Mustard And Peppered Beef Stroganoff Recipes

ELEGANT BEEF STROGANOFF

Steps:

• Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
• Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
• Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
• Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
• Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

BEEF STROGANOFF III

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
• Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

PEPPERED BEEF STROGANOFF

Steps:

• Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
• Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.

BEEF STROGANOV WITH MUSTARD

Steps:

• Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
• Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
• Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
• When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.

SLOW COOKER MUSTARD AND PEPPERED BEEF STROGANOFF

Steps:

• In a bowl mix together the mustard seeds with some seasoning, add the beef and toss to coat. Heat 25g butter in a large frying pan over medium-high heat. Fry the beef, in batches (adding more butter as needed), until browned all over. Remove with a slotted spoon to a plate lined with kitchen paper.
• And onions to the pan, fry for 5-8min until beginning to soften, you may need to add more butter if the pan is dry. Add garlic and cook 1min, then stir in flour and cook for 1min more. Take pan off heat and gradually stir in the stock, adding the liquid a little at a time to prevent lumps forming.
• Put the beef and the onion mixture into the slow cooker and mix together. Don't worry that there doesn't seem to be much sauce, liquid will be released during cooking. Cover with the lid and cook on Low for 8-10hr.
• About 45min before the end of cooking, melt remaining 50g butter in the frying pan and fry the mushrooms over medium-high heat for 5-10min until tender. Add the brandy, if using, and bubble to reduce until only a little liquid remains. Remove a cupful of the cooking liquid from the slow cooker and set aside, then stir the mushrooms into the beef.
• Mix the reserved cooking liquid with the crème fraîche, mustard and Worcestershire sauce (see GH tip). Stir into the beef, then re-cover and cook for 30min, then stir in the tarragon or parsley, check seasoning, and serve.

MUSTARD AND PEPPERED BEEF STROGANOFF

Steps:

• Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1-2min. Remove from pan and keep warm.
• Heat the remaining butter and cook the mushrooms for 2-3min. Add the brandy and bubble for 1min, then add the crème fraîche and bubble until syrupy.
• Stir in the mustard and tarragon. Season with black pepper.
• Return the beef to the sauce and bring to the boil. Serve, garnished with chives.

BEEF STROGANOFF WITH MUSHROOMS AND PEPPERS

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.