K Jons Beef Stroganoff Recipes

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.

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.

Steps:

• Marinade beef with first ingredients 24 hours, discard marinade.
• Cook bacon until crispy and set aside. Brown Meat on all sides, remove with bacon.
• Add Butter if you need more Oil.
• Cook carrots, celery, onion 10 min in bacon fat.
• Add Garlic and cook 3 minute more. Salt & Pepper!
• Add Cognac & light to burn off liquor.
• Add tomato paste and thyme, parsley, bay leave & wine.
• Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
• Cook 10 minute & skim off brown foam (blood, yuck).
• Simmer 2 hours or more to liking. Salt & pepper.
• Add butter flour mixture (3 tbs butter room temp & 3 tbs. flour mixed well).
• Whisk into stew until blended well.
• Saute mushrooms in 2 Tbs. butter 10 minute add onions 2 minute more. Then add to stew.
• Cook 15 minute more and Eat with crusty bread!

Steps:

• -Season meat and brown in fat or oil on med high heat ( 5 minutes per side).
• -Add onion and garlic, saute 8 -10 minutes.
• -now add the rest of ingredients and simmer until tender (3 hours).
• - Rest meat 15-20 minutes, and strain broth, reserve pepperoncini's.
• -slice meat against grain very thin and return to broth, simmer 15 minutes more.
• - chop reserved pepperoncini's (remove stem) and use to garnish sandwich with giardiniera ( check my giardiniera recipe Don't skip ingredient!).

Steps:

• In a saucepan, brown meet, adding Worcestershire sauce, onion, and garlic while browning.
• After the meat is browned, stir in cream of mushroom soup, one cup water and mushrooms and bring it to a boil.
• While boiling, mix cornstarch with 4 tbsp warm water.
• After you have reached a boil, add cornstarch/water and sour cream to the mushroom/meat mixture. Reduce heat to low.
• Simmer for at least 30 minutes, stirring occasionally.
• Serve over hot egg noodles.

Steps:

• 1. Melt 4-6 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
• 2. Remove this mixture from the pan, including all juices, and set aside.
• 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
• 4. Add the stock,Worcestershire, paprika, salt and pepper, and bring to a boil.
• 5. Once this boils, cover the pan again, lower heat and simmer 30 minutes.
• 6. Add mustard, nutmeg, and tarragon to mushroom mixture.
• 7. Remove lid and add onion-mushroom mixture -- simmer 10 minutes more.
• 7. Take 1 cup sour cream, add flour and mix well ( this is used to thicken sauce -- slowly add to mixture.
• 8. Bring to a boil, then reduce heat and stir in remaining sour cream.
• 9. Heat until everything is warmed through, but do not boil.
• 10. Garnish with parsley. & serve with wide egg noodles!