BEEF MANHATTAN RECIPE RECIPES

Name: Beef Stroganoff
Yield: Makes 4 servings
Ingredients: 1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips; 2 tablespoons vegetable oil; 6 tablespoons (3/4 stick) butter; 1/4 cup finely chopped shallots; 1 pound small button mushrooms, thickly sliced; 1 cup canned beef broth; 2 tablespoons Cognac; 3/4 cup crème fraîche or whipping cream; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh dill; 12 ounces wide egg noodles; 1 tablespoon paprika

BEEF STROGANOFF RECIPE | EPICURIOUS

Beef Stroganoff Recipe | Epicurious image

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

Steps:

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

HUNGARIAN BEEF GOULASH – INSTANT POT RECIPES

Hungarian Beef Goulash – Instant Pot Recipes image

A hearty beef stew with lots of sweet Hungarian paprika in a fraction of the time of traditional cooking methods. (Note you have an American goulash with macaroni and ground beef in the database—this is not the same.)

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 people

Number Of Ingredients 14

Ingredients

2 lbs beef chuck (or bottom roast, cut into bite-sized pieces)
1 tsp kosher salt
1/2 tsp pepper
1 tbsp olive oil
1 tbsp butter
2 medium onions (finely diced)
1 clove garlic (minced)
3 tbsp paprika (preferably good quality Hungarian sweet paprika)
1 tsp caraway seeds (lightly crushed)
1 tbsp tomato paste
1/2 cup beef broth
14.5 oz diced tomatoes ((one can>)
2 tbsp corn starch (or arrowroot)
sour cream (for serving (optional))

Steps:

Season the beef with salt and pepper.
Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
When butter melts, brown the meat on one side, 3-4 minutes. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion to the pot and saute until soft, 3-4 minutes.
Add garlic, paprika, caraway and tomato paste. Cook and stir 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat and any juices back into the pot, stir in diced tomatoes.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
In a small bowl, mix together cornstarch and 1/2 cup pot juices. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
Serve hot with a dollop of sour cream, alongside noodles, zucchini zoodles, mashed potatoes or with crusty bread.

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