small palmful of kosher salt. Add noodles and boil until done according to package directions. Drain, toss with 1 Tbl. butter.
- Stir sour cream into stroganoff/meat mixture and rewarm over very low heat just until warmed through again. (Do not boil or sour cream could curdle). Just a couple of minutes if that. Taste, and add more salt and pepper if needed. (*I usually like to add a little more pepper is all).
- Serve stroganoff over hot cooked buttered noodles and garnish with finely chopped fresh parsley if you'd like to pretty it up. Enjoy!
BEEF TENDERLOIN STROGANOFF WITH CREMINI MUSHROOMS
This dish is one of my all-time favorites. Melt-in-your-mouth tender beef, earthy cremini mushrooms, and sweet onions all wrapped in a blanket of rich, creamy sauce and ladled over warm noodles....oooooh, there IS a Santa, Virginia!! (photo from bing images)
Provided by Kelly Williams
Categories Beef
Time 50m
Number Of Ingredients 13
Steps:
- 1. Cut meat into strips about 2" long and the width of a pencil. Pat dry and salt and pepper meat to your liking. Set aside. If using whole creminis, slice or quarter them. Melt 3 Tbl. butter in heavy skillet, add onions and saute til just soft. Add mushrooms and cook 3-5 minutes longer til mushrooms are soft and onions are browning. Remove from pan, set aside. Add remaining Tbl. of butter to pan and turn up the heat. Toss in steak and garlic making sure the pieces of steak are all laying flat, sear quickly on both sides leaving RARE. Remove meat and set aside, (back into it's original bowl is just fine.) Blend flour into butter and juices in pan. Cook and stir for 1-2 minutes. Do not brown. Gradually add beef bouillon, stirring constantly, until smooth and thickened. Add tomato paste and wine and blend thoroughly. Add steak, garlic, mushrooms and onions back into pan, heat through on low heat for rare-medium rare stirring gently. (Cook longer for medium to well. Up to 20 minutes.) Blend in sour cream 5 minutes before serving over LOW heat so it doesn't to curdle. Add salt and pepper to taste. Serve over cooked egg noodles. *Can garnish with fresh chopped parsley if desired.
- 2. Bouillon tip: I always use "Superior Touch Better Than Bouillon Beef Base". It's world's apart from cubes or granules. No comparison.
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
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS
This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.
Provided by PanNan
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the beef broth and dried porcini in a small saucepan.
- Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
- With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
- Strain the broth through a sieve and set aside.
- Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
- When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
- Transfer to a bowl.
- Season the beef strips generously with kosher salt and pepper and dredge in the flour.
- Add 2 tbsp oil to the pan and heat over medium-high heat.
- When oil is hot, add the beef, spreading it in a single layer.
- After about a minute, turn each piece to brown the other side.
- Don't overcook!
- Work quickly, the whole process only takes a couple of minutes.
- Remove beef to the same bowl with the cremini.
- (Work in smaller batches, if you prefer).
- Melt the remaining 3 tbsp butter in the pan over medium-high heat.
- Add the onion.
- Saute, scraping up the browned meat bits at the bottom of the pan.
- When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
- Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
- Bring to a simmer while stirring.
- Cook just until the sauce thickens slightly, 1- 2 minutes.
- Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
- Taste, and adjust seasonings.
- Serve over cooked noodles, sprinkled with parsley.
Nutrition Facts : Calories 924.6, Fat 53.4, SaturatedFat 22.3, Cholesterol 224.4, Sodium 145.9, Carbohydrate 74.2, Fiber 4.4, Sugar 4.1, Protein 37.7
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