Best 3 Dianes Beef Stroganoff Recipes

THE BEST BEEF STROGANOFF

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.

DIANE'S BEEF STROGANOFF

Steps:

• 1. Heat oil and Butter on medium high heat in a large Dutch oven.
• 2. Mix salt and pepper with flour and toss with beef to coat.
• 3. Brown beef in Dutch oven remove and set aside.
• 4. Deglaze pan with white wine and add the onions and garlic, sauté till tender.
• 5. Return browned beef to the pan.
• 6. Add ketchup, Worcestershire Sauce and the juice of the canned mushrooms into the mixture. (Set the mushrooms aside)
• 7. Reduce heat, cover and braise for 2-3 hrs or until tender
• 8. Mix in Sour cream and mushrooms and heat trough (5min)
• 9. Serve over egg noodles with warm crusty Italian bread on the side.

DIANE'S BEEF STROGANOFF

Steps:

• Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
• Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
• Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.