Time 55m Yield 8 Number Of Ingredients 16 Steps:
Season beef with salt, pepper, and Spanish paprika. Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet. Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes. Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
Time 1h35m Yield 4 servings Number Of Ingredients 13 Steps:
Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef. Season beef with salt, pepper, and paprika, and set aside briefly. To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices. Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes. Bring a pot of water to a boil for the noodles. Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered. While the beef stock is reducing, boil the egg noodles until al dente. Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce. Drain egg noodles well and spoon stroganoff over. Garnish with parsley.
Time 1h45m Yield 6 Number Of Ingredients 18 Steps:
Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes. Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat. Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes. Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour. Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
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.
Time 30m Yield 8 Number Of Ingredients 13 Steps:
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside. Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream. Serve with cooked egg noodles. Garnish with parsley.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Set sour cream aside to warm to room temperature. Saute onions in 3 Tbsp butter. Stir in flour. Gradually add consomme, stirring constantly. Add catsup, worcestershire, pepper, basil, and nutmeg. Simmer at least 15 minutes, stirring occasionally. Brown meat, salt and add to completed sauce. Add canned mushrooms. For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce. Just before serving, stir in sour cream and heat. Do not allow to boil. Serve with egg noodles or rice.
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.
Time 30m Yield 3-5 serving(s) Number Of Ingredients 13 Steps:
In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes. In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet. Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender. Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes. Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.
Time 30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, saute the mushrooms, onions and beef strips in the butter. Add 2/3 cup of the beef broth, ketchup garlic and salt. Cover and simmer for 15 minutes. In a small bowl combine the cornstarch and 1/3 cup beef broth then add to the skillet. Cook and stir until the sauce thickens. Turn off the heat and add the sour cream. Serve over noodles or mashed potatoes.
Yield 16 servings Number Of Ingredients 13 Steps:
In a medium bowl, season the beef with salt and pepper and toss to coat. Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated. In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat. Melt the butter in the leftover meat drippings. Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes. Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes. Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes. Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies. Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon. Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined. Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes. Enjoy!
