Beef Stroganoff With Dill Recipes

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

CLASSIC BEEF STROGANOFF IN A SLOW COOKER

Steps:

• Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
• Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
• Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

BEEF STROGANOFF

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 WITH PICKLES

Steps:

• Heat half the oil and the butter in a large saucepan over medium heat. Add shallots and garlic and sauté until tender (5 minutes). Increase heat to high, add mushrooms and stir until golden (4-5 minutes). Remove and set aside.
• Heat remaining oil in a frying pan over high heat, season beef with paprika and cook, turning once until golden (2-3 minutes). Deglaze pan with brandy, add sour cream and mushroom mixture, stir to combine, then add lemon rind and juice, and Worcestershire sauce, stir, then season to taste. Serve stroganoff hot topped with sour cream, scattered with dill, parsley and paprika, with dill pickles on the side.

BEEF STROGANOFF

Steps:

• Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
• Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

BEEF STROGANOFF

Steps:

• Cube the beef into bite sized pieces. Carefully dry the pieces of meat and set aside.
• Mince garlic and set aside.
• Chop the onion and set aside.
• Chop the mushrooms and set aside.
• Dice the dill pickles and set aside.
• Generously season the beef with salt and pepper. Place a heavy bottomed saute pan over medium high heat on your stove top. Turn down the heat to medium, add the oil and let it get hot. Add the beef and cook until browned.
• Add the onion, mushroom and pickle to the pan and cook until vegetables are soft and any liquid has cooked off.
• Add the whipping cream and cook until the cream thickens to a nice consistency. It will still be saucy but will stick to the meat and vegetables and will turn a deeper colour when it is done.
• Serve over egg noodles, rice or gluten-free noodles.

BEEF STROGANOFF WITH DILL

Steps:

• Cut meat into 1/4" strips and brown in butter.
• In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
• Cover and simmer 1 hour.
• At about 40 min., begin to cook noodles.
• Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
• Stir in sour cream and dill weed.
• Serve over Paprika Noodles: Drain noodles and p ut in bowl.
• Toss gently with chicken stock base, butter, and paprika.
• Note: Chicken stock base or granular boullion may be very salty.
• Let diners salt and pepper to their own tastes.
• Robert Boston http://home.earthlink.net/~bboston/

BEEF STROGANOFF FOR NOODLES

Steps:

• Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.