BEEF STROGANOFF WITH BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
- Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
- Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
- Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
- To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.
POOR MAN'S STROGANOFF
This is a recipe I came up with when I was helping to raise 6 kids. Every penny counted. You can add onions if desired.
Provided by Richard Daggett
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
- Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
- Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 68.8 g, Cholesterol 192.1 mg, Fat 43.1 g, Fiber 4 g, Protein 38.2 g, SaturatedFat 21.6 g, Sodium 268.1 mg, Sugar 3.6 g
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
- Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
- Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
- Season everything well, then tip onto a plate.
- Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
- Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
- Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
- Cook over a medium heat for around 5 mins.
- Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
KIDNEY STROGANOFF
Make and share this Kidney Stroganoff recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop the onion. Wash and slice the mushrooms. Cut the kidneys in half lengthways. Remove the white fatty core and cut the kidneys into quarters.
- Melt the butter and oil in a saucepan over a moderate heat, and fry the onion gently for 2-3 minutes to soften. Add the mushrooms and stir. Add the kidneys, flour, salt and pepper, and continue to cook for another 3-5 minutes until the kidneys are browned on all sides.
- Remove the pan from the heat and gradually stir in the milk. Return to the heat and slowly bring the sauce to the boil, stirring gently all the time as the sauce thickens. Lower the heat, cover the pan and simmer very gently for 10-15 minutes, until the kidneys are cooked. Cook the rice (while the kidneys are simmering) in boiling, salted water. Stir the yoghurt into the kidney sauce. Drain the rice and serve hot with the kidneys.
Nutrition Facts : Calories 574.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 26.7, Sodium 100.8, Carbohydrate 99.8, Fiber 3.7, Sugar 6.8, Protein 15.4
HAMBURGER KIDNEY CASSEROLE
My mom used to make this when I was a child. It was a meal that was budget friendly for a family of six. Plus, it is full of protein!
Provided by thedailygourmet
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
- Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 38.1 g, Cholesterol 84.3 mg, Fat 19.6 g, Fiber 6.9 g, Protein 29.2 g, SaturatedFat 8.4 g, Sodium 999.3 mg, Sugar 3.7 g
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