COUNTRY STYLE BEEF STROGANOFF
Make and share this Country Style Beef Stroganoff recipe from Food.com.
Provided by 3PrincessMom
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet.
- Slice cube steak into 1/2 inch thick strips against the grain.
- Brown strips in hot oil in 2 batches.
- Turn crockpot on high setting and place onions in a layer on bottom of crockpot.
- place browned meat atop onions.
- add cream of mushroom soup, gravy mix, and water to skillet and scrape to deglaze pan and heat liquids. Pour over meat in crockpot and cook on high 2-3 hours, until meat is tender.
- Serve over egg noodles.
- Oops! Stir in sour cream before serving over noodles!
Nutrition Facts : Calories 208.7, Fat 18.9, SaturatedFat 8, Cholesterol 29.9, Sodium 691.4, Carbohydrate 8.2, Fiber 0.3, Sugar 3.8, Protein 2.5
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.
BEST EVER RUSSIAN BEEF STROGANOFF
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine Recipes European Eastern European Russian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g
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- In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over medium heat. While oil is heating, cut steak into serving size pieces. Lightly salt and pepper both sides.
- In a shallow bowl beat one egg lightly with 1/4 cup of milk. In another shallow bowl, combine flour and all purpose seasoning. Working in batches, first dip the meat in the egg mixture, shaking off the excess. Then, dip in the flour mixture, coating each side. Shake excess off.
- Cook in the pan, evenly browning both sides. Do not crowd the pan, this will cause excess moisture and the meat will not brown properly and get soggy. Carefully watch your temperature, you don't want it to burn. I find that a medium-low to medium temperature is best. The goal is to get a pretty brown color on both sides, not to cook the meat through. (The meat will finish cooking in the last stage.)
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