Best 5 Beef And Broccoli Stroganoff Recipes

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**Tantalizing Beef and Broccoli Stroganoff: A Culinary Symphony of East and West**

Prepare to embark on a culinary adventure that harmoniously blends the bold flavors of East and West with our enticing Beef and Broccoli Stroganoff. This delectable dish seamlessly merges the classic comfort of beef stroganoff with the vibrant allure of Asian-inspired ingredients, resulting in a symphony of flavors that will tantalize your taste buds. Discover the perfect balance of savory and sweet, tender beef, crisp broccoli, and a luscious sauce that effortlessly brings together the best of both worlds. Indulge in this extraordinary fusion dish that promises an unforgettable dining experience.

**Unveiling the Culinary Treasures Within:**

1. **Classic Beef and Broccoli Stroganoff:** Experience the harmonious union of tender beef, crisp broccoli, and a creamy, velvety sauce in this timeless classic. Allow the rich flavors of sautéed mushrooms and onions to elevate this dish to new heights of culinary excellence.

2. **Simplified Beef and Broccoli Stroganoff:** Embark on a culinary journey that delivers maximum flavor with minimal effort. This simplified version streamlines the cooking process without compromising on taste. Enjoy the delectable combination of succulent beef, crunchy broccoli, and a luscious sauce that comes together in a breeze.

3. **One-Pot Beef and Broccoli Stroganoff:** Prepare to be amazed by the convenience and efficiency of this one-pot wonder. Witness the magic as tender beef, vibrant broccoli, and a symphony of seasonings unite in a single pot, creating a hearty and flavorful meal that's perfect for busy weeknights.

4. **Crock Pot Beef and Broccoli Stroganoff:** Embrace the art of slow cooking and let your crock pot do the work. Awaken your senses to the tantalizing aroma of tender beef, perfectly cooked broccoli, and a rich sauce that has been lovingly simmered for hours. Savor the effortless preparation and indulge in a comforting and flavorful feast.

5. **Instant Pot Beef and Broccoli Stroganoff:** Harness the power of your Instant Pot to create a culinary masterpiece in a fraction of the time. Experience the magic as succulent beef, crisp broccoli, and a delectable sauce come together in a symphony of flavors, all prepared with remarkable speed and ease.

Embark on this culinary journey and discover the perfect Beef and Broccoli Stroganoff recipe that suits your taste and time constraints. Prepare to be captivated by the harmonious blend of East and West, as you savor the tantalizing flavors of this extraordinary dish.

Here are our top 5 tried and tested recipes!

30-MINUTE BEEF STROGANOFF



30-Minute Beef Stroganoff image

This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Provided by Ali

Time 30m

Number Of Ingredients 13

1 pound uncooked wide egg noodles
1/4 cup butter, divided
1 1/2 pounds thinly-sliced steak (I recommend flank steak)
fine sea salt and freshly-cracked black pepper
1 small white onion, thinly sliced
1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
4 cloves garlic, minced or pressed
1/2 cup dry white wine*
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1/2 cup plain Greek yogurt or light sour cream
chopped fresh parsley (optional)

Steps:

  • Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
  • Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
  • Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
  • While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
  • Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

BEEF STROGANOFF WITH BROCCOLI RECIPE - (4.6/5)



Beef Stroganoff with Broccoli Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 14

3 cups dried wide noodles
3 cups broccoli spears (12 ounces)
1/2 cup light dairy sour cream
1-1/2 teaspoons prepared horseradish
1/2 teaspoon snipped fresh dill
1 pound beef ribeye steak
1 small onion, cut into 1/2-inch slices
1/2 teaspoon bottled minced garlic
1 Tablespoon cooking oil
4 teaspoons all-purpose flour
1/2 teaspoon ground black pepper
1-14 ounce can beef broth
3 Tablespoons tomato paste
1 teaspoon Worcestershire sauce

Steps:

  • Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan. Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time. Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top with one or two spoonfuls or two of the sour cream mixture. Makes 4 servings.

