30-MINUTE BEEF STROGANOFF
This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.
Provided by Ali
Time 30m
Number Of Ingredients 13
Steps:
- Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
- Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
TENDER BEEF STROGANOFF
Tender Beef Stroganoff with huge flavor!
Provided by Mamma C
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Rinse your mushrooms under a cool stream of water while brushing off the dirt with a vegetable brush or (wipe with a damp paper towel). Pat the mushrooms dry with a paper towel, slice them and set aside.
- Peel your onion and slice it thinly.
- Peel your garlic clove and press it with with a garlic press (or chop it finely).
- Pound your steak to about 1/3-inch thick using a meat mallet or the bottom of a heavy skillet. Use a knife or kitchen scissors to trim off excess fat. Slice the beef into strips (slice in the opposite direction of the grain to help make it more tender.) Cut any long strips in half. Wash your hands well.
- Prepare the seasoning blend by mixing the paprika and mustard with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Fill a pasta pot 2/3 full with hot water and set it on the stove without any heat yet.
- In an extra-large skillet, melt two tablespoons of butter over medium-high heat. Add the beef strips to the pan in a single layer. Sprinkle on the seasoning blend.
- Quickly brown the meat on one side, then flip it over to brown the other side for about 30 seconds. The meat will still have some pink on the edges but will cook more later. Use a slotted spoon to transfer the beef to a platter and cover it with foil.
- Add two more tablespoons of butter to the pan and let it melt. Add your onions and mushrooms but hold off on the garlic. Stir to combine. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir again and let cook, stirring occasionally, until the onions are soft and golden, the mushrooms are golden brown and all the liquid has evaporated. This should take around 15 minutes.
- When the mushrooms and onions are golden brown, stir your pressed garlic into the mushrooms and let it cook for a minute. Stir in 3 tablespoons of flour and cook for another minute.
- Deglaze the pan by pouring in 1/2 cup white wine and using a wooden or plastic spoon to scrape all the bits off the bottom of the pan. Stir everything for a minute, then stir in 1 1/2 cups beef stock.
- Bring the mixture to a boil, then lower the heat and let the pan simmer for five minutes.
- While that's simmering, add a teaspoon of salt to your pot of water for the egg noodles. Cover the pot with a lid and place the pot over high heat so it can boil.
- After the mushroom mixture has simmered for five minutes, stir in the sour cream and bring the sauce to a simmer. Let the sauce simmer over low heat for 5-10 minutes, until the sauce is thickened.
- While the mushroom sauce is simmering, cook your egg noodles in the boiling water. Cook them until al dente (check on them a minute or two before the package directions say they're done.) Drain the egg noodles in a colander in the sink, keeping just a bit of the cooking water in the pot. Return the drained noodles to the pot and stir in 3 tablespoons of butter.
- When the mushroom sauce is thickened, add the beef to the sauce and give it a stir. Let the beef cook for 2-3 minutes more. (You can cut into a strip of beef to see if it is cooked enough for you. It needs to have some pink inside in order to be tender. Keep in mind the beef will continue cooking after you turn off the heat.)
- Serve the Beef Stroganoff over the egg noodles. Serve with red pepper flakes at the table if desired.
- Store leftover noodles separately from the Beef Stroganoff. Refrigerate leftovers for up to four days.
Nutrition Facts : Calories 827 kcal, Carbohydrate 62 g, Protein 45 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 204 mg, Sodium 549 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEEF STROGANOFF
RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g
MOM'S LIGHTENED BEEF STROGANOFF
Steps:
- In a heavy saucepan, heat pan over high heat.
- When pan is hot, spray with oil and add steak.
- Brown meat until cooked.
- Remove meat from pan.
- Lower heat, melt butter, then add onions.
- Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.
- Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce.
- Cover and cook on low about 40 minutes.
- Remove bay leaf and mix in sour cream.
- Serve over noodles or rice.
Nutrition Facts : ServingSize 3 /4 cup, Calories 251.9 kcal, Carbohydrate 12.7 g, Protein 28.1 g, Fat 9.3 g, Sodium 281.2 mg, Fiber 1.2 g, Sugar 6.2 g
MAMA'S BEEF STROGANOFF
This is so simple but so good! My mom made this when I was growing up, and it was one of the first recipes I called her for after I left home.
Provided by heatherwaldrup
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- brown ground beef and drain.
- sautee onions, mushrooms, & garlic.
- add meat to onion/mushroom/garlic mixture.
- add can mushroom soup.
- simmer 20 minutes. While meat mixture is simmering, begin cooking rice according to package instructions. Any rice (white, brown, wild, etc.) may be used.
- mix in sour cream.
- simmer until heated through.
- serve meat mixture over rice.
Nutrition Facts : Calories 438.1, Fat 32.6, SaturatedFat 15, Cholesterol 102.4, Sodium 474.5, Carbohydrate 10.9, Fiber 0.8, Sugar 2.8, Protein 25.5
MAMA DELILAH'S BEEF STROGANOFF
Make and share this Mama Delilah's Beef Stroganoff recipe from Food.com.
Provided by Mama Delilah
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Marinade beef cubes overnight
- Remove beef cubes from marinade, reserving marinade.
- Add olice oil to skillet and brown beef cubes on all sides.
- Remove browned beef, set to the side
- In same pan, sautee onions and garlic, until onions are transluscent
- Deglaze with red wine, scraping all browned bits.
- Place browned beef back into skillet.
- Add marinade
- Simmer on low for 60 to 90 minutes, or until beef has reached desired tenderness
- Add sour cream, cream of mushroom soup and mushrooms to beef mixture five to ten minutes before serving.
- Prepare egg noodles according to package, drain
- Serve over egg noodles.
Nutrition Facts : Calories 858.8, Fat 45.2, SaturatedFat 18.9, Cholesterol 183.2, Sodium 1737.1, Carbohydrate 67.7, Fiber 4.5, Sugar 5.9, Protein 43
MAMA K'S BEEF STROGANOFF
This one is a family recipe that my wife and I tried to make a little better for us. The sauce is served over warm egg noodles. It is an all-time favorite! Enjoy!
Provided by Nick K
Categories Steak
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, brown meet, adding Worcestershire sauce, onion, and garlic while browning.
- After the meat is browned, stir in cream of mushroom soup, one cup water and mushrooms and bring it to a boil.
- While boiling, mix cornstarch with 4 tbsp warm water.
- After you have reached a boil, add cornstarch/water and sour cream to the mushroom/meat mixture. Reduce heat to low.
- Simmer for at least 30 minutes, stirring occasionally.
- Serve over hot egg noodles.
Nutrition Facts : Calories 223.2, Fat 15.6, SaturatedFat 6.7, Cholesterol 47.9, Sodium 279, Carbohydrate 8.2, Fiber 0.4, Sugar 1.9, Protein 12.3
CLASSIC BEEF STROGANOFF
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
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
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