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Tasty quick beef Stroganoff recipe

Tasty quick beef Stroganoff recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

If you don't have the time to make a great tasting dish in the evenings then this quick beef Stroganoff is a delicious fast alternative.

2 people made this

IngredientsServes: 2

  • 2 tablespoons oil
  • 90g baby onions or shallots, halved
  • 150g chantenay carrots, halved
  • 150g mushrooms, sliced
  • 1 teaspoon dried thyme leaves
  • 2 sirloin steaks, sliced
  • 75ml red wine
  • 3 tablespoons soured cream
  • 1 small handful fresh parsley, chopped
  • salt and freshly ground black pepper, to taste
  • 100g to 200g microwave basmati and wild rice

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Heat half the oil in a large frying pan and cook the onions, carrots and mushrooms in batches until browned. Add the thyme leaves just before the end. Remove from the pan and keep warm.
  2. Warm the remainder of the oil, add the steak strips and brown quickly over a high heat. Return the onion mixture to the pan and add the wine. Bubble for a few seconds then remove from the heat and stir in the cream and parsley, season to taste.
  3. Heat the rice according to the pack instructions and serve with the Stroganoff.

See it on my blog

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Easy Beef Stroganoff

Beef stroganoff is a dish originating from Russia. Traditionally if contains chunks of beef in a sour cream sauce (sometimes with a bit of tomato sauce or mustard). There are many variations of this dish and this one is a favorite!

  • We love that is a quick weeknight meal!
  • The cooking method in this recipe ensures extratender beefevery time.
  • The addition of mushrooms and onions adds lots of savory flavor!
  • It can be served over egg noodles (or mashed potatoes or rice)!

Beef for Stroganoff

  • The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
  • Cut strips about 1/2″ thick, so the beef can brown without overcooking.
  • Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
  • Brown in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.

1 tablespoon oil
1 pound beef sirloin, cut into 1-inch cubes
salt and pepper, to taste
1 onion, diced
1 can (8 ounce size) mushroom stems and pieces, drained
1 bay leaf
2 cans (10 ounce size) beef broth
2 cups uncooked medium egg noodles
1 cup sour cream

Heat the oil in a large skillet over medium-high heat. Add the beef. Season with salt and pepper. Cook, stirring frequently, until the beef is browned.

Add the onion to the skillet and cook, stirring frequently, until the onion is soft, about 2 minutes.

Add the mushrooms, bay leaf, and beef broth. Bring to a boil then reduce to a simmer. Cover the skillet and let simmer until the meat is tender, about 15-20 minutes.

Add the noodles to the skillet and mix well. Cook, covered, for 10 minutes or until the noodles are cooked.

Remove the pan from the heat. Stir in the sour cream quickly. Return the pan to the heat and cook, stirring frequently, until the sauce is heated through. Do not let the mixture boil or the sour cream will separate.


Classic beef stroganoff

Heat the butter and oil in a frying pan (I like to use a cast-iron one) and cook the onions and mushrooms over a medium heat until browned, about 6 minutes.

Remove from the heat and add the steak to the hot pan. Return to the heat and cook for 3 minutes.

Add the brandy, sherry or wine and cook for 1 minute.

Return the onion and mushrooms to the pan with the steak.

Add the beef stock and cook until it starts to bubble, then add the sour cream and season. Serve with rice or fresh tagliatelle and a sprinkling of chopped parsley if you like.

Cook's note: When it comes to stroganoff, Abigail Donnelly prefers to use fillet as it’s softer when cooked. But here she shares her mom’s classic recipe that she used to make for almost every dinner party she had when she was growing up.

It's optional to use a can of mushroom soup instead of the stock.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.


Easy beef stroganoff recipe

Samuel Goldsmith April 25, 2020 6:00 am

Credit: TI Media Limited

Nutrition per portion

This easy beef stroganoff recipe will become a classic warming winter dish in every household. Beef stroganoff is a traditional Russian dish made with tender cuts of beef, onions, mustard and parsley.

