Great Grandfathers Beef Stroganoff Recipes

BEST BEEF STROGANOFF

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.

THE BEST BEEF STROGANOFF

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 STROGANOFF

Steps:

• In a large skillet add ground beef, onion, and garlic. Cook and crumble ground beef until fully cooked. Drain the fat and set the ground beef aside.
• Use the same skillet (without the beef in it) to melt butter. Once melted add in flour and whisked. Once ingredients are well combined and a thick paste forms slowly add in beef broth. Whisking continuously until you have no lumps.
• Add in cream of mushroom soup and ground beef and mix well until heated throughout.
• Remove from heat and add in sour cream then season with salt and pepper.
• Cook egg noodles according to package directions. Drain then serve with the ground beef stroganoff. I served mine with fresh parsley for garnish.

BEEF STROGANOFF

Steps:

• Coat meat with flour.
• Heat large skillet, add butter.
• Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.
• Add beef broth.
• Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream.
• Cook slowly until heated through.
• DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!

GROUND BEEF STROGANOFF

Steps:

• Boil the egg noodles according to package directions. Drain and set aside.
• In a large pan, melt two tablespoons of butter over medium-high heat. Add the mushrooms and 1/2 teaspoon of salt and cook them, stirring occassionally, for about eight minutes or until they have released their moisture and turned golden brown. Add one more tablespoon of butter and stir as it melts to coat the mushrooms. Transfer the mushrooms to a bowl and set aside.
• In the same pan, cook the onion, garlic and ground beef until the beef is cooked through, about five minutes or so.
• Sprinkle the flour over the beef and stir until you no longer see the flour. Add the wine and simmer it with the beef for a minute or so scrapping up any browned bits off the bottom of the pan while it simmers.
• Add the beef stock and mustard. Bring the pan to a boil and then reduce the heat to maintain a simmer. Add the cooked mushrooms back to the pan and simmer until the liquid starts to thicken, about five minutes or so. Turn off the heat and add the sour cream and stir. Add 1/2 teaspoon of salt and the cooked pasta. Stir to coat it evenly in the beef and sauce. To serve, garnish with chopped parsley.

GREAT-GRANDFATHER'S BEEF STROGANOFF

Steps:

• Closely trim steak and slice into thin slices.
• Pepper meat, then brown in butter in skillet.
• When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer.
• Add mushrooms and cook until mushrooms are done, but not shriveled.
• Dissolve cornstarch in hot water and add to broth, stirring until broth thickens*slightly*.
• To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired).
• To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.