Best 4 Beef Stroganov Recipes
Beef Stroganoff is a classic Russian dish that combines tender strips of beef with a rich, creamy sauce, mushrooms, and onions. It's a hearty and comforting meal that's perfect for a special occasion or a weeknight dinner. There are many different recipes for Beef Stroganoff, but they all share some common elements.
**The key to a great Beef Stroganoff is to use high-quality ingredients.** The beef should be a good cut of steak, such as flank steak or sirloin. It should be sliced thinly against the grain so that it cooks quickly and evenly. The mushrooms should be fresh and flavorful, and the onions should be sweet and mild.
**The sauce is also an important part of Beef Stroganoff.** It's typically made with beef broth, sour cream, and Dijon mustard. Some recipes also add white wine or brandy for extra flavor. The sauce should be thick and creamy, but not too heavy.
**Beef Stroganoff is typically served over egg noodles or mashed potatoes.** It can also be served with rice or roasted vegetables.
**In this article, you'll find three different recipes for Beef Stroganoff.** The first recipe is a classic Beef Stroganoff made with flank steak, mushrooms, onions, and a creamy sauce. The second recipe is a simplified version of Beef Stroganoff that uses ground beef instead of steak. The third recipe is a Beef Stroganoff casserole that's perfect for a potluck or a family dinner.
**No matter which recipe you choose, you're sure to enjoy this delicious and classic dish.**
BEEF STROGANOV
Categories Beef Mushroom Pasta Sauté Quick & Easy Winter Sour Cream Shallot Gourmet
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
- Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
- Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
- Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.
BEEF STROGANOV (STROGANOFF)
This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.
Provided by Leggy Peggy
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
- Remove this mixture from the pan, including all juices, and set aside.
- Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
- Add the water, stock cubes, salt and pepper, and bring to a boil.
- Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
- Remove lid and add onion-mushroom mixture.
- Bring to a boil, then reduce heat and stir in sour cream and mustard.
- Heat until everything is warmed through, but do not boil.
- Garnish with parsley.
BEEF STROGANOV WITH MUSTARD (GOVJADINA PO-STROGANOVSKI, S GORCHI
I got this recipe from an elderly couple in a tiny restaurant on the Volga. I don't recall the name of the restaurant but I do remember that inside the inn was authentic history. The couple claimed to be direct descendants of the real Count Stroganov. Over the fireplace in the main dining room was a huge portrait of the count. I was the only "Amerikanski" this couple had seen so when I made a big deal of how delicious the meal was, they gave me this recipe, along with some "Ruski" history. Beef Stroganoff - translated into English - was named for a noted Russian gourmand, Count Pavel Stroganov, who flourished in the Gay Nineties of the last century. He was a dignitary at the Court of Tsar Alexander III and a member of the Imperial Academy of Arts in St. Petersburg. No one knows if the Count himself invented the recipe which has immortalized him, or if his chef conjured it up. The Count's name is virtually unknown in the annals of Russian military history. However, lovers of fine food know the name Stroganov throughout the world. The only Stroganov mentioned anywhere in Russian military history is one peasant-born fighter who helped Ivan the terrible conquer the vast territory of Siberia. There are several versions of Beef Stroganoff known throughout the world, but below is the classic Russian recipe. I have included two others that are just as tasty but a little easier to prepare and the ingredients would be better obtainable. The secret of the sauce is the mustard in it. Even this classic recipe for Beef Stroganoff has undergone changes during the past 20 years. In the south of Russia, 1 tablespoon of tomato paste has crept into the sauce. Or a few cooked mushrooms, sliced may be added. In the United States, we add both. The result is tasty, but it isn't the real beef Stroganoff. My friends in the Ministry of health even prefer to leave the mustard out of the sauce. They substitute a few drops of lemon juice. I met one couple who prefers a few drops of a strong mushroom ketchup, known as "mushroom essence" in Russia.
Provided by Witch Doctor
Categories One Dish Meal
Time 7h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm.
- Lower heat and add 2 Tbs. Butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw color.
- Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten minutes. Add sour cream to pan, stirring constantly until desired consistency is reached (to cover back of a spoon).
- Reheat meat in the sauce taking care that the sauce does not boil.
- Serve over cooked egg noodles.
- To make Estouffade:.
- Preheat the oven to 450°F.
- Rinse all of the bones and dry them thoroughly.
- Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved.
- Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary.
- After about 41/2 hours:.
- Brown the mirepoix and tomato paste in the same roasting pan. When vegetables are soft and very slightly caramelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
- Simmer an additional hour (approx. six hours in all).
- Storage: can be stored for up to three days in the refrigerator or up to three months frozen.
- Strain.
- **[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
Nutrition Facts : Calories 996, Fat 70.8, SaturatedFat 33.5, Cholesterol 258.6, Sodium 951.2, Carbohydrate 27.6, Fiber 5.5, Sugar 13, Protein 62.4
BEEF STROGANOV
Provided by Food Network
Yield 2 large servings
Number Of Ingredients 8
Steps:
- Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown. Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Add the catsup combined with the Worcestershire sauce and then stir in the sour cream. Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes, if desired.
Tips:
- To make the most tender beef stroganoff, choose a high-quality cut of beef, such as flank steak or sirloin.
- Slice the beef thinly against the grain to ensure it cooks evenly and remains tender.
- Use a large skillet or Dutch oven to cook the beef stroganoff, so that the ingredients have plenty of room to brown and braise.
- Cook the beef in batches, if necessary, to avoid overcrowding the pan and ensure even cooking.
- Don't overcook the beef, or it will become tough. Cook it just until it is browned on the outside and still slightly pink in the center.
- Use a good-quality beef broth or stock for the sauce. This will add depth of flavor to the dish.
- Add the mushrooms and onions to the sauce and cook until they are softened. This will add additional flavor and texture to the dish.
- Stir in the sour cream and cook until it is heated through. Be careful not to boil the sauce, or the sour cream will curdle.
- Serve the beef stroganoff over egg noodles, rice, or mashed potatoes.
Conclusion:
Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its tender beef, flavorful sauce, and creamy texture, it's sure to be a hit at your next dinner party or family gathering. Experiment with different ingredients and cooking methods to find your perfect beef stroganoff recipe!
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