Best 2 Best Ever Russian Beef Stroganoff Recipes
**Beef stroganoff**, a classic Russian dish, is a delectable beef stew served with a rich, creamy sauce and egg noodles. The original recipe dates back to the 19th century and was named after Count Alexander Grigorievich Stroganoff, a Russian diplomat and statesman. This timeless dish has gained immense popularity worldwide and is often served in restaurants and home kitchens alike. Our collection of beef stroganoff recipes offers a variety of cooking methods and flavors to suit every palate. From the traditional beef stroganoff with mushrooms and sour cream to modern interpretations with unique ingredients, these recipes are sure to satisfy your cravings for this iconic dish.
**Traditional Beef Stroganoff**: This classic recipe stays true to the original, featuring tender beef strips sautéed with mushrooms, onions, and garlic in a creamy sauce made with beef broth, sour cream, and Dijon mustard. Served over egg noodles, this timeless dish is a crowd-pleaser.
**Slow Cooker Beef Stroganoff**: For a hassle-free meal, try this slow cooker version. Simply brown the beef and onions, then add them to the slow cooker along with mushrooms, broth, and seasonings. Let it cook on low for 6-8 hours, and stir in the sour cream just before serving. Serve over mashed potatoes or rice for a hearty and comforting dinner.
**Instant Pot Beef Stroganoff**: If you're short on time, the Instant Pot is your savior. Brown the beef and onions in the pot, then add the remaining ingredients. Cook on high pressure for 10 minutes, then do a quick release. Stir in the sour cream and serve over your favorite pasta or rice.
**One-Pot Beef Stroganoff**: This recipe is perfect for busy weeknights. In one pot, you'll brown the beef, cook the mushrooms and onions, and simmer the sauce. Finally, stir in the sour cream and egg noodles, and let them cook until the noodles are tender. Dinner is ready in under 30 minutes!
**Keto Beef Stroganoff**: For those following a ketogenic diet, this recipe replaces the egg noodles with shirataki noodles, a low-carb alternative. The sauce is prepared similarly to the traditional recipe, using beef broth, sour cream, and Dijon mustard. Enjoy this flavorful dish without compromising your diet.
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
BEST EVER RUSSIAN BEEF STROGANOFF
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine Recipes European Eastern European Russian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g
Tips:
- For the best flavor, use high-quality beef broth or stock. You can also use homemade beef broth if you have it.
- Use a good quality sour cream. Look for one that is thick and creamy, not watery.
- Don't overcook the beef. It should be cooked until it is tender, but not tough.
- Add the sour cream at the end of cooking to prevent it from curdling.
- Serve beef stroganoff over egg noodles, rice, or mashed potatoes.
Conclusion:
Beef stroganoff is a delicious and classic Russian dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best beef stroganoff ever.
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