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.
SIMPLE TANGY BEEF STROGANOFF
I watched my mother make beef stroganoff and have added my own additions to the recipe. This is often requested by my children for dinner and even for their birthday dinners. They love creamy noodle dishes. Feel free to add some fresh mushrooms with the onions.
Provided by diner524
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
- Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
- Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
- Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
- Add sour cream, but do not boil, and completely blend all together.
- Serve over egg noodles.
EASY BEEF STROGANOFF
I wanted to lighten up my mother-in-law's wonderful stroganoff recipe and came up with this tasty spin. In our home, we call my easy beef stroganoff "special noodles." -Jennifer Riordan, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 333 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 329mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
TANGY BEEF STROGANOFF
Great beef stroganoff recipe. Yummy served over egg noodles, or whatever you please! At our house this recipe has a bit of a legacy. When my husband and I were just dating. we were having dinner at my parent's house--beef stroganoff. My husband leaned over and whispered (please note, this is a man who doesn't whisper well :)) "This looks like dog food"! Can you believe it, anyways, my mom heard and thank goodness she has a sense of humor. But to this day, my dear, dear husband has not lived it down!
Provided by Shannon 24
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef until no longer pink.
- Remove beef and keep warm.
- Add mushrooms, onions and garlic. Cook until tender.
- Add flour.
- Add water, lemon juice, vinegar, oxo, salt and pepper.
- Bring to a boil.
- Stir in sour cream, beef. Reduce heat and do not boil.
- Serve over noodles.
Nutrition Facts : Calories 449.5, Fat 34.3, SaturatedFat 16.5, Cholesterol 101.5, Sodium 695.3, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 25.2
TANGY BEEF STROGANOFF
Make and share this Tangy Beef Stroganoff recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In lg skillet, cook beef in butter for 3 minutes.
- Remove beef and keep warm.
- To skillet, add mushrooms; saute 2 minutes.
- Add onion and garlic; cook 1 minute; stir in the flour.
- Add water, lemon juice, vinegar, boullion, and pepper.
- Bring to a boil, cook and stir 1 minute.
- Stir in sour cream and beef, heat through--do not boil.
- Serve over noodles.
- Sprinkle with paprika.
Nutrition Facts : Calories 637.7, Fat 49.9, SaturatedFat 25, Cholesterol 167, Sodium 464.3, Carbohydrate 10.6, Fiber 1.1, Sugar 2.4, Protein 36.6
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