Best 2 Treebeards Beef Stroganoff Dijon Recipes

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Indulge in the delectable flavors of Treebeard's Beef Stroganoff Dijon, a classic dish elevated with a touch of Dijon mustard for a rich and creamy sauce. Tender beef strips, sautéed mushrooms, and a symphony of seasonings create a hearty and satisfying meal. This classic recipe is accompanied by two tempting variations: a vegetarian Stroganoff featuring succulent oyster mushrooms and a gluten-free version that caters to dietary preferences. All three recipes promise an explosion of flavors that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STROGANOFF RECIPE



Beef Stroganoff Recipe image

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 16

1 lb top sirloin steak (thinly sliced into strips*)
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion (finely chopped)
1/2 lb brown mushrooms (thickly sliced)
1 garlic cloves (minced)
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp green onion (to garnish)
8-12 oz egg noodles (to serve)

Steps:

  • Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
  • Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
  • Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
  • Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
  • Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly.
  • Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Nutrition Facts : Calories 689 kcal, Carbohydrate 48 g, Protein 37 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 198 mg, Sodium 608 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

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

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

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.

Tips:

  • Thicken with Cornstarch or Flour: If you want a thicker sauce, mix 1 tablespoon of cornstarch or all-purpose flour with 2 tablespoons of water to form a slurry. Stir this mixture into the stroganoff and simmer until the sauce thickens.
  • Use Good Quality Beef: Opt for a tender cut of beef like sirloin or ribeye for the best results.
  • Tenderize the Beef: To make the beef extra tender, use a meat mallet to pound it thinly before cooking.
  • Sauté the Mushrooms and Onions Separately: This will help prevent the mushrooms from releasing too much moisture and diluting the sauce.
  • Use a Good Quality Mustard: Dijon mustard adds a delicious tang to the sauce, so choose a good quality brand.
  • Serve with Egg Noodles or Rice: Beef stroganoff is traditionally served with egg noodles or rice, but you can also use mashed potatoes or roasted vegetables.

Conclusion:

Treebeard's Beef Stroganoff Dijon is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its tender beef, flavorful sauce, and creamy texture, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try!

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