BEEF AND TOMATO STROGANOFF
To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.
Nutrition Facts : Calories 735 g, Fat 31 g, Fiber 3 g, Protein 40 g, SaturatedFat 10 g
NANA'S BEEF STROGANOFF
This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.
Provided by Lauren Lowther
Categories World Cuisine Recipes European Eastern European Russian
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
- Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
- Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 g
MOM'S BEEF STROGANOFF
This is a favorite with all of my family. Not sure where my mother got the recipe so many years ago, but it is different than the creamy white stroganoff so many people make. It really is very good. Serve this with egg noodles or rice.
Provided by liral
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Coat meat with flour and brown in hot oil.
- Add the onions and garlic and saute until golden.
- In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
- Add to the meat.
- Add the mushrooms.
- Cook over very low heat for 1 hour or until meat is tender.
- Serve over egg noodles or rice and top with Parmesan cheese.
BEEF STROGANOFF WITH TOMATO SAUCE
Make and share this Beef Stroganoff with Tomato Sauce recipe from Food.com.
Provided by JustJanS
Categories Steak
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
- Remove from the pan.
- Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
- Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
- Remove the meat and deglaze the pan with the wine, stock and tomato paste.
- Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
- Good served over rice, buttered noodles or mash.
Nutrition Facts : Calories 331, Fat 24.2, SaturatedFat 14.2, Cholesterol 72.6, Sodium 528.2, Carbohydrate 17.4, Fiber 3, Sugar 8.8, Protein 10.7
QUICK & EASY BEEF STROGANOFF
This beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!
Provided by Holly Nilsson
Categories Beef Dinner Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
- Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
- Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
- Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
- Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
- Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
- Season with salt & pepper and serve over egg noodles and garnish with parsley.
Nutrition Facts : Calories 453 kcal, Carbohydrate 12 g, Protein 43 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 761 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TANGY BEEF STROGANOFF
This is one of my favorite recipes. It features sirloin strips covered in a rich sour cream sauce with hints of caraway, mustard and tomato. It's a mouthwatering main dish for two people.-Robert Foust, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside. , In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.
Nutrition Facts : Calories 377 calories, Fat 22g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 782mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
BEEF STROGANOFF WITH TOMATOES
Provided by Shullie Neumark
Categories Beef Mushroom Onion Pasta Tomato Sauté Winter Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
- Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
- Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.
BEST HOME-STYLE BEEF STROGANOFF
Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.
Provided by NicoleMcmom
Categories Beef Stroganoff
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
- Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
- Fill a large pot with water and set over high heat on another burner.
- Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
- Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
- Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
- Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
- Ladle sauce over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg
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