Beef Stroganoff Recipes

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9 hours ago Directions. 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 …

Rating: 5/5(100)
Author: Food Network Kitchen
Cuisine: Russian
Category: Main-Dish
1. Bring a large pot of salted water to a boil.
2. 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.
3. 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.
4. 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.

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7 hours ago Steps. 1. Cut beef across grain into about 1 1/2x1/2-inch strips. 2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium …

Rating: 4/5(452)
Total Time: 38 mins
Category: Entree
Calories: 435 per serving
1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. 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.
4. 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.

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Just Now Step 3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir …

Rating: 5/5(2.9K)
Calories: 304 per serving
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

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9 hours ago Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and

Rating: 5/5(64)
Total Time: 5 mins
Servings: 4

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9 hours ago 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 …

Rating: 4/5
Category: Meat, Soups And Stews, Main Course
Cuisine: Russian
Total Time: 45 mins
1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.

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2 hours ago Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender. Return meat to the pan. Sprinkle with flour, basil, salt and …

Rating: 5/5(1)
Total Time: 40 mins
Category: Dinner
Calories: 343 per serving
1. In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat.
2. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender., Return meat to the pan.
3. Sprinkle with flour, basil, salt and pepper; stir until blended.
4. Add the broth, apple juice, tomato paste and Worcestershire sauce.

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8 hours ago Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add

Rating: 3.5/5(507)
Servings: 4

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6 hours ago RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear …

Rating: 5/5(265)
Total Time: 30 mins
Category: Main
Calories: 586 per serving
1. 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.
2. Sprinkle with a pinch of salt and pepper.
3. 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.
4. Add remaining 1 tbsp oil and repeat with remaining beef.

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3 hours ago Stroganoff in the slow cooker is a weeknight miracle. Come home to a warm and creamy supper with these recipes as your guide. With Betty by your side, you've got it made. The secret ingredient is right in your inbox! Tasty trends, trusted tips and knock-it-out-of-the-park recipes you can turn to again and again.

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6 hours ago Slow Cooker Beef Stroganoff Lipton Recipe Secrets. sour cream, diced tomatoes, beef boneless chuck steak, lipton recip secret beefi onion soup mix and 3 more.

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1 hours ago 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 …

Ratings: 259
Calories: 536 per serving
Category: Entree, Dinner

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6 hours ago Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside. Cook egg noodles according to package directions. Drain well. Meanwhile, heat olive oil in a …

Rating: 4.9/5(35)
Total Time: 30 mins
Category: Main Course, Main Dish
Calories: 694 per serving
1. Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
2. Cook egg noodles according to package directions. Drain well.
3. Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
4. Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.

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1 hours ago In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute.

Rating: 5/5
Total Time: 35 mins
Servings: 4
1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.

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4 hours ago In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet. Place diced beef

Rating: 5/5(1)
Total Time: 30 mins
Category: Meat
Calories: 926 per serving
1. In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
2. In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
3. Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
4. Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.

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4 hours ago Advertisement. Step 2. Stir tomato paste, broth, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender. Step 3. Cook noodles …

Total Time: 1 hr 25 mins
1. Sprinkle beef tips evenly with salt and pepper and brown in hot oil in a large skillet over medium-high heat; add mushrooms and onions and saute for 3 to 5 minutes or until tender.
2. Stir tomato paste, broth, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.
3. Cook noodles according to package directions; drain.
4. Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley, if desired.

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2 hours ago Step 1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and …

Rating: 5/5
Total Time: 8 hrs 30 mins
1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
2. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

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7 hours ago Add garlic; cook 1 minute longer. Drain. Remove and keep warm. In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. …

Rating: 4/5(20)
Category: Dinner
Servings: 6
Total Time: 30 mins
1. Cook noodles according to package directions.
2. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink.
3. Add garlic; cook 1 minute longer. Drain.
4. Remove and keep warm., In the same pan, melt butter.

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Just Now An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce. Juicy beef smothered in a creamy mushroom and onion gravy. Beef Stroganoff is a crowd favourite that tastes like a slow cooked stew but is on the table in 45 minutes!

Rating: 5/5(66.4K)
Category: Easy Dinners Recipes
Cuisine: Russian Food
Total Time: 45 mins

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1 hours ago STEP 6. 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. STEP 7. Tip the …

Servings: 4
Total Time: 45 mins
Category: Dinner, Main Course
Calories: 438 per serving
1. 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.
2. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
3. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
4. Season everything well, then tip onto a plate.

