Can anyone recommend a good beef stroganoff recipe please?!


Question: I have friends coming for dinner tomorrow night and would like to cook beef stroganoff. I can find plenty of recipes online but as I'll be spending a lot of money on a good cut of beef, I would prefer to use a recipe that's been tried and comes with a recommendation. Many thanks!


Answers: I have friends coming for dinner tomorrow night and would like to cook beef stroganoff. I can find plenty of recipes online but as I'll be spending a lot of money on a good cut of beef, I would prefer to use a recipe that's been tried and comes with a recommendation. Many thanks!

Quick beef stroganoff

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
1 tbsp vegetable oil
1 large onion, sliced
500g/1lb 2oz rump steak
2 tbsp plain flour
2 tbsp paprika, plus extra for sprinkling
250g/9oz chestnut mushrooms
200ml/7fl oz beef stock
2 tbsp white wine vinegar
284ml/10fl oz carton soured cream



Method
1. Heat the butter and oil in a large frying pan.
2. Cook the sliced onion for 5 minutes until softened. Meanwhile cut the beef into thin strips. Season the flour with salt, pepper and paprika, then toss in the beef to coat lightly, shaking off any excess.
3. Add the beef to the pan and cook for 3-4 minutes until starting to brown.
4. Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.
5. Stir the soured cream into the pan and cook gently for 1 minute, without boiling (if the mixture boils it will curdle), then season to taste. Spoon the stroganoff on to a bed of rice or noodles and sprinkle with a little extra paprika.

6 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature


1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)

Hamburger Helper makes an awesome stroganoff in the box... and no one has to know hehehe! I use it all the time... of course I'm a known box chef though haha, but it's really good, I never get complanits.

I use Betty Crocker's Beef Stroganoff, and i love it.
Sometimes I use beef for stewing, which is more chewier so use smaller pieces and canned mushrooms are OK, fresh is better though.

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal? all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles


1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. 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.
4. 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.

My favorite chef Tler Florence's recipe
Beef Stroganoff over Buttered Noodles
Recipe courtesy Tyler Florence


3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

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.

I make this all the time and have never had any complaints. I buy a good quality beef and saute it in olive oil with chopped onion. I leave the meat nice and tender. Then I add freshly sliced good quality mushrooms, a couple different varities. I season with a bit of fresh ground s & p. Then I add a tub of sour cream and once it's all nice and hot pour over egg noodles. It's simple and not fancy, but it tastes very good.

Beef Stroganoff

This is a very filling meal and it can take as little or as long as you wish to cook. This recipe will feed four people.

Ingredients
1 lg. pkg. stewing beef
1-2 lg. onions
2-3 Tbs. minced garlic
3-4 cans mushrooms
1 can cream of chicken soup
1 container sour cream
2 tsp. flour (optional)
salt and pepper to taste
1 bag egg noodles
6-7 lg. potatoes

Directions
In a large skillet, combine beef, garlic and onions. Cook until beef is browned through and onions are transparent. Add mushrooms and cook for 5-7 minutes. Add soup and bring to boil. Once boiling, turn down to low, cover and simmer for 10 minutes. Add sour cream and cook only until sour cream is warm. Cook the noodles, and mash the potatoes. When dishing it out put a thin layer of potatoes on plate, add layer of noodles and then add a scoop of beef mixture.

I actually love the Better Homes & Garden recipe for that if you have the book - simple, but VERY good - one of my husband's favorites

Too easy!

Preparation Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 tbs olive oil
500g rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g mushroom flats, sliced
2 tsp cornflour
1 250g carton sour light cream
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh continental parsley
400g dried fettuccine pasta

Method

Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.
Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.
Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.
Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.





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