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.
FILLET OF BEEF WITH FAGE TOTAL STROGANOFF CREAM
FAGE Total Greek Yogurt is the secret ingredient to creating a cream sauce with fewer calories and rich, unfolding taste.
Provided by Fage Total Greek Yo
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a large high sided sauté pan over high heat until it begins to shimmer. Season the steaks with salt and pepper on both sides and cook until golden brown on both sides and cooked to medium-rare doneness, 3 1/2 - 4 minutes per side. Remove the steaks to a large plate, and tent with foil.
- Add the remaining tablespoon of oil to the pan and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and liquid has evaporated, about 8 minutes. Add the shallot and garlic and cook for 1 minute.
- Stir in the flour and cook, stirring constantly, for 2 minutes. Remove the pan from the heat and add the brandy. Return the pan to the heat and cook until the brandy is completely reduced. Add the broth and paprika, bring to a boil and cook, stirring occasionally, until the mixture is slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in 1/4 cup of the yogurt, pickles and parsley and season to taste with salt and pepper. Add the noodles to the sauce and toss to coat.
- Divide the noodles among four plates and top with a fillet. Top each fillet with the remaining yogurt (1 tablespoon per fillet) and sprinkle with more paprika and chopped parsley. Serve immediately.
Nutrition Facts : Calories 415.5, Fat 13.9, SaturatedFat 1.7, Cholesterol 47.9, Sodium 1035.5, Carbohydrate 51, Fiber 4.1, Sugar 3.9, Protein 13.6
FILET MIGNON BEEF STROGANOFF
Make and share this Filet Mignon Beef Stroganoff recipe from Food.com.
Provided by Heather Lazar
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt: 1 1/2 tablespoons butter in a 1 quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
- Pat beef dry and season well with salt and pepper. heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate.
- Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, about 8 to 10 minutes.
- Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.
- Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve with noodles.
Nutrition Facts : Calories 327.6, Fat 26.3, SaturatedFat 11.2, Cholesterol 85.2, Sodium 207, Carbohydrate 5.9, Fiber 0.4, Sugar 1.2, Protein 17.4
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
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
BEEF TENDERLOIN STROGANOFF
This delicious main dish is easy to prepare and a good dish to serve company. Using tenderloin makes it special.-Elizabeth Deguit, Richmond Hill, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat. , Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.
Nutrition Facts : Calories 275 calories, Fat 17g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 260mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
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