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4 hours ago Sauté onion and garlic in butter over medium heat. Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then …

Rating: 5/5(360)
Total Time: 35 mins
Category: One Dish Meal
Calories: 582 per serving
1. Sauté onion and garlic in butter over medium heat.
2. Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
3. Stir in sour cream until heated. Serve over noodles.

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7 hours ago The recipe starring tender cuts of beef in a creamy sauce has been around since the 1800s, so you could say it's quite literally a timeless meal. While there have been quite a few variations over the past couple hundred years, most stick pretty close to the traditional beef stroganoff recipe first introduced in Russia.

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4 hours ago Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because …

Rating: 5/5(175)
Calories: 689 per serving
Category: Easy
1. 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.
2. 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.
3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
4. 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.

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5 hours ago Sauté for 3-5 minutes on med/low heat. Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the …

Reviews: 76
Calories: 431 per serving
Category: Dinner
1. Pat the meat with a paper towel to remove excess moisture
2. Sprinkle on the season-all, salt and pepper
3. Heat a saute pan over medium heat
4. **Add the olive oil and in batches, add the stew meat and sear the edges

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6 hours ago Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the …

Rating: 5/5(5)
Category: Main Dish
Servings: 6
Total Time: 35 mins
1. Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat.
2. Add half the meat to the pan and brown it quickly, about 2 minutes.
3. Remove the first batch to a bowl and cook the rest of the meat.
4. Remove and set all the meat aside. Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms.

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Just Now Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Step 2. Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned. Stir in the soup, broth, Worcestershire, …

Rating: 4.1/5(52)
Total Time: 30 mins
Servings: 4
Calories: 485 per serving

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8 hours ago Beef Stroganoff Recipes. There are many twists on this classic recipe, and all involve the creamy classic sauce that make this dish a favorite. Whether served over pasta or with sliced mushrooms, these delicious recipes are sure to delight. See More.

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2 hours ago Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender. Remove about ¼ cup of the …

Rating: 5/5(17)
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 334 per serving
1. Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
2. In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
3. Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
4. Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.

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8 hours ago Beef Stroganoff Variations: This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! For …

Rating: 4.8/5(144)
Total Time: 30 mins
Servings: 4-6
1. 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.)
2. 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.)
3. 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.
4. 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 in until combined. Taste and season with additional salt and pepper if needed.

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6 hours ago First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside …

Servings: 4
Total Time: 45 mins

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5 hours ago 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. …

Servings: 4
Total Time: 25 mins
Category: Mains
Calories: 344 per serving

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2 hours ago Step 1. Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons …

Rating: 5/5(164)
Total Time: 45 mins
1. Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
2. In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
3. Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

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4 hours ago The cooking method in this recipe ensures extra tender beef every time. The addition of mushrooms and onions adds lots of savory flavor! It can be served over egg …

Rating: 5/5(153)
Calories: 453 per serving
Category: Beef, Dinner, Main Course
1. Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
2. 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.
3. Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
4. Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.

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8 hours ago EASY BEEF STROGANOFF. A good beef dinner is so satisfying, and it’s easy to learn which different cuts to use for each one. Use chuck roasts in recipes like Ultimate Slow …

Rating: 5/5(9)
Total Time: 40 mins
Category: Main Course
Calories: 776 per serving
1. Cook the pasta to one minute shy of the directions on the box.
2. Add 2 tablespoons of butter to your cast iron skillet on high heat.
3. Add the mushrooms and onions, and brown for 4-5 minutes before removing from the pan and setting aside.
4. Add another two tablespoons of butter to the cast iron skillet.

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5 hours ago Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, …

Rating: 3.9/5(45)
Servings: 4
1. Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
2. Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
3. Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through.
4. Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.

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7 hours ago 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. …

Estimated Reading Time: 3 mins
1. In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper
2. Pat the beef dry with paper towels and add to the bowl; toss to coat
3. Add 1/3 cup of the flour and toss again
4. In a Dutch oven, heat the oil over medium-high

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3 hours ago Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir and bring to the boil. Reduce heat and simmer for 2 minutes. Step 3. In a small jug, combine the …

Cuisine: Russian
Category: Mains
Servings: 4
Total Time: 25 mins
1. Coat the beef strips in oil. Season with salt and pepper. Preheat a large non-stick pan to medium-high heat. Cook the beef in 3 batches turning as required. Set aside.
2. Add butter to the pan, add the onion and cook until softened. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir and bring to the boil. Reduce heat and simmer for 2 minutes.
3. In a small jug, combine the sour cream and cornflour. Stir into the pan and simmer for 1 minute. Return beef and any juices to pan and simmer for 2 minutes. Spoon sauce over pasta and sprinkle with parsley leaves to serve.

