Sliced Steak Stroganoff In French Bread And Dill Relish Dressed Salad Recipes

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SLICED STEAK STROGANOFF IN FRENCH BREAD AND DILL RELISH DRESSED SALAD



Sliced Steak Stroganoff in French Bread and Dill Relish Dressed Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bunch watercress, cleaned
1 crusty baguette
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/2 pounds, 1-inch thick sirloin or strip steak, very thinly sliced, no more than 1/4-inch thick
Salt and freshly ground black pepper
1 cup all-purpose flour
1 small onion, peeled
1 1/2 cups beef stock
1/3 cup sour cream
1 tablespoon lemon juice
2 to 3 tablespoons freshly chopped dill

Steps:

  • Chop watercress and reserve.
  • Cut baguette into 4 pieces and split but do not separate.
  • Heat a large skillet over medium to medium high heat with 2 tablespoons extra-virgin olive oil and butter.
  • Pat sliced meat dry. Season the meat with salt and pepper and coat in flour. Shake off excess then add to very hot pan. Grate the onion directly into the meat. Cook meat 5 to 6 minutes, turning occasionally. Add stock to pan and cook to thicken 1 minute, stir in sour cream, a tablespoon of lemon juice and dill. Season the sauce with pepper. Remove from heat. Pile meat into cut baguette and top with cress.

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.

SWEET RELISH SALAD



Sweet Relish Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 rounded tablespoons sweet pickle relish
2 tablespoons ketchup
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil, eyeball it
1 head iceberg lettuce, core removed and chopped
1 cup pre-shredded carrots, a couple of handfuls
4 scallions, chopped
4 radishes, thinly sliced
Salt and pepper

Steps:

  • In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning.

SWEET RELISH SLAW SALAD



Sweet Relish Slaw Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Steps:

  • In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.

FRENCH BREAD STROGANOFF SANDWICH



French Bread Stroganoff Sandwich image

Make and share this French Bread Stroganoff Sandwich recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 loaf French bread
1 lb hamburger
1/4 cup onion, chopped
1 cup sour cream
1 tablespoon milk
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
2 large tomatoes, sliced
2 green peppers, sliced
8 -10 slices cheese (any you wish)

Steps:

  • Cut loaf in half lengthwise and butter both halves.
  • Cook hambuerger and onions till brown and then add the other ingredients.
  • Spread meat mixture on both halves and then arrange tomato slices, green pepper slices, and cheese slices.
  • Bake at 375 for 10-15 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 707.8, Fat 37.7, SaturatedFat 20.5, Cholesterol 116.3, Sodium 1276.1, Carbohydrate 52.4, Fiber 3.8, Sugar 3.2, Protein 39.4

BEEF STROGANOFF SANDWICHES



Beef Stroganoff Sandwiches image

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. -Alison Garcia, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound ground beef
1 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small onion, finely chopped
1 envelope ranch dip mix
3/4 cup sour cream
1 loaf (about 8 ounces) French bread
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream., Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler., Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.

Nutrition Facts : Calories 443 calories, Fat 22g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 1124mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

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