Creamy Dill Beef Stroganoff Recipes

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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



Classic Beef Stroganoff image

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

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

BEEF STROGANOFF

Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 9



Beef Stroganoff image

Steps:

  • 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.
  • 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.
  • 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.

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish

CREAMY DILL BEEF STROGANOFF

Make and share this Creamy Dill Beef Stroganoff recipe from Food.com.

Provided by Natures Cuisine

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Creamy Dill Beef Stroganoff image

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute, until browned, about 2 minutes. Place on a plate.
  • In same skillet over medium-high heat, cook mushrooms and 1/4 c of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
  • While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
  • In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skilet; heat through.
  • Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.

Nutrition Facts : Calories 410.3, Fat 20.5, SaturatedFat 8.2, Cholesterol 108.8, Sodium 172.3, Carbohydrate 24.9, Fiber 1.8, Sugar 2.6, Protein 30.6

2 teaspoons olive oil
12 ounces lean boneless sirloin steaks, trimmed and cut into strips
2 cups sliced mushrooms
1/2 cup chicken broth, divided
1/3 cup chopped yellow onion
1 garlic clove, minced
1 1/2 teaspoons paprika
4 ounces wide egg noodles
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon chopped fresh dill or 1 teaspoon dried dill

BEEF STROGANOFF

This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Categories     Beef     Dairy     Mushroom     Pasta     Dinner     Fall     Shallot     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12



Beef Stroganoff image

Steps:

  • 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 meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
  • Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
  • Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

BEEF STROGANOFF

There's a reason why this creamy concoction of beef, mushrooms, and onions in a sour cream sauce is a classic. What's not to like? Well, 31 grams of fat, for starters. The original has nothing on this slimmed-down version-except for about 20 grams of fat.

Yield serves 4

Number Of Ingredients 11



Beef Stroganoff image

Steps:

  • Heat a large cast-iron pan over high heat. Season the beef with salt and pepper to taste. When the pan is hot, spray it with cooking spray, and add the beef. Sear the meat, turning it occasionally, until it is deep brown on the outside but still pink in the center, about 4 minutes. Transfer the meat to a plate, and tent it with foil to keep it warm.
  • Reduce the heat to medium-high and spray the pan with cooking spray. Add the onion and season with salt and pepper to taste. Cover and cook, stirring often, until the onion begins to soften, about 4 minutes. Add the mushrooms, cover, and cook until the vegetables are tender, about 6 minutes. Add the ketchup and sherry to the pan; cook until the sherry has evaporated.
  • Meanwhile, in a small bowl, whisk the broth into the cornstarch.
  • Pour the cornstarch mixture into the pan, and bring the mixture to a simmer. Cook until the sauce has thickened, about 3 minutes. Return the beef to the pan and reheat it slightly.
  • Remove the pan from the heat. Stir in the sour cream and parsley. Season with salt and pepper to taste, if desired, and serve.
  • Fat: 31g (before), 7.2g (after)
  • Calories: 508 (before), 222 (after)
  • Protein: 23g
  • Carbohydrates: 13g
  • Cholesterol: 61mg
  • Fiber: 2g
  • Sodium: 288mg

12 ounces lean filet mignon, trimmed of all visible fat, cut into 1-inch cubes
Salt and freshly ground black pepper
Nonstick cooking spray
1 large Vidalia onion, sliced thin
12 ounces white button mushrooms, sliced
1 tablespoon reduced-sugar ketchup, such as Heinz
1/4 cup dry sherry
3/4 cup low-fat, low-sodium beef broth
2 teaspoons cornstarch
1/4 cup reduced-fat sour cream, such as Breakstone's
1/4 cup chopped fresh flat-leaf parsley

BEEF STROGANOFF WITH DILL

Make and share this Beef Stroganoff with Dill recipe from Food.com.

Provided by Bob Boston

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 13



Beef Stroganoff with Dill image

Steps:

  • Cut meat into 1/4" strips and brown in butter.
  • In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
  • Cover and simmer 1 hour.
  • At about 40 min., begin to cook noodles.
  • Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
  • Stir in sour cream and dill weed.
  • Serve over Paprika Noodles: Drain noodles and p ut in bowl.
  • Toss gently with chicken stock base, butter, and paprika.
  • Note: Chicken stock base or granular boullion may be very salty.
  • Let diners salt and pepper to their own tastes.
  • Robert Boston http://home.earthlink.net/~bboston/

Nutrition Facts : Calories 1098, Fat 56.9, SaturatedFat 28.7, Cholesterol 303.3, Sodium 806.5, Carbohydrate 90.2, Fiber 5.4, Sugar 6.6, Protein 56.4

1 1/2 lbs round steaks or 1 1/2 lbs sirloin, 1/2
4 tablespoons butter
1/2 lb mushroom, sliced
1 medium onion, diced
2 cups beef stock
1 tablespoon cornstarch
1 tablespoon water, cold
1 cup sour cream
1 teaspoon dill weed
1 lb egg noodles
2 teaspoons chicken stock cubes or 2 teaspoons chicken stock powder
3 tablespoons butter
3 teaspoons paprika

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