Good Housekeeping Beef Stroganoff Recipes

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.

LEAN BEEF STROGANOFF

Steps:

• Prepare noodles as label directs; drain. Keep warm.
• Meanwhile, trim all fat from top sirloin steak. With knife held in slanting position almost parallel to cutting surface, slice steak crosswise into very thin slices. Thickly slice mushrooms. Remove stem and strings along both edges of each pea pod. Cut each radish in half if they are large. Chop onion.
• Spray nonstick 12-inch skillet lightly with nonstick cooking spray. In hot skillet over medium-high heat, cook half of meat, stirring quickly and constantly, about 2 minutes or until meat just loses its pink color; remove to bowl. Repeat with remaining meat but do not use nonstick spray again.
• In same skillet over medium-high heat, in 2 teaspoons hot oil, cook mushrooms and onion until tender. In cup, mix cornstarch and 1 cup water; stir into mushroom mixture with chili sauce, mustard, and bouillon. Cook until mixture boils and thickens slightly. Return beef to skillet; heat through.
• Meanwhile, in nonstick 10-inch skillet over medium-high heat, in 1 teaspoon hot oil and 2 tablespoons water, cook pea pods 4 to 5 minutes until tender-crisp. Remove to bowl. In same skillet over medium-high heat, cook radishes and 1/4 cup water 5 to 7 minutes until tender-crisp. Add pea pods and salt to radishes; heat through.
• Spoon noodles onto 6 warm dinner plates. Spoon beef mixture over noodles; top each serving with 1 tablespoon sour cream and sprinkle with parsley. Serve with pea pods and radishes.

BEEF STROGANOFF

Steps:

• Cook egg noodles per package directions.
• Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat. Season steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to bowl.
• Reduce heat to medium. Add onion and 1 tablespoon oil and cook, stirring occasionally, 6 min. Add mushrooms, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Increase heat to medium-high and cook, tossing occasionally, until mushrooms release their juices and begin to brown, 6 minutes. Stir in garlic and cook 1 minute.
• Add wine and cook, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 3 minutes.
• Remove from heat and stir in sour cream, mustard and Worcestershire sauce. Fold beef into sauce and spoon over noodles. Serve sprinkled with parsley.

BEEF STROGANOFF FROM THE 70'S

Steps:

• Prepare noodles according to package directions.
• Heat oil over medium-high heat and add meat.
• Cook, stirring, until meat is no longer pink, about 5 minutes. Remove and set aside.
• To skillet add and sauté onions, mushrooms and garlic until vegetables are tender. Add broth, Worcestershire sauce and pepper and bring to a boil. Reduce heat and simmer until liquid has reduced by half.
• Stir cornstarch into wine until dissolved. Add to skillet and cook, stirring, over medium heat until mixture has thickened, about 3 minutes. Return meat to mixture and stir until heated through. Remove from heat.
• Add sour cream and mustard to skillet and stir until blended. Serve over cooked noodles, sprinkled with parsley.
• Tip:Partially freeze meat to make slicing easier.
• If reheating stroganoff mixture, do not bring it to a boil.
• Instead of wine you can use beef broth and 1 Tblsp red wine vinegar.

SLOW COOKER BEEF STROGANOFF

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.