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Best Beef Stroganoff Recipes

Best Beef Stroganoff Recipes



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Top Rated Beef Stroganoff Recipes

This recipe is perfect for a chilly winter night. Recipe courtesy of McCormick.

This is a delightful early spring dish I like to serve outdoors on a Sunday afternoon; it’s perfect for dining al fresco and picnicking just as the weather is beginning to warm up.

Beef stroganoff is a classic Russian dish that you can easily make at home with the help of McCormick® Beef Stroganoff Sauce Mix, adding in some mushrooms for more flavor.This recipe is courtesy of McCormick.

This dish, which came into vogue in the United States during the 1950s, is originally Russian. It is traditionally made using inexpensive cuts of meats, but if you do have the budget, sirloin works very well. Making it in your Instant Pot is exceptionally easy and relatively quick; this recipe only has about a 45-minute cooking time.Some prefer to accompany the dish with mashed potatoes, but Stroganoff is often served over wide egg noodles, which are good for soaking up the sauce.101 Best Stew Recipes in America.

This simple beef stroganoff recipe is a twist on the classic. It can be made in a slow-cooker for busy family nights when you just want something quick, easy, and filling.For 50 Essential Slow Cooker Recipes, click here.


Beef Stroganoff

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This easy 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.

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream). And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes. So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!


Ingredients

Step 1

Heat 2 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high until butter is melted. Cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.

Step 2

Combine 1 Tbsp. oil and remaining 1 Tbsp. butter in same skillet. Season steak generously with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate wipe out skillet.

Step 3

Reduce heat to medium and pour remaining 1 Tbsp. oil into pan. Cook shallots, stirring often, until softened, about 2 minutes. Add garlic cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Add flour and cook, stirring often to coat shallots and garlic, until toasty smelling, about 3 minutes. Add wine cook, scraping up browned bits, until evaporated, about 1 minute. Add broth, fish sauce, and any liquid from mushrooms (leave mushrooms behind). Bring to a boil over high heat, then reduce heat simmer, stirring occasionally, until sauce coats a spoon, 12–15 minutes.

Step 4

Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into sauce in skillet. Taste and season with more salt or fish sauce if needed. Stir in mushrooms. Serve sauce over noodles, topped with steak and scallions.

How would you rate Beef Stroganoff?

I made the sauce first and then the steak just before serving. Huge hit amongst my eaters.

It was very good , just missing something. Marsala maybe?

I will echo what other reviewers have said, this dish is perfectly nostalgic but in a fun, elevated way. It satisfied my craving for beef stroganoff perfectly. I used Bella mushrooms as that was all that I had available, and would double them next time. The fish sauce was a very nice addition.

This meal was delicious. Followed the directions to the tee. Added a little sriracha to the sauce for a little spice. This meal was excellent!

I have been thinking about this meal since we made it last week. The best I've had since Grandma's. And don't tell her, but I think this one is better. So flavorful. When I tasted the sauce alone I thought it might be too salty but over noodles it was fantastic.

Excellent recipe. I followed exactly, except for substituting the cremini with oyster mushrooms fresh from my friend’s farm. It took a bit of time, but it definitely paid off.

delicious! i ended up using beef stew meat because that's what i had - and just let it simmer with the sauce (@30 min instead of 12-15). doubled the mushrooms. side of simply steamed green beans. super satisfying on a cold and rainy night.

I was on the fence but Capt. Dave's rude remark made me want to try this! Sounds yummy to me!

Absolutely yummy. Best version of beef stroganoff I have ever had. Added a bit of paprika and made it even better. A wonderful melting pot of American flavors. And a wonderful springtime dish.

Truly phenomenal. I made this tonight, with a few adjustments - just used regular white mushrooms (no crimini at my store), one white onion instead of shallots (no shallots either), and beef bouillon to make the broth. It has such a classic taste, and the green onion on top adds the perfect amount of freshness. I cannot recommend it highly enough. This is something I will make again and again.

Tried this recipe and it was genuinely some of the best stroganoff I have had. It doesn't taste like a modernized or foreign version, it tastes like good stroganoff. The keyboard critics in the comments need to learn their food history (and some respect while they're at it). The only truly traditional components of stroganoff are beef and sour cream, just because your Gam Gam puts dill or paprika in it doesn't mean it "isn't stroganoff without it". Do some research before you make a fool of yourself, and be open to trying new things.

