Best Fit For A King Perfect Beef Stroganoff Recipes
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
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.
FIT FOR A KING PERFECT BEEF STROGANOFF
Paired with a nice red wine and you have a meal fit for a king or a queen! Hearty, creamy and so flavorful. This impressive dish would be awesome to serve to dinner guests or as Dee said, for Fathers Day. I used sirloin in this recipe as Filet Mignon wasn't available, but I can imagine it would put this Stroganoff over the top!
Provided by Dee *
Categories Beef
Time 35m
Number Of Ingredients 15
Steps:
- 1. Trim fat from beef. Cut filet crosswise into 1/2 inch thick slices.
- 2. Slowly heat large heavy skillet to high heat. Melt butter. Add enough beef to cover bottom of pan. Over high heat sear meat on all sides quickly. Remove with tongs, set aside.
- 3. In remaining hot butter in same pan sauté' onion, mushrooms and garlic until onion is golden brown about 5 minutes. Remove from pan.
- 4. In the same pan add flour, meat extract paste, catsup, salt and pepper; stir until smooth.
- 5. Gradually add beef broth; bring to a boil stirring. Reduce heat; simmer 5 minutes.
- 6. Over low heat, add wine, 1/2 dill and sour cream, mushrooms and onions. Stir until well combined.
- 7. Add beef: simmer until beef and sauce are hot.
- 8. Serve over noodles or rice. Sprinkle with dill. Enjoy.
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