Number Of Ingredients 16 Steps:
In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper. Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche. Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes. Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.
Time 1h50m Yield 8 Number Of Ingredients 18 Steps:
Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade. Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside. Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper. Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
Yield 4 servings Number Of Ingredients 13 Steps:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.
Time 30m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles and sour cream; heat through (do not boil).
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.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Optional Marinade:. In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade. Melt the butter and oil in heavy frying pan,(I use my dutch oven). Add onions and cook to soften for 3 - 4 minutes. Remove the onions with a slotted spoon to a small bowl. Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning). Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer. Add the creme fraiche and season with a little salt and freshly ground black pepper. Bring to vigorous simmer and cook until reduced to a creamy consistancy. Remove from heat and stir in heavy cream. Serve over a bed of rice or noodles.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Brown hamburger in large skillet with onion and garlic. Drain out fat and add soup, sour cream, mustard and milk. Simmer for 5 minutes. Add salt and pepper for taste, and serve with egg noodles or rice.
Time 30m Yield 6 Number Of Ingredients 9 Steps:
In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside. Cook noodles in a large pot of boiling water until done. Drain. Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.
Time 35m Yield 6 servings, 1 cup each Number Of Ingredients 11 Steps:
Mix cream cheese spread, milk and garlic powder until blended. Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender. Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.
Time 30m Yield 6 servings, 1 cup each Number Of Ingredients 7 Steps:
Cook meat and onions in hot oil in large skillet on medium-high heat 10 min. or until meat is evenly browned, stirring frequently. Add broth, mushrooms and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender. Stir in sour cream; cook 2 min. or until heated through, stirring occasionally.
More about “creamy stroganoff recipes”
Time 35m Yield Serves 4 Number Of Ingredients 0 Steps:
In a large frying pan heat the butter until it has melted. Add the shallots and cook until soft. Add the mushrooms and stir occasionally until all the mushrooms are tender. Sprinkle over the flour and cook for another couple more minutes stirring constantly . Add roughly 1/4 of the stock, continuing to stir until thickened and then continue to add the rest of the stock in the same way until all of it is used. Simmer for 5 minutes, then stir in the brandy. Add the double cream and mustard stirring until creamy. Sprinkle on the parsley and season to taste. Serve with tagliatelle and fresh parsley leaves as decoration.
