Best 3 Nigella Beef Stroganoff Recipes

BEEF WITH SAUCE BEARNAISE

Steps:

• For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
• Let rest for 5 to 10 minutes.
• For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.
• Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.

COMFORTING BEEF CASSEROLE

Steps:

• Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
• Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
• When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.

NIGELLA LAWSON'S BEEF STROGANOFF

Steps:

• Put 2 TBS butter in a frying pan with a drop of the oil. Put on the heat, add onion, and saute gently, stirring frequently, until soft and beginning to color. Add 2 TBS more of the butter and, when melted, toss in themushrooms and cook another 4-5 min. Grate some nutmeg over the onions and mushrooms in the pan and season with salt & pepper. Stir well adn aremove to a place. Add the remaining butter to the pan with a drop or 2 more of the oil and turn the heat to high. When the butter's hot, stir fry the fillet for a couple of minutes, until its seared on the outside but still pinkly tender within. Return the onions and mushrooms to the pan; stir well. Grote over some more nutmeg and stir in the Dimon mustard, then the creme fraiche. Sprinklin in a pinch of paprika, add more salt if needed, then pour onto a warmed plate. If you want, you can put the rice on the same plate, in a circle with the beef stroganoff in the middle (which is very much in keeping with the period in which this dish found most fashionable favor (or pile onto separate plates. EIther way, dust a little more paprika over it once served