Best Beef Diane Recipes

BAKED BEEF TENDERLOIN WITH DIANE SAUCE

Steps:

• Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
• Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
• Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
• To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.

DIANE'S BEEF STROGANOFF

Steps:

• Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.

JAN'S - DIANE'S CREAM CHEESE AND BEEF SPREAD

Steps:

• Soften onions in sherry.
• Warm cream cheese to room temperature.
• Blend mayonaise and cream cheese well.
• Add onions.
• Chop beef and olives.
• Add to mixture.
• Chill and serve.

DIANE'S BEEF STROGANOFF

Steps:

• 1. Heat oil and Butter on medium high heat in a large Dutch oven.
• 2. Mix salt and pepper with flour and toss with beef to coat.
• 3. Brown beef in Dutch oven remove and set aside.
• 4. Deglaze pan with white wine and add the onions and garlic, sauté till tender.
• 5. Return browned beef to the pan.
• 6. Add ketchup, Worcestershire Sauce and the juice of the canned mushrooms into the mixture. (Set the mushrooms aside)
• 7. Reduce heat, cover and braise for 2-3 hrs or until tender
• 8. Mix in Sour cream and mushrooms and heat trough (5min)
• 9. Serve over egg noodles with warm crusty Italian bread on the side.

BEEF DIANE

Steps:

• Cut beef into 3cm pieces.
• Heat oil in large pan and add beef in batches, cook stirring, until browned.
• Return beef and any juices to pan and add garlic and onion, cook, stirring until onion is soft.
• Add undrained crushed tomatoes, stock and sauce and simmer covered about 1 1/2 hours or until beef is tender.
• Add remaining ingredients, simmer uncovered about 5 minutes or until slightly thickened.
• Serve with pasta and extra chopped parsley.

SLOW COOKER BEEF DIANE

Steps:

• Chop onion, mushrooms, and garlic. Prep can be done the day before.
• Place all items in the slow cooker and cook on low for 10-12 hours.
• Serve over rice or noodles.