Welcome to a culinary journey that promises to tantalize your taste buds and warm your soul. Beef Stroganoff, a dish steeped in history and tradition, takes center stage as we present a collection of delectable recipes that capture its essence. Originating from Russia, this dish has captivated hearts worldwide with its rich flavors and comforting textures.
Our culinary adventure begins with a traditional beef stroganoff recipe that stays true to its roots. Tender strips of beef, sautéed to perfection, are enveloped in a creamy, flavorful sauce made from scratch. Mushrooms, onions, and a hint of paprika add depth and complexity to this classic dish.
For those seeking a vegetarian twist, our tofu stroganoff offers a delightful plant-based alternative. Firm tofu, marinated in a savory blend of spices, takes the place of beef, while a creamy cashew sauce provides a rich and satisfying base.
For those who love a touch of heat, our spicy beef stroganoff is sure to ignite your senses. A fiery combination of chili peppers and cayenne pepper adds a vibrant kick to the traditional recipe, creating a dish that is both comforting and exhilarating.
Finally, our slow-cooker beef stroganoff offers a convenient and hassle-free way to enjoy this classic dish. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in fall-apart tender beef and a luscious sauce that will have you craving more.
So, prepare to embark on a culinary expedition with our collection of beef stroganoff recipes. Whether you prefer the traditional route, a vegetarian delight, a spicy kick, or the convenience of a slow-cooker meal, we have something to satisfy every palate. Let the flavors of Beef Stroganoff transport you to a world of culinary bliss.
30-MINUTE BEEF STROGANOFF
This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.
Provided by Ali
Time 30m
Number Of Ingredients 13
Steps:
- Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
- Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
BEEF STROGANOFF
RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g
FAVORITE BEEF STROGANOFF
"This is one of my husband's favorite dishes," relates Carmen Edwards of Midland, Texas. "I like it because it has meat and vegetables, and the flavors work so well together. Sometimes we serve it over rice and add steamed asparagus or a salad for a great meal."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute beef in 1 teaspoon oil until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and garlic in remaining oil for 2 minutes or until onion is tender. , Stir in the broth, tomato paste, sherry or additional broth, Worcestershire sauce, salt if desired and pepper; bring to a boil. Return beef to the pan. Reduce heat; cover and simmer for 20 minutes., Meanwhile, cook noodles according to package directions. Combine sour cream and flour; add to the skillet. Cook and stir for 1-2 minutes. Drain noodles; top with beef mixture. Sprinkle with parsley if desired.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 32g protein.
Tips for Making the Best Beef Stroganoff
- Use high-quality beef: Look for well-marbled chuck roast or sirloin steak. - Slice the beef thinly against the grain: This will help it cook quickly and evenly. - Sauté the beef in batches: Don't overcrowd the pan, or the beef will steam instead of brown. - Use good quality sour cream: Look for full-fat sour cream with at least 30% butterfat. - Don't boil the sour cream: Stir it into the beef mixture over low heat until just combined. - Serve over egg noodles, mashed potatoes, or rice: Be generous with the sauce!Conclusion
Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the best beef stroganoff you've ever tasted. So next time you're looking for a quick and easy weeknight meal, give beef stroganoff a try. You won't be disappointed!
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