I have yet to make this dish, and may or may not. Not because it isn't "legitimate" or "traditional," but because it is almost exact to what I usually make except instead of fish sauce I use Worcestershire sauce and red wine (optional to me) instead of white. I may try it simply because I never tried it with skirt steak, and may want to give that a go, even if it is with my standard recipe. What are with the idiotic, angry comments spread throughout the section? Paprika is never part of a Stroganoff recipe, that's Goulash, but if you add it that's YOUR recipe. Serve it over whatever you want. For me it is usually noodles or mashed potatoes, but feel free to use grains or rice It doesn't make your dish better or correct, it is what is familiar to you. As for whether it must have dill, or another herb. who cares? Add what you like. I usually just add some chopped chives upon serving because of the sour cream factor, however, i can do without because it is fine as is. To me it is more of a nostalgic comfort dish. Enough with the breakdowns every time someone tweaks a recipe. As foodies, we are better than that. Look at it as you would different Mac N Cheeses - Some are simply cheddar and cream mixed with pasta, others make a roux or add eggs, still others use 3 different cheeses and top with breadcrumbs and spices and truffle oil. None are bad, and all are Mac N cheese, just with different profiles, tastes and personal touches. As long as the basics are there - Pasta and Cheese - you're not failing or breaking traditions. (Yes, Stroganoff is a little more recipe intensive, but still). As for Captain Dave and E. Lincoln. you're both a confusing mess if you think you're only going to find 'Traditional' with Bon Appetit. You belong together.

Long time.lover of Bon Appetit and gave a few recipes a try, this is by far the best recipe so far!

wow! So easy and quite delicious. I did some advance prep and cooked mushrooms and beef the day before to save time on the day of. The rest came together so easily and delivered a special weeknight meal.


Best Beef Stroganoff Recipe (Homemade) – A Great Secret

The first time, I ate Beef Stroganoff somewhere in Russia. At that time, my mind clicked that homemade beef stroganoff (Recipe) will be the best for my family. So, I decided, after the trip, I would go home and try it first. Furthermore, having eaten beef stroganoff, I cannot stop myself to make it home, it was really a finger licking dish. So, that was the actual reason behind this recipe. Believe me, it is very easy to make at home and have great taste. I want to share the recipe of this dish with you. However, Make it at home and enjoy the dinner parties with Beef Stroganoff.

Do you know where did Beef Stroganoff Originate?

Yes, it was originated from Russia first time. After the WWII, this dish became popular all over the world. In addition, there are several citations and stories about the name of this amazing dish.


Instant Pot Beef Stroganoff

Courtesy of Le Creme De La Crumb

Making beef stroganoff can involve a ton of prepwork and sucks up a hearty amount of time. By simplifying the process with an Instant Pot, you not only serve up some of the most tender beef you can make at home, you can cook your meal down to perfect while you focus on other daily life activities. With a minimum amount of added sodium in this particular recipe, you can worry less about watching your salt intake for the day and can focus on the creamy sauce and perfectly cooked beef instead.

Get the recipe from Le Creme De La Crumb.


The Most Amazing Beef Stroganoff Recipe

This is the most delicious and flavorful beef stroganoff recipe I have ever had. After trial and error I came up with this amazing dish. Call it beef tips and rice or slow cooker beef stroganoff, it al works!

Keyword beef stroganoff, beef tips, beef tips and rice

Ingredients

  • 2-3 lbs cubes london broil stew meat, or favorite steak
  • 2 cans cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 pkg Lipton Onion Soup Mix
  • 6 cups cooked jasmine rice
  • 1 1/2 cup sour cream

Instructions

There are a couple ways you can make this beef stroganoff depending on your preference and time. I will talk about each one. You can either use a pressure cooker, slow cooker, or an enamel dutch oven in the oven(this is my preferred way).

No matter how you choose to make this the beginning is the same, so you might be better off cooking it in the oven. Its more flavorful and the sauce is thicker cooking it this way.

Oven Method(my referred):Start by heating an oven safe deep pan on high heat on the stove. I use my enamel dutch oven. Once it is screaming hot, start to add your cubed steak or london broil.

You want to sear all the steak. You want to encourage the bits and browning around the sides of the pan, this will give you tons of flavor!

Cook until the moisture is gone, there is a good amount of browning in the pan, and the steak pieces are browned. During this time, turn your oven on 290/300°.

Next, you will want to add all the canned soups, 2 cream of chicken, 1 cream of mushroom. Then fill each can with water and add that to the pan as well. Spend a couple minutes mixing and scraping the bits off the sides and bottom of pan. This is what gives the sauce its flavor and color.

Pour in the Lipton Onion soup mix and stir it in. Turn off the heat.

