How do I make really good beef stroganofff?!
Answers: do i serve it with rice or egg noodles?
I believe I have stumbled upon the best way to make beef stroganoff. Definitely serve it with egg noodles. (At a restaurant where I worked, we charged $25 per plate).
Ingredients:
fillet mignon (tender loin): Cubed
demi-glace
onions: yellow: julienne sliced
mushrooms: small button
egg noodles
red wine
sour cream
black pepper from the grinder
Clarified butter
Step 1 Cook the egg noodles al dente and shock with cold water to stop the cooking process. Set aside.
Step 2 Place 1 ounce of clarified butter into a saute pan on a meduim heat and allow the butter to get hot. Add a handful of the cubbed tender loin. Brown the meat on all sides.
Step 3 Add a small handful of onions and a handfull of button mushrooms. Saute until mushrooms are almost done, about 3 minutes.
Step 4 Deglaze with red wine, about 3 tablespoons. Reduce wine by half. Add about 4 oz of demi glace. Heat to a low simmer and finish with 1 tablesoon of sour cream.
Step 5 Reheat noodles in boiling water, drain and add a large handful to the saute pan. Toss well and serve. Add fresh ground pepper from the grinder.
Note: Clarified butter can be made by melting a pound of butter. Ladle the foam off the top. A layer of sediment will settle to the bottom. Ladle out the clear butter oil and put into a seperate container. Disgard the remaining sediment. Clarified butter has a higher smoke point (the tempeture at which oil burns) than plain melted butter and is ideal for sauteing.
Demi-glace (its kind of like beef gravy) can be purchased either as an instant powder or as a concentrate. Restaurant supplies stores sell it. Or, you can make it yourself, but it is time consuming and expensive. It requires making a stock out of roasted veal bones. If you do make it, it is of much better quality than the instant kind. I don't want to go into the details of making it but you can e-mail me if you want the recipe.
Hopes this helps
fill it with vegetables and lots of spices
hamburger helper!
i use rice.
it'd be good with noodles, too.
hamburger helper
Go to Kraft and bring up beef stroganoff and there are some good recipes on there...
serve rice or noodles
Beef Stroganoff III
SUBMITTED BY: Donna PHOTO BY: Sean Lemecha
"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
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DIRECTIONS
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Oct. 10, 2004 by BEEZLYS I have made this stroganoff several times and it has become a staple! my boyfriend claims this is his favorite dish that I make. Over time I have made several modifications to this recipe: -marinate the meat in red or white wine for couple of hours in the fridge prior to cooking. this adds a really nice flavour to the beef and you can skip the addition of the wine at the end as this can make the sauce too thin. -use 1 medium yellow onion (sliced or cubed) instead of the green onions. -garlic is a must -corn starch works just as well as flour or you can also use 2 tbsp of each...I have always found it easier to disolve them in couple of tbsp of beef broth before adding it to the skillet -1 tbsp worchestershire sauce along with the prepared
Aside from striploin beef, freshly ground semi-course pepper, a pinch of course salt and a splash of red wine in the reduced sauce over egg noodles. It's a guarantee. A secret from my chef.
You didn't ask for a recipe so I'm not going to add one...
Use good beef and trim it well.
Use plenty of sour cream.
I like egg noodles, and have never actually had it with rice.
Use beef consomme-Campbells makes some.
DO NOT overcook your beef.
I like mine with some sauteed onions and mushrooms, but some people don't like that.
To all the people who responded Hamburger Helper-please go answer under a different topic.
Good luck! :)
heres mine
500 grams (1/2 pound piece of beef)(cheap cut rump roast), sliced in thin strips
1 8oz container sour cream
1 10oz can of campbells cream of mushroom soup
1 medium onion chopped
1 pieces of garlic minced
1 small tomato chopped small
1/4 cup minced parsley
small bowl of flour used to dredge meat
juice of 1 lemon
1 tablespoon prepared mustard
worchestershire sauce (its not stroganoff without this)
salt and pepper
a bit of cooking oil for frying
a couple of cups of water
place meat in bowl and sprinkle with lemon juice, a little salt and pepper and worchestershire sauce. let sit while cutting vegetables
after vegetables are chopped, dredge meat in a little flour.
