Steak Stroganoff Recipes

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CHEF JOHN'S CLASSIC BEEF STROGANOFF



Chef John's Classic Beef Stroganoff image

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

  • Season beef generously with salt and pepper.
  • Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
  • Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
  • Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
  • Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
  • Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g

30-MINUTE BEEF STROGANOFF



30-Minute Beef Stroganoff image

This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Provided by Ali

Time 30m

Number Of Ingredients 13

1 pound uncooked wide egg noodles
1/4 cup butter, divided
1 1/2 pounds thinly-sliced steak (I recommend flank steak)
fine sea salt and freshly-cracked black pepper
1 small white onion, thinly sliced
1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
4 cloves garlic, minced or pressed
1/2 cup dry white wine*
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1/2 cup plain Greek yogurt or light sour cream
chopped fresh parsley (optional)

Steps:

  • Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
  • Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
  • Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
  • While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
  • Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

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.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

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.

STEAK STROGANOFF



Steak Stroganoff image

This slow-cooker recipe makes a traditional dinner completely fuss-free. Tender sirloin steak with a flavorful gravy is served over noodles for a home-style meal. Your whole family is sure to request it time and again. -Lisa VanEgmond, Annapolis, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings.

Number Of Ingredients 13

3 to 4 pounds beef top sirloin steak, cubed
2 cans (14-1/2 ounces each) chicken broth
1 pound sliced fresh mushrooms
1 can (12 ounces) regular cola
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups sour cream
Hot cooked noodles
Minced fresh parsley, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 345 calories, Fat 20g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 840mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

BEEF STROGANOFF



Beef stroganoff image

Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.

Provided by Elena Silcock

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped

Steps:

  • Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  • Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  • Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  • Season everything well, then tip onto a plate.
  • Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  • Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  • Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  • Cook over a medium heat for around 5 mins.
  • Scatter with some chopped parsley, and serve with pappardelle or rice.

Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

STEAK & MUSHROOM STROGANOFF



Steak & Mushroom Stroganoff image

This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we visited. It's one of my favorite "memory meals," as I call them. -Janelle Shank, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 cups uncooked egg noodles (about 12 ounces)
1 beef top sirloin steak (1-1/2 pounds), cut into 2x1/2-in. strips
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 pound sliced fresh mushrooms
2 shallots, finely chopped
1/2 cup beef broth
1 tablespoon snipped fresh dill
1 cup sour cream

Steps:

  • Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.

Nutrition Facts : Calories 455 calories, Fat 19g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 379mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

BEEF STROGANOFF



Beef stroganoff image

Provided by Georgie Hayden

Categories     Mains     Jamie Magazine     Beef     Stew     Mushroom

Time 25m

Yield 4

Number Of Ingredients 11

1 red onion
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream

Steps:

  • Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
  • Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
  • Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
  • In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Nutrition Facts : Calories 344 calories, Fat 16.4 g fat, SaturatedFat 7.9 g saturated fat, Protein 27.8 g protein, Carbohydrate 4 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.7 g salt, Fiber 1.4 g fibre

STEAK STROGANOFF



Steak Stroganoff image

This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip steak, and fresh dill for an updated weeknight dinner.

Provided by Anna Stockwell

Categories     Steak     Mushroom     Garlic     Noodle     Butter     Lemon     Brandy     Milk/Cream     Mustard     Sour Cream     Dill     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb. boneless New York strip steak, patted dry
3 Tbsp. extra-virgin olive oil, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided, plus more
1 lb. wild mushrooms, such as oyster or maitake, torn into pieces
4 garlic cloves, crushed
12 oz. wide egg noodles
4 Tbsp. unsalted butter
2 tsp. finely grated lemon zest
2 Tbsp fresh. lemon juice
3 Tbsp. brandy
1/2 cup heavy cream
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 cup sour cream
1/2 cup torn dill

Steps:

  • Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
  • Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
  • Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
  • Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

QUICK & EASY BEEF STROGANOFF



Quick & Easy Beef Stroganoff image

This beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!

Provided by Holly Nilsson

Categories     Beef     Dinner     Main Course

Time 40m

Number Of Ingredients 14

1 ½ pounds sirloin steak (cut ½" thick)
3 tablespoons flour (divided)
½ teaspoon seasoned salt
½ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 small onion (diced)
8 ounces mushrooms (sliced)
1 clove garlic (minced)
14 ½ ounces beef broth
2 teaspoons Worcestershire sauce
½ tablespoon dijon mustard
½ teaspoon thyme
½ cup sour cream

Steps:

  • Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
  • Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
  • Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
  • Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
  • Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
  • Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
  • Season with salt & pepper and serve over egg noodles and garnish with parsley.

