Classic Beef Stroganoff Food

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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.

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

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.

Provided by gemini08

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, finely diced
1 lb top sirloin steaks or 1 lb tenderloin, cut in very thin strips
1/2 lb cremini mushrooms or 1/2 lb button mushroom
3 tablespoons oil
6 tablespoons butter
1 tablespoon flour
1 cup sour cream or 1 cup creme fraiche
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 cup beef broth
salt and pepper
chopped parsley

Steps:

  • Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
  • Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
  • Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
  • Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
  • Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
  • Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

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

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 8h30m

Number Of Ingredients 9

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

Steps:

  • 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).
  • 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.

CLASSIC & CREAMY BEEF STROGANOFF



Classic & Creamy Beef Stroganoff image

This recipe comes from the Southern Living Cookbook Classics. We have made a few changes to suit our needs. One of our most requested recipes!

Provided by cook from scratch

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless sirloin steak (we use lean hamburger)
1/2 lb fresh mushrooms
1/4 cup chopped onion
1 garlic clove, crushed
3 tablespoons butter
2 tablespoons flour
1 (10 ounce) can beef consomme
3 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper
8 ounces sour cream

Steps:

  • Partially freeze steak and slice diagonally across grain into 3" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.)
  • Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.
  • Stir in sour cream; cook until heated throughly (do not boil.) Serve over warm angelhair pasta and garnish with parsley.

Nutrition Facts : Calories 593.7, Fat 38.9, SaturatedFat 20.3, Cholesterol 151.2, Sodium 539.2, Carbohydrate 11.6, Fiber 0.9, Sugar 2.1, Protein 39

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

This classic Beef Stroganoff recipe will help you make fall comfort food in 30 minutes! Tender beef sirloin with mushrooms in creamy sauce. A quick and easy home cooked meal.

Provided by Jennifer Farley

Categories     Main Course

Time 35m

Number Of Ingredients 13

2 tablespoons grapeseed or canola oil, (divided)
12 ounces cremini or button mushrooms (or mushroom caps), (quartered)
Kosher salt and ground black pepper
2 tablespoons unsalted butter, (divided)
1 1/2 pounds beef sirloin or tenderloin, (sliced into 1/4-inch strips)
1 cup chopped yellow onions or shallots
1 tablespoon all-purpose flour
1 cup chicken stock, (homemade or low-sodium)
1/2 cup dry white wine, (such as Chardonnay)
1/2 cup full-fat sour cream
Optional: splash of soy sauce
8 ounces egg noodles, (cooked and tossed with 1 tablespoon unsalted butter (see notes))
2 tablespoons Italian flat-leaf parsley, (chopped)

Steps:

  • Set a large, flat-sided skillet or Dutch oven over medium-high heat. Once the pan is hot, add 1 tablespoon of oil, swirling to coat the pan. When the oil is shimmering but not smoking, add the mushrooms. Leave them alone for 30 seconds without stirring, then season with salt and pepper, shaking the pan to toss the mushrooms. Continue cooking, stirring occasionally, until soft and caramelized, 3-4 minutes. Transfer to a medium-sized bowl.
  • Season the beef with salt and pepper. Add the remaining tablespoon of oil + 1 tablespoon of the butter to the pan, swirling to coat. Add the beef to the pan in a single layer (cook in batches to avoid overcrowding). Sear for 30 seconds on high heat. Flip the meat with tongs and sear for an additional 30 seconds, then transfer to the bowl with the mushrooms. Repeat with the remaining meat. If the pan ever gets too smoky, take it off the heat for a moment. The meat can be slightly undercooked; it will finish cooking in the sauce at the end.
  • Turn the heat down to medium-low. Add the remaining tablespoon of butter along with the onions and a pinch of salt. Stir with a spatula or wood spoon, scraping up the brown bits on the bottom of the pan as they detach and incorporating them back into the onions. Continue stirring until the onions are soft and the brown bits are incorporated, 2-3 minutes.
  • Stir in the flour and continue cooking for an additional 2-3 minutes. Whisk in the stock, wine, and juices from the bowl with the beef and mushrooms (a fine-mesh strainer makes this easier, if you have one). Increase the heat to medium-high and bring to a boil, whisking until the sauce thickens slightly, 2-3 minutes.
  • Reduce the heat to medium-low. Add a few ladles of hot liquid into the sour cream, whisking to combine, then add the sour cream to the sauce (don't skip this step; the sour cream can curdle if added directly to hot liquid). Add the mushrooms and beef back to the pan; heat until warmed through; 1-2 minutes. Taste and add salt and pepper if needed (or a splash of soy sauce instead of salt).
  • Serve Beef Stroganoff over buttered egg noodles, topped with chopped parsley. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts : Calories 576 kcal, Carbohydrate 41 g, Protein 43 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 144 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

