Beef stroganoff recipes

beef stroganoff recipes, are you looking for these recipes? check this for 8 bestbeef stroganoff recipes:

Healthy beef stroganoff

Image credit: Brett Stevens – www.taste.com.au

Ingredients

  •  
    2 teaspoons olive oil
  •  
    500g beef fillet, fat trimmed, thinly sliced
  •  
    1 white onion, thinly sliced
  •  
    200g Swiss brown mushrooms, halved or sliced
  •  
    200g button mushrooms, halved or sliced
  •  
    2 garlic cloves, crushed
  •  
    1 teaspoon paprika
  •  
    1 tablespoon Worcestershire sauce
  •  
    200ml salt-reduced beef stock
  •  
    60ml (1/4 cup) reduced-fat sour cream
  •  
    100g baby spinach
  •  
    2 x 250g pkt zucchini noodles
  •  
    Steamed green beans, to serve
  •  
    Baby parsley leaves, to serve

Method

  • Step 1
    Heat half the olive oil in a large non-stick frying pan over high heat. Cook the beef, in 2 batches, for 2 minutes or until golden. Transfer to a plate.
  • Step 2
    Heat the remaining oil in same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the mushrooms and increase heat to high. Cook, stirring, for 3-4 minutes or until browned. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. Add the Worcestershire sauce and stock and bring to the boil.
  • Step 3
    Reduce heat to low, return the beef to the pan and gently simmer for 1-2 minutes or until heated through. Stir through the cream and spinach and cook until spinach has just wilted.
  • Step 4
    Microwave the zucchini noodles following packet directions. Serve the beef with the zucchini noodles and steamed green beans, and sprinkled with the parsley.

Beef stroganoff

 
Image credit: John Paul Urizar & Rob Palmer – www.taste.com.au

Ingredients

  •  
    2 tablespoons plain flour
  •  
    700g beef rump steak, trimmed, thinly sliced
  •  
    40g butter, chopped
  •  
    1 1/2 tablespoons olive oil
  •  
    1 large brown onion, halved, thinly sliced
  •  
    2 garlic cloves, finely chopped
  •  
    1/2 teaspoon sweet paprika
  •  
    400g button mushrooms, sliced
  •  
    1/2 cup dry white wine
  •  
    3/4 cup Massel beef style stock
  •  
    2 tablespoons tomato paste
  •  
    3 teaspoons dijon mustard
  •  
    1/4 cup creme fraiche (see note)
  •  
    Cooked fettuccine, to serve
  •  
    Chopped fresh flat-leaf parsley, to serve

Method

  • Step 1
    Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
  • Step 2
    Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.
  • Step 3
    Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
  • Step 4
    Stir in creme fraiche. Serve stroganoff with pasta and parsley.

Speedy beef stroganoff

 
Image credit: Jeremy Simons – www.taste.com.au

Ingredients

  •  
    300g dried spiral pasta
  •  
    600g beef rump steak, trimmed, thinly sliced
  •  
    2 tablespoons plain flour
  •  
    2 tablespoons olive oil
  •  
    1 large brown onion, thinly sliced
  •  
    200g button mushrooms, thinly sliced
  •  
    2 garlic cloves, crushed
  •  
    2 teaspoons sweet paprika
  •  
    1 tablespoon tomato paste
  •  
    2 teaspoons dijon mustard
  •  
    2 teaspoons worcestershire sauce
  •  
    1/2 cup Massel beef stock
  •  
    185ml can light and creamy evaporated milk
  •  
    Chopped fresh flat-leaf parsley leaves, to serve

Method

  • Step 1
    Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
  • Step 2
    Meanwhile, place steak in a large bowl. Add flour. Season with salt and pepper. Toss to coat.
  • Step 3
    Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic. Cook for 5 minutes or until mushrooms are tender.
  • Step 4
    Return beef to pan. Add paprika. Cook for 1 minute or until fragrant. Add tomato paste, mustard, worcestershire sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in milk. Divide pasta between plates. Spoon over stroganoff mixture. Sprinkle with parsley. Serve.