Nutrition Facts : Calories 453 kcal, Carbohydrate 12 g, Protein 43 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 761 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEEF STROGANOFF RECIPE



Beef Stroganoff Recipe image

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 16

1 lb top sirloin steak (thinly sliced into strips*)
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion (finely chopped)
1/2 lb brown mushrooms (thickly sliced)
1 garlic cloves (minced)
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp green onion (to garnish)
8-12 oz egg noodles (to serve)

Steps:

  • Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
  • Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
  • Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
  • Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
  • Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly.
  • Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Nutrition Facts : Calories 689 kcal, Carbohydrate 48 g, Protein 37 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 198 mg, Sodium 608 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Tender strips of steak and hearty mushrooms cooked in sour cream and served over egg noodles. Try this classic beef recipe today.

Provided by BIWFD

Categories     Entrée

Time 1h

Yield 4

Number Of Ingredients 13

1 beef Top Sirloin Steak Boneless 1 inch thick (about 1 pound)
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
2 teaspoons vegetable oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1-1/3 cups diced onions
8 ounces sliced mushrooms
3 tablespoons all-purpose flour
1-1/2 cups reduced-sodium beef broth
1/2 cup dairy sour cream
2 cups hot cooked whole wheat egg noodles
2 tablespoons chopped fresh parsley leaves (optional)

Steps:

  • Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.
  • Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
  • Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.
  • Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.

Nutrition Facts : Calories 410

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

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2004-08-05 Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream.A sprinkling of fresh chopped parsley adds color and flavor to the finished dish.
From thespruceeats.com
Ratings 259
Calories 536 per serving
Category Entree, Dinner


BEEF STROGANOFF - CAMPBELL SOUP COMPANY
2021-07-08 It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it's a great dinner idea for busy weeknights. Ingredients. cost per recipe: $9.51. 8 ounces uncooked medium egg noodles or whole wheat egg noodles (about 4 cups) 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips 1 tablespoon vegetable oil 1 medium onion, chopped (about 1/2 cup ...
From campbells.com
4.1/5 (52)
Total Time 30 mins
Servings 4
Calories 485 per serving


INA GARTEN BEEF STROGANOFF - HAMDI RECIPES
2021-08-26 Use ground beef: the steak can be swapped with ground beef if you would like to make this a ground beef stroganoff recipe. Use a different protein: Also if you prefer chicken, pork, or tofu, then just substitute the beef with one of these. Make it gluten-free: For a gluten-free version of this Ina Garten beef stroganoff you can either swap a 1-to-1 gluten-free flour for the all-purpose flour ...
From hamdirecipes.com
Cuisine Russian, Western
Total Time 30 mins
Category Main
Calories 391 per serving


BEEF STROGANOFF RECIPE - BBC FOOD
2019-06-25 Method. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.
From bbc.co.uk
Category Main Course


BEEF STROGANOFF RECIPES | ALLRECIPES
A delicious beef stroganoff recipe for the slow cooker. This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. Very simple to assemble and the slow cooker does the work for you. By Kathy. Simple Ground Beef Stroganoff. Simple Ground Beef Stroganoff . Rating: 4.23 stars . 13 . A very simple ground beef stroganoff recipe. Serve with green beans and …
From allrecipes.com


FIVE STAR BEEF STROGANOFF RECIPES
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III ...
From tfrecipes.com


BEEF STROGANOFF RECIPES : FOOD NETWORK | FOOD NETWORK
Beef Stroganoff Recipes Beef stroganoff is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate the classic dish from familiar to fabulous.
From foodnetwork.com


BEST CLASSIC BEEF STROGANOFF RECIPE - RAVSEKO
2021-10-07 Recipe | Beef Stroganoff from images.zeald.com This classic russian dish is easy to make; The spruce / qi ai beef stroganoff is a russian recipe that originated in the 1800s and ha. Beef stroganoff is a classic comfort dish of beef strips in a creamy gravy served over egg noodles. With tender beef, warm egg noodles and a creamy sauce at its core, this savory dish is the perfect meal for …
From ravseko.blogspot.com


BEST CLASSIC BEEF STROGANOFF RECIPE - BGURARE
2021-10-05 Best Classic Beef Stroganoff Recipe. Holiday meals are a time to catch up with loved ones, celebrate the warmth of the season and prepare recipes, both old and new. Sure, the holidays have come and gone, but. The spruce / qi ai beef stroganoff is a russian recipe that originated in the 1800s and ha. With tender beef, warm egg noodles and a creamy sauce at its core, this savory dish is …
From bgurare.blogspot.com


BEEF STROGANOFF RECIPES TO MAKE AT HOME | BETTER …
2021-03-19 This is the beef stroganoff recipe that will be your go-to when you want a quick, comforting dinner. Beef sirloin steak and mushrooms combine in a thick, creamy sauce made from sour cream and flour. Serve over hot cooked noodles, and you've accomplished an easy beef stroganoff recipe in 30 minutes. plate of Classic Beef Stroganoff with side of bread and glass of wine . Slow Cooker Beef ...
From bhg.com


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