Beef Stroganoff Sauteed Steak In Sour Cream Sauce Recipes

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BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)



Beef Stroganov (Sauteed Beef in Sour-Cream Sauce) image

Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon mustard powder
1 tablespoon sugar
2 teaspoons salt
4 -5 tablespoons vegetable oil
4 cups onions, thinly sliced and separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lbs filet of beef, trimmed of all fat
1 teaspoon fresh ground black pepper
1 pint sour cream

Steps:

  • In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
  • Let the mustard rest at room temperature for about 15 minutes.
  • Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
  • Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
  • Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
  • Drain them in a sieve, discard the liquid and return the mixture to the skillet.
  • With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
  • Lay each round on a board and slice them into 1/4" wide strips.
  • Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
  • Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
  • With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
  • When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
  • Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
  • Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
  • Taste for seasoning.
  • To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

Nutrition Facts : Calories 301.9, Fat 24.9, SaturatedFat 10.1, Cholesterol 39.9, Sodium 844.8, Carbohydrate 17.3, Fiber 2.8, Sugar 10.9, Protein 5.4

BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)



Beef Stroganoff (sauteed Steak in Sour-cream Sauce) image

Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).

Provided by littleturtle

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless sirloin steaks, slightly frozen
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 garlic clove, crushed
1/2 lb mushroom, sliced
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can beef broth
2 tablespoons ketchup
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 (2 ounce) envelope onion soup mix
8 ounces sour cream
3 cups wide egg noodles or 3 cups rice, prepared according to package directions

Steps:

  • Trim all fat from steak, and cut across the grain into 1/4" wide strips.
  • Combine flour with salt & pepper and dredge meat lightly in mixture.
  • Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
  • Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
  • Cover and cook on low heat for about an hour.
  • Just before serving add the sour cream, stirring just until blended.
  • Serve over noodles or rice.

BEEF STROGANOFF RECIPE WITH SOUR CREAM



Beef stroganoff recipe with sour cream image

beef stroganoff recipe with sour cream has a unique and unforgettable taste. The traditional method of cooking the dish is very time-consuming.The dish is very creamy and flavorful, so much so, that you will not miss the sour cream.

Provided by Sophia

Categories     Dinner     lunch

Time 45m

Number Of Ingredients 18

1 package egg noodles
1 tbsp vegetable oil
2 tbsp Butter
1 lb sirloin, cut into 1" pieces
1 tbsp salt or according to your taste
1 tbsp black pepper (optional)
2 tbsp Olive oil
1 lb Thinly sliced white button mushrooms
1/2 onions
2 cloves garlic
2 tsp Thyme leaves
1 tbsp . tomato with paste
4 c low-sodium beef
2 tsp mustard
1 tbsp Worcestershire sauce
2 tbsp cornstarch
2 tbsp sour cream
2 tbsp parsley (freshly chopped)

Steps:

  • Toss hot cooked egg noodles with butter immediately after cooking.
  • Heat vegetable oil in a large pan over medium-high heat. Add the beef and sear for 8 to 10 minutes, until golden on all sides, stirring occasionally.
  • In a large, heavy-duty pan over medium heat, toast the breadcrumbs for 8 to 10 minutes, or until golden brown, stirring constantly. Remove from the pan and place in a large mixing bowl with the beef.
  • Add the olive oil and cook the onion until it is soft. Mix the flour with the salt and black pepper in a large mixing bowl. Add the chicken, carrots, celery, onion, garlic, thyme. Add broth 3 1/2 , mustard, and Worcestershire sauce to the pot. As soon as it starts to simmer, turn off the heat.
  • In a small mixing cup, whisk cornstarch into the remaining 1/2 cup broth until completely smooth.
  • Remove the pan from the heat, stir in the cornstarch slurry, and return to low heat. Simmer for 10 to 12 minutes, in a large skillet over medium-low heat, combine the beef with the thyme, bay leaf, and Worcestershire sauce. To taste, add salt and pepper.
  • Garnish with a spoonful of sour cream and parsley before serving to the meal.

Nutrition Facts : Calories 435 kcal, ServingSize 1 serving

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