I have used this recipe for years and, as yet, have not found a better one. It's origin is from a 1965 Betty Crocker cookbook of "Dinners in a Dish". You'll love it!

Provided by Judikins

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef tenderloin
1/2-3/4 lb fresh sliced mushrooms
1/2-3/4 cup minced onion
2 tablespoons butter
1 (10 1/2 ounce) can beef consomme
2 tablespoons tomato sauce or 1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 -4 cups hot cooked noodles or 3 -4 cups rice
chopped fresh dill (to garnish)

Steps:

  • Cut meat diagonally into very thin slices.
  • Saute mushrooms and onions in butter until tender; remove from skillet.
  • Brown meat lightly on both sides in same skillet.
  • Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
  • Cover and simmer 15 minutes.
  • Blend reserved 1/3 cup consomme and flour; stir into skillet.
  • Add mushrooms and onions.
  • Heat to boiling, stirring constantly.
  • Boil 1 minute.
  • Stir in sour cream; heat through.
  • Serve over hot noodles or rice and garnish with fresh dill.

BEEF STROGANOFF



Beef Stroganoff image

Creamy beef stroganoff is the ultimate comfort food! And it's so rich and savory, it will have even the staunchest mushroom haters coming back...

Provided by Petite Gourmets

Categories     main dish

Time 2h20m

Yield 8

Number Of Ingredients 16

1 pound egg noodles (cooked, buttered and seasoned)
2 pounds of cubed chuck roast
1/2 cup of flour
1/4 tablespoon of garlic powder
1/4 teaspoon of nutmeg
2 tablespoons of extra virgin olive oil
1 sliced onion
1/4 cup of brandy
1/4 cup of dry red wine
3 cups of beef broth
1 tablespoon of butter
1 cup of sliced mushroom
3/4 cups of sour cream
A pinch of salt
A pinch of black pepper
3 tablespoons of fresh chives

Steps:

  • In a large mixing bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt, and 1/4 teaspoon black pepper. Add beef patted dry with paper towels to this mixture and toss to coat.
  • Heat oil over medium-high heat in a Dutch oven. Add the coated beef to the Dutch oven in batches and cook until browned on all sides. Transfer to a plate.
  • Reduce the heat to medium and add the sliced onion. Cook for about 4 minutes, stirring often until softened. Add the brandy and wine and cook for about 1 minute, scraping the pan with a spoon.
  • Return the meat to the pot and add the beef broth. Bring it to a boil, reduce heat to low, and cover and simmer for about 1 1/2 hours or until the beef is tender.
  • Transfer one cup of broth to a small bowl. Add the remaining 3 tbsp flour to it and whisk until smooth. Add the flour mixture to the pot and season to taste.
  • In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until golden brown.
  • Add the mushrooms to the meat mixture and simmer for 30 minutes. Stir in the sour cream and season to taste with salt and pepper.
  • Serve beef stroganoff over buttered noodles. Garnish with sour cream and chopped chives.

Nutrition Facts : Calories 408 calories

CLASSIC BEEF STROGANOFF IN A SLOW COOKER



Classic Beef Stroganoff in a Slow Cooker image

This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal.

Provided by pianoplaya93

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 8h25m

Yield 4

Number Of Ingredients 13

1 pound top round steak, trimmed
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried dill
½ teaspoon freshly ground black pepper
⅓ cup all-purpose flour (spooned and leveled)
1 cup fat-free reduced-sodium beef broth
1 (8 ounce) container reduced-fat sour cream
2 cups hot cooked egg noodles

Steps:

  • Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
  • Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
  • Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 38.9 g, Cholesterol 105.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 7.6 g, Sodium 559.7 mg, Sugar 3.3 g

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

THE BEST CLASSIC BEEF STROGANOFF



The Best Classic Beef Stroganoff image

No shortcuts here! This is the best beef stroganoff recipe there is! Recipe can be doubled, but don't freeze. Tenderloin can be expensive, so sometimes I opt for a cheaper cut of beef like sirloin, but this recipe is best with tenderloin. Serve over cooked noodles or rice.

