Best Ever Burgundy Stroganoff Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKER BEEF STROGANOFF



Slow-Cooker Beef Stroganoff image

The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h15m

Yield 8

Number Of Ingredients 11

1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

Steps:

  • In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
  • In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
  • Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
  • Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g

BURGUNDY STROGANOFF



Burgundy Stroganoff image

This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.

Provided by CHOTOWETZ

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

2 tablespoons margarine
2 pounds beef round steak, cut into thin strips
¼ cup all-purpose flour for dusting
1 medium onion, sliced
1 cup beef broth
½ cup Burgundy wine
3 tablespoons tomato paste
½ teaspoon ground thyme
1 (12 ounce) package wide egg noodles
¾ cup sour cream

Steps:

  • Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
  • During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
  • Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 48.9 g, Cholesterol 112.6 mg, Fat 21.3 g, Fiber 2.7 g, Protein 28.6 g, SaturatedFat 8.5 g, Sodium 306.1 mg, Sugar 3.4 g

SLOW-COOKED STROGANOFF



Slow-Cooked Stroganoff image

I've been preparing Stroganoff in the slow cooker for more than 20 years. Once you've done it this way, you'll never cook it on the stovetop again. It's great for family or company. -Karen Herbert, Placerville, California

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10 servings.

Number Of Ingredients 10

3 pounds beef top round steaks
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1 medium onion, sliced and separated into rings
1 can (8 ounces) mushroom stems and pieces, drained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1-1/2 cups sour cream
Hot cooked noodles

Steps:

  • Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

Nutrition Facts : Calories 275 calories, Fat 10g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

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.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

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 BOURGUIGNON



Beef Bourguignon image

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!

Provided by Alyssa Rivers

Categories     Main Course

Time 1h15m

Number Of Ingredients 15

3 1/2 tablespoons olive oil
6 slices bacon
3 pounds lean stewing beef (cut into 2-inch cubes)
Salt and pepper
2 carrots (sliced)
10-12 small pearl onions OR 1 small white onion (diced)
8 ounce mushrooms (sliced)
2 cups red wine (young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy))
2 cups beef stock
1 tablespoon tomato paste
1/2 cup tomato sauce
1/4 cup flour
2 cloves mashed garlic
1/2 teaspoon thyme
bay leaf

Steps:

  • Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
  • Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
  • Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
  • Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
  • Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
  • Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

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.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. 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. Don't worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

BEST BEEF STROGANOFF



Best Beef Stroganoff image

Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!

Provided by SPEECHTEACHER

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
¼ cup Burgundy wine
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
  • Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
  • In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 42.4 g, Cholesterol 91 mg, Fat 17.2 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 8.3 g, Sodium 228.7 mg, Sugar 2.4 g

TRADITIONAL BEEF STROGANOFF



Traditional Beef Stroganoff image

Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 25m

Number Of Ingredients 13

2 Tbsp salted butter, divided
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb sirloin steak, sliced thinly, against the grain
2 Tbsp unbleached all-purpose flour
1 c beef broth, (we prefer low sodium)
½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
1 Tbsp tomato paste
½ lb egg noodles, dry
½ c sour cream
½ tsp salt
¼ tsp ground black pepper
Sauteed shoestring potatoes, mashed potatoes, rice, or cooked egg noodles

Steps:

  • In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
  • Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
  • Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
  • Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
  • Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
  • Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
  • Taste the stroganoff and add the salt and pepper, to taste.
  • Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.

Nutrition Facts : Calories 399 calories, Carbohydrate 22.6 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fiber 2.2 grams fiber, Protein 41.9 grams protein, SaturatedFat 6.6 grams saturated fat, Sodium 607 grams sodium, Sugar 3.9 grams sugar

BEST EVER BEEF STROGANOFF



Best Ever Beef Stroganoff image

This is a recipe that my daughter and I came up and it is now the favourite stroganoff recipe in our family!

Provided by Chef Sharon 15

Categories     Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb beef tenderloin, cut into thin strips (or other tender cuts of beef)
6 tablespoons flour
2 tablespoons garlic salt
1/2 teaspoon pepper
3 tablespoons beef bouillon powder
1/2 cup water
2 1/2 cups milk
10 ounces sliced mushrooms, drained
2 cups sour cream

Steps:

  • Brown meat in oil in large frying pan.
  • Add 3 tbsp flour, garlic salt and pepper and add to meat.
  • Continue cooking and stirring until flour begins to brown in pan.
  • Add water and stir into mixture.
  • Make paste of remaining 3 tbsp flour and i cup of the milk, adding milk gradually to the flour in order to prevent lumps. Add paste to the meat mixture as it cooks.
  • Use spatula to scrape pan clean, gathering all of the browned bits into the mixture.
  • Add remaining milk, beef bouillon, and mushrooms and cook about 10 minutes, stirring frequently. (Make sure that all of the bouillon has dissolved.).
  • Add sour cream and stir in thoroughly.
  • Bring to serving temperature. (Don't boil!).
  • Serve over hot, cooked broad noodles.

