Five Star Beef Stroganoff Recipes

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OLD FASHIONED BEEF STROGANOFF



Old Fashioned Beef Stroganoff image

Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won't believe it's a 30 minute meal!

Provided by Rachel Farnsworth

Categories     Main Course     Main Dish

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds beef sirloin steak (sliced into thin strips)
1/4 cup all-purpose flour
1 pound egg noodles
1 medium white onion (sliced)
8 ounces sliced mushrooms
1/4 cup salted butter
3 cups beef broth
2 tablespoons worcestershire sauce
1 cup sour cream
1 tablespoon dijon mustard
salt and pepper (to taste)

Steps:

  • Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
  • Cook egg noodles according to package directions. Drain well.
  • Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
  • Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
  • Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
  • Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

Nutrition Facts : Calories 694 kcal, Carbohydrate 63 g, Protein 49 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 193 mg, Sodium 732 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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.

EASY BEEF STROGANOFF IN THE SLOW COOKER



Easy Beef Stroganoff in the Slow Cooker image

I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.

Provided by heidigrl43434

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 4h27m

Yield 5

Number Of Ingredients 9

1 ⅓ pounds cubed beef stew meat
2 cups fresh mushrooms, thickly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
2 onions, chopped
2 tablespoons Worcestershire sauce
6 ounces herb and garlic-flavored cream cheese
1 cup fusilli pasta
¼ cup sour cream

Steps:

  • Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
  • Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 23.9 g, Cholesterol 105.9 mg, Fat 25.3 g, Fiber 1.5 g, Protein 29.4 g, SaturatedFat 13.4 g, Sodium 738 mg, Sugar 7.3 g

SLOW COOKER BEEF STROGANOFF



Slow cooker beef stroganoff image

Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 11

750g stewing steak , such as chuck, cut into strips
1 tbsp vegetable or rapeseed oil , plus a little more if needed
2 onions , halved and sliced
2 garlic cloves , crushed
1 beef stock cube , or 1 tbsp liquid stock
1 tbsp Dijon mustard
50g butter
200g chestnut mushrooms , halved
2 tsp cornflour
200g soured cream
small bunch parsley , chopped tagliatelle or mashed potato and a pinch of paprika, to serve

Steps:

  • Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
  • Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
  • About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

BEEF STROGANOFF



Beef Stroganoff image

This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.

Provided by Craig Claiborne

Categories     meat, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-1/4-by-1/4-inch strips
1/2 cup (one stick) butter
1/2 cup finely chopped onion
1/2 pound mushrooms, thinly sliced
2 cups beef or chicken stock, ideally homemade
1 cup sour cream
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
3 tablespoons finely chopped parsley

Steps:

  • Combine the flour, salt and pepper. Dredge the meat in the mixture.
  • Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
  • Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
  • Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
  • Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
  • Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram

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

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)



Beef Stroganoff (From the

This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

Provided by Dee514

Categories     Meat

Time 58m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushroom, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
  • Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
  • Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
  • Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
  • In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
  • Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
  • Serve over hot rice with a green vegetable on the side.

FIVE-STAR BEEF STROGANOFF



Five-Star Beef Stroganoff image

Make and share this Five-Star Beef Stroganoff recipe from Food.com.

Provided by GibbyLou

Categories     Steak

Time 50m

Yield 7 serving(s)

Number Of Ingredients 14

1 lb boneless beef top sirloin steak
3 cups fresh mushrooms, sliced
1/2 cup onion, chopped
1 teaspoon beef bouillon granules
1 cup hot water
1 tablespoon butter
2 tablespoons flour
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup low-fat sour cream
3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
3 tablespoons fresh parsley, minced
fresh parsley sprig (optional)

Steps:

  • Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into 1/4 inch wide strips; cut strips into 2 inch pieces.
  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well and set aside. Wipe drippings from skillet with a paper towel.
  • Combine bouillon granules and hot water, stirring well. Melt butter in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly.
  • Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.
  • Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.

Nutrition Facts : Calories 235.6, Fat 8.4, SaturatedFat 4.2, Cholesterol 69.4, Sodium 323.2, Carbohydrate 18.9, Fiber 1.2, Sugar 1.6, Protein 19.2

CHEF JOHN'S CLASSIC BEEF STROGANOFF



Chef John's Classic Beef Stroganoff image

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

  • Season beef generously with salt and pepper.
  • Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
  • Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
  • Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
  • Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
  • Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g

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.

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FIVE STAR BEEF STROGANOFF RECIPES
Make and share this Five-Star Beef Stroganoff recipe from Food.com. Provided by GibbyLou. Categories Steak. Time 50m. Yield 7 serving(s) Number Of Ingredients 14. Ingredients; 1 lb boneless beef top sirloin steak: 3 cups fresh mushrooms, sliced: 1/2 cup onion, chopped: 1 teaspoon beef bouillon granules: 1 cup hot water : 1 tablespoon butter: 2 tablespoons flour: 1/4 cup dry sherry: 1/2 ...
From tfrecipes.com


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