Beef Stroganoff & Egg Noodles

Stroganoff, originally a Russian dish, has been around
for centuries and became all the rage in the United States
during the fifties. Served with Toasted Egg Noodles
it makes a terrific hot buffet item for holiday parties.

(Makes: 8 Servings)

1 cup all-purpose flour
salt & pepper, to taste
2 pounds top sirloin, cut into 2" long slices
4 tablespoons unsalted butter
2 tablespoons olive oil
2 yellow onions, sliced
1 pound mushrooms, sliced
2 teaspoons all-purpose flour
zest of 1 lemon
1 cup beef broth
2 tablespoons Cognac
3/4 cup crme fraiche or whipping cream
1 teaspoon Dijon mustard
chopped parsley, for garnish

Place the flour in a mixing bowl
and season it with salt and pepper.
Season the beef slices with salt and pepper,
then dredge the slices in the flour.
Shake off any excess flour.

In a large, heavy skillet heat 1 tablespoon
of the butter and 1 tablespoon of the oil until hot.
Add half of the beef slices and brown
on both sides over high heat.

Remove the meat from the pan
as soon as it is seared on all sides,
being careful not to overcook the meat,
as it will finish cooking later in the sauce.

Add another 1 tablespoon of butter and 1 tablespoon of oil
to the same pan and saut the remaining meat.
Place all of the meat on a separate plate and set aside.

Add the remaining 2 tablespoons of butter
to the same pan and add the onions.
Saute, over medium heat for about
5 minutes to caramelize.
Add the mushrooms and continue to
saute about 5 minutes more.
Add the flour and cook 1 minute.
Add the lemon zest, beef broth and Cognac to the pan.

Scrape any bits from the bottom of the pan and mix well.
Simmer until the liquid thickens, and just coats
the back of a spoon, about 10 minutes.
Stir in the creme fraiche and Dijon.

Add the meat, and any juices that accumulated on the plate,
and simmer over low heat just until the meat is heated through.

Adjust the seasoning and stir in the parsley.
Serve the stroganoff over toasted egg noodles.

Toasted Egg Noodles

6 tablespoons unsalted butter
2 pounds wide egg noodles, cooked & drained
salt & pepper, to taste
1/3 cup fresh parsley, chopped

Heat the butter in large saut pan over high heat,
allowing the butter to get slightly brown and fragrant.
Add the noodles and toss well to toast the noodles on all sides.
Season with salt and pepper, to taste.
Toss the noodles with the parsley just before serving.
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Beef Stroganoff 2

This hearty and satisfying dish is simple yet flavorful.
You can also add your own variations over time.
Excellent and highly recommended.

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 4 to 6 Servings

Butter and/or olive oil for frying
8 ounces mushrooms, sliced
2 medium onions, diced
1 (20-ounce) sirloin steak, cut into 1-inch strips
Flour for dredging seasoned with salt and pepper
1/2 cup red or white wine (not sweet),
plus more for deglazing pan
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
Egg noodles or rice as an accompaniment
Garnish: parsley

In a hot saute pan melt butter and saute the
mushrooms first then add the onions.
The mushrooms take a little longer.
In a separate pan brown strips of sirloin
that have been dredged in flour.
Set aside.

When the onions and mushrooms are done,
deglaze both of the pans with a little white or
red wine and combine all ingredients into one pan.

Add 2 cups beef stock, white wine or water
and 1/2 of the pint of sour cream.
Simmer for 30 to 45 minutes.
During the cooking the sour cream will separate
and some of the butterfat will become visible.
This is normal, just stir the pot.

Just before serving add the balance
of the sour cream, stir to combine.
Serve over noodles or rice
and garnish with parsley.
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Beef Stroganoff 3

500g fillet steak, cut into 7cm strips
2 TBS margarine or butter
1 medium onion
small tin of creamed mushrooms
125ml sour cream
salt and freshly ground black pepper
1/4 cup red wine (or more to taste!)
1/2 packet ribbon noodles, cooked and drained

  • Fry the onion in 1 TBS margarine until tender.

  • In another saucepan heat the other
    TBS of margarine until very hot.
    Add the meat and fry for about 3 minutes.

  • Season the meat with salt, pepper and paprika.

  • Add the onion, mushrooms, red wine and
    cream and simmer gently, but do not boil.

  • Serve over the ribbon noodles.

