BEST BEEF STROGANOFF EVER RECIPES

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BEST BEEF STROGANOFF RECIPE | HOW TO MAKE BEEF ... - FOOD.COM



Best Beef Stroganoff Recipe | How to Make Beef ... - Food.com image

My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked

Steps:

  • Sauté onion and garlic in butter over medium heat.
  • Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
  • Stir in sour cream until heated. Serve over noodles.

Nutrition Facts : Calories 582.2, FatContent 32.1, SaturatedFatContent 15.1, CholesterolContent 139.6, SodiumContent 904.9, CarbohydrateContent 48.6, FiberContent 2.2, SugarContent 3.7, ProteinContent 24.3

BEEF STROGANOFF RECIPE | RACHAEL RAY | FOOD NETWORK



Beef Stroganoff Recipe | Rachael Ray | Food Network image

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

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

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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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.
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  • 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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