30 MINUTE BEEF STROGANOFF RECIPES
EASY 30-MINUTE BEEF STROGANOFF RECIPE - PUREWOW
From the buttery noodles to the melt-in-your-mouth beef tenderloin, there’s nothing not to love about unapologetically rich and creamy beef stroganoff. We’ve streamlined the classic dish so that it’s impossibly easy to make and ready to enjoy just 30 minutes after your craving...
Provided by PureWow Editors
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- 1. In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1� minutes per side. Transfer the beef to a plate. 2. Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; saut� until fragrant, about 1 minute. Stir in the mushrooms and saut� until tender, about 5 minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat. 3. Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley. 4. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. In a large bowl, toss the pappardelle with the remaining 2 tablespoons butter; season with salt and pepper. To serve, top the pappardelle with the beef stroganoff and dill.
Nutrition Facts : Calories 872 calories, CarbohydrateContent 66 grams carbohydrate, FatContent 48 grams fat, ProteinContent 44 grams protein, SugarContent 6 grams sugar
BEEF STROGANOFF RECIPE | RACHAEL RAY | FOOD NETWORK
TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
- Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
- Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
- Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
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