Provided by TriciaB

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h10m

Yield 6

Number Of Ingredients 11

3 tablespoons all-purpose flour
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 pound beef tenderloin
¼ cup butter
½ cup water
½ cup chopped onion
1 clove garlic, cut in half
1 pound mushrooms
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream

Steps:

  • Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
  • Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
  • Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
  • Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

Nutrition Facts : Calories 447 calories, Carbohydrate 12.3 g, Cholesterol 94.9 mg, Fat 36.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 17.8 g, Sodium 1030.5 mg, Sugar 2.2 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Bring a beloved dish of the '50s back in style with our Classic Beef Stroganoff. Enjoy the rich mushroom sauce and hot noodles in this simple Stroganoff.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes 6 servings.

Number Of Ingredients 11

1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety
2 Tbsp. flour
1/2 cup water
2 tsp. instant beef bouillon granules
1/4 tsp. pepper
2 Tbsp. butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
4 cups hot cooked noodles

Steps:

  • Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.
  • Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.
  • Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.
  • Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 20 g

OLD FASHIONED BEEF STROGANOFF



Old Fashioned Beef Stroganoff image

Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won't believe it's a 30 minute meal!

Provided by Rachel Farnsworth

Categories     Main Course     Main Dish

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds beef sirloin steak (sliced into thin strips)
1/4 cup all-purpose flour
1 pound egg noodles
1 medium white onion (sliced)
8 ounces sliced mushrooms
1/4 cup salted butter
3 cups beef broth
2 tablespoons worcestershire sauce
1 cup sour cream
1 tablespoon dijon mustard
salt and pepper (to taste)

Steps:

  • 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 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.
  • 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.
  • Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
  • Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

Nutrition Facts : Calories 694 kcal, Carbohydrate 63 g, Protein 49 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 193 mg, Sodium 732 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BEEF STROGANOFF



Beef Stroganoff image

Tender wavy egg noodles are studded with lots of sautéed beef and mushrooms, and coated with a creamy sauce in this cool weather family favorite.

Provided by Katie Workman

Categories     Main Course

Time 30m

Number Of Ingredients 12

4 tablespoons unsalted butter (, divided)
2 cups less-sodium beef broth
¼ cup chopped fresh parsley
2 shallots (, thinly sliced)
1 ½ pounds beef tenderloin or flank steak (, cut into 1/8-inch thick strips)
1 pound sliced cremini mushrooms (, or a mixture of wild mushrooms)
2 teaspoons minced fresh thyme (, or ¾ teaspoon dried thyme)
2 tablespoons all-purpose flour
½ cup sour cream
1 tablespoon Dijon mustard
½ teaspoon paprika
1 package (12-ounce) wide egg noodles

Steps:

  • Bring a large pot of salted water to a boil.
  • Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
  • Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
  • Return the pan once more to medium high heat (don't clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
  • Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
  • Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.

Nutrition Facts : Calories 664 kcal, Carbohydrate 46 g, Protein 33 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 157 mg, Sodium 266 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Make and share this Classic Beef Stroganoff recipe from Food.com.

Provided by mommy2taylor

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb beef sirloin steak, 1/2 inch thick
8 ounces mushrooms, sliced
1 large onion, thinly sliced
1 garlic clove, finely chopped
1/4 cup margarine or 1/4 cup butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2 X 1/2 inch strips.
  • Cook mushrooms, onions & garlic in margarine in 10 inch skillet over medium heat, stirring occasionally until onions are tender, remove from skillet.
  • Cook beef in same skillet until brown, I usually add more butter before cooking.
  • Stir in 1 cup of the broth, salt and worcestershire sauce.
  • Heat to boiling, reduce heat.
  • Cover & simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour and mix, then stir into beef mixture.
  • Add onion mixture; heat to boiling, stirring constantly.
  • Boil and stir 1 mintute.
  • Stir in sour cream, heat until hot - DO NOT Boil. (You may not use all the sour cream just add gradually.).
  • Serve over hot egg noodles.