Put your pan in the oven and cook at 300° for about 4 hours. You will want to check on it from time to time. Give it a stir and make sure the sauce isn't evaporating. I sometimes add another can of water towards the end, once it has cooked down a bunch.

Once the meat is tender and the gravy is thick, take the pan out of the oven. You can cook your rice during this time and any of your favorite sides. We like to add a salad or some green vegetables.

Once you take the pan out of the oven, you want to mix the sour cream in to the beef stroganoff. The sauce will become lighter and so creamy.

I add my beef stroganoff to the top of some jasmine rice or egg noodles. I often sprinkle some fresh parsley if I have it. I also like to add another dollop of sour cream to the top. Its sooo good!

Slow Cooker method: Repeat the steps in the pan, cooking the meat and adding the canned soups and onion soup mix. You can then add it into your slow cooker and cook it on low for 6-8 hours. This can be done before you head off to work and it will be ready to mix in the sour cream as soon as you get home. The only difference I see when doing it this way is that the sauce does not get as thick but it is still amazing. You do have another pan to wash, but its worth it for the flavor you get from getting the browned bits off of the pan.

Pressure cooker method: Do the same steps you would do for the oven pr slow cooker method, browning the meat, and adding the soups and Lipton soup mix. I know you can brown in the pressure cooker, but I find that its more of a nonstick pan so you wont get the yummy bits and flavor. Once you mix in the soups and Lipton soup mix, you can add it to your pressure cooker. Pressure cook it for 50 minutes. You want the steak to be tender. You can then add the sour cream and finish off your dinner prep.

No matter what way you make this, it is proven to be a hit! My kids beg for this on a weekly basis. Its the perfect meal for those cold fall and winter days. It makes your home smell amazing, and if you have the time to be home, I strongly encourage that you cook it in the oven.


Related Items

Beef Stroganoff

This is it! This is the beef stroganoff recipe that will be your go-to when you want a quick, comforting dinner. Beef sirloin steak and mushrooms combine in a thick, creamy sauce made from sour cream and flour. Serve over hot cooked noodles, and you've accomplished an easy beef stroganoff recipe in 30 minutes.

Slow Cooker Beef Stroganoff

When you don't want to stand over the stove, give your beef stroganoff 8 to 10 hours in the slow cooker. The stew meat and mushrooms get nice and tender during the long simmer. Then add the cream mixture toward the end of cook time and you're set. Serve with zucchini noodles instead of traditional pasta to keep the carb count down, if you like.

Gluten-Free Beef Stroganoff

Not only do most beef stroganoff recipes come with noodles, but there's also flour involved (as a thickening agent for the sauce). Here our Test Kitchen whipped up a delicious gluten-free recipe for anyone with allergy restrictions. We include a homemade noodle recipe, but you can also use your favorite gluten-free pasta to save time.

Beef Stroganoff Casserole

Casseroles are an excellent dinner choice for spending a cozy night with the family. To elevate the flavors of the beef stroganoff, this tasty casserole includes a bit of horseradish and fresh dill. Serve with a side salad to complete the meal that can easily be served on a weeknight.

Beef Stroganoff Soup

If thinking about the sauce in beef stroganoff makes your mouth water, definitely put this comforting soup recipe on your to-do list. All the classic flavors are here, just in a more spoon-worthy format. Oh, and it all comes together in one pot (yay for less cleanup!).

Smoky Beef Stroganoff with Cremini Mushrooms

What gives this beef stroganoff recipe a smoky flair? Smoked paprika! That lovely spice adds the perfect extra smoky flavor to every bite of this elevated beef stroganoff.

Test Kitchen Tip: Going meatless? Try our just-as-delicious vegetarian smoky mushroom stroganoff.


Start by preparing your vegetables for the stroganoff. Slice the mushrooms into 1/4 wide pieces. Then dice the onion into 1/4 pieces and set both aside. Then,Cook egg noodles according to package directions for al dente. Drain well then cover and set aside.

Next, Pound steak out with meat mallet (or rolling pin) and flatten them out to about ½ inch thick. Slice steak against the grain in to thin ¼ slices. discarding excess fat and set aside. Slicing the steak against the grain is a very important step. This make the meat easy to chew and very tender.

Meanwhile, pre-heat skillet on medium-high. Add butter and let melt. Add in steak and cook until completely brown, 2-3 minutes on each side. Remove steak from skillet an cover then set aside.

Leave pan dripping from steak in skillet. Add olive oil and heat. Add garlic and saute for 30 seconds. Next add mushrooms and onions saute for 7 minutes, or until tender.

Pour in beef broth, Worcestershire sauce, thyme, salt, ground black pepper and flour. Mix well until completely incorporated. Add steak back in to reheat and Simmer until thickened, 3-4 minutes.

