Beef Stroganoff With Mushrooms And Peppers Recipes

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
• Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
• Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

30-MINUTE BEEF STROGANOFF

Steps:

• Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
• Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
• Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
• While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
• Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

MARLENE'S BEEF STROGANOFF

Steps:

• Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

CREAMY BEEF STROGANOFF

Steps:

• HEAT oil in large deep skillet or Dutch oven. Add onion and garlic; cook 1 minute, stirring occasionally. Add meat; cook until browned, stirring frequently. Add flour; mix well.
• ADD beef broth, mustard and paprika; mix well. Stir in green peppers and mushrooms. Bring to boil.
• ADD noodles and water; stir gently. Reduce heat to medium-low; simmer 10 minutes or until noodles are tender. Stir in sour cream; cook 1 minute or just until heated.

WORLD'S BEST BEEF STROGANOFF RECIPE

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. Heat 1 tbsp oil in a large skillet over high heat. Melt 2 tablespoons butter in same skillet over medium-high heat. Begin by cooking the steak in a sauté pan until it is nice and browned. 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. In a large skillet, quickly brown them on both sides in the olive oil and butter. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tbsp oil and repeat with remaining beef. Sprinkle the steak strips with House Seasoning, and then dust with flour.
• In the same sauté pan, cook mushrooms and onions in butter, stirring occasionally, until onions are tender; remove from skillet. Add the onion slices and mushrooms to the pan drippings.
• Add the mushroom soup and beef broth. Sprinkle with 1 teaspoon flour. Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Put the steak back into the pan with the onion and mushrooms. Cook over low heat for about 30 minutes, covered.
• Stir in sour cream; heat until hot (do not boil). 1 minute simmering in the gravy is all it takes - the beef continues cooking in the residual heat when you take the skillet off the stove. Adjust seasoning to taste, adding salt and pepper, as needed. If desired, sprinkle with parsley and coarsely ground pepper. Serve over noodles or whatever sounds good, garnished with any of your desired toppings.

BEEF STROGANOFF WITH MUSHROOMS AND PEPPERS

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.