BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS
This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.
Provided by PanNan
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the beef broth and dried porcini in a small saucepan.
- Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
- With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
- Strain the broth through a sieve and set aside.
- Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
- When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
- Transfer to a bowl.
- Season the beef strips generously with kosher salt and pepper and dredge in the flour.
- Add 2 tbsp oil to the pan and heat over medium-high heat.
- When oil is hot, add the beef, spreading it in a single layer.
- After about a minute, turn each piece to brown the other side.
- Don't overcook!
- Work quickly, the whole process only takes a couple of minutes.
- Remove beef to the same bowl with the cremini.
- (Work in smaller batches, if you prefer).
- Melt the remaining 3 tbsp butter in the pan over medium-high heat.
- Add the onion.
- Saute, scraping up the browned meat bits at the bottom of the pan.
- When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
- Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
- Bring to a simmer while stirring.
- Cook just until the sauce thickens slightly, 1- 2 minutes.
- Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
- Taste, and adjust seasonings.
- Serve over cooked noodles, sprinkled with parsley.
Nutrition Facts : Calories 924.6, Fat 53.4, SaturatedFat 22.3, Cholesterol 224.4, Sodium 145.9, Carbohydrate 74.2, Fiber 4.4, Sugar 4.1, Protein 37.7
BEEF STROGANOFF OVER BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
- In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
MEXICAN STROGANOFF
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
- Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.
NOODLE STROGANOFF
Make and share this Noodle Stroganoff recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain.
- Meanwhile, melt butter in large skillet.
- Add mushrooms, onion, garlic, salt and pepper.
- Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
- Add ground beef and cook until no longer pink, stirring to break up meat.
- Add gravy and heat to boiling.
- Remove from heat; stir in sour cream.
- Serve beef mixture over noodles; sprinkle with paprika.
Nutrition Facts : Calories 416.9, Fat 20.8, SaturatedFat 10.1, Cholesterol 96.5, Sodium 760.2, Carbohydrate 37.2, Fiber 2.4, Sugar 2.5, Protein 21.1
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 WITH NOODLES
This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!
Provided by KARENA BINKLEY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
- Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
- Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
- Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Nutrition Facts : Calories 775.3 calories, Carbohydrate 36.4 g, Cholesterol 147.2 mg, Fat 54.6 g, Fiber 2.3 g, Protein 33.7 g, SaturatedFat 21.2 g, Sodium 2247.4 mg, Sugar 2.8 g
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
More about "porcini noodles in the style of stroganoff recipes"
CHEF DEL'S MUSHROOM STROGANOFF - FORKS OVER KNIVES
From forksoverknives.com
4.5/5 (6)
OSTRICH STROGANOFF PIE WITH PORCINI MUSHROOMS
From bibbyskitchenat36.com
SLOW COOKER BEEF STROGANOFF RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BEEF AND NOODLES - SPEND WITH PENNIES
From spendwithpennies.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF | RECIPE | FOOD NETWORK ...
From pinterest.com
15 EASY RECIPES THAT ANYONE CAN MAKE, EVEN IF YOU'RE A COMPLETE …
From msn.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
DINERS, DRIVE-INS AND DIVES - FOOD NETWORK
From foodnetwork.com
17 THRIFTY SLOW COOKER DINNERS THAT ARE ANYTHING BUT BORING - MSN
From msn.com
SLOW COOKER BEEF STROGANOFF RECIPE - COUNTRY LIVING
From countryliving.com
MUSHROOM STROGANOFF | THE COZY APRON
From thecozyapron.com
THE BEST BEEF STROGANOFF RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHICKEN STROGANOFF - THE DARING GOURMET
From daringgourmet.com
BEST CREAMY MUSHROOM STROGANOFF RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF | RECIPE | FOOD NETWORK ...
From pinterest.com
PORK STROGANOFF WITH BUTTERED NOODLES - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF – RECIPES NETWORK
From recipenet.org
SLOW COOKER CHICKEN NOODLE SOUP RECIPE - COUNTRY LIVING
From countryliving.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
PORCINI NOODLES IN THE STYLE OF STROGANOFF | PUNCHFORK
From punchfork.com
You'll also love