THE BEST BEEF STROGANOFF
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
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.
More about "campbells beef and mushroom dijon recipes"
50+ EASY AND DELICIOUS MEATBALL DINNER RECIPES FOR BUSY …
From chefsbliss.com
EASY CLASSIC BEEF LASAGNA | CAMPBELL'S® RECIPES
From campbells.com
TOP 10 BEEF RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
RICH BURGUNDY BEEF MUSHROOM STEW RECIPE - COOK …
From cookwithcampbells.ca
CHEESY BEEF SKILLET DINNER RECIPE - COOK WITH …
From cookwithcampbells.ca
EASY GOULASH (SKILLET BEEF & MACARONI) | CAMPBELL’S® …
From campbells.com
CAMPBELL'S(R) BEEF AND MUSHROOM DIJON RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MUSHROOM BEEF BOURGUIGNON BAKE - CAMPBELLS FOOD SERVICE …
From campbellsfoodservice.ca
BEEF STROGANOFF | CAMPBELL'S® RECIPES
From campbells.com
SLOW COOKER BEEF AND NOODLES | CAMPBELL'S® RECIPES
From campbells.com
BEEF & MUSHROOM SKILLET RECIPE - COOK WITH …
From cookwithcampbells.ca
BEEF & MUSHROOM DIJON RECIPE - AOL
From aol.ca
BEEF AND MUSHROOM DIJON - CAMPBELL'S KITCHEN - DELISH
From delish.com
RUSTIC BEEF & MUSHROOM PASTA | CAMPBELL'S® RECIPES
From campbells.com
BEEF AND MUSHROOM DIJON - BIGOVEN
From bigoven.com
40+ DELICIOUS AND HEALTHY EASTER PALEO DINNER RECIPES FOR THIS NIGHT
From chefsbliss.com
BEEF RECIPES & IDEAS COLLECTION | CAMPBELL'S® RECIPES
From campbells.com
SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE - TODAY
From today.com
CROCKPOT BEEF STROGANOFF - MOST DELICIOUS LIFE
From mostdeliciouslife.com
EASY ONE-POT BEEF BOURGUIGNON | CAMPBELL’S® RECIPES
From campbells.com
CAMPBELL’S R BEEF AND MUSHROOM DIJON RECIPE
From thesmartcookiecook.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 »
You'll also love