Moms Stroganoff Recipes

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.

BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
• Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
• Return the pan once more to medium high heat (don't clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
• Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
• Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.

SNAPPY STROGANOFF

Steps:

• Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
• Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
• Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
• Serve over the buttered noodles and garnish with the remaining parsley.

CHEF JOHN'S CLASSIC BEEF STROGANOFF

Steps:

• Season beef generously with salt and pepper.
• Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
• Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
• Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
• Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
• Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

MOM'S BEEF STROGANOFF

Steps:

• Coat meat with flour and brown in hot oil.
• Add the onions and garlic and saute until golden.
• In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
• Add to the meat.
• Add the mushrooms.
• Cook over very low heat for 1 hour or until meat is tender.
• Serve over egg noodles or rice and top with Parmesan cheese.

MOM'S OLD-FASHIONED BEEF STROGANOFF

Steps:

• In a large skillet brown ground beef (Use 1 to 2 pounds, depending on how meaty you like it) & drain fat. Return beef to skillet, add onions (chop these pretty finely), sliced mushrooms (again, you can use more or less than 8 ounces, depending on what you like) & garlic (more or less to taste), cook until tender. Mix in 1 ½ cups water, 1 teaspoons flour, 2 teaspoons (or cubes) beef bouillon, pepper (to taste),1 can of condensed mushroom soup, 1 can of mushrooms, Worcestershire sauce & ketchup. Bring to a boil. Reduce heat and allow to simmer for 15 minutes. While that is cooking, mix together 1 8 oz. package of sour cream, the other teaspoons flour & parsley. Add to beef/mushroom mixture when it's done simmering. Stir very well. Add salt & pepper to taste. If you prefer the sauce to be thinner, stir in small amounts of water until you reach the consistency you prefer. Serve over egg noodles & enjoy!