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Beef Stroganoff Two Ways - Beginner and Expert

YumSugar — Wed, 18 Feb 2009 03:00:22 -0800

During rainy season, which is happening in the Bay Area as we speak, I'm forever trying to cure a sense of bone-chilling dampness. Right now, my favorite way to fend off the cold is with a rich, steaming hot platter of beef stroganoff. It can either be fast and easy, or the picture of slowly cooked succulence. Depending on your schedule, choose a recipe that calls for browning beef in mere minutes - or, alternatively, marinating and then roasting short ribs for hours, until they're soft enough to fall off the bone. Choose between the two when you read more.

Beginner Beef Stroganoff
From Everyday Food

Ingredients

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish

Directions

Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

Serves 4.

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Expert Beef Stroganoff
From Tyler Florence

Ingredients

4 cloves garlic, roughly chopped, plus 2 cloves, minced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 sprig fresh rosemary, leaves removed
1 large sprig fresh thyme, leaves removed
3 pounds beef short ribs, cut into 2 ribs apiece
1 1/2 pounds cremini mushrooms
1 1/2 pounds white button mushrooms
1/2 cup chopped shallots
1/4 cup cognac
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/2 cup sour cream
1 pound egg noodles
3 tablespoons unsalted butter
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons freshly chopped green onions

Directions

Preheat oven to 300ºF. Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
Heat a large sauté pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper.
Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
To serve, pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.

Serves 4 to 6.

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Fast & Easy Dinner: Beef Stroganoff With Pasta

partysugar — Tue, 25 Nov 2008 06:45:18 -0800

Tonight, make this rich, comforting classic for your family's dinner. Thinly sliced beef is seared with a pan-sauce of tomato paste, beef broth, and Worcestershire, making a meal that is flavorful and filling. Passing the sour cream horseradish mixture around the table lets everyone control the amount of creaminess in their stroganoff. To save time and dishwasher space, cook the pasta and broccoli in the same pot of boiling water. Get this mouth-watering recipe and read more.

Beef Stroganoff With Pasta
From Better Homes and Gardens

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 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

Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan.
Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time.
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.
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.

Serves 4.

Nutrition Facts: Servings Per Recipe 4 servings, Calories 368, Total Fat (g) 15, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 81, Sodium (mg) 454, Carbohydrate (g) 32, Total Sugar (g) 4, Fiber (g) 4, Protein (g) 29, Vitamin A (DV%) 0, Vitamin C (DV%) 83, Calcium (DV%) 9, Iron (DV%) 21

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Fast & Easy Dinner: Beef Stroganoff

partysugar — Tue, 06 Feb 2007 08:58:27 -0800

I know you had to work all day and are tired and are looking for a dinner that is quick, easy, and healthy. Well look no further than my beef stroganoff. Think beef stroganoff is a slow cooked meal that takes several hours to make? Think again. Mine is quick: ready in the amount of time it takes to cook rice (20 minutes), easy: minimal chopping, especially if you purchase pre sliced mushrooms, and healthy: it has one starch, one meat, and one vegetable. So grab a pen and pad and make a grocery list. Thursday night's special is hearty, creamy beef stroganoff. For the recipe, read more

Beef Stroganoff
From Real Simple magazine

2 tablespoons olive oil
1 1/4 pounds New York or sirloin steak, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 pound button mushrooms, thinly sliced
1/2 cup dry sherry
1/4 cup low-sodium chicken broth
1/3 cup sour cream
2 cups cooked white rice
1/2 cup fresh flat-leaf parsley, roughly chopped

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.
Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes.
Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes.
Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens.
Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.
Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.

Serves 4.

Substitution: substitute another fortified wine, such as Madeira, Marsala, or port for the sherry

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Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Reader Recipe: Hamburger Stroganoff

partysugar — Wed, 14 Oct 2009 12:50:43 -0700

Do you cook wonderfully delicious dishes and then take photographs of them to show your friends and family? Well, why not go one step further and share them with us in the YumSugar Community? That's what reader MénagèreModerne recently did with this scrumptious sounding stroganoff recipe. Classic stroganoff is made with ground beef, but Ménagère used ground pork because that's what she had on hand and she wanted to "cut down on the salt a bit." The final dish, that combines the meat with sour cream, sherry, and mushrooms, is economical and surprisingly fast. More of Ménagère's stunning food photography can be viewed on her blog, mmmm...food!, but to check out the pork stroganoff recipe, read more.

Hamburger Stroganoff
www.simplyrecipes.com

I made this over the weekend and my husband and I both really liked it. I used ground pork instead of beef since that's what I had on hand and cut down on the salt a bit and it tasted great. It was yummy, economical (since it uses ground meat instead of a more expensive cut), and really fast to make. I will be making this dish again for sure.

Ingredients

* Butter
* 1 lb ground chuck
* Salt and pepper
* 1 yellow onion, chopped (about 1 cup)
* 8 ounces sliced cremini mushrooms (can substitute button mushrooms), sliced
* 1/3 cup of dry sherry, dry white wine, or water
* 1/2 cup chopped parsley, loosely packed
* 1 1/4 cups sour cream (room temperature)
* 1 teaspoon lemon juice (I used a bit more than that)
* 1/4 teaspoon paprika or more to taste (I used smoked paprika instead and more than what the recipe called for)
* 8 ounces egg noodles

Directions
1) Put a large pot of salted water (1 teaspoon salt for every quart of water) on to heat, for the pasta.
2) Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat, break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip to the other side. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
3) Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
4) Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the (should be now) boiling, salted water.
5) While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes). Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
6) Remove the pan from the heat. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may add a few tablespoons of water to the mixture to thin it out a bit at any time. Stir in the lemon juice, and about 1/4-1/2 teaspoon of salt (taste). Stir in the meat and onions. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
7) Keep the stroganoff on warm heat until the noodles are done cooking. When the noodles are ready (al dente) drain.

Serve the stroganoff on top of egg noodles. Serves 4.

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