BEEF STROGANOFF RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 40 minutes
Cook Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
- For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
- Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
- To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
CAULIFLOWER SOUP RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Total Time 1 hours 15 minutes
Cook Time 45 minutes
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
More about "ree stock recipes"
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.
From thepioneerwoman.com
Total Time 35 minutes
Category main dish, soup
From thepioneerwoman.com
Total Time 35 minutes
Category main dish, soup
- In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.
See details
TURKEY ROULADE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 2 hours 30 minutes
Category main-dish
Reviews 4.9
Total Time 2 hours 30 minutes
Category main-dish
- Slice and serve with the gravy!
See details
ENCHILADA SAUCE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category condiment
Reviews 5
Total Time 35 minutes
Category condiment
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
See details
BEEF STROGANOFF RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Category main-dish
Reviews 4.1
Total Time 40 minutes
Category main-dish
- Serve the stroganoff with the noodles, and sprinkle with the parsley.
See details
CAULIFLOWER SOUP RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 15 minutes
Reviews 4.5
Total Time 1 hours 15 minutes
- You will love everything about this.
See details
REE DRUMMOND - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
Ree is the face of Food Network’s popular show, The Pioneer Woman. Cooking for cowboys and hungry kids is not a job for the faint-hearted – but sassy former city girl, Ree makes it easy with her delicious home-made recipes. With her delicious dishes, Ree makes sure …
From foodnetwork.co.uk
From foodnetwork.co.uk
See details
THE PIONEER WOMAN COOKS―SUPER EASY!: 120 SHORT…
Ree Drummond is the author of six #1 New York Times bestselling cookbooks in the Pioneer Woman Cooks series, the New York Times bestsellers Frontier Follies and The Pioneer Woman: Black …
From amazon.com
From amazon.com
See details