Roast Beef Stroganoff Delish Recipes

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.

ROAST BEEF "STROGANOFF" - DELISH!!

Steps:

• 1. In a large skillet, in about 1 tablespoon of oil; brown onions and mushrooms until most of the juice from the mushrooms is evaporated.
• 2. Add the garlic and chunks of roast. Saute just long enough to heat the roast through. Set aside.
• 3. In a medium sized bowl; whisk the water, beef base, cream, milk and corn starch until well blended.
• 4. Return the skillet with the meat back to burner on medium - high heat. Add the bullion mixture to the skillet.
• 5. Bring to a boil, stirring so as not to stick to pan. This will only take a few minutes. It will thicken right up. If too thick, just add some more cream or milk till desired thickness. Add the pepper, salt and parsley, stir until blended.
• 6. Serve immediately over noodles or rice. I served with a dollop of sour cream. Enjoy...it's delicious!

CHEATERS BEEF STROGANOFF

Steps:

• Cook noodles according to package directions.
• Drain noodles.
• Cut beef into 1/2" cubes.
• Melt butter in a skillet. Saute onions until tender.
• Add beef, salt, pepper, and mushrooms. Saute for one minute.
• Stir in cream of mushroom soup and water. Simmer for 10 minutes.
• Add sour cream and mix well.
• Serve over noodles.