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How To make Quickie Beef Stroganoff
Ingredients
8
oz
mushrooms, fresh, sliced
2
tablespoon
butter
2
pound
steak, chuck, cut into 1/4 inch strips
1
teaspoon
paprika
1
each
onion soup mix, package
2
cup
water
8
oz
sour cream
1
tablespoon
flour
Directions:
Cook mushrooms in butter in 10 inch skillet until limp. Remove from skillet. Sprinkle beef strips with paprika. Brown well in skillet. Stir in mushrooms, soup mix, and water. Heat to boiling. Lower heat. Cover. Simmer 30 minutes or until meat is tender.
Just before serving, combine imitation sour cream and flour. Stir into meat mixture. Heat until steaming. Serve immediately over hot buttered noodles. Makes 8 servings, 2/3 cup each.
How To make Quickie Beef Stroganoff's Videos
Easy Beef Stroganoff recipe
INGREDIENTS
beef steak cubes
sliced mushrooms
1 medium onion
2 cloves garlic
2 tbsp butter
1/4 cup cooking cream
1 tbsp mustard
1 beef cubes
1 1/2 glass water
salt and pepper to taste
Hamburger Stroganoff Recipe ~ Noreen's Kitchen
Greetings! Here is a quick, easy, budget friendly and delicious dinner that you can get on the table in less than half an hour to feed that hungry brood that you come home to every night!
This is one of my go go options for a quick weeknight fulfilling meal. Everyone loves it and it makes for lots of good leftovers which my kids love to take for lunch hot in a thermos! That is an awesome thing to look forward to on a really cold day.
Super simple and using very simple ingredients put together in a certain way and you will feel like royalty. You may be familiar with more traditional Stroganoff which takes quite a bit of time to prepare, and really ends up with the same satisfying result. This way you avoid lots of other steps including thinly slicing and dredging and browning steak. Which can tend to also get quite pricey and in this economy I don't know a lot people who are eating steak on a regular basis unless they butcher their own meat.
So I hope you will give this quick and easy dish a try the next time you are stuck for what to have for supper.
Happy Eating!
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Bœuf Stroganoff - Perfekt zubereitet - Filet Geschnetzeltes mit Sauerrahmsoße | Otto Gourmet
Ihr wolltet schon immer mal ein festliches Bœuf Stroganoff zubereiten?
Hier haben wir die Anleitung für Euch.
Ihr braucht:
200 g US Beef Filet Geschnetzeltes (Art.: 1795)
200 ml Beef Tea (Art.: Beef Tea)
250 g Champignons
125 g Zwiebelbrunoises
50 g Butter
150 g saure Sahne
2 TL Mondamin
100 g Gewürzgurken (Glas, mit 3-4 E El Sud)
10g Dill
Salz und Pfeffer
Hier geht es zum US Beef Filet Geschnetzeltes:
Hier geht es zum Beef Tea:
Das komplette Rezept zum Nachkochen gibt's hier:
PS: Abonniert doch unseren Channel, um immer auf dem neusten Stand zu bleiben!
Hungrig auf mehr? Schaut auf unserer Homepage: vorbei und abonniert unseren YouTube-Kanal. Noch mehr Infos unter ☎ +49 (2452) 9 76 26-0 und per E-Mail unter: ✉ info@otto-gourmet.de (Mo - Fr: 09:00 - 18:00h)
Stroganoff mit Champignons und Gurken
((( Ein Rezeptwunsch von Sonja Mederl )))
Zutