Beef Stroganov With Mustard Recipes

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BEEF STROGANOFF III



Beef Stroganoff III image

I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.

Provided by Donna

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h40m

Yield 8

Number Of Ingredients 13

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt to taste
ground black pepper to taste

Steps:

  • Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  • Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 5.7 g, Cholesterol 82.8 mg, Fat 23 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 12.2 g, Sodium 619.5 mg, Sugar 0.7 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 STROGANOV WITH MUSTARD (GOVJADINA PO-STROGANOVSKI, S GORCHI



Beef Stroganov With Mustard (Govjadina Po-Stroganovski, S Gorchi image

I got this recipe from an elderly couple in a tiny restaurant on the Volga. I don't recall the name of the restaurant but I do remember that inside the inn was authentic history. The couple claimed to be direct descendants of the real Count Stroganov. Over the fireplace in the main dining room was a huge portrait of the count. I was the only "Amerikanski" this couple had seen so when I made a big deal of how delicious the meal was, they gave me this recipe, along with some "Ruski" history. Beef Stroganoff - translated into English - was named for a noted Russian gourmand, Count Pavel Stroganov, who flourished in the Gay Nineties of the last century. He was a dignitary at the Court of Tsar Alexander III and a member of the Imperial Academy of Arts in St. Petersburg. No one knows if the Count himself invented the recipe which has immortalized him, or if his chef conjured it up. The Count's name is virtually unknown in the annals of Russian military history. However, lovers of fine food know the name Stroganov throughout the world. The only Stroganov mentioned anywhere in Russian military history is one peasant-born fighter who helped Ivan the terrible conquer the vast territory of Siberia. There are several versions of Beef Stroganoff known throughout the world, but below is the classic Russian recipe. I have included two others that are just as tasty but a little easier to prepare and the ingredients would be better obtainable. The secret of the sauce is the mustard in it. Even this classic recipe for Beef Stroganoff has undergone changes during the past 20 years. In the south of Russia, 1 tablespoon of tomato paste has crept into the sauce. Or a few cooked mushrooms, sliced may be added. In the United States, we add both. The result is tasty, but it isn't the real beef Stroganoff. My friends in the Ministry of health even prefer to leave the mustard out of the sauce. They substitute a few drops of lemon juice. I met one couple who prefers a few drops of a strong mushroom ketchup, known as "mushroom essence" in Russia.

Provided by Witch Doctor

Categories     One Dish Meal

Time 7h

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs beef tenderloin, cut into very thin strips
10 allspice berries, freshly ground (2 tsp. Dried ground)
1/4 lb butter (2 Tbs. Reserved)
3 tablespoons flour
2 cups stock (Estouffade, brown veal stock may also be used)
1 teaspoon Dijon mustard
2 -4 tablespoons sour cream (more as desired)
salt and pepper
2 lbs veal bones
2 lbs beef bones
1 ham knuckle, Un-smoked
1 lb mirepoix, coarsely cut**
1/2 lb onion
1/4 lb carrot
1/4 lb celery
10 ounces tomato paste
1 cheesecloth, pack sachet d'epices
salt, to taste (optional)
6 quarts cold water

Steps:

  • Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm.
  • Lower heat and add 2 Tbs. Butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw color.
  • Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten minutes. Add sour cream to pan, stirring constantly until desired consistency is reached (to cover back of a spoon).
  • Reheat meat in the sauce taking care that the sauce does not boil.
  • Serve over cooked egg noodles.
  • To make Estouffade:.
  • Preheat the oven to 450°F.
  • Rinse all of the bones and dry them thoroughly.
  • Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved.
  • Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary.
  • After about 41/2 hours:.
  • Brown the mirepoix and tomato paste in the same roasting pan. When vegetables are soft and very slightly caramelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
  • Simmer an additional hour (approx. six hours in all).
  • Storage: can be stored for up to three days in the refrigerator or up to three months frozen.
  • Strain.
  • **[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.

Nutrition Facts : Calories 996, Fat 70.8, SaturatedFat 33.5, Cholesterol 258.6, Sodium 951.2, Carbohydrate 27.6, Fiber 5.5, Sugar 13, Protein 62.4

BEEF STROGANOV WITH MUSTARD



Beef Stroganov With Mustard image

This is among the best-known Russian recipes, created during the last century by the chef to Count Stroganov, who gave the dish its name. A favorite from childhood served over steaming hot rice!

Provided by Lostfairy

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg filet of beef
salt & pepper
30 g flour
60 g butter
1 pint beef stock
1 tablespoon pureed tomatoes
1/2 teaspoon prepared mustard
1 large onion, finely chopped
20 small white mushrooms
4 tablespoons sour cream

Steps:

  • Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
  • Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
  • Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
  • When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.

Nutrition Facts : Calories 128.4, Fat 10, SaturatedFat 6.2, Cholesterol 25.5, Sodium 382.6, Carbohydrate 7.6, Fiber 0.9, Sugar 2.1, Protein 3

BEEF STROGANOV (STROGANOFF)



Beef Stroganov (Stroganoff) image

This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.

