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.
STROGANOFF SANDWICH
I like to keep the ingredients for this sandwich on hand. That way, I can reach for them on busy days when time gets away from me and dinnertime is fast approaching.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown beef with onion. Drain. Season with the garlic powder, salt, pepper and Worcestershire sauce. Remove from the heat and stir in mushrooms and sour cream; set aside. , Butter the cut surface of the bread. Place it with the buttered side up on a baking sheet; broil until light golden brown. , Reset oven to 375°. Spread bread with ground beef mixture. Top with the tomatoes, pepper rings and cheese. Bake for 5 minutes or until the cheese melts. Serve immediately.
Nutrition Facts : Calories 329 calories, Fat 10g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 562mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
BEEF STROGANOFF SANDWICH
This filling sandwich was a winner in our local beef cook-off several years ago. It's always been one of my favorites.-Julie Terstriep, Industry, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. , Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. , Bake at 350° for 20 minutes or until the cheese is melted (bake longer for crispier bread).
Nutrition Facts : Calories 573 calories, Fat 37g fat (19g saturated fat), Cholesterol 113mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
STROGANOFF SANDWICHES
This recipe is great for a game day, either at a tailgate party or at home. I often make up the meat mixture ahead of time and add the sour cream when I reheat it just before serving. -Susan Graham, Cherokee, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, cook beef, onion and mushrooms over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended., Stir in soup (mixture will be thick) and heat through. Add sour cream. Cook until heated through, stirring occasionally (do not boil), 3-4 minutes longer. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Serve on buns.
Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 845mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
BEEF STROGANOFF BURGERS
These shroom burgers are both double-deckers and double mushroom - they have a whole roasted portobello mushroom (in addition to a burger patty) and a creamy mushroom stroganoff sauce.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 4 of the mushrooms and set the stems aside. Put the 4 stemmed mushroom caps, gill-side-up, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm.
- Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes.
- Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed. Stir in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour cream, parsley, mustard and Worcestershire sauce. . Keep warm while you grill the burgers.
- Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with salt and pepper. Heat a nonstick grill pan over medium heat. When the pan is hot, spray it liberally with nonstick cooking spray. Add the burgers and cook until nicely browned, about 2 minutes. Flip the burgers and cook for another 1 1/2 minutes for medium-rare.
- Put the bottoms of the buns on serving plates. Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the sour cream-mushroom sauce. Cover with bun tops and serve.
BEEF STROGANOFF SANDWICH
Beef stroganoff on the grill? We take all the elements of this comfort food classic and spin them into a hearty, fresh open-faced sandwich that's perfect for summer grilling and warm-weather eating.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil.
- Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside.
- Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil.
- Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat.
- Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain.
- Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper.
- Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil.
- Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper.
STROGANOFF SANDWICHES
Make and share this Stroganoff Sandwiches recipe from Food.com.
Provided by Mika G.
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic.
- Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
- Stir in soup and mushrooms(mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through; stirring occasionally(do not boil). Serve on buns.
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
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
BEEF STROGANOFF SANDWICHES
For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. -Alison Garcia, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream., Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler., Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.
Nutrition Facts : Calories 443 calories, Fat 22g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 1124mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
BEEF STROGANOFF SANDWICHES
Beef stroganoff is typically served over noodles and we loved this recipe twist. This sandwich has all the flavors and creaminess of beef stroganoff but it's served on buttery toasted French bread and topped with cheddar cheese. Yum! It's a hearty, hot sandwich that is a very easy weeknight meal your family will love. Double or...
Provided by peggy kriebel
Categories Beef
Time 40m
Number Of Ingredients 10
Steps:
- 1. Mix together your first 7 ingredients and sautée until browned.
- 2. Add sour cream.
- 3. Cut bread loaves in half lengthwise and butter.
- 4. Toast slightly.
- 5. Spread hamburger mixture on top.
- 6. Sprinkle 1 cup shredded cheddar cheese on top.
- 7. Enjoy!
OPEN FACED STROGANOFF SANDWICH
An adopted recipe. This is a bit like a "stroganoff pizza." :) Based on a Taste of Home recipe. Needs a bit of editing...
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Slice the bread in half lengthwise, then lightly butter the bread and wrap in foil.
- Bake at 350 degrees F for 15 minutes.
- Brown the ground beef and drain the excess fat.
- Add the onion, and cook until the onion is transparent.
- Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper.
- Remove the bread from the oven and spread the meat mixture on each half.
- Arrange the chopped tomatoes and chopped bell pepper on top of the meat mixture and top with the grated cheese.
- Place back in the oven and bake only until the cheese is melted.
- Serve hot.
- Note: sauteed sliced mushrooms would also be good in this!
STROGANOFF SANDWICH
Make and share this Stroganoff Sandwich recipe from Food.com.
Provided by Dienia B.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ground beef with bacon and onion.
- Add garlic.
- When browned add flour, paprika, and nutmeg.
- Cook a bit.
- Add mushrooms.
- Add cream of mushroom soup and Worcestershire sauce.
- Will be thick until warm.
- Split bread in half.
- Put in meat and top with cheese.
- Bake 10 minutes until warm and cheese melted.
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