**Unveil the Timeless Classic: Beef Stroganoff - A Symphony of Flavors Explored**
Journey with us into the realm of culinary artistry as we delve into the delectable world of Beef Stroganoff, a dish that has captivated taste buds for centuries. Originating from the imperial kitchens of 19th century Russia, this iconic dish showcases tender morsels of beef enveloped in a luscious, velvety sauce, accompanied by an array of tantalizing ingredients. Our comprehensive guide presents three distinct interpretations of this beloved classic, each offering a unique flavor profile to satisfy every palate.
**1. Traditional Beef Stroganoff:** Embark on a culinary pilgrimage to the heart of Russia with our faithful rendition of the traditional Beef Stroganoff. This timeless recipe honors the dish's rich heritage, featuring tender strips of beef sautéed to perfection and bathed in a velvety sauce crafted from a harmonious blend of sour cream, Dijon mustard, and aromatic mushrooms.
**2. Modern Beef Stroganoff:** Experience a contemporary twist on the classic with our innovative Modern Beef Stroganoff. This rendition takes a bold approach, introducing a medley of vibrant vegetables such as bell peppers, zucchini, and carrots, adding a delightful crunch and burst of color to the dish. The rich sauce, infused with a touch of paprika and white wine, elevates the flavors to new heights.
**3. Slow Cooker Beef Stroganoff:** Discover the convenience of our Slow Cooker Beef Stroganoff, a culinary masterpiece that unfolds with minimal effort. Simply combine the ingredients in your trusty slow cooker and let it work its magic, filling your home with an enticing aroma. Tender beef, succulent mushrooms, and a creamy sauce come together effortlessly, creating a hearty and comforting dish perfect for busy weeknights or casual gatherings.
TRADITIONAL BEEF STROGANOFF
Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
- Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
- Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
- Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
- Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
- Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
- Taste the stroganoff and add the salt and pepper, to taste.
- Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
Nutrition Facts : Calories 399 calories, Carbohydrate 22.6 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fiber 2.2 grams fiber, Protein 41.9 grams protein, SaturatedFat 6.6 grams saturated fat, Sodium 607 grams sodium, Sugar 3.9 grams sugar
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.
RUSSIAN BEEF STROGANOFF (BEF STROGANOV)
Steps:
- Season beef tenderloin strips with salt and pepper and set aside.
- In a large saucepan, sauté onions in butter until translucent.
- Add mushrooms and sauté about 2 minutes or until collapsed.
- Add reserved beef strips and sauté for 5 minutes. Stir in flour.
- In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Bring to a boil, reduce heat, and simmer on low for no more than 15 minutes (or until beef is to your liking).
- Temper sour cream with a few ladles of hot cooking liquid. If using wine, add it to the sour cream. Return tempered mixture to pan and heat through until thickened.
- Adjust seasonings and serve with pan-fried potatoes, sliced pickles and more sour cream on the side.
Nutrition Facts : Calories 570 kcal, Carbohydrate 7 g, Cholesterol 148 mg, Fiber 1 g, Protein 29 g, SaturatedFat 23 g, Sodium 332 mg, Sugar 3 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)
This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.
Provided by Dee514
Categories Meat
Time 58m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
- Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
- Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
- Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
- In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
- Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
- Serve over hot rice with a green vegetable on the side.
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
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
REAL RUSSIAN STROGANOFF
Easy, fast, and delicious! Basically from the Food Network, "Calling All Cooks", I've modified somewhat. Dimetri is the featured chef; his comment was"...Stroganoff is Russian COMFORT food, like Meat Loaf to Americans." Thanks to Dimetri for this great recipe! Try it, bet you and yours will love this rich sauce! (Will post photo when published.)
Provided by Caroline Cooks
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a cast iron or heavy skillet, cook bacon.
- Drain on paper toweling.
- Dredged in flour and brown sirloin in bacon drippings, set aside.
- Drain all but 1 tablespoon drippings.
- Add 2 tablespoons unsalted butter.
- Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
- Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
- Cover and simmer for 25 minutes.
- Just before serving, add sour cream and crumbled bacon; stir to combine.
- During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
- Serve over noodles; garnish with parsley.
RUSSIAN STROGANOFF
This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.
Nutrition Facts :
Tips:
- For the best results, use high-quality beef chuck. It's a flavorful and affordable cut of meat that will become tender when cooked slowly.
- Don't overcrowd the pan when searing the beef. This will prevent the meat from cooking evenly.
- Use a heavy-bottomed pan or Dutch oven for cooking the stroganoff. This will help to distribute the heat evenly and prevent the sauce from burning.
- Don't boil the sauce. A gentle simmer is all that is needed to cook the sauce and develop its flavor.
- Serve the stroganoff immediately over egg noodles, mashed potatoes, or rice.
Conclusion:
Beef stroganoff is a classic Russian dish that is enjoyed by people all over the world. It's a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. With a few simple tips, you can make a delicious beef stroganoff that your family and friends will love.
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