place onion, and garlic in large pan in a few tablespoons of oil till onion starts turning clear, toss in meat (dredged in flour) dont worry if it sticks to bottom of pan, just scrap up black bits as you fry/brown the meat for about 5 minutes..
add tomato and parsley and enough water to just cover the top of the meat from the 2 cups of water and add 2 tablespoons prepared mustard.. allow this to simmer on low for 20min till meat gets tender.. then add sour cream and cream of mushroom soup and 1/2 can of water if needed to make a nice creamy soup texture of the sauce.. add more worchestershire sauce and salt/pepper to adjust to your taste..
heat through and serve over long egg noodles or rice
easy!
wide egg noodles prepared like the bag says
in a BIG frying pan fry up about 8-10 sliced mushrooms or 1-2 portobella 'shrooms ( my favorite) 1 large onion sliced about 1 1/2 pounds lean ground beef using oliv oil, add oregino, basil, thime , pepper and lowrys season salt and cook until the pan starts turning brown ( from the drippings drying out) then deglase ( pour cold liquid in hot pan) with apple juice and soy sauce then add some honey to give it a touch of sweet, and before this cooks down all the way again take it off the heat and add one whole container of sour cream and stir until it is all mixed well and pour on the noodles. it's quick easy and verry yummy!!!
http://en.wikipedia.org/wiki/Beef_Stroga...
Here's one from my cook book and its not only good but quick and easy. Serve it over noodles, although I prefer rice.
Quick Camp Stroganoff
Phillip Herzog, Dave’s Brother
1 lb. ground beef
1 pkg. taco seasoning
1 medium onion
1 8 oz. can diced or sliced black olives, drained
2 cans cream of mushroom soup
1 pt. sour cream
Egg noodles or rice, cooked (more for lovers and less for picky eaters)
Prepare rice or noodles according to box directions, or do it your way. While rice or noodles are cooking, in a 10” Dutch oven, brown ground beef, drain when browned. Add taco seasoning and diced onions, mix well
Stir in olives, soup, and sour cream. Heat through till bubbly. Serve over hot noodles or rice.
Serves 4 to 8
Classic Beef Stroganoff
6 servings
Prep: 30 minutes
Cook: Low 8 to 10 hours, High 4 to 5 hours; plus 30 minutes
Ingredients
1-1/2 pounds beef stew meat
1 tablespoon cooking oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or 1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
1-1/2 cups beef broth
1/3 cup dry sherry
1 8-ounce carton dairy sour cream
1/3 cup all-purpose flour
1/4 cup water
Hot cooked whole wheat pasta (optional)
Snipped fresh parsley (optional)
Directions
1. Cut up any large pieces of stew meat. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and sherry over all.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf.
4. If using low-heat setting, turn to high-heat setting. In a medium bowl whisk together sour cream, flour, and water until smooth. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. If desired, serve over hot cooked pasta and sprinkle with parsley. Makes 6 servings.
Beef Stroganoff
Prep: 20 minutes
Cook: 10 minutes
Ingredients
12 ounces boneless beef sirloin steak
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup water
2 teaspoons instant beef bouillon granules
1/4 teaspoon black pepper
2 cups sliced fresh mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 tablespoons butter or margarine
2 cups hot cooked noodles
Directions
1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
2. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
3. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.
4. Makes 4 servings
Beef Stroganoff
4 servings
Start to Finish: 30 minutes
Ingredients
3 cups dried wide noodles
3 cups broccoli spears (12 ounces)
1/2 cup light dairy sour cream
1-1/2 teaspoons prepared horseradish
1/2 teaspoon snipped fresh dill
1 pound beef ribeye steak
1 small onion, cut into 1/2-inch slices
1/2 teaspoon bottled minced garlic
1 tablespoon cooking oil
4 teaspoons all-purpose flour
1/2 teaspoon ground black pepper
1 14-ounce can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
Directions
1. Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan.
2. Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time.
3. Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat.
4. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top with one or two spoonfuls or two of the sour cream mixture. Makes 4 servings.
Here is a great link....looks yummmy on the photos too!