Cheat’s beef stroganoff skewers

 
Image credit: Nigel Lough – www.taste.com.au

Ingredients

  •  
    500g baby red potatoes, cut into 5mm slices
  •  
    200g button mushrooms, halved
  •  
    1/4 cup extra virgin olive oil
  •  
    40g sachet beef stroganoff recipe base
  •  
    500g beef strips
  •  
    1 small brown onion, finely chopped
  •  
    1 garlic clove, crushed
  •  
    1 teaspoon smoked paprika
  •  
    300g sour cream
  •  
    150g mixed salad leaves
  •  
    2 tablespoons finely chopped fresh chives

Method

  • Step 1
    Combine potato, mushroom and 1 tablespoon oil in a large bowl. Season with salt and pepper. Heat a chargrill pan on high heat. Cook mushrooms and potato for 4 minutes each side or until tender. Cool 5 minutes.
  • Step 2
    Meanwhile, combine recipe base, beef and 1 tablespoon remaining oil in a medium bowl. Weave beef strips onto 16 small skewers.
  • Step 3
    Heat same chargrill pan on high heat. Cook skewers, in batches, for 2 to 3 minutes, turning, until browned and cooked as desired.
  • Step 4
    Meanwhile, heat remaining oil in a small saucepan on medium-high heat. Cook onion, stirring, for 5 minutes or until just starting to brown. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Reduce heat to medium-low. Add sour cream. Cook, stirring, for 3 minutes or until smooth and heated through.
  • Step 5
    Combine potato, mushroom and salad leaves on a large serving platter. Top with skewers and chives. Serve with warm dip.

Slow-cooker beef stroganoff

 
Image credit: Ben Dearnley – www.taste.com.au

Ingredients

  •  
    1 tablespoon olive oil
  •  
    600g Coles Australian No Added Hormones Beef Chuck Casserole Steaks, cut into 3cm pieces
  •  
    1 brown onion, thickly sliced
  •  
    400g brown mushrooms, thickly sliced
  •  
    2 garlic cloves, crushed
  •  
    3 teaspoons ground paprika
  •  
    1 teaspoon smoked paprika
  •  
    1 tablespoon Dijon mustard
  •  
    400g can diced tomatoes
  •  
    1 cup (250ml) beef stock
  •  
    1/2 cup (120g) sour cream
  •  
    2 tablespoons Worcestershire sauce
  •  
    1 tablespoons cornflour
  •  
    375g fettuccine
  •  
    40g butter
  •  
    1/4 cup chopped flat-leaf parsley
  •  
    1 tablespoon coarsely chopped dill

Method

  • Step 1
    Heat half the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
  • Step 2
    Heat the remaining oil in the pan. Add onion and mushroom. Cook, stirring occasionally, for 5 mins or until onion softens slightly. Add the garlic, combined paprika and mustard. Cook for 1 min or until aromatic.
  • Step 3
    Spoon the onion mixture over the beef in the slow cooker. Pour over the tomato and stock. Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is very tender. Add the sour cream and Worcestershire sauce and stir to combine. Combine the cornflour with 1 tbs cold water in a small bowl. Add to the beef mixture and stir to combine. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Season.
  • Step 4
    Meanwhile, cook the fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return the pan to high heat. Add the butter and cook, stirring, for 2-3 mins or until nutty brown. Return the pasta to the pan with the parsley and dill and toss to combine. Season with pepper. Divide fettuccine mixture among serving bowls. Serve with the beef stroganoff.

Beef stroganoff with rice

 
Image credit: Sue Ferris – www.taste.com.au

Ingredients

  •  
    500g beef strips
  •  
    2 teaspoons butter
  •  
    1 small brown onion, halved, thinly sliced
  •  
    1 garlic clove, crushed
  •  
    2 teaspoons sweet paprika
  •  
    250g button mushrooms, sliced
  •  
    250ml (1 cup) hot water
  •  
    1 Massel beef style stock cube, crumbled
  •  
    1 tablespoon Worcestershire sauce
  •  
    1 tablespoon tomato paste
  •  
    300g (1 1/2 cups) white long-grain rice
  •  
    85g (1/3 cup) sour cream
  •  
    1 tablespoon coarsely chopped fresh flat-leaf parsley

Method

  • Step 1
    Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.
  • Step 2
    Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)
  • Step 3
    Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)
  • Step 4
    Stir sour cream into beef mixture until just combined. Remove from heat.
  • Step 5
    Place rice in a serving bowl and top with beef stroganoff and parsley.

