5 Star Beef Stroganoff Recipes

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RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

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

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.

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

Steps:

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

BEEF STROGANOFF



Beef Stroganoff image

Provided by Claire Robinson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds top sirloin roast, trimmed
Kosher salt and fresh cracked black pepper
3 tablespoons garlic infused olive oil
1 onion, chopped
2 cups good quality beef stock
1 1/2 cups sour cream

Steps:

  • Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary. Transfer the stroganoff to a serving platter and serve. Enjoy!

BEEF STROGANOFF



Beef Stroganoff image

Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 9

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish

Steps:

  • Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
  • In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
  • Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

BEEF STROGANOFF



Beef stroganoff image

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.

Provided by Elena Silcock

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

Steps:

  • Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  • Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  • Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  • Season everything well, then tip onto a plate.
  • Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  • Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  • Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  • Cook over a medium heat for around 5 mins.
  • Scatter with some chopped parsley, and serve with pappardelle or rice.

Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

FIVE-STAR BEEF STROGANOFF



Five-Star Beef Stroganoff image

Make and share this Five-Star Beef Stroganoff recipe from Food.com.

Provided by GibbyLou

Categories     Steak

Time 50m

Yield 7 serving(s)

Number Of Ingredients 14

1 lb boneless beef top sirloin steak
3 cups fresh mushrooms, sliced
1/2 cup onion, chopped
1 teaspoon beef bouillon granules
1 cup hot water
1 tablespoon butter
2 tablespoons flour
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup low-fat sour cream
3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
3 tablespoons fresh parsley, minced
fresh parsley sprig (optional)

Steps:

  • Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into 1/4 inch wide strips; cut strips into 2 inch pieces.
  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well and set aside. Wipe drippings from skillet with a paper towel.
  • Combine bouillon granules and hot water, stirring well. Melt butter in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly.
  • Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.
  • Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.

Nutrition Facts : Calories 235.6, Fat 8.4, SaturatedFat 4.2, Cholesterol 69.4, Sodium 323.2, Carbohydrate 18.9, Fiber 1.2, Sugar 1.6, Protein 19.2

CHEF JOHN'S CLASSIC BEEF STROGANOFF



Chef John's Classic Beef Stroganoff image

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

  • Season beef generously with salt and pepper.
  • Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
  • Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
  • Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
  • Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
  • Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g

QUICK TANGY BEEF STROGANOFF



Quick Tangy Beef Stroganoff image

If you're looking for a dinner that's simple and yummy, Joan Roth's stroganoff fills the bill. The Jackson, New Jersey cook combines ketchup and Worcestershire in a creamy sauce for this satisfying beef dish.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 10

1 pound beef top sirloin steak, thinly sliced
1 tablespoon butter
1 medium onion, sliced
1/2 teaspoon minced garlic
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 jar (6 ounces) sliced mushrooms, drained
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
Hot cooked noodles

Steps:

  • In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer. , Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles.

Nutrition Facts : Calories 303 calories, Fat 17g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 750mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

SKILLET BEEF STROGANOFF



Skillet Beef Stroganoff image

I don't recall where I got this skillet beef stroganoff recipe, but I've been making it for 40 years. The recipe card is covered with food stains as a result of so much use. I like the addition of horseradish, which gives the stroganoff that extra zing. -Aljene Wendling, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 11

5 cups sliced fresh mushrooms
1 large onion, sliced
1 tablespoon reduced-fat butter
1/3 to 1/2 cup hot water
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 beef flank steak (1-1/4 pounds), cut into 2-inch strips
1 cup reduced-fat sour cream
Hot cooked noodles

Steps:

  • In a large skillet, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer to a large bowl; stir in the water, horseradish, salt and pepper. Set aside. , Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat. , In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture. , Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beef is tender, stirring occasionally. Remove from the heat; stir in sour cream. Serve with noodles. Freeze option: Before adding sour cream, freeze cooled beef in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low. Stir in sour cream; heat through.

Nutrition Facts : Calories 246 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

5-INGREDIENT BEEF STROGANOFF



5-Ingredient Beef Stroganoff image

This uses ground beef and jarred beef gravy. If you had the ground beef already cooked you could finish dinner in the time it takes for the noodles to cook. I usually make it from scratch but if you are in a big hurry or like me have several of those jars sitting around and I don't know what to do with them.

Provided by Margie99

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

3/4 lb lean ground beef
1 (10 ounce) jar heinz beef gravy
1 (7 ounce) can mushrooms, drained
1/2 cup sour cream
4 -6 cups cooked egg noodles

Steps:

  • Brown ground beef in a medium skillet over medium high heat until thoroughly cooked, drain. Add gravy and mushrooms to the skillet, simmer for 1 minute, stirring occasionally. Stir in sour cream, serve immediately over noodles. You could easily add a small chopped onion and a clove of garlic to the beef while you cook it to add a little more flavor.

Nutrition Facts : Calories 480.5, Fat 19.7, SaturatedFat 8.7, Cholesterol 116.5, Sodium 478.8, Carbohydrate 46.5, Fiber 2.7, Sugar 1.6, Protein 29.4

5 INGREDIENT BEEF STROGANOFF



5 Ingredient Beef Stroganoff image

5 Ingredient Crock Pot Beef Stroganoff produces tender flavorful meat that you can serve over rice, noodles or vegetables!