STROGANOFF-STYLE BEEF WITH BROCCOLI



Stroganoff-Style Beef With Broccoli image

This recipe came from an email group that I belong to that shares family friendly recipes. I made it without the dill, and loved it. I also substituted rice for the egg noodles.

Provided by Barenakedchef

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup light sour cream
1/4 teaspoon dried dill
1 lb boneless beef top round steak, trimmed and cut into thin bite-size strips
1 tablespoon cooking oil
1 small onion, cut into 1/2-inch-thick slices
1/2 teaspoon bottled minced garlic (1 clove)
3 cups dried wide egg noodles (6 ounces)
3 cups broccoli florets
3 tablespoons all-purpose flour
1 (14 ounce) can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
ground black pepper

Steps:

  • 1.In a small bowl, stir together sour cream and dillweed; set aside.
  • 2.In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
  • 3.Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
  • 4.Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.
  • 5.*Tip: Partially freeze beef for easier slicing.

Nutrition Facts : Calories 456.1, Fat 20.3, SaturatedFat 7.1, Cholesterol 104.2, Sodium 976.3, Carbohydrate 33.9, Fiber 1.9, Sugar 3, Protein 34.9

BEEF AND BROCCOLI STROGANOFF



Beef and Broccoli Stroganoff image

I found this recipe on diabetesselfmanagement.com. I have done a little tweaking to suit our taste as a family, accommodate ingredients I had on hand, and reduce the amount of flour.

Provided by WendyMaq

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb beef, cut into thin strips
3 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
1 garlic clove, minced
8 ounces fresh mushrooms, sliced
1 large onion, finely diced
2 tablespoons reduced-calorie margarine
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 teaspoon dry dill weed
1 1/2 cups beef broth
1 cup nonfat sour cream
2 cups broccoli florets, lightly steamed
whole wheat pasta shells

Steps:

  • Remove fat from steak and slice meat across the grain into bite-size pieces. Spray a large nonstick skillet with cooking spray. Add oil and warm over medium heat. Add meat and brown on both sides. Stir in garlic, mushrooms, and onion; cook for 5 minutes. Add margarine and cook until melted. Stir in 2 tablespoons of flour until liquid forms a paste. Stir in Worcestershire sauce, pepper, dill weed, and beef broth. Continue cooking uncovered for 10 minutes, stirring frequently. Mix remaining 1 tablespoon of flour into the sour cream, then add to meat mixture. Cook for 5 minutes, stirring frequently, but do not boil. Toss in steamed broccoli and cooked pasta.

Nutrition Facts : Calories 477.3, Fat 44.4, SaturatedFat 17.9, Cholesterol 61.5, Sodium 254.6, Carbohydrate 11.3, Fiber 0.7, Sugar 3.9, Protein 8.7

BEEF AND BROCCOLI



Beef and Broccoli image

Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu's mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef - chuck or rib steak - sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter

Steps:

  • In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  • To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
  • Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  • Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  • Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1429 milligrams, Sugar 3 grams, TransFat 1 gram

Tips:

  • Use high-quality ingredients: The better the ingredients, the better your dish will taste. Look for fresh, high-quality beef, broccoli, and mushrooms.
  • Don't overcrowd the pan: When cooking the beef, make sure to not overcrowd the pan. This will prevent the beef from cooking evenly and will make it tough.
  • Cook the beef in batches: If you have a lot of beef to cook, cook it in batches. This will help to ensure that the beef is cooked evenly.
  • Use a good quality beef broth: The beef broth you use will make a big difference in the flavor of your stroganoff. Look for a beef broth that is low in sodium and has a rich flavor.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp. Overcooking will make it mushy.
  • Serve over rice or noodles: Beef and broccoli stroganoff is traditionally served over rice or noodles. You can use whatever you prefer.

Conclusion:

Beef and broccoli stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. With a few simple tips, you can make a beef and broccoli stroganoff that is sure to impress your family and friends.

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