Easy beef stroganoff

 
Image credit: Sue Ferris – www.taste.com.au

Ingredients

  •  
    2 tablespoons olive oil
  •  
    500g Coles Australian Beef Stir-Fry Strips
  •  
    1 brown onion, finely chopped
  •  
    200g button mushrooms, thinly sliced
  •  
    175g pkt MasterFoods Beef Stroganoff Recipe Base
  •  
    2 teaspoons MasterFoods Italian Herbs
  •  
    2 tablespoons light sour cream
  •  
    375g San Remo Fettuccine
  •  
    2 tablespoons chopped chives
  •  
    Steamed Dutch carrots, to serve
  •  
    Steamed broccolini, to serve

Method

  • Step 1
    Heat half the oil in a large frying pan over medium-high heat. Cook the beef, in 2 batches, for 3-4 mins or until lightly browned. Transfer to a plate.
  • Step 2
    Heat the remaining oil in the pan over medium heat. Cook the onion, stirring, for 3-4 mins or until softened. Add the mushroom and cook, stirring, for 2-3 mins or until mushroom is lightly browned.
  • Step 3
    Stir in the recipe base and herbs. Bring to the boil. Return the beef to the pan. Reduce heat to low. Bring to a simmer. Cook, stirring occasionally, for 8-10 mins or until the beef is tender. Add the sour cream and cook for 1 min or until heated through.
  • Step 4
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
  • Step 5
    Divide the pasta evenly among serving bowls. Top with the stroganoff and sprinkle with chives. Season. Serve with the carrots and broccolini.

Creamy chicken stroganoff pie

 
Image credit: Nigel Lough – www.taste.com.au

Ingredients

  •  
    1/4 cup plain flour
  •  
    800g chicken thigh fillets, trimmed, cut into 3cm pieces
  •  
    2 tablespoons extra virgin olive oil
  •  
    1 brown onion, thinly sliced
  •  
    200g button mushrooms, halved
  •  
    3 garlic cloves, crushed
  •  
    1/4 cup brandy (optional)
  •  
    2 teaspoons mild paprika
  •  
    2 tablespoons tomato paste
  •  
    2 teaspoons dijon mustard
  •  
    1 tablespoon Worcestershire sauce
  •  
    1 cup chicken stock
  •  
    2 tablespoons crème fraiche
  •  
    2 tablespoons finely chopped flat-leaf parsley leaves
  •  
    12 sheets filo pastry
  •  
    Olive oil spray
  •  
    Steamed broccolini, to serve

Method

  • Step 1
    Place flour in a large bowl. Add chicken. Toss to coat. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, stirring occasionally, for 3 to 4 minutes or until browned. Transfer to a bowl.
  • Step 2
    Add remaining oil to pan. Add onion, mushroom and garlic. Cook, stirring, for 5 minutes or until softened. Add brandy, if using. Bring to the boil.
  • Step 3
    Add paprika, paste, mustard and Worcestershire sauce to pan. Cook, stirring, for 1 minute or until combined. Add stock. Bring to the boil. Return chicken to pan, with any juices. Reduce heat to low. Simmer, uncovered, for 30 minutes or until slightly reduced. Remove from heat. Add crème fraiche and parsley. Season with salt and pepper. Stir until smooth and combined. Transfer mixture to a 7-cup-capacity baking dish.
  • Step 4
    Preheat oven to 200C/180C fan-forced.
  • Step 5
    Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with another sheet. Spray with oil. Cut in half crossways. Scrunch pastry into 2 small bundles and place on top of chicken mixture. Repeat with remaining filo pastry sheets to cover filling. Spray all over with oil. Season with salt. Bake for 25 minutes or until pastry is golden. Serve with steamed broccolini.

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