Best 4 Marys Beef Stroganoff Recipes
Welcome to a culinary journey into the world of Mary's Beef Stroganoff, a delectable dish crafted with tender beef, savory mushrooms, and a rich, creamy sauce. Originating from Russia, Beef Stroganoff has captivated taste buds globally with its symphony of flavors. Our curated collection of recipes offers a range of interpretations, catering to various dietary preferences and culinary expertise.
From the classic Beef Stroganoff, featuring succulent strips of beef bathed in a velvety sauce, to vegetarian and vegan alternatives that showcase the versatility of this dish, our recipes cater to every palate. Whether you seek a quick and easy weeknight meal or an impressive centerpiece for a special occasion, we have a recipe that will satisfy your cravings.
Our collection includes a traditional Beef Stroganoff recipe that stays true to its Russian roots, using ingredients like sour cream and Dijon mustard to create a luscious sauce. For those with dietary restrictions, we offer a gluten-free version that utilizes almond flour and coconut milk, delivering a creamy and flavorful experience without compromising taste.
For those seeking a plant-based alternative, our vegan Beef Stroganoff reimagines the dish with hearty mushrooms, rich vegetable broth, and a creamy cashew sauce. The meaty texture of the mushrooms, combined with the umami-rich broth and creamy sauce, creates a satisfying and flavorful dish that will delight vegans and meat-eaters alike.
Additionally, we feature a slow-cooker Beef Stroganoff recipe for effortless preparation. Simply toss the ingredients into your slow cooker and let it work its magic while you attend to other tasks. The result is a fall-apart tender beef in a luscious sauce, perfect for busy weeknights or lazy weekends.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve restaurant-quality results. Accompanying each recipe are stunning food photography and helpful cooking tips to guide you through the process.
So, prepare to tantalize your taste buds with Mary's Beef Stroganoff. Whether you prefer classic, gluten-free, vegan, or slow-cooker variations, our recipes will guide you towards a culinary masterpiece that will leave your family and friends craving for more.
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.
NEXT LEVEL BEEF STROGANOFF
Learn the secret to tender beef in our next-level beef stroganoff. We've given the flavour a boost with porcini powder to give the dish the wow factor
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Whisk the stock and all but 2 tbsp of the soured cream together. Set aside.
- Generously season the steaks. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8 mins, turning them every minute or so, until golden brown on each side. Remove and set aside.
- Heat the rest of the butter in the steak pan, tip in the shallots and cook for about 5 mins or until starting to caramelise. Add the mushrooms and cook for a further 5 mins or until golden. Stir in the garlic and paprika along with a pinch of porcini powder and continue to cook for 1 min.
- Add the vinegar and leave to simmer for 1 min. Turn the heat down to its lowest setting and pour in the creamy stock, stirring everything together until hot but not simmering, then taste for seasoning and add most of the parsley and the mustard.
- Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.
Nutrition Facts : Calories 438 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 2.1 milligram of sodium
MARY'S BEEF STROGANOFF
Steps:
- Cut beef cubes in half and put in skillet. Sprinkle the flour over the meat and cook until done or to desired tenderness.
- In another pot you need to soften the cream cheese and then add the cream of mushroom soup. You can also add the beef bouillon to this and heat to a simmer. When you meat is done cooking, you can add it to the mixture.
- For the noodles, cook as you normally would and add to the mixture too. After everything is put together let simmer for at least a half hour. Also in one of the cans of cream of mushroom soup, fill half way with milk and add it to mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARY'S BEEF STROGANOFF
My mother created this recipe to mimic a stroganoff we loved at a local steak restaurant in Toronto. Hope everyone enjoys it as much as we do. Serve over rice or noodles.
Provided by pickeringmom
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. Seal the bag and shake to mix. Add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture.
- Heat olive oil in a large skillet over medium heat. Cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. Mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes.
- Pour the tomato juice into the skillet; add mushrooms and stir. Place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour.
- Stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 13.4 g, Cholesterol 127.2 mg, Fat 24.7 g, Fiber 1.7 g, Protein 44.7 g, SaturatedFat 10.4 g, Sodium 1043 mg, Sugar 5 g
Tips:
- For a richer flavor, use a combination of butter and olive oil to cook the beef.
- To make the sauce extra creamy, add a dollop of sour cream or crème fraîche at the end of cooking.
- If you don't have dry white wine on hand, you can substitute chicken broth or beef broth.
- For a more flavorful sauce, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- If you don't have fresh parsley, you can substitute dried parsley.
Conclusion:
Mary's Beef Stroganoff is a classic dish that is sure to please everyone at the table. With its tender beef, creamy sauce, and flavorful mushrooms, this dish is a perfect comfort food for a cold winter night. Whether you serve it over rice, noodles, or mashed potatoes, this dish is sure to be a hit. So next time you're looking for a delicious and easy weeknight meal, give Mary's Beef Stroganoff a try.
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