Best London Broil To Beef Stroganoff Recipes

BEEF STROGANOFF

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes. Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. Spoon the mixture over the noodles and garnish with parsley.
• Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc
• Good source of: Fiber, Magnesium

BEEF STROGANOFF WITH EGG NOODLES

Steps:

• 1. Melt a tablespoon of butter in a dutch oven and saute the pearl onions until they just start to get a touch of color, remove from pan and place on a place
• 2. Melt another tablespoon of butter and cook the mushrooms in and cook until lightly golden. Remove from pan and set on plate with the pearl onions
• 3. Season the meat with salt and pepper (this time I actually sprinkled with garlic powder (optional)
• 4. Add another tablespoon of butter and cook the steak on both sides until a nice crust forms. Under cook the meat here, it will cook more in the sauce. It's a tough cut of meat so make sure you do not over cook it at this point or the meat will be inedible
• 5. remove the beef from the pan and place it on the place with the mushrooms and onions to rest
• 6. Add the beef stock, enough to cover the bottom of the pan and scrap the pan to deglaze, that is flavor in that pan, yummy
• 7. add the sour cream, cream, mustard, worcestershire, tomato paste and stir
• 8. add the paprika and salt and pepper to taste. And taste it.
• 9. return the onions and mushrooms to the pan and any juices, they add so much flavor, why waste them?
• 10. slice the beef and add to the pan and any juice you can keep.
• 11. Cook the noodles in really salty boiling water. Drain and add to a large bowl with butter and chopped parsley and salt and pepper.
• 12. Place the noodles in a bowl and cover with the stroganoff sprinkle with parsley and serve right away! so so good!

LONDON BROIL TO BEEF STROGANOFF RECIPE - (4.1/5)

Steps:

• For London Broil: Tenderize with a steak tenderizer (don't go all the way through), sprinkle with seasoning, drizzle with oil, and rub into meat. Broil 7-9 minutes according to thickness. Take out of broiler and repeat on other side. Important to slice thinly and against grain. To make slices seem larger, can also start slicing diagonally after first couple slices are off. For Stroganoff: Heat oil in skillet with lid. Cut beef into strips. Add onion slices and fresh mushroom slices to saute. When crisp tender, add beef strips, juice (1/3-1/2 c) 1/3 c water, cover and simmer 5-10 minutes until beef is no longer pink. (If using canned mushrooms, wait to add.) Add black pepper to taste, ground mustard, rubbed parsley, and canned mushrooms. Mix thoroughly. Combine sour cream and flour. Mix well. Add to beef mixture, stir until thickened. Add salt at end if desired. Serve over broad noodles. Note: start water for noodles first.