Beef stroganoff is usually served with rice or warm, crusty bread – perfect for absorbing the creamy stroganoff sauce. A real crowd-pleaser, this warming midweek meal is sure to satisfy everyone, great if you’re cooking for the family. Plus, a portion of this tasty beef stroganoff works out at only 380 calories. Great if you’re calorie counting or trying to be good and make a healthy meal. The recipe serves four people, but you can double the quantities if cooking for more. Or double the quantities and divide into separate containers and keep easy lunches or quick dinners that can be microwaved. If you’re using any leftovers make sure to reheat your food thoroughly.

This easy dish should take only 30-40 mins to rustle up, so it’s a good one for weeknight after work or if you need to prepare something quickly for a dinner party. Or if you’re not a beef fan but love the look of the creamy sauce, substitute lamb or even chicken in this recipe.


First, a few quick notes about ingredients. (Amounts are included in the full recipe below.) To make the best beef stroganoff recipe, add the following to your grocery list:

  • Mushrooms: I’m partial to baby bella mushrooms for this recipe, but just about any variety or combination of mushrooms will work in this recipe.
  • Steak: I recommend flank steak, but any stir-fry-friendly cut of steak will do. Be sure to thinly-slice the steak against the grain so that it will be nice and tender. (Or you can opt to make beef stroganoff with ground beef instead, if you prefer.)
  • Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
  • Egg Noodles: I always grew up eating stroganoff served over egg noodles, but rice, polenta, quinoa, zoodles or any other kind of noodles would also be delicious.
  • Garnishes: Finally, feel free to sprinkle on some chopped fresh parsley as a colorful garnish. Plus I always like to add an extra twist of black pepper too.


Beef Stroganoff Recipe

Sometimes we get creative and make stroganoff-inspired recipes like a Stroganoff Burger, Vegetarian Stroganoff, or even deconstructed stroganoff. But this recipe is the one that we consider to be classic. This is a traditional Beef Stroganoff made with sauteed beef strips, mushrooms, and onions in savory gravy seasoned with paprika, black pepper, and sour cream.

What kind of beef should I use?

This recipe uses beef strips, which cook very quickly. I usually look for pre-sliced stir fry beef or steak labeled as being good for grilling, since these cuts don’t need to cook for a long time before they become tender. If you prefer to cut your own beef, look for a quick-cooking cut like flank steak or sirloin and be sure to slice it across the grain. We talk about how to choose the right pre-cut beef strips or cut your own, as well as how to cook beef strips in this article.

What is the best paprika to use for beef stroganoff?

Stroganoff doesn’t have many ingredients, which means each one plays an important role in how the final dish tastes. You might think paprika is just for color, but there are actually several kinds of paprika, each with their own distinctive flavors.

For this recipe, I like to use Hungarian half sharp paprika. It has a little bit of a bite to it, similar to the flavor of red bell peppers crossed with cayenne pepper, but it isn’t super spicy. You can use standard paprika or sweet paprika in this recipe as well if that’s what you have. What you don’t want to use is smoked paprika – it will overpower the other flavors in the recipe.

What is beef stroganoff served with?

Beef stroganoff is traditionally served over Buttered Egg Noodles. Learn how to make delicious buttered egg noodles here [link]. I personally like to use extra-wide or dumpling-sized noodles, but this is a case where size really doesn’t matter.

If you want something less traditional, you can also serve stroganoff over mashed potatoes, stuff it into a baked potato, or keep things low carb by ditching the side dish and eating it like a hearty stew.

Can beef stroganoff be reheated?

Beef stroganoff is actually excellent reheated and is a great option if you like to meal-prep or make your dinners ahead of time. Noodles and other popular side-dishes don’t fare as well though, so you’ll want to be sure to make those fresh.

Reheat your stroganoff gently over medium-low heat until it just begins to simmer. Using high heat or cooking it too long can make the meat tough and the curdle the sauce. No one wants that.