Lower heat to low Add sour cream and Dijon must and mix well. Cook 1-2 to melt sour cream.

Add cooked egg noodles to sauce, mix the noodles into the sauce until the are completely covered.

Serve will hot, sprinkle chopped parsley and salt and pepper to taste.

I love to hear feedback on my recipes. Let me know if you like this classic beef stroganoff recipe. You can comment below or send me a DM on any of my social media platforms.


Beef Stroganoff, With Love: Best 5 Recipes

A tried-and-true classic that you’ve likely been enjoying for decades, beef stroganoff is a comfort food favorite that’s rich, creamy and satisfying. The secret to a successful stroganoff is letting the dish develop as much flavor as possible, which is why most recipes suggest cooking it on a low temperature for a long time.

After a while, the mushroom sauce will develop full, robust flavors and the meat will break down and become deliciously tender. And because stroganoff is most often served alongside noodles, it’s a go-to dish if you’re looking to stretch your beef purchase. Check out Food Network’s top-five beef stroganoff recipes below to find traditional and contemporary takes on this timeless dish that’s ideal for a hearty Sunday supper.

Try swapping lean ground beef in place of traditional sirloin or chuck roast, and opt for low-fat sour cream and enriched pasta to offer a lighter take on traditional stroganoff without sacrificing the taste or texture of the classic meal.


Pat the meat dry with paper towels. Cut the beef against the grain into 2-inch strips about 1/2 inch thick. Sprinkle the meat with the salt and pepper and set aside.

Melt 1 tablespoon of the butter in a medium saucepan over medium heat.

Blend in the flour and cook, stirring constantly, for 2 minutes.

Gradually pour in the beef stock, stirring and cooking until thickened and smooth.

In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes.

Push the onion to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Once done, push the seared meat into the onion to make room for the next batch.

Once all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes.

Take a tablespoon or two of the hot sauce and add to the sour cream mix well. This is called tempering and prevents the sour cream from curdling.

Stir the sour cream into the sauce and heat through but do not boil.

Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.

What's the Best Beef for Stroganoff?

This recipe calls for top sirloin, which is a tender cut of meat. Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. If you cannot find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. (Tenderloin is pricey, but it is excellent in stroganoff.) If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook.


Side Dishes to Serve with Beef Stroganoff

Thanks to the various additions to and experimentation conducted on this dish, there are now numerous side dishes that complement the rich taste of beef stroganoff. If you are looking for a delectable pairing, below are some options to try:

1. Buttered Egg Noodles

Traditional beef stroganoff comes over buttered egg noodles. The light and chewy texture of egg noodles acts as the perfect contrast to the rich dish.

The sauce also coats the noodles seamlessly with the ridges soaking up the cream mixture beautifully.

Their relatively neutral taste, compared to the flavorful and umami-filled goodness of beef stroganoff, make egg noodles a great partner. Plus, they have fewer calories compared to rice and even traditional pasta.

2. Pappardelle

If you don’t shy away from indulgence and want to take your meal to a whole new level, why not serve it with pappardelle?

Similar to buttered egg noodles, pappardelle acts as a wonderful foundation to the creamy sauce.

However, bear in mind that pasta of this kind usually has more starch and carbohydrates, which makes for a much more filling meal.

3. Rice

You can also pair your beef with rice. Because of its mild, neutral taste, rice can offset the rich taste of the stroganoff.

Plus, spooning some of the sauce onto the rice coats the grains evenly, allowing you to get a spoonful of flavor in every bite.

4. Potato Fries

Potato fries, or French fries, are also a suitable counterpart. Their fried and crunchy texture goes well with the soft, creamy texture of stroganoff.

5. Vegetable Salad

If you simply want something light, you will never go wrong with a side of vegetable salad. The light, refreshing, and somewhat tangy taste of salad balances the taste of the decadent beef stroganoff. The crunchy texture is also a welcome addition against the tender beef.

Since beef stroganoff is a traditional Russian dish, you might want to head the Russian route on this one as well. A traditional Russian salad is easy enough to make with cucumber, tomatoes, scallions, and dill.

The combination of these veggies will serve as a palate cleanser of sorts that matches the creamy dish.

6. Braised Red Cabbage

You might want to try another traditional and common Russian side dish, braised red cabbage.

Often made with sugar and apples, this side dish not only adds that much-needed pop of color, but it also serves as a nutritious and filling addition to your meal.

Plus, the subtle sweet taste of red cabbage serves as a nice contrast to the savory beef dish.