Brandys Creamy Noodles Stroganoff Recipes

BEST BEEF STROGANOFF RECIPE (FLAMBé)

Steps:

• Heat a large cast iron pan over medium-high heat. Add 2 tablespoons of olive oil and the butter. When melted and the oils are hot, add onions and sauté for about 5-6 minutes or until semi-soft.
• Add the garlic and cook for another 1 minute.
• Add the mushrooms and cook for 7-8 minutes until their moisture has been released and the mushrooms are nicely browned.
• Remove the sautéed veggies from skillet and set aside.
• Coat the sirloin with paprika. Add an additional 1 tablespoon of olive oil to the pan and let it get hot over the medium-high heat.
• Add the cubed sirloin steak to the pan and generously season with salt and pepper. Sear the meat for about 4 minutes, turning occasionally with a spatula until browned on all sides.
• Pour the Brandy into a glass container and heat in the microwave for 15 seconds.
• Push the sirloin meat to one side of the pan. Turn the heat low or remove the pan for a tableside experience.
• With a long-necked lighter, light the Brandy. Watch carefully because the flames can get out of hand quickly. Slightly swirl Brandy in the pan and wait for the flames to subside.
• Add the mushrooms and onions back to the pan along with heavy cream, mustard, and sour cream with flour. Stir until everything is combined.
• Turn the burner to low and simmer for a few minutes until the sauce has thickened.
• Serve over hot egg noodles. Garnish with a dollop of sour cream and chopped parsley.

BEEF STROGANOFF RECIPE

Steps:

• Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
• Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
• Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
• Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
• Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly.
• Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

CREAMY BEEF AND MUSHROOM STROGANOFF

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.

CREAMY MUSHROOM STROGANOFF

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

BRANDY'S CREAMY NOODLES "STROGANOFF"

Steps:

• 1. Prepare top ramen noodles as instructions on package says. When noodles are done cooking, drain all of the water except for 2 tablespoons.
• 2. Mix the seasoning packet, margarine, sour cream and hot sauce in. Mix well and Enjoy!!!!

BEEF, BRANDY AND MUSHROOM STROGANOFF

Steps:

• Heat a teaspoon of oil in a large frying pan over a low to medium heat. Cook the onion for 4-5 mins, stirring regularly, until they start to soften.
• Add the mushrooms, sage and paprika, and continue to cook for 5 mins until they begin to wilt. Tip into a medium bowl and set aside,.
• Return the frying pan to a high heat with the remaining teaspoon of oil and fry the steak pieces for 2-3 mins, or until they are brown on both sides. Tip them into the bowl with the mushroom mix.
• Reduce to a lower heat and add the stock, brandy and Worcestershire sauce. Scrape off any bits stuck to the bottom of the pan with a wooden spoon and mix in to add flavour.
• Season with salt and pepper and leave the liquid to simmer and reduce for about 3-4 mins.
• Reduce the heat to a medium heat and return the mushroom and meat mixture. Simmer for 2-3 mins to heat through and add the creme fraiche.
• Cook for a further minute, stirring. Season as desired, add the parsley and serve.