Stroganoff - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with stroganoff. It seems that many people have at least one Beef Stroganoff recipes. What's not to like? And if you're a vegetarian, you can substitute any number of vegetarian "meats". (Yup, I've done that.)

Here are six beef stroganoff recipes to help you through the day, including Poor Man’s Stroganoff and Beef Stroganoff over Buttered Noodles. Enjoy!

CROCKPOT BEEF STROGANOFF

This comes from Diana Rattray, the Southern cooking expert for The Spruce. If you remember from previous posts about Diana being on About.com, you’re right. However, About.com recently launched The Spruce as “a standalone site for home decor and food,” according to Techcrunch (“About.com launches The Spruce, a standalone site for Home Decor and Food”).

Anyway, Diana wrote, “For an easy cold-weather meal you can throw together in 20 minutes, look to the crockpot to cook hearty beef to perfection for this hearty Strognaoff. Making this dish in a slow cooker allows the flavors to blend together and fully marinate the meat until it's juicy, tender, and totally satisfying. Serve with sour cream for an extra rich dinner on top of your favorite hot cooked noodles.” Time: 8 to 10 hours.

Ingredients

1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes

3 tbsp. flour

2 tbsp. butter or margarine

1 cup beef broth

2 tbsp. ketchup

1 sm. garlic clove, crushed

1 tsp. salt

8 oz. sliced mushrooms

1 med. onion, chopped

1 c. sour cream, blended with 2 tablespoons flour

hot cooked noodles, 3 to 4 cups

Directions

Dredge beef in flour and salt.

Melt butter or margarine in large skillet and add beef and onion.

Cook over medium heat until browned.

Combine beef broth, ketchup, garlic and mushrooms in crockpot. Add cooked beef and onions; stir gently to combine.

Cover and cook on low for 7 to 9 hours. Add sour cream, cover and cook on HIGH for 20 to 30 minutes, or until heated through.

Serve over hot cooked noodles.

BEEF STROGANOFF

This is one of the recipes my Mom gave me. This, along with the next two recipes (Stroganoff and Poor Man's Stroganoff) can be found in my e-book, Off the Wall Cooking.

1/2 C finely chopped onions

1/2 tsp. salt

1/2 lb. mushrooms, sliced

2 T tomato paste

1/3 C butter

3/4 tsp. Worchester sauce

1 1/2 lb. chuck, cut up

1/4 C sour cream

2 T flour

1/2 C heavy cream

1 C bouillon

1 1/3 C white rice

1/2 C butter

Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1 1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.

STROGANOFF

This was from the wife of a now forgotten coworker.

1 lb. hamburger

1 – 2 cans cream of mushroom soup

2 onions, chopped

1 C sour cream

1 green pepper, chopped

Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.

POOR MAN'S STROGANOFF

It seems that everyone has at least one stroganoff recipe. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, “Service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes.”

1 1/2 lbs. hamburger

1/2 onion, diced

1 can condensed mushroom soup

1 small can mushrooms

pepper & salt

1 pt. sour cream

4 T margarine

Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add 1/2 can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.

RICH AND CREAMY BEEF STROGANOFF

This is from SANFRANCOOK on All Recipes. The recipe begins, "A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.”

Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 50 minutes; Makes: 8 servings

To view this online, click here.

Ingredients

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips

1/2 cup red wine

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons butter

1 large onion, diced

3 cloves garlic, minced

2 tablespoons butter

1 cup sliced mushrooms

1/4 cup butter

1/4 cup all-purpose flour

1 1/3 cups beef stock

1 tablespoon Worcestershire sauce

1 teaspoon prepared yellow mustard

2 teaspoons crushed red pepper flakes

1/3 cup sour cream

1 (3 ounce) package cream cheese, softened

Directions

Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.

Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.

Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.

Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

BEEF STROGANOFF OVER BUTTERED NOODLES

This is from Tyler Florence of The Food Network’s Food 911.

Total: 3 hr 25 min; Active: 25 min; Yield: 6 servings; Level: Intermediate

To view this online, go to http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe.

Ingredients

3 cups beef stock

1 carrot, chopped

6 sprigs fresh thyme

1 bay leaf

2 pounds chuck roast, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 tablespoons cognac

5 tablespoons unsalted butter

1 pound mushrooms, sliced

3 cloves garlic, chopped

2 tablespoons sour cream, plus more for garnish

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley leaves, plus more for garnish

1 (1-pound) package wide egg noodles

Directions

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.