Provided by Leggy Peggy

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 -6 tablespoons butter
2 medium onions, sliced thinly
12 ounces field mushrooms, sliced thinly
2 garlic cloves, minced
1 1/2 lbs good quality beef, sliced thinly across the grain
1/2 cup water
2 beef bouillon cubes
1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon fresh coarse ground black pepper (to taste)
1 cup sour cream
1 -2 tablespoon Dijon mustard (I use 2)
1/4 cup fresh parsley, chopped (garnish) (optional)

Steps:

  • Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
  • Remove this mixture from the pan, including all juices, and set aside.
  • Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
  • Add the water, stock cubes, salt and pepper, and bring to a boil.
  • Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
  • Remove lid and add onion-mushroom mixture.
  • Bring to a boil, then reduce heat and stir in sour cream and mustard.
  • Heat until everything is warmed through, but do not boil.
  • Garnish with parsley.

BEEF STROGANOFF



Beef Stroganoff image

This is a very old Pillsbury recipe that I first made as a young girl. If the meat is still a little frozen it will make cutting into strips much easier. The red wine adds a lot of flavor but could be left out if you double the water. Best served over hot noodles. Far from low fat or low cal but oh so good. ;)

Provided by Debbwl

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs sirloin steaks, cut into thin strips
1 pint fresh mushrooms, sliced (about 2 cups)
2 medium onions, thin sliced
2 tablespoons oil
2 teaspoons beef bouillon
1/2 cup hot water
1/2 cup red wine
1/2 teaspoon salt
2 tablespoons tomato paste
1 teaspoon dry mustard
2 tablespoons flour
1/2 cup water
3/4 cup sour cream

Steps:

  • In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown.
  • Add bouillon, water, wine, salt, tomato paste and mustard.
  • Cover; simmer about 20 to 30 minutes or until tender.
  • Combine flour and water.
  • Stir into meat mixture. Cook stirring constantly, until mixture comes to boil.
  • Reduce heat; stir in sour cream. Heat, but Do Not Boil.
  • Serve over hot noodles.

Nutrition Facts : Calories 451.5, Fat 29.7, SaturatedFat 11.7, Cholesterol 128.3, Sodium 346.6, Carbohydrate 8.6, Fiber 1.2, Sugar 3.8, Protein 33

TANGY BEEF STROGANOFF



Tangy Beef Stroganoff image

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

1 tablespoon all-purpose flour
1/2 cup sour cream
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1/2 teaspoon caraway seeds
8 ounces beef top sirloin steak, thinly sliced
1 cup sliced fresh mushrooms
1 small onion, sliced into rings
1 garlic clove, minced
1 tablespoon butter
Basil Spaetzle or hot cooked noodles

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.

TREEBEARD'S BEEF STROGANOFF DIJON



Treebeard's Beef Stroganoff Dijon image

Treebeard's is a soul food/southern cooking restaurant in Houston, TX. A hint of dijon mustard makes this stroganoff stand out. Because you use tenderloin, it's naturally more tender and takes less time to cook.

Provided by GirlyJu

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine, divided
1 1/2 lbs beef tenderloin, partially frozen and thinly sliced
1 large onion, thinly sliced
1/2 lb mushroom, washed and sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon Dijon mustard
3/4 cup sour cream
egg noodles, cooked for six

Steps:

  • In large skillet over med heat, melt 1 1/2 tbsp butter and saute tenderloin, onion and mushrooms until onion is soft and transparent.
  • In separate small saucepan over med heat, melt remaining 1 1/2 tbsp butter; blend in flour and stir until smooth. Gradually whisk in beef broth and dijon mustard until smooth.
  • Pour broth mixture over tenderloin. Reduce heat to low,cover and simmer for 20 minutes or until beef is very tender. Stir in sour cream and allow to bubble, but do not boil.
  • Serve over cooked noodles.

Nutrition Facts : Calories 468.4, Fat 35.1, SaturatedFat 16.4, Cholesterol 125.5, Sodium 230.5, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 31.5

BEEF STROGANOFF



Beef Stroganoff image

Easy and yummy -- my mommy's, of course! I've given measurements here as a guide, although you really need to use the ketchup, dry mustard, and sour cream to taste. Of course, you can always add onions to the beef when cooking it.

Provided by Rubies

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (1 1/4 ounce) envelope onion soup mix
2 tablespoons ketchup
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 1/2 ounce) can mushrooms, drained
1 (8 ounce) container sour cream
1 (12 ounce) package wide egg noodles, cooked to al dente

Steps:

  • Brown beef in a skillet and drain fat.
  • Add onion soup mix, ketchup, dry mustard, and cream of mushroom soup.
  • Cook over medium until warmed through.
  • Add mushrooms and sour cream.
  • Stir to mix thoroughly.
  • Serve over hot noodles.

Nutrition Facts : Calories 810.4, Fat 38.5, SaturatedFat 16.6, Cholesterol 175.7, Sodium 1419.2, Carbohydrate 77.5, Fiber 3.9, Sugar 7, Protein 38.6

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