Katie Lees Beef Stroganoff Recipe 455

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KATIE LEE'S BEEF STROGANOFF



Katie Lee's Beef Stroganoff image

Katie Lee's Beef Stroganoff

Provided by The Rachael Ray Staff

Number Of Ingredients 16

1/4 teaspoon garlic powder
2 pounds chuck roast
cubed
1/3 cup plus 3 tablespoons flour
2 tablespoons canola oil
1 large yellow onion
sliced
1/4 cup cognac or dry sherry
3 cups low-sodium beef broth
1/2 tablespoons butter
1 8-ounce package cremini mushrooms
sliced
1/2 cup sour cream
1 pound cooked
buttered and seasoned egg noodles
3 tablespoons chopped fresh chives

Steps:

  • In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper
  • Pat the beef dry with paper towels and add to the bowl; toss to coat
  • Add 1/3 cup of the flour and toss again
  • In a Dutch oven, heat the oil over medium-high
  • Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch
  • Transfer to a plate
  • Reduce the heat to medium and add onion
  • Cook, stirring often, until fragrant and starting to soften, about 2 minutes
  • Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute
  • Return the meat to the pot and add the beef broth
  • Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours
  • Transfer one cup of broth to a small bowl; add the remaining 3 tbsp
  • flour and whisk until smooth
  • Add the flour mixture to the pot
  • Season to taste
  • In a large skillet, melt the butter over medium
  • Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes
  • Add the mushrooms to the meat mixture
  • Simmer until the meat is tender, about 30 minutes longer
  • Stir in the sour cream and season
  • Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over
  • Garnish with chives

BEEF STROGANOFF



Beef Stroganoff image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons olive oil
1 pound sirloin steak, cut into small cubes
Salt and freshly ground black pepper
8 ounces cremini mushroom caps, halved
2 carrots, finely chopped
1/2 onion, finely chopped
1/2 cup brandy
2 1/4 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream
1 heaping teaspoon Dijon mustard
Chopped fresh parsley, for serving

Steps:

  • For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
  • For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
  • Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
  • Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
  • To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
  • Serve the stroganoff with the noodles, and sprinkle with the parsley.

KATIE LEE'S BEEF STROGANOFF RECIPE - (4.5/5)



Katie Lee's Beef Stroganoff Recipe - (4.5/5) image

Provided by á-81356

Number Of Ingredients 12

1/4 teaspoon garlic powder
2 pounds chuck roast, cut into 1-inch cubes
1/3 cup plus 3 tablespoons flour
2 tablespoons canola oil
1 large yellow onion, sliced
1/4 cup cognac or dry sherry
3 cups low-sodium beef stock
1/2 tablespoon butter
1 8 ounce package cremini mushrooms, sliced
1/2 cup sour cream
1 pound freshly cooked egg noodles, buttered and seasoned
3 tablespoons fresh chives, chopped

Steps:

  • In a large bowl, mix the garlic powder with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the beef dry with paper towels and toss to coat in the garlic powder mixture. Add 1/3 cup flour and toss again. In a Dutch oven, heat the oil over medium- high. Working in batches, add the beef in a single layer, spacing 1/2 inch apart, and cook, turning, until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion. Cook, stirring often, until the onion starts to soften, about 2 minutes. Add the cognac and cook, scraping up any browned bits on the bottom of the pot, about 1 minute. Return the meat to the pot and add the stock. Bring to a simmer and reduce the heat to low. Cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours. Transfer 1 cup stock from the pot to a small bowl. Add the remaining 3 tablespoons flour and whisk until smooth. Add the mixture back to the pot. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Add the mushrooms to the beef mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream; season. Place the egg noodles in a serving dish; top with the beef mixture. Garnish with the chives.

BEEF STROGANOFF



Beef Stroganoff image

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Steps:

  • Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
  • Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
  • Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
  • Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY



One Skillet Ground Beef Stroganoff Recipe by Tasty image

Here's what you need: olive oil, white button mushroom, butter, onion, ground beef, garlic powder, flour, paprika, dry sherry, low sodium beef broth, salt, pepper, dry egg noodle, sour cream, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
8 oz white button mushroom, sliced
2 tablespoons butter
½ onion, diced
1 lb ground beef
2 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup dry sherry
4 cups low sodium beef broth
1 ½ teaspoons salt
½ teaspoon pepper
4 cups dry egg noodle
½ cup sour cream
2 tablespoons fresh parsley, chopped

Steps:

  • Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
  • In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
  • Drain any excess fat and return the pan to the stove.
  • Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
  • Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
  • Add the beef broth and bring the mixture to a boil.
  • Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
  • Stir often, until the noodles are tender, about 8 to 10 minutes.
  • Return the mushrooms to the pan and stir to combine.
  • Add the sour cream and stir. Top with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 1250 calories, Carbohydrate 143 grams, Fat 44 grams, Fiber 4 grams, Protein 48 grams, Sugar 18 grams

GROUND BEEF STROGANOFF CASSEROLE



Ground Beef Stroganoff Casserole image

This incredibly easy casserole recipe for ground beef stroganoff is the perfect comfort food that is filling, yet still weight-loss friendly.

Provided by Brad Ryan

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h5m

Yield 8

Number Of Ingredients 12

cooking spray
1 pound extra-lean (94%) ground beef
1 teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 large onion, chopped
3 cloves garlic, minced
½ cup dry white wine
1 (10.75 ounce) can fat-free condensed cream of mushroom soup (such as Campbell's®)
½ cup fat-free sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
  • Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
  • Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until bubbling, about 25 minutes.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 28.8 g, Cholesterol 66.2 mg, Fat 10.6 g, Fiber 1.9 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 680.8 mg, Sugar 3.5 g

BEEF STROGANOFF RECIPE BY TASTY



Beef Stroganoff Recipe by Tasty image

Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 13

2 lb beef sirloin, cut into 2 in cubes
salt, to taste
freshly ground black pepper, to taste
½ cup flour, divided
2 tablespoons canola oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 lb cremini mushroom, sliced
2 tablespoons cognac
2 cups beef broth
½ cup sour cream
½ cup fresh parsley, chopped
4 cups egg noodle, buttered, rice or potatoes, for serving

Steps:

  • In a medium bowl, season the beef with salt and pepper and toss to coat.
  • Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
  • In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
  • Melt the butter in the leftover meat drippings.
  • Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
  • Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
  • Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
  • Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
  • Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
  • Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
  • Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

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