I need a beef stroganoff recipe?!
I need a beef stroganoff recipe?
I knwo there are allready many on here but alot of them are with short cuts and I don't need that, for 1 I want to use beef, not burger. iIhave probably any ingrediant or spice you could recomend.
Answers:
Beef Stroganoff over Buttered Noodles Recipe courtesy Tyler Florence
Show: Food 911
Episode: Tastes of Russia
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.
Ingredients
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
Method
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, fettuccine, potatoes, or rice.
Serves 4.
try http://www.tvfoodnetwork.com
Go to to the Food Network - you can Google it - and put in Beef Stroganoff in the search window. All kinds of recipes will come up with differing levels of difficulty. Choose the harder ones and you'll find a recipe that will meet your needs.
Good luck.
brown beef in pot,, add cream of mushroom soup, mushrooms, sour cream..I make mine in my crockpot and it cooks low all day...... serve over white rice or noodles....
Ingredients:
1 lb filet mignon cut into 1 1/2" -- strips
2 medium onions -- finely chopped
1 bayleaf
3 tomatoes, peeled, seeded and -- chopped
1 teaspoon Worcestershire sauce
1 teaspoon mustard
2 tablespoons cognac
1 tablespoon alcohol
1/2 cup dry white wine
1/4 lb mushroom or canned mushrooms -- sliced
1 cup sour cream
2 tablespoons butter
salt and pepper -- to taste
1 clove garlic -- minced
Directions:
1. Heat pan. Add butter cook until foamy.
2. Add meat in batches until brown.
3. Stir in onions. Cook until soft
4.Flambe with alcohol.
5. Stir in garlic. Cook 1 minute.
6. Add wine. Cook 2 minutes over high heat.
7. Stir in tomatoes, salt and pepper. Simmer adding water whenever it begins to dry out.
9. Add rest of ingredients except cream. Cook 5 minutes.
10. Stir in cream. Bring almost to a boil.
allrecipes.com should have one
ok this one sounds kind of crazy but its very good!! it is called speedy stroganoff.
1 lb of round steak cut into strips
1 onion chopped
1 can cream of mushroom soup
1 3 oz can of mushrooms
2 teaspoons soy sauce
1 clove of garlic minced
1 cup sour cream
2 Tbsp catsup
1 pound bag of egg noodles
start heating water for noodles. in a large skillet brown meat strips in oil, add onion and garlic. cook until onions are crisp and tender.add the soup, sour cream, mushrooms, catsup,and soy sauce to the meat. simmer for about 20 minutes. and serve over egg noodles.
my mom got this recipe out of the old betty crocker cook book years ago i know it sounds strange but trust me you will love it. this serves about four. i have 5 in my family so i always double it and have some leftover. it makes a great lunch the next day!! hope you like it.
Beef Stroganoff:
2 tablespoons vegetable oil
2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin
1/4 teaspoon caraway seeds (optional)
1 large onion, chopped
2 10-ounce packages white mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon kosher salt
1 14 ?-ounce can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 12-ounce package extra-wide egg noodles, cooked
Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside. Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine. Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
Yield: Makes 6 to 8 servings
1 lb beef sirloin, cut into 1/4
1 tablespoon flour
1/2 teaspoon salt & pepper (or to taste)
2 tablespoons butter
1 (3 ounce) can mushrooms, sliced, drained
1/2 cup onions, thinly sliced, then cut slices in half
garlic powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 (10 1/2 ounce) can beef broth
1 cup sour cream
1. Coat meat with flour.
2. Heat large skillet, add butter.
3. Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.
4. Add beef broth.
5. Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream.
6. Cook slowly until heated through.
7. DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!
BEEF STROGANOFF AND NOODLES
1 1/2 to 2 lbs. sliced sirloin
6 tbsp. butter
1 c. sliced onions
1 clove garlic
1 1/2 c. sliced mushrooms, (fresh)
3 tbsp. flour
2 tbsp. ketchup
1/2 tsp. salt
1/2 tsp. pepper
2 c. water
1/4 c. cooking sherry
1 1/2 c. sour cream
Sear beef, garlic, mushrooms in butter. Remove from heat. Add flour, salt, pepper and ketchup. Add water, wine simmer until almost absorbed. Add sour cream and heat through before serving.
HOMEMADE NOODLES
1 c. flour
2 tbsp. milk
1 egg
1 tsp. salt
Mix above until stiff. Roll with pan. Cut with pizza cutter. Dry for 2 to 3 hours. Boil for 10 minutes. Serve hot with stroganoff.