Stroganoff N Herb Biscuits Recipes

BEEF STROGANOFF

Steps:

• In a large saute pan over medium-high heat, add the olive oil and then add the beef cubes. Saute the beef cubes until brown, about 2 minutes per side. Add the shallots, cook about 3 to 4 minutes, or until translucent. Whisk the arrowroot into the white wine until it dissolves. Add the wine mixture, and cook until the liquid is reduced by half. Add the mushrooms and cook for 2 minutes.
• Add the rosemary, thyme, basil leaves, salt, and pepper, to taste. Stir in the sour cream and pour over the cooked pasta.

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.

BEEF STROGANOFF WITH MUSHROOMS AND HERBS

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
• Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
• Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
• Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
• Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
• Turn off heat, stir in sour cream and herbs.
• Serve over butter fettucine or egg noodles.

BISCUIT-TOPPED STROGANOFF

Steps:

• Preheat oven to 375°F.
• Brown ground beef and onions, drain.
• Combine sour cream, soup and milk.
• Add salt, ketchup and ground beef mixture.
• Turn into 2 qt casserole dish.
• Bake for 10 minutes.

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

STROGANOFF 'N HERB BISCUITS

Steps:

• 1. In large fry pan, brown beef with onions, parsley and garlic powder. Drain off excess fat. Stir in salt, pepper, mushrooms and soup. Simmer 15 minutes. Blend in sour cream and milk. Heat thoroughly. Place in 9 x 9 x 2-inch baking pan or dish. Set aside.2. Stir together flour, baking powder, salt, paprika, celery seed and pepper in medium mixing bowl. Stir in KELLOGG'S ALL-BRAN cereal. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk, stirring only until combined. Drop by tablespoon over meat mixture. Sprinkle biscuits with poppy seeds.3. Bake at 475°F about 15 minutes or until biscuits are golden brown.