Nutrition Facts : Calories 508.9, Fat 37.6, SaturatedFat 18.7, Cholesterol 113, Sodium 180.5, Carbohydrate 15.7, Fiber 0.7, Sugar 1, Protein 27.2

BURGUNDY BEEF STROGANOFF



Burgundy Beef Stroganoff image

A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!

Provided by evelynathens

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
2 lbs beef sirloin, cut into 1 inch cubes
1/2 cup butter
1 medium onion, finely chopped
1 cup beef broth
1 cup Burgundy wine
2 tablespoons butter
10 ounces sliced mushrooms
2 cups sour cream
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
freshly cooked egg noodles
chopped parsley

Steps:

  • Combine flour, salt, thyme and pepper in plastic bag.
  • Add meat and shake well.
  • Remove meat, shaking off excess flour.
  • Melt ½ cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
  • Add onion and stir until translucent, about 3 minutes.
  • Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
  • Melt 2 tblsps butter in small skillet over medium heat.
  • Add mushrooms and sauté until just tender, 3-4 minutes.
  • Stir mushrooms into meat.
  • Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
  • Slowly turn into meat; do not allow to boil.
  • Mound noodles on serving platter.
  • Spoon meat over.
  • Top with parsley.

BEST BEEF STROGANOFF



Best Beef Stroganoff image

This lightened-up Stroganoff from is sure to become a family favorite. The tender strips of beef, sliced mushrooms and onion are coated in a pleasing sauce made with fat-free yogurt and served over noodles. -Beth Bries, Farley, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon cornstarch
1 envelope onion mushroom soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk
1 pound beef top sirloin steak, cut into thin strips
2 teaspoons canola oil
1/2 medium onion, sliced and separated into rings
1 garlic clove, minced
1-1/2 cups sliced fresh mushrooms
1 cup fat-free plain yogurt
Hot cooked noodles
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, combine the first four ingredients. Gradually stir in the milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; keep warm., In a large nonstick skillet, brown beef in oil until no longer pink. Add onion and garlic; cook and stir for 2 minutes. Add mushrooms; cook 1 minute longer or until mushrooms are tender. , Reduce heat to low; stir in yogurt and reserved sauce. Cook and stir for 3-5 minutes on low until heated through. Serve with noodles; sprinkle with parsley.

Nutrition Facts : Calories 284 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 707mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

CREAMY BEEF AND MUSHROOM STROGANOFF



Creamy Beef and Mushroom Stroganoff image

Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes! Weight Watchers: 13pp per serve

Provided by Karina

Categories     Dinner

Time 40m

Number Of Ingredients 15

500 g | 1lbs egg Fettuccine ((dry weight))
4 tablespoons butter, (divided)
1 onion, (chopped)
4 cloves garlic, (crushed or minced)
1 pound (500 grams) sliced mushrooms
24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces
2 teaspoons dijon mustard
1 teaspoon paprika, ((smoky or mild))
1/3 cup dry white wine, ((or more if you like it stronger))
2 cups beef broth (or stock), ((or 2 cups water mixed with 1 tablespoon vegetable stock powder))
2 tablespoons flour
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 cup light sour cream at room temperature, ((or reduced fat cooking cream))
Freshly chopped parsley to garnish

Steps:

  • Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
  • While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
  • Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
  • Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
  • While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
  • Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
  • Add the pasta or noodles into the pan and garnish with parsley.

Nutrition Facts : Calories 552 kcal, Carbohydrate 62.7 g, Protein 42 g, Fat 10.5 g, Fiber 1.6 g, ServingSize 1 serving

SLOW COOKER BEEF STROGANOFF



Slow Cooker Beef Stroganoff image

Recipe video above. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it's made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant pot* Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

1.75kg/ 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5" cube (Note 1))
1.5 tsp each salt and pepper
2 tbsp oil
20 g/ 1 tbsp butter (, unsalted)
1 large onion (, halved then sliced into 1 cm / 2/5" slices)
4 garlic cloves (, minced)
7 tbsp flour (, plain / all purpose)
4 tbsp Dijon Mustard
1 litre / 1 quart beef stock/broth (, reduced salt)
1 1/2 cups sour cream (, full fat best)
3 tbsp/ 45 g butter (, unsalted)
700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices)
3 garlic cloves (, finely minced)
1/2 tsp salt and pepper
Pasta, wide egg noodles, mashed potato
Chives for garnish

Steps:

  • Season beef - Pat beef dry then sprinkle with all the salt and pepper.
  • Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
  • Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
  • Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
  • Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.

Nutrition Facts : Calories 666 kcal, Carbohydrate 12 g, Protein 59 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 204 mg, Sodium 1474 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BEEF STROGANOFF



Beef Stroganoff image

Just like grandma used to make! Thin strips of round steak, onions & mushrooms over a bowl of egg noodles make this the creamy dish the perfect comfort food. Easy to make any night of the week.

