Stacker Roll Stroganoff Recipes

EASY BEEF STROGANOFF

Steps:

• Cook the pasta to one minute shy of the directions on the box.
• Add 2 tablespoons of butter to your cast iron skillet on high heat.
• Add the mushrooms and onions, and brown for 4-5 minutes before removing from the pan and setting aside.
• Add another two tablespoons of butter to the cast iron skillet.
• Salt and pepper the steak meat and add to the pan.
• Sear on high heat for 3 minutes on each side.
• Add the beef stock and Worcestershire sauce to the pan, bring to a boil, then reduce heat to medium.
• Simmer, covered for 15-20 minutes, then add in the sour cream.
• Mash together the last part of the butter and the flour, then whisk the mixture well into the broth and let cook for 2-3 minutes until the sauce thickens.
• Add in the pasta, mushroom and onions, stirring well to combine before serving.

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:

• 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.

STACK-A-ROLL STROGANOFF

Steps:

• Preheat oven to 375 degrees.
• Brown beef and drain well.
• Mix beef, mushrooms, and 1/2 of the onions.
• Toss together and place in a greased 2 1/2 quart cassreole.
• Bring undiluted soup to a boil and stir in 1/2 cup sour cream.
• Pour over meat.
• Seperate dough into 10 biscuits.
• Cut each one in half, making 20 pieces.
• Arrange biscuits on top of soup around edges.
• of casserole, (1 inch from sides) cut side down.
• Sprinkle with remaining onions in center.
• Mix topping ingredients.
• Pour over biscuits.
• Bake at 375 for 25 to 30 minutes until golden brown.