Best 5 Marlenes Beef Stroganoff Recipes

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MARLENE'S BEEF STROGANOFF



Marlene's Beef Stroganoff image

Creamy sauce with meat that falls apart in your mouth, served over egg noodles. Great with a salad. Very much worth the wait!!!!

Provided by CyndeG

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h45m

Yield 6

Number Of Ingredients 7

cooking spray
2 pounds beef flank steak, cut into bite-size pieces
2 green bell peppers, seeded and chopped
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
1 (10.5 ounce) can condensed French onion soup (such as Campbell's ®)
1 (8 ounce) package egg noodles
1 (16 ounce) container sour cream

Steps:

  • Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.7 g, Cholesterol 113.6 mg, Fat 27 g, Fiber 2.3 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 782.9 mg, Sugar 4.2 g

BEEF STROGANOFF



Beef Stroganoff image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon canola oil
4 tablespoons unsalted butter
1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced
2 cloves garlic, minced
1 medium Spanish onion, sliced
2 cups beef stock
2 tablespoons soy sauce
2 tablespoons grainy mustard
1 bay leaf
4 sprigs fresh thyme
12 ounces extra-wide egg noodles
1 cup sour cream
3 ounces cream cheese, cut into cubes and softened
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped

Steps:

  • In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
  • Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
  • In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

BEEF STROGANOFF



Beef Stroganoff image

Provided by Claire Robinson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds top sirloin roast, trimmed
Kosher salt and fresh cracked black pepper
3 tablespoons garlic infused olive oil
1 onion, chopped
2 cups good quality beef stock
1 1/2 cups sour cream

Steps:

  • Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary. Transfer the stroganoff to a serving platter and serve. Enjoy!

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

7 tablespoons unsalted butter
3 shallots, finely chopped
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound white button mushrooms, sliced
1/2 cup cognac
2 cups heavy cream
1 teaspoon English-style mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef tenderloin, cut into strips 1/8-inch thick
1 cup (about 4 ounces) pear tomatoes, halved
1 pound pappardelle pasta, cooked
1 tablespoon creme fraiche
1 crushed saffron threads
1/4 cup tarragon, finely chopped, plus sprigs for garnish
1/4 cup fresh flat-leaf parsley, finely chopped

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.

BEEF STROGANOFF



Beef Stroganoff image

Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 9

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish

Steps:

  • Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
  • In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
  • Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

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