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 55m Yield 8 Number Of Ingredients 16 Steps:
Season beef with salt, pepper, and Spanish paprika. Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet. Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes. Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
Yield 4 servings Number Of Ingredients 15 Steps:
Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate. In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir. Drain any excess fat and return the pan to the stove. Add the flour and paprika. Stir until thick, about 1 to 2 minutes. Add the sherry, and stir, scraping up any brown bits from the bottom of the pan. Add the beef broth and bring the mixture to a boil. Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid. Stir often, until the noodles are tender, about 8 to 10 minutes. Return the mushrooms to the pan and stir to combine. Add the sour cream and stir. Top with chopped parsley. Enjoy!
Time 1h45m Yield 6 Number Of Ingredients 18 Steps:
Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes. Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat. Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes. Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour. Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a plastic bag, combine flour mixture and meat, shake well until all meat is coated. Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize. Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed. Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly. Add sour cream, but do not boil, and completely blend all together. Serve over egg noodles.
Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. , In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.
Time 20m Yield 2 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside. , In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Brown beef until no longer pink. Remove beef and keep warm. Add mushrooms, onions and garlic. Cook until tender. Add flour. Add water, lemon juice, vinegar, oxo, salt and pepper. Bring to a boil. Stir in sour cream, beef. Reduce heat and do not boil. Serve over noodles.
More about “tangy beef stroganoff recipes”
Yield 16 servings Number Of Ingredients 13 Steps:
In a medium bowl, season the beef with salt and pepper and toss to coat. Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated. In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat. Melt the butter in the leftover meat drippings. Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes. Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes. Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes. Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies. Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon. Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined. Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes. Enjoy!
