Ina Garten Beef Stroganoff Easy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

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

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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 STROGANOFF



Beef Stroganoff image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-by-1-by-1/8-inch strips
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
12 ounces button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley leaves
Kosher salt
One 12-ounce package wide egg noodles
2 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
  • Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
  • Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
  • Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
  • Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

BEEF STROGANOFF



Beef Stroganoff image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons olive oil
1 pound sirloin steak, cut into small cubes
Salt and freshly ground black pepper
8 ounces cremini mushroom caps, halved
2 carrots, finely chopped
1/2 onion, finely chopped
1/2 cup brandy
2 1/4 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream
1 heaping teaspoon Dijon mustard
Chopped fresh parsley, for serving

Steps:

  • For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
  • For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
  • Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
  • Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
  • To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
  • Serve the stroganoff with the noodles, and sprinkle with the parsley.

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 8h30m

Number Of Ingredients 9

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

Steps:

  • In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
  • In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

More about "ina garten beef stroganoff easy recipes"

14 BEST BEEF STROGANOFF RECIPES & IDEAS - FOOD NETWORK
Web Oct 31, 2023 1 / 14 Photo: LUCY SCHAEFFER Our Best Ideas for Beef Stroganoff You can’t talk about comfort food without talking about beef …
From foodnetwork.com
Author By
See details


INA GARTEN BEEF STROGANOFF - DELISH SIDES
Web May 18, 2023 1 clove garlic, minced 14 ½ ounces beef broth 2 teaspoons Worcestershire sauce ½ tablespoon Dijon mustard ½ teaspoon dried …
From delishsides.com
Cuisine American
Total Time 50 mins
Category Dinner
Calories 453 per serving
See details


THIS GROUND BEEF DINNER IS A WINNER WHEN I’M TOO TIRED TO COOK
Web 5 days ago This meal never fails to deliver. Besides being ready in about 30 minutes and using mostly pantry ingredients, it’s just an easy weeknight win that hits all the right …
From simplyrecipes.com
See details


BAREFOOT CONTESSA | RECIPES MAIN PAGE
Web Easy Tomato Soup & Grilled Cheese Croutons. Lunch. Beginner. ... Comforting One-Dish Dinners! Orange Marmalade–Glazed Ham. Lunch. Beginner. Charlie Bird's Farro Salad. …
From barefootcontessa.com
See details


INA GARTEN BEEF STROGANOFF EASY RECIPES
Web 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 …
From tfrecipes.com
See details


BEEF STROGANOFF RECIPES : FOOD NETWORK | FOOD NETWORK
Web 2 days ago Showing 1-11 of 11 Snappy Stroganoff Video | 03:23 Ree uses shortcuts to make a thick and creamy Stroganoff in just 16 minutes. Healthy Pressure Cooker Beef Stroganoff Recipe | Courtesy...
From foodnetwork.com
See details


BEEF STROGANOFF, WITH LOVE: BEST 5 RECIPES - FOOD …
Web Indulge in Food Network's top-five doughnut recipes with the help of how-tos from Ree Drummond, Ina Garten, Giada De Laurentiis and more chefs. Best 5 Pumpkin Bread Recipes
From foodnetwork.com
See details


RUSSIAN BEEF STROGANOFF • CURIOUS CUISINIERE
Web Oct 20, 2022 Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish. What is Russian beef stroganoff? Stroganoff …
From curiouscuisiniere.com
See details


10 BEST INA GARTEN BEEF RECIPES | YUMMLY
Web Dec 22, 2023 chopped bacon, butter, bouquet garni, olive oil, beef stock, crimini mushrooms and 11 more Beef and Vegetable Pie KitchenAid unsalted butter, carrots, …
From yummly.com
See details


INA GARTEN'S BEEF STROGANOFF RECIPE - RECIPES MENTOR
Web A Personal Touch Ina Garten is known for adding personal touches to classic recipes, making them uniquely hers. In her Beef Stroganoff, she incorporates subtle twists, like a …
From recipesmentor.com
See details


BEEF STROGANOFF RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Apr 19, 2019 Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just …
From natashaskitchen.com
See details


ONE POT BEEF STROGANOFF RECIPE | DAMN DELICIOUS
Web Apr 9, 2019 Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and …
From damndelicious.net
See details


EASY LEFTOVER ROAST BEEF STROGANOFF RECIPE - EFFORTLESS …
Web Oct 5, 2021 In a frying pan, heat the oil over medium heat. Add the onions and garlic and gently fry for 4-5 minutes until softened. 1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves. Increase the heat and add the sliced …
From effortlessfoodie.com
See details


BEEF STROGANOFF RECIPE | BON APPéTIT
Web Sep 22, 2022 1 lb. skirt steak, cut into 4" sections Freshly ground black pepper
From bonappetit.com
See details


EASY BEEF STROGANOFF RECIPE - HOW TO MAKE BEEF STROGANOFF FROM …
Web Dec 12, 2023 Directions. Step. 1 Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to …
From thepioneerwoman.com
See details


EASY BEEF STROGANOFF - SPEND WITH PENNIES
Web Sep 6, 2023 A Quick Weekday Meal! Beef stroganoff is quick and easy to make, yet it tastes like it’s been cooking for hours. It all cooks in just one pan for less mess and fewer dishes to wash. The secret to beef …
From spendwithpennies.com
See details


KEENEYFB2790 - PINTEREST
Web Super Quick Sesame Beef and Asparagus. Ready-in-minutes workday dinners don't get much tastier than this quick and easy recipe. #quickandeasymeals #stirfry …
From pinterest.ca
See details


BAREFOOT CONTESSA | BEEF BOURGUIGNON | RECIPES
Web Preheat the oven to 250 ­degrees. Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove …
From barefootcontessa.com
See details


Related Search