Nutrition Facts : Calories 772.7, Fat 50.9, SaturatedFat 21.1, Cholesterol 149, Sodium 768.4, Carbohydrate 46.1, Fiber 2.8, Sugar 3.3, Protein 33.5

BEST HOME-STYLE BEEF STROGANOFF



Best Home-Style Beef Stroganoff image

Tender strips of sirloin in a savory sauce served over buttery egg noodles-this beef stroganoff is comfort food at its best, plus it's easy on the wallet! It's simple enough for a weeknight family meal, but elegant enough for company. Serve with a salad and crusty bread.

Provided by NicoleMcmom

Categories     Beef Stroganoff

Time 40m

Yield 6

Number Of Ingredients 16

1 ¼ pounds beef sirloin steak
3 teaspoons kosher salt, divided, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
4 teaspoons olive oil
3 tablespoons butter, divided
1 medium onion, thinly sliced
1 (8 ounce) package sliced mushrooms
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups unsalted beef broth, or more to taste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 (16 ounce) package wide egg noodles
1 cup sour cream
1 tablespoon chopped fresh parsley

Steps:

  • Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
  • Fill a large pot with water and set over high heat on another burner.
  • Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
  • Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
  • Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
  • Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
  • Ladle sauce over egg noodles and garnish with parsley.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 61.3 g, Cholesterol 152.5 mg, Fat 24.6 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 11.5 g, Sodium 1226.4 mg

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

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

This hearty comfort food is great when the weather turns.

Provided by ajthoma

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon Spanish paprika
¼ cup butter
1 ½ onions, minced
1 ½ pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
⅓ cup dry white wine
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish

Steps:

  • Season beef with salt, pepper, and Spanish paprika.
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g

INA GARTEN BEEF STROGANOFF



Ina Garten Beef Stroganoff image

Ina Garten Beef Stroganoff

Provided by Emily Hill

Categories     Main

Time 30m

Number Of Ingredients 12

1.2 lb scotch fillet steak or boneless rib eye
2 tablespoons vegetable oil, divided
1 large onion, sliced
10 oz mushrooms, sliced
3 tablespoons butter
2 tablespoon flour
2 cups beef broth, preferably salt reduced
1 tablespoon Dijon mustard
2/3 cup sour cream
Salt and pepper
8 - 10 oz pasta or egg noodles of choice
Chopped chives, for garnish

Steps:

  • First, you want to flatten the steaks to about 1/3" thick with the use of your fist, rolling pin, or mallet.
  • Now slice the steaks into 1/5" strips, and if there are any long ones then cut them in half and make sure to discard excess fat, after that sprinkle with a pinch of salt and pepper.
  • Next, heat 1 tablespoon of oil in a large skillet over high heat, then scatter half the beef in the skillet and make sure to quickly spread it with tongs.
  • Let the beef cook for about 30 seconds untouched until browned, then quickly turn it quickly as best you can, then Leave untouched for another 30 seconds to brown.
  • Now immediately remove the beef onto a plate, don't worry if you see few pink bits, that's fine.
  • Next, add the remaining tablespoon of oil and repeat with the remaining beef.
  • You want to turn the heat down to medium-high then add melt, butter, and onions, cook for 1 minute, then mushrooms need to be added and cooked until golden.
  • After that scrape the bottom of the frypan to get all the golden bits off, then add flour and cook while stirring for about 1 minute.
  • At this point, you want to add half the broth while stirring, once incorporated, add the remaining broth and start stirring then add sour cream and mustard.
  • Stir until the mixture is incorporated, don't worry if it looks split as the sour cream will melt as it heats.
  • Bring to simmer, then reduce heat to medium-low, once the stroganoff sauce thickens reached the consistency of pouring cream (it should take about 3 to 5 minutes) you can adjust salt and pepper to taste.
  • Next, add the beef back in alongside the plate juices and simmer for 1 minute, then remove from stove immediately.
  • Finally serve your Ina Garten Beef Stroganoff over pasta or egg noodles, also sprinkled with chives if desired.

Nutrition Facts : Calories 391 cal

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