Best The Singing Cricket Cafe Beef Stroganoff With Bowties Farfalle Recipes

THE SINGING CRICKET CAFE BEEF STROGANOFF WITH BOWTIES (FARFALLE)

The Singing Cricket Cafe Beef Stroganoff With Bowties (Farfalle) image

With a delicious marinade and mouth-watering sauce, this dish offers all the right mix of flavors. I used sirloin and accidentally let it marinate for well over 24 hours. Time estimate does not include marination time.

Provided by Sandi From CA

Categories Meat

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4 lbs sirloin, sliced 2 x 1/4 inch
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon mustard powder (or prepared Dijon)
1/4 teaspoon black pepper
1 teaspoon minced garlic (fresh or jar)
3/4 cup onion, sliced
1/2 teaspoon garlic, minced
2 1/2 cups cremini mushrooms or 2 1/2 cups button mushrooms, sliced
1/4 cup red wine (optional)
14 ounces beef broth
1/2 teaspoon Dijon mustard (or mustard powder)
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon fresh parsley
1/2 teaspoon fresh thyme
1/2 teaspoon rosemary, dried, minced
2 cups dry pasta such as farfalle pasta (bowtie)
4 cups broccoli florets, blanched 5 minutes
3/4 cup sour cream

Steps:

Marinate beef at least one hour.
Sauté onions, garlic and mushrooms; Remove from pan.
Sauté beef in hot pan in two batches; Return mushrooms to pan; Deglaze with wine; Add stock, mustard and herbs.
Combine cornstarch and water; Thicken beef and sauce mixture with cornstarch slurry; Stir in sour cream.
Cook egg noodles 10 minutes; Drain.
Drop broccoli in pot of boiling water for 5 to 6 minutes.
Plate pasta and top with broccoli and stroganoff.

Nutrition Facts : Calories 1317.2, Fat 68.5, SaturatedFat 29.9, Cholesterol 229.9, Sodium 2296, Carbohydrate 95.6, Fiber 4.4, Sugar 6.3, Protein 80

THE BEST BEEF STROGANOFF

The Best Beef Stroganoff image

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

Ingredients

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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.