Provided by Janelle

Time 3h

Number Of Ingredients 6

1 pound of stew meat
1 (10.75 ounce) can of cream of onion soup (if you can't find cream of onion soup, then use 1 packet of Lipton dry onion soup mix and an extra can of cream of mushroom soup)
1 (10.75 ounce) can of cream of mushroom soup (if you don't like cream of mushroom, cream of chicken works great too!)
8 ounces of egg noodles
1/2 cup of sour cream
4 ounce can sliced mushrooms (optional)

Steps:

  • In a crock pot toss in stew meat, cream of onion soup and can of mushroom soup.
  • Place lid on crock pot and cook on low for 3- 4 hours, depending on your crock pot. (Mine cooks hot so 2 - 3 hours is plenty for me, however most readers tell me it needs 3 - 4 hours for their crock pots).
  • After 3 - 4 hours, when meat is cooked through, stir well and turn off crock pot.
  • Prepare egg noodles according to package directions.
  • Add sour cream to meat mixture just before serving.
  • Serve immediately.

Nutrition Facts : Calories 428 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 153 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 723 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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From keepingupwithkaci.com


EASY BEEF STROGANOFF - MRS HAPPY HOMEMAKER
2022-06-21 In a large heavy skillet, heat the oil over medium high heat. Add the meat and onion – sauté until the meat is browned and the onion is softened. Reduce the heat to low. Stir in the water, beef broth, Worcestershire sauce, & mushrooms. Cover the skillet and simmer until the meat is fall apart tender, about 45 minutes.
From mrshappyhomemaker.com


ULTIMATE BEEF STROGANOFF (30 MINUTE RECIPE) - THE CHUNKY CHEF
2020-11-11 Brown beef. Season beef with salt and pepper, then sear in a super hot skillet with a bit of oil, for about 1 minute per side. Remove to a plate. Cook mushrooms/onions. Add butter and oil to skillet and cook onions and mushrooms for about 5-8 minutes, until golden. Add garlic and cook 30 seconds. Add flour. Sprinkle flour over skillet contents ...
From thechunkychef.com


BEEF STROGANOFF RECIPE 5 STAR : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEEF STROGANOFF - A FAMILY FEAST®
2016-01-22 Stir in mustard and sour cream and then cooked mushrooms and remove from the heat. Pour this mixture into a bowl and clean the pan. Lay the beef cubes on a cutting board and dust both sides with salt, pepper and the flour. Heat the same pan back up to high and add the remaining 2 tablespoons of butter and the olive oil.
From afamilyfeast.com


OLD FASHIONED BEEF STROGANOFF - THE STAY AT HOME CHEF
Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside. Cook egg noodles according to package directions. Drain well. Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until …
From thestayathomechef.com


BEEF STROGANOFF RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
Directions. Step 1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the ...
From foodandwine.com


5 STAR BEEF STROGANOFF RECIPE - THERESCIPES.INFO
World's Best Beef Stroganoff With Sour Cream - Modern Crumb new moderncrumb.com. Sauté for 3-5 minutes on med/low heat.Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth. Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover.
From therecipes.info


THE ULTIMATE BEEF STROGANOFF RECIPE - SERIOUS EATS
2020-08-27 Add meat and cook, turning occasionally, until well-browned on both sides and center of steaks register 115°F (46°C) at the thickest part for rare or 125°F (52°C) for medium-rare. Remove from pan, transfer to a plate, and set aside. Serious Eats. Add remaining vegetable oil to the same pan and add the mushrooms.
From seriouseats.com


FIVE-STAR BEEF STROGANOFF - PLAIN.RECIPES
Directions. Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into 1/4 inch wide strips; cut strips into 2 inch pieces.
From plain.recipes


BEEF STROGANOFF RECIPE | MYRECIPES
Add mushrooms, shallots and remaining 1 tsp. paprika to skillet; season with salt and cook for 3 minutes, stirring often. Combine beef broth and sour cream, pour into pan with mushrooms and shallots, and cook for 2 minutes, scraping up any browned bits from bottom of pan.
From myrecipes.com


IRRESISTIBLE SLOW COOKER BEEF STROGANOFF - LOVE FROM THE OVEN
2020-07-22 Instructions. Prepare slow cooker by greasing or spraying interior with non-stick oil. Add stew meat, then top with onion, salt, pepper, garlic powder, onion powder, garlic and Worcestershire sauce. Stir well mix seasonings in with meat. Add 2 cups beef broth, stir and cook covered on low for 8 hours.
From lovefromtheoven.com


GROUND BEEF STROGANOFF RECIPE - NATASHASKITCHEN.COM
2020-01-21 Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown. Add sliced mushrooms and saute for another 5 minutes. Add flour and stir until fully incorporated.
From natashaskitchen.com


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
2013-10-24 Brown the meat in the oil for 5-7 minutes on all sides; then place in your slow cooker. Add the butter to the pan; then add the mushrooms, garlic and scallions. Saute 2 minutes until the mushrooms ...
From aol.com


CLASSIC BEEF STROGANOFF RECIPE | EATINGWELL
Set meat aside. Advertisement. Step 2. In a 3 1/2- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker. Step 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
From eatingwell.com


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