Rich And Creamy Beef Stroganoff Recipes

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Instructions The first step in this dish as in any other, is to grab your ingredients and prepare them for cooking. So slice your beef, onions, and mushrooms and set aside. Peel your garlic and set aside. Gather your tomato paste, and remaining ingredients and set aside. Bring your pasta water to a boil, cover, turn down to low heat, and leave until ready. In a large frying pan, melt 2 Tbsp of butter. Add the minced garlic and cook for one minute. Add your beef and brown leaving a trace of pink in the centre. Remove from the pan and set aside. In the same frying pan, add 2 Tbsp of butter. Add your onions and mushrooms and cook until the onions and the mushrooms soften. Approximately 5-7 minutes. Set aside. In the same frying pan again, melt the remaining 2 Tbsp of butter. Add the flour and mix well to form a paste. Slowly add the Beef Stock 1/2 cup at a time whisking with each addition. Keep adding until you get the consistency you like. I like my sauce thicker, so I only use about 2.5 cups of stock. Once you have your base nice and thick and the flour is all incorporated, add your tomato paste and Worcestershire sauce. Whisk thoroughly to fully incorporate. Add your sour cream and a good, healthy grind of pepper. Return your mushrooms, onions, and beef to the sauce. Mix, put on low heat, cover, and set aside. Make your pasta as per the package instructions. Plate the dish in the following manner: Noodles, then the sauce (be sure to have a healthy amount of meat and mushrooms for each person), sprinkle with parsley and rosemary, and finish with a grind of both salt and pepper. Serve at once.

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.

THICK & CREAMY BEEF STROGANOFF

Steps:

• Heat butter in large skillet.
• Add stew meat, cook on med heat until browned stirring often.
• Take meat out of skillet and set aside.
• Add onion and saute in the butter until almost clear.
• Add mushrooms, and cook until onion is clear.
• Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
• Stir constantly until soup turns to liquid.
• Decrease heat to Low, cover and simmer.
• This can simmer for 10 min to 4 hrs depending on taste.
• You can add flour to thicken it or milk to thin it out as needed.
• When almost finished at half of the tub of sour cream.
• Serve over cooked egg noodles with the remainder of the sour cream as a topping.