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    Beef Stroganoff 4

    2 pounds beef tenderloin,
    cut into bite-sized pieces
    2 cups fresh mushrooms, sliced
    1 large onion, chopped
    2 cloves garlic, minced
    1 16 oz container sour cream
    1 T Worcestershire sauce
    1/4 cup flour
    1/4 cup butter
    1/4 cup dry red wine (optional)
    1 14 oz can beef broth
    salt and pepper to taste

    Lightly coat tenderloin pieces with flour, salt, and pepper. In a large saucepan, saut beef in butter with onions, mushrooms, and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10-15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked noodles.
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    Beef Stroganoff 5

    As its name suggests Beef Stroganoff originates from Russia,
    although it is now enjoys great popularity throughout the world.

    (Makes: 4 to 6 Servings)

    750 grams / 1 lbs of beef rump steak
    75 grams / 3 oz of butter
    1 tablespoon of flour
    1 onion
    400 grams / 14 oz of button mushrooms (Champignons)
    cup of beef stock
    2 tablespoons of tomato paste
    300ml / 10 fl oz of sour cream
    salt and pepper to taste

    First slice the beef rump steak into fine strips, discarding any fat or sinew. Finely slice the onion into wedges (lyonnaise). Slice the button mushrooms. Knead one tablespoon of the butter with the flour into a small ball (beurre mani). In a very hot pan, brown the meat quickly with the remaining butter, add the sliced mushrooms and onions. Continue cooking for another couple of minutes. Pour all the beef stock into the pan and leave it to deglaze the pan for a moment. Mix in the tomato paste. Reduce the heat and slowly add the sour cream and the butter ball (beurre mani). Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper. Serve immediately with steamed rice or pasta noodles.
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    Beef Stroganoff 6

    (Makes: 10-12 Servings)

    1 1/2 lb Sirloin steak
    1 1/2 lb Flank steak
    olive oil
    1/2 cup Butter
    1 lg onion, spanish
    1 lg onion, white
    2 onions, yellow
    3 lb Mushrooms*
    1 1/2 cup stock**
    1/4 cup Dijon mustard
    1/2 cup heavy cream
    2 cup Sour cream
    1/4 cup Flour
    1 lg bunch dill, frsh
    1 lg bunch parsley, fresh
    salt & black pepper & white pepper
    1 lb egg noodles

    *Use at least three kinds of mushrooms,
    at least two of which (2 1/2 lb total) must be fresh.
    Supplement with dried mushrooms,
    e.g., morels, chanterelles, etc.

    ** Some of the stock should come from deglazing
    the pan in which the meat is browned.
    Deglazing with dry vermouth is recommended.

    Trim meat and cut into julienne strips 1/4" wide and 2" long; reserve.
    Chop onions; reserve. Chop mushrooms; reserve.

    Heat large skillet over high heat with two Tbsp olive oil and sear meat on all sides. Work in small batches so meat does not give off liquid but browns a little. Remove to a plate. Reserve meat as it is cooked. After all the meat is done, deglaze pan with vermouth and reserve.

    In a saucepan or brazier, heat butter. Stir onions briefly until they are coated with fat, add mushrooms, stir and cook, covered over medium-high heat until much of the liquid has been given off by the onions and mushrooms. Then remove cover and continue cooking until all the water has evaporated and the mixture just begins to brown. Add flour, and continue cooking until all the flour has been absorbed. Add stock, deglazing liquid and accumulated meat juices. Cook briefly until combined and remove from heat.

    Blend mustard, heavy cream and sour cream together. Off the heat, add to onion and mushroom mixture and stir thoroughly. The meal can be put on hold up to one day at this point, if the meat and onion mixture is refrigerated.

    Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in chopped dill and parsley and serve over cooked and buttered noodles.
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    Beef Stroganoff 7

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Makes: 4 Servings

    Timing Tidbit:
    Slice and place meat in freezer 15 minutes.
    Sauce and meat are prepared 10 minutes
    before you are ready to serve.

    1 1/2 pounds beef tenderloin fillet
    Salt and pepper
    3 tablespoons butter, divided
    2 tablespoons all-purpose flour
    2 cups beef consomme, available on soup aisle
    2 teaspoons prepared Dijon style mustard
    1/4 cup sour cream, eyeball it
    1 tablespoon extra-virgin olive oil or vegetable oil,
    1 turn of the pan in a slow stream
    1/2 small onion, sliced
    1/3 cup coarsely chopped cornichons
    1 pound extra wide egg noodles, cooked to package directions
    Chopped parsley leaves, garnish
    Thickly sliced pumpernickel bread, optional

    Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme.
    Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes.
    Remove from heat and season sauce with salt and pepper.

    Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir
    to combine.

    Arrange meat on a bed of egg noodles and top with Stroganoff
    sauce and parsley. Serve with thickly sliced pumpernickel bread.
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