BEEF STROGANOFF OVER BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
- In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
LAMB NOODLE STROGANOFF
Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.-Margery Bryan, Moses Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Nutrition Facts :
BEEF STROGANOFF WITH NOODLES
This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!
Provided by KARENA BINKLEY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
- Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
- Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
- Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Nutrition Facts : Calories 775.3 calories, Carbohydrate 36.4 g, Cholesterol 147.2 mg, Fat 54.6 g, Fiber 2.3 g, Protein 33.7 g, SaturatedFat 21.2 g, Sodium 2247.4 mg, Sugar 2.8 g
BEEF STROGANOFF FOR NOODLES
Steps:
- Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
NOODLE STROGANOFF
Make and share this Noodle Stroganoff recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain.
- Meanwhile, melt butter in large skillet.
- Add mushrooms, onion, garlic, salt and pepper.
- Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
- Add ground beef and cook until no longer pink, stirring to break up meat.
- Add gravy and heat to boiling.
- Remove from heat; stir in sour cream.
- Serve beef mixture over noodles; sprinkle with paprika.
Nutrition Facts : Calories 416.9, Fat 20.8, SaturatedFat 10.1, Cholesterol 96.5, Sodium 760.2, Carbohydrate 37.2, Fiber 2.4, Sugar 2.5, Protein 21.1
SPRING LAMB STROGANOFF
Made in the spring when both morel mushrooms and vidalia onions are in season (and, sometimes, the rare heirloom tomato such as a Cherokee Purple), this dish can be a nice change from regular beef stroganoff. It's important to note that when I came up with this recipe, the only wine I had on-hand was "off" so I left it out. Honestly? I didn't notice the difference and was able to taste the lamb much more. Don't use fat-free sour cream; you need some fat (I go for low-fat) in order for the sauce to form and get thick. This makes 6, light servings (fairly small), good for a brunch or light supper.
Provided by David J Rust
Categories One Dish Meal
Time 45m
Yield 6 small entrees, 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss your lamb stew meat in the flour mixed with a pinch of the dried marjoram and some salt and pepper (to taste). Coat each piece completely.
- In a large skillet that has a tight-fitting lid, saute the lamb over high-heat in 2 Tbsp of the oil. Cook until nicely browned. Scrape the bottom of the skillet to keep the flour coating from burning, as you saute.
- Remove the lamb to a bowl and set aside for later.
- In the same skillet add 2 Tbsp of the grapseseed oil (half of what remains) and reduce the heat to medium-high. Add the sliced onions and saute, slowly browning. Add half the marjoram, half the salt, and half the pepper.
- When the onions are fully brown, remove them to the same bowl as the browned lamb and set aside for later.
- In the same skillet, add the remaining oil and marjoram to the diced morel mushrooms. Add 1 Tbsp unsalted butter, the red bell pepper, and the thyme. Saute until the mushrooms have shrunk to about half size.
- Re-add the lamb and onions to the mushrooms. Stir to combine. Taste and season with salt and pepper (if needed).
- Add the half-and-half as well as the low-fat (light) sour cream and stir to combine, completely. Reduce the heat to very low and cover. Simmer for 30 minutes, stirring only once or twice during this time to prevent any burning.
- While the sauce is simmering, heat your water for the penne pasta. Once the water has been salted and brought to a boil, add the pasta and cook until al'dente.
- Remove the pasta and drain; serve equal amounts on small plates or in bowls.
- When the sauce has finished simmering, it should be thick. If it is not thick, remove the lid and keep simmering (uncovered) while stirring it, to thicken. When it has finally reached the desired consistency, stir in the diced tomatoes.
- Pour equal parts of the sauce over each serving of pasta and serve hot.
Nutrition Facts : Calories 654.6, Fat 35.2, SaturatedFat 12.4, Cholesterol 125.1, Sodium 417.3, Carbohydrate 50.9, Fiber 6.9, Sugar 5, Protein 35
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