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7 hours ago Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until …

Rating: 5/5(7)
Total Time: 1 hr
1. Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot.
2. Cook beef: In a large skillet over medium-high heat, heat vegetable oil.
3. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper.
4. Remove beef and place in a large bowl. Lower heat to medium and add one tablespoon olive oil.

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7 hours ago Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate. Step 3. Reduce …

Rating: 5/5(6)
Calories: 370 per serving
Total Time: 45 mins
1. Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.
2. Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and sauté until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.

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4 hours ago Refrigerate leftover beef stroganoff, tightly covered, for 3 to 4 days. Reheat in the microwave or on the stovetop over medium heat until it's heated through and the beef reaches 165°F. The sour cream may separate a bit as it reheats and make the texture different, but it …

Ratings: 89
Calories: 634 per serving
Category: Dinner, Comfort Food, Beef, Stroganoff

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4 hours ago 1. Spray crockpot with nonstick spray. Add beef stew meat, cream of mushroom soup, onion soup mix, and sliced mushrooms. Stir until combined. Cook on low for 6 to 8 hours. 2. About 30 minutes before serving, add cream cheese and allow to melt into stroganoff, stirring periodically until completely incorporated.

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5 hours ago Turn heat to a low simmer and add cooked steak to the pan, stir to combine, cook until meat is warm, 2 to 3 minutes. Turn off heat and stir in mustard, sour cream, ½ teaspoon …

Ratings: 28
Calories: 356 per serving
Category: Entree
1. Heat a large saute pan over medium-high heat, add olive oil.
2. Once the oil is hot add the beef slices in a single layer, sear for 3 minutes to lightly brown the surface, stir and cook another 2 minutes.
3. Season beef with ½ teaspoon salt and ¼ teaspoon pepper, transfer to a clean plate and reserve.
4. Heat the same pan over medium heat, add butter.

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5 hours ago Ingredients. 4 tbsp. unsalted butter 2 tbsp. flour 1 tsp. dry mustard 1 cup beef stock 1 ⁄ 4 cup sour cream ; 1 small yellow onion, thinly sliced 1 1 ⁄ …

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9 hours ago Beef Stroganoff, the classic Russian recipe of tender beef in a creamy sauce, is known the world over. The exact origins of the recipe are somewhat in dispute. However most …

Cuisine: Russian
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 235 per serving
1. Cut the beef against the grain into ½-inch wide strips. Place the strips between pieces of parchment, waxed paper or plastic wrap. Tenderize with a meat mallet or the side of a meat cleaver or heavy knife. Cut the strips into 1-inch lengths. Season with salt, pepper and allspice. Set aside.
2. Melt 2 tablespoons of the butter over medium-high heat in a heavy skillet. When it stops foaming, add the sliced mushrooms. As you cook them, the mushrooms will absorb the butter. Cook them just until they begin releasing the fat back into the pan, about 5 minutes total. Remove them from the frying pan and set aside.
3. Melt 3 more tablespoons of butter in the skillet and add the onions. Cook until just turning translucent but not browned.
4. Add 3 more tablespoons of butter to the pan and then the beef strips. Sauté until the meat is browned, about 5 minutes.

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7 hours ago What is Beef Stroganoff? Beef Stroganoff has become such a beloved classic over the years because of an abundance of things. But perhaps one of its greatest appeals is its combination of a rich, creamy sauce with the most tender meat. This is a duo that is already heavily utilized in many types of cuisine. But this recipe truly makes the most

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9 hours ago Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle …

Rating: 4/5
Servings: 4
Cuisine: American
Category: Dinner, Meat, Noodles, Main Course
1. Bring a large pot of salted water to a boil.
2. Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
3. Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
4. Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

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Frequently Asked Questions

What ingredients are in beef stroganoff?

Beef stroganoff is a dish made with inexpensive cuts of meat, such as top round, sliced thinly against the grain and sautéed together with onions and mushrooms. It's finished with a sauce made from sour cream and chopped fresh dill, and served over a bed of egg noodles or rice.

What is the best meat for beef stroganoff?

Directions Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time.

What goes well with beef stroganoff?

Almost any vegetables would go well with it. Perhaps a broccoli and cauliflower medley or cabbage. A nice green salad with vinaigrette dressing would go well with beef stroganoff, along with crusty bread. Beef stroganoff is a meal unto itself so I would serve only something light like a salad.

What does beef stroganoff taste like?

Beef Stroganoff, when done right, is one of those magical dishes that acts and tastes like a stew, but is actually a quick-cooking dish in disguise. With just about 45 minutes in the kitchen, you can make a dish that comes packed with tender meat and rich, deep, rib-sticking flavors that taste like they were cooked all day.

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