Provided by Paula Deen

Categories     classics     comfort food     family     The Lady and Sons: Savannah Country Cookbook

Time 5m

Yield 4

Number Of Ingredients 11

1 1/2 lbs cubed cut into thin strips round steak
to taste Paula Deen's House Seasoning
all purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium sliced onion
8 oz sliced fresh mushrooms
1 (10 3/4 oz) can beef broth
1 (10 oz) can cream of mushroom soup
1 cup sour cream
cooked egg noodles

Steps:

  • Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
  • Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
  • Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
  • Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

More about "best ever burgundy stroganoff recipes"

BEST SLOW COOKER BEEF STROGANOFF - MY GORGEOUS RECIPES
best-slow-cooker-beef-stroganoff-my-gorgeous image
Heat up the oil in a frying pan. Season the beef with salt and pepper, and fry until brown. Remove from the pan and transfer to the slow cooker. Peel and slice the onion and garlic, …
From mygorgeousrecipes.com
Estimated Reading Time 4 mins


EASY CLASSIC BEEF STROGANOFF RECIPE - HOW TO MAKE BEEF ...
easy-classic-beef-stroganoff-recipe-how-to-make-beef image
2021-03-07 Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until …
From delish.com
  • Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot.
  • Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper.
  • Remove beef and place in a large bowl. Lower heat to medium and add one tablespoon olive oil.


THE MOST AMAZING BEEF STROGANOFF RECIPE YOU WILL EVER MAKE ...
the-most-amazing-beef-stroganoff-recipe-you-will-ever-make image
Now, this beef stroganoff recipe can be made a couple different ways depending on if you have the time to cook it in the oven or if you want to make slow cooker beef stroganoff or pressure cooker beef stroganoff…its all possible! In my opinion, being able to cook it in the oven is best…
From twelveonmain.com
  • There are a couple ways you can make this beef stroganoff depending on your preference and time. I will talk about each one. You can either use a pressure cooker, slow cooker, or an enamel dutch oven in the oven(this is my preferred way).
  • No matter how you choose to make this the beginning is the same, so you might be better off cooking it in the oven. Its more flavorful and the sauce is thicker cooking it this way.
  • Oven Method(my referred):Start by heating an oven safe deep pan on high heat on the stove. I use my enamel dutch oven. Once it is screaming hot, start to add your cubed steak or london broil.
  • You want to sear all the steak. You want to encourage the bits and browning around the sides of the pan, this will give you tons of flavor!


10 BEST BEEF STROGANOFF WITH RED WINE RECIPES | YUMMLY
10-best-beef-stroganoff-with-red-wine-recipes-yummly image
2021-09-20 chopped garlic, dry red wine, vegetable oil, knorr pasta sides - stroganoff and 2 more Braised Beef Stroganoff KrystinRyan beef broth, pappardelle, red wine, beer, kosher salt, butter and 6 more
From yummly.com


CLASSIC BEEF STROGANOFF RECIPE - SAVORING THE GOOD®
2019-10-17 Saute mushrooms. Stir in the shallots. Sear the beef, a few pieces at a time, for 2-3 minutes on each side. Deglaze the pan. Bring to a rapid boil and reduced to about ⅓ cup. …
From savoringthegood.com
  • Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
  • In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside.


BEST 37 SAVORY BEEF STROGANOFF RECIPES REVIEW GUIDE FOR ...
2021-06-15 Best 37 Savory Beef Stroganoff Recipes Review Guide For 2021 – 2022 – Beef Stroganoff is a classic dish of beef with a creamy sauce served over egg noodles.This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States.
From ordermeone.com


BURGUNDY STROGANOFF RECIPE
Best recipes; My recipes; Find recipes: Burgundy stroganoff recipe. Learn how to cook great Burgundy stroganoff . Crecipe.com deliver fine selection of quality Burgundy stroganoff recipes equipped with ratings, reviews and mixing tips. Get one of our Burgundy stroganoff recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 66% Burgundy Stroganoff …
From crecipe.com


BEST EVER BURGUNDY STROGANOFF | STROGANOFF, CREAMED ...
This is an easy to make a crowd pleaser, made with lots of burgundy wine, steak, and mushrooms. 1134 4 (10 1/2 ounce) cans cream of mushroom soup (campbells) 2 (24 ounce) containers sour cream 2 top sirloin steaks 2 (4 ounce) packages. Jul 6, 2016 - Your family will love it! You can add to it whatever you like. You could make it with chicken, but I suggest …
From pinterest.com


BEST HAMBURGER STROGANOFF RECIPE EVER - YAKCOOK.COM
All Reviews for Best Beef Stroganoff …. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes.
From yakcook.com


BURGUNDY WINE AND MUSHROOM RECIPES (46) - SUPERCOOK
Best Ever Burgundy Stroganoff food.com It uses garlic powder, onion powder, rice, sour cream, mushroom soup, beef steak, steak seasoning, mushroom, olive oil, burgundy wine, garlic
From supercook.com


BEST EVER BURGUNDY STROGANOFF RECIPE - WEBETUTORIAL
Best ever burgundy stroganoff is the best recipe for foodies. It will take approx 55 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make best ever burgundy stroganoff at your home.. Best ever burgundy stroganoff may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #preparation     #easy     #beginner-cook     #dietary     #low-carb     #inexpensive     #low-in-something

Related Search