Beef And Mushrooms In Sour Cream Sauce Recipes

Steps:

• To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
• Slowly add in the broth, whisking constantly; bring to a simmer.
• Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
• Season beef with salt and pepper.
• Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
• Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
• Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
• Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
• Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
• Immediately pour over the beef/mushroom mixture.
• Sprinkle with more grated Parmesan cheese if desired.
• Serve with hot cooked egg noodles.
• Delicious!

Steps:

• On rack in broiling pan, broil tenderloin slices 2-4 inches from heat source, turning once until rare.
• While meat is broiling, in 9" skillet, heat margarine until bubbly and hot.
• Add onion and garlic, and saute until onion is translucent (about 2 minutes).
• Add mushrooms, and cook stirring occasionally for about 3 minutes.
• Sprinkle flour over vegetables and stir quickly to combine, gradually stir in broth.
• Add tomato paste and cook, stirring constantly until mixture is slightly thickened.
• Remove skillet from heat, and stir in yogurt, pepper and parsley.
• Add meat and cook just until heated through, do not boil.
• Serve over hot noodles or rice.

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink; drain. , In a large bowl, combine the gravy, sour cream, yogurt, Worcestershire sauce, thyme, pepper and browning sauce. Stir into meat mixture; heat through. Serve with noodles or rice. Sprinkle with parsley.

Steps:

• This can be done a day ahead: melt butter in a large deep skillet over medium heat.
• Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes).
• Add in mushrooms and saute until the stir to soften (about 5 minutes).
• Mix in flour and paprika; stir for 2 minutes.
• Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes).
• Season with salt and pepper.
• Mix in sour cream and remove from heat.
• If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef.
• Transfer the sauce to a large dish with high sides.
• Melt butter in a skillet over medium heat.
• Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate.
• Add in more butter if needed and continue with remaining beef slices.
• Transfer the beef to the sauce along with any juices from the plate.
• You can deglaze the pan with some white wine, then add it to the sauce if desired.
• Top with chopped tomatoes and serve.