Best Beef Stroganoff Over Buttered Parsley Cauliflower Noodles Recipes

30-MINUTE BEEF STROGANOFF

Steps:

• Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
• Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
• Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
• While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
• Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

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 OVER BUTTERED NOODLES

Steps:

• Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

BEEF STROGANOFF WITH BUTTERED NOODLES

Steps:

• Preheat oven to 300 degrees F.
• Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
• Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
• Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
• Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
• To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.

CAULIFLOWER BEEF STROGANOFF RECIPE

Steps:

• Slice the steak into as thin of slices as possible.
• Melt the butter in a large skillet and add the slices of meat.
• Thinly slice the onion and add to the pan.
• Cook for 5-7 minutes until the meat has started to brown and the onions are translucent.
• Thinly slice the mushrooms and add them to the pan with the meat.
• Season with garlic powder, salt, pepper and tarragon.
• Add the beef broth and bring to a simmer over medium low heat.
• Simmer for about 25 minutes until the meat is tender and the mushrooms have softened.
• While the meat is cooking, cut the cauliflower into florets and steam until tender.
• Remove the meat from the heat and stir in sour cream, if using, stirring until well incorporated.
• Serve atop the steamed cauliflower and enjoy!

BEEF STROGANOFF OVER BUTTERED PARSLEY-CAULIFLOWER "NOODLES"

Steps:

• Fill a large skillet with 1 inch of water. Place the skillet over high heat and bring to a boil for the cauliflower "noodles."
• Preheat a large skillet with 2 tablespoons of the vegetable oil (twice around the pan) over high heat. You will be searing the meat in this pan, so you want it to be screaming hot.
• Thinly slice the meat and cut into 2-inch-long very thin strips. Season the meat with salt and pepper and add to the hot oil, spreading the meat out in an even layer. Sear the meat, caramelizing it, for about 2 minutes without touching it, then toss and continue to cook for another 2 minutes.
• Remove the meat from the pan and reserve on a plate. Reduce heat on the burner to medium low. Cool the pan for a minute, then add 2 tablespoons of the butter to the skillet, melt, and add half of the sliced onion. Cook for 2 to 3 minutes, then add the flour, stirring to distribute. Cook the flour for 30 seconds. Whisk in the beef consommé and the Dijon mustard and turn the heat down to low, gently simmering for 10 minutes.
• While the stroganoff sauce is cooking, prepare the cauliflower "noodles": With a paring knife, remove the stem of the cauliflower, trying to keep the head intact. With the cut side down on the cutting board, slice the cauliflower into 1/4-inch-thick slices. Stack those slices and cut them in half, lengthwise. Add some salt and the cauliflower "noodles" to the skillet with the boiling water. Cook for 2 minutes. Drain the cauliflower in a colander. Return the pan to the heat and add the remaining 2 tablespoons of vegetable oil, the remaining onion, salt, and pepper; cook for 1 minute.
• Add the cauliflower and chicken stock to the onion, stir to coat, and cook for 3 minutes, or until the cauliflower is tender. Turn the heat off and add the remaining 3 tablespoons of butter and 1/2 cup of the chopped parsley. Toss to coat and reserve while you finish off the stroganoff.
• Add the meat back to the pan with the stroganoff sauce. Add the sour cream, stirring to combine. Turn the heat back up to medium high and simmer for 2 to 3 minutes, to finish cooking the meat. Taste the dish, checking for seasoning, and arrange the beef stroganoff on a bed of the cauliflower "noodles." Garnish with the remaining 1/4 cup chopped parsley and the chopped cornichons.
• For easy slicing of raw meat, pop it into the freezer for 10 to 15 minutes before starting to prepare the meal. This firms up the meat and you'll find that it will be easier to control the thickness of the slices.

THE BEST CLASSIC BEEF STROGANOFF

Steps:

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

BEEF STROGANOFF OVER BUTTERED NOODLES

Steps:

• 1. Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
• 2. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
• 3. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
• 4. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.