Best Beef Stroganoff French Style Recipes

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FRENCH-STYLE ONION-BEEF STROGANOFF



French-Style Onion-Beef Stroganoff image

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 6

2 cups penne pasta, uncooked
1 lb. boneless beef sirloin steak, cut into thin slices
1 clove garlic, minced
2 cups frozen peas
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
1 container (8 oz.) French onion dip

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook meat and garlic in large skillet sprayed with cooking spray on medium heat 3 to 4 min. or until meat is evenly browned, stirring frequently. Add peas and gravy; mix well. Cook and stir 3 to 4 min. or until heated through. Stir in onion dip; mix well. Simmer on medium-low heat 3 to 4 min. or until meat is done and meat mixture is heated through, stirring occasionally. (Do not let meat mixture come to boil.)
  • Drain pasta. Serve topped with meat mixture.

Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 680 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 6 g, Protein 27 g

BEEF STROGANOFF - FRENCH STYLE RECIPE - (4.3/5)



Beef Stroganoff - French Style Recipe - (4.3/5) image

Provided by á-4922

Number Of Ingredients 10

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 pound white mushrooms, sliced
Salt and freshly ground pepper
2 tablespoons Cognac
1 cup chicken stock
1/2 cup crème fraîche
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 1/4 pounds beef tenderloin, sliced 1/4 inch thick and cut into 2-by-1/2-inch strips

Steps:

  • In each of 2 large skillets, melt 1 1/2 tablespoons of the butter. Add the onion to one skillet and the mushrooms to the other. Season both with salt and pepper and cook over high heat until the onion is softened and the mushrooms are browned and tender, about 5 minutes. Off the heat, add the Cognac to the mushrooms. Cook over high heat until evaporated, about 10 seconds. Add the mushrooms to the onion and wipe out the skillet. Add the stock to the mushrooms and boil until nearly evaporated, 5 minutes. Stir in the crème fraîche and mustard and simmer until thickened, about 5 minutes; keep warm. In the empty skillet, melt the remaining 1 tablespoon of butter in the oil. Season the meat with salt and pepper and add it to the hot skillet. Cook over high heat, turning once, until lightly browned in spots but still rare, about 2 minutes. Scrape the meat and any juices into the mushroom sauce and simmer just until heated through, 1 minute. Serve right away

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