Ingredients

  • 2 Tbsp salted butter, divided
  • 8 oz button mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 lb sirloin steak, sliced thinly, against the grain
  • 2 Tbsp unbleached all-purpose flour
  • 1 c beef broth, (we prefer low sodium)
  • ½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
  • 1 Tbsp tomato paste
  • ½ lb egg noodles, dry
  • ½ c sour cream
  • ½ tsp salt
  • ¼ tsp ground black pepper

To Serve


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1/2-1 lb. round steak or leftover roast chopped
1/2 tsp. garlic powder
1 cup sour cream or yogurt
1 Tbsp. Worcestershire sauce
1 (10 3/4 oz.) can cream of mushroom soup
2-3 cups rice or egg noodles, cooked
1 Tbsp. catsup
1 tsp. onion salt
1 cup mushrooms, sliced (optional)

Cut round steak into small bite-sized pieces. In a large skillet, brown on medium high for 5-10 minutes (until cooked through). Add the rest of the ingredients and blend well. Cook only until heated through. Serve over rice or egg noodles. Serves 4.

This recipe is from the Dining On A Dime Cookbook. For more quick and easy recipes your family will love, check it out here!


Recipe: Beef Stroganoff Yummy

Beef Stroganoff – This tried-and-true Russian beef stroganoff recipe dresses up dredged sirloin strips with a homemade beef and mushroom gravy. An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce. From the dairy aisle to the bakery, produce section to the butchery and canned goods aisle, familiarize yourself with all areas of the grocery store.

The most amazing Beef Stroganoff you will ever have! Now you can make everyone's favorite stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up! Yummy Beef Stroganoff recipe and technique is just a culmination of the little ideas I`ve learned in the last 3 years. Beef Stroganoff is definitely a weekend cooking project, which can be to state you may need a number of hours to accomplish it, but once you have got the strategy down you are able to cook more than one portion at any given time for household picnics or simply to have cold areas to consume from the fridge on a whim.

In this morning, I am going to teach you steps to make Beef Stroganoff for Mom with simple ingredients, the same as Chinese restaurants. My Beef Stroganoff recipe is the greatest on the planet!

I will even coach you on how to use up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!

I tried applying somewhat less water than normal, that has been proposed elsewhere. It helped only a little sometimes, but other occasions, I had to include more and more water as the quinoa was cooking. Then, the dry quinoa assimilated way too much of the dressing I included later.

How to cook Beef Stroganoff?

Whether you live by yourself or are an active parent, locating enough time and power to prepare home-cooked meals can look just like a challenging task. At the end of a stressful day, eating at restaurants or ordering in might experience just like the quickest, best option. But ease and refined food can take a significant cost on your own mood and health.

Restaurants frequently serve more food than you need to eat. Several eateries function parts which can be 2 to 3 instances bigger compared to recommended dietary guidelines. That encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, body pressure, and threat of diabetes.

When you ready your own meals, you have more get a grip on within the ingredients. By preparing on your own, you can make sure that you and your loved ones eat fresh, healthful meals. This assists you to look and sense healthy, boost your energy, secure your weight and temper, and improve your sleep and resilience to stress.

You can cook Beef Stroganoff using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef Stroganoff:

  1. Prepare 1 1/2 lbs of lean beef.
  2. It’s 1 cup of sliced mushrooms.
  3. Prepare 1 (14 1/2 oz) of can beef broth.
  4. Prepare 1 can of cream of mushroom soup.
  5. Prepare 1 of medium onion diced.
  6. You need 1-2 cloves of garlic chopped fine.
  7. It’s 2 tsp of baking soda.
  8. It’s of Olive oil.
  9. You need 2 tsp of Worcestershire sauce, or to taste.
  10. It’s of Salt and pepper.
  11. You need Pinch of nutmeg.
  12. You need 1/4 cup of sour cream.
  13. It’s of Flour.
  14. You need of Egg noodles.

What makes a stroganoff so stinking good? The best beef to use in beef stroganoff is a cut that works well with quick cooking. That means you need something that is fairly tender in its own right. We like to use a sirloin steak, but flank steak is.

