My Dads Beef Stroganoff Recipes

THE BEST BEEF STROGANOFF

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.

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.

DAD'S BEEF STROGANOFF

Steps:

• Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
• Melt butter in large skillet.
• Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
• In same skillet, cook meat until light brown.
• Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
• Cover, simmer 15 minutes.
• Blend reserved broth and flour, stir into meat mixture.
• Add mushrooms and onion.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Reduce heat.
• Stir in sour cream and sherry, heat through.
• Serve over noodles.

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.

MY FATHER'S BEEF STROGANOFF

Steps:

• Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
• Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
• When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
• Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
• Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
• Serve over prepared egg noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.
• Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.
• Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.
• Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

MY DAD'S BEEF STROGANOFF

Steps:

• Dredge sirloin cubes in flour and salt.
• Brown in butter.
• Add mushrooms, onion, garlic, flour, and ketchup.
• When bubbling, add beef broth.
• Simmer covered for 1 hour.
• Add sour cream before serving.
• Place rice in pot and cover with 1 inch of water.
• Bring to a boil.
• When boiling, remove from heat and pour off water.
• Rinse rice with cold water until water runs clear.
• Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
• Serve stroganoff over rice.