THE BEST BEEF STROGANOFF
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
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
BEEF STROGANOFF WITH BEET CREME FRAICHE
Steps:
- For the beet creme fraiche: Combine the beet juice and sugar in a small nonreactive saucepan and bring to a boil over high heat. Cook until thickened and reduced to about 1/4 cup, about 30 minutes. Transfer to a bowl and refrigerate until cold, about 30 minutes.
- Place the creme fraiche in a bowl, season with salt and pepper and swirl the beet reduction into the creme fraiche.
- For the buttered noodles: Bring a large pot of salted water to a boil, add the noodles and cook until al dente, about 6 minutes. Drain the noodles, reserving 1 cup of the cooking water.
- Melt the butter in a large saute pan, add the noodles and some of the cooking liquid and toss to coat. Stir in the dill and parsley and season with salt and pepper.
- For the stroganoff: Season both sides of the beef with salt and pepper and then the steak rub. Heat 3 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the beef and cook on both sides until golden brown, a crust has formed and the meat is cooked to medium rare, about 10 minutes. Remove to a plate and let rest for 5 minutes. Slice into 1/2-inch thick slices.
- Add the butter and remaining tablespoon of oil to the pan and heat until it begins to shimmer. Add the mushrooms and cook until lightly golden brown. Add the shallots and garlic and continue cooking until soft, the mushrooms are deep golden brown and the liquid has evaporated, about 5 minutes per side. Season with salt and pepper. Stir in the flour and cook for 1 minute. Add the beef stock, bring it to a boil and cook until the sauce coats the back of a spoon, about 10 minutes.
- To serve: Put some of the noodles in each bowl. Top with the mushrooms, sliced steak and a dollop of the beet creme fraiche. Garnish with parsley leaves and dill.
SLOW-COOKER BEEF STROGANOFF
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g
INSTANT POT® BEEF STROGANOFF
Beef stroganoff is one of our most popular recipes, year after year, and it's no wonder why. This hearty dish is a warming, crowd-pleasing entrée made with tender beef, earthy mushrooms and a creamy sauce that's just about irresistible. Now, we've designed a recipe specifically for your Instant Pot®, guaranteeing that you'll be able to savor all the classic flavors of Beef Stroganoff in record time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add half of beef strips; cook 6 to 8 minutes or until beef is just browned, turning once. Using slotted spoon, transfer to medium bowl. Repeat with remaining half of beef; transfer to bowl with browned beef. Add onions, mushrooms, salt and pepper to insert; cook 8 to 10 minutes or until softened and browned. Stir in garlic and broth; heat to simmering, stirring constantly. Stir in soup and beef. Select CANCEL.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- In small bowl, beat cornstarch and water with fork. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Select CANCEL.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 530, Carbohydrate 47 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 34 g, SaturatedFat 10 g, ServingSize 2/3 Cup Beef Mixture and 1 Cup Noodles, Sodium 610 mg, Sugar 3 g, TransFat 1 g
ONE-POT BEEF STROGANOFF
Delicious doesn't get easier than this. One pot, a few simple ingredients, and one irresistible stroganoff bursting with flavor. The best part about our one-pot stroganoff? There's almost no cleaning afterward. So, spend more time around the dinner table with a flavorful meal and your favorite company.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, mix beef and steak seasoning. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add steak in single layer; cook 4 to 7 minutes, turning once, just until browned on both sides. Using tongs, transfer beef to plate; cover with foil and keep warm.
- Add remaining 2 tablespoons butter to drippings in Dutch oven; melt over medium-high heat. Add mushrooms and onion. Cook 7 to 9 minutes, stirring frequently, until mushrooms brown and onion softens.
- Stir in broth; heat to simmering. Place sour cream in medium bowl. Using ladle, spoon 1/2 cup simmering liquid into sour cream; beat with whisk to combine. Set aside.
- Stir noodles into mixture in Dutch oven; heat to boiling. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until noodles are cooked through and most of liquid is reduced (mixture will be saucy). Stir in beef and any accumulated liquid; return to simmering. Remove from heat; stir in sour cream mixture. Let stand 5 minutes.
- Top with parsley.
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 1/2 g
BEEF STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
- Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
- Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
- Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
- Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.
CLASSIC BEEF STROGANOFF
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
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
BEST HOME-STYLE BEEF STROGANOFF
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
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
THE BEST CLASSIC BEEF STROGANOFF
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
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
GROUND BEEF STROGANOFF
This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g
BEEF STROGANOFF ................ BETTY WEBB
Tenderized beef round steak is cut into thin strips to make this easy stroganoff recipe so much more tasty than the "hamburger" stroganoff that is popular with so many. Give this recipe a try. You and your family will look forward to the next time you make "that great beef stroganoff!" This dish is best when prepared early in the day, allowing flavors to marry. Reheat and add the sour cream a few minutes before serving.
Provided by Vals Home
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rub meat with garlic. Mix together the flour, salt and pepper. Pound flour mixture into meat using a meat mallot.
- Cut meat into 1.5 inch strips. Brown mean in a heavy pan with butter until quite brown.
- Remove meat and brown the onions in drippings.
- Add mushrooms with their liquid, and about 1/2 Cup of water.
- Cook over medium heat and stir to loosen meat drippings.
- Add chicken soup one can at a time to judge consistency, adding more water if necessary. Add bouillon cube.
- Add meat and cook on med-low for about 20 minutes.
- A few minutes before serving, add the sour cream, combining thoroughly into mixture.
- Heat well but DO NOT BOIL.
- Serve over egg noodles or Uncle Ben's Long Grain and Wild Rice, Original Recipe.
More about "beef stroganoff betty webb recipes"
THE BEST BEEF STROGANOFF RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (194)Total Time 30 minsServings 4-6
- 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 in until combined. Taste and season with additional salt and pepper if needed.
CLASSIC BEEF STROGANOFF WITH SOUR CREAM RECIPE - THE …
From thespruceeats.com
BEEF STROGANOFF | RECIPETIN EATS
From recipetineats.com
OLD FASHIONED BEEF STROGANOFF - THE STAY AT HOME CHEF
From thestayathomechef.com
BEEF STROGANOFF RECIPES
From allrecipes.com
HOMEMADE BEEF STROGANOFF RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEEF STROGANOFF RECIPE | EATINGWELL
From eatingwell.com
BEEF STROGANOFF RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
14 BEST BEEF STROGANOFF RECIPES | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
BEEF STROGANOFF RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (148)Author Beth NguyenServings 4Total Time 40 mins
BEEF STROGANOFF (WITH CREAMY MUSHROOM GRAVY) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
BEST BEEF STROGANOFF RECIPE - HOW TO MAKE BEEF STROGANOFF
From goodhousekeeping.com
You'll also love