Beef Stroganoff step by step:

  1. Slice beef into 1/2 by 2in strips, then place in bowl and drizzle with olive oil and baking soda, mix to coat beef, cover and refrigerate for 1 hour.
  2. Place beef in a colander and rinse under cold water, pat with paper towels to dry.
  3. In a large sauté pan heat a little oil and brown meat on all sides, remove from pan set aside.
  4. In the same pan melt 2 tablespoons of butter add onion and mushrooms, sauté until most of the moisture has evaporated, then add garlic and sauté a minute more.
  5. Sprinkle with about 2 tablespoons of flour, cook stirring for a minute or two making a roux, add beef broth stirring to release any brown bits from bottom of pan, until slightly thickened then add reserved beef, mushroom soup, Worcestershire sauce, and nutmeg. Lower heat to medium low and simmer 30 minutes or more if you want the beef very tender, stir occasionally.
  6. Cook egg noodles according to package directions, drain.
  7. When noodles are done, stir sour cream into beef mixture, adjust seasoning, serve over noodles.

Beef stroganoff is the original family favorite skillet meal. Why should beef stroganoff come from a box. Beef stroganoff is a hearty dish loaded with chunks of sirloin steak and chopped mushrooms, tossed in a savory cream sauce. This hot plate of beef stroganoff satisfies both steak and pasta cravings. Tender chunks of beef and mushrooms in a rich beefy gravy mixed with sour cream and served over egg noodles.

It’s cheaper to eat fast food than Beef Stroganoff

Initially glance, it could look that ingesting at a fast food cafe is more affordable than building a home-cooked meal. But that is seldom the case. A study from the University of Washington School of Community Health exposed that people who prepare at home are apt to have healthier over all diet plans without larger food expenses. Still another study discovered that repeated house chefs spent about $60 monthly less on food than those who ate out more often.

I don’t understand how to prepare Beef Stroganoff

  • If you are intimidated by the outlook of organizing a home-cooked food, it’s crucial to remember that cooking is no specific science.
  • It’s often perfectly OK to miss a component or alternative a very important factor for another Beef Stroganoff.
  • Look online or obtain a basic cook book for simple recipe ideas.
  • Much like anything, the more you cook, the greater you’ll become. Even if you are a complete beginner in the kitchen, you’ll soon grasp some quick, balanced meals.

What recipes should I take advantage of for Beef Stroganoff?

Basic oils like canola, vegetable and peanut oil have larger smoking points, creating them perfect for frying chicken. Learn more about choosing the right fat for frying.

What should and must not be done when preparing Beef Stroganoff

  • Ensure every thing is icy in a sealable pot or bag.
  • Beef particularly must be correctly wrapped.
  • Toast bread straight from fridge, anti-waste plan urges.
  • Know that any such thing that’s a top water content, like lettuce, will not be the exact same following being frozen and then defrosted.
  • Make an effort to freeze every thing when at their freshest. Defrost meat carefully before preparing, but other things such as bread fo
    r toasting can be prepared straight from the freezer.
  • Never refreeze organic beef that has been frozen and then thawed – you are able to, but, freeze grilled beef which was icy when raw.
  • Ensure the fridge is not loaded therefore complete that air can not circulate.

Techniques for starting out!

Start with fresh, balanced ingredients. Baking sugary sweets such as for example brownies, cakes, and biscuits will not help your health or your waistline. Similarly, putting an excessive amount of sugar or sodium can convert a wholesome home-cooked dinner in to an poor one. To make certain your diet are good for you in addition to being tasty, begin with balanced components and quality with spices rather than sugar or salt.

Inventory through to staples. Materials such as for instance rice, dinner, olive oil, herbs, flour, and inventory cubes are staples you’ll probably use regularly. Maintaining drinks of tuna, beans, tomatoes and bags of frozen greens on hand can be beneficial in rustling up rapid dinners when you are pressed for time.

Give your self some leeway. It’s ok to burn up the rice or over-cook the veggies. Following a several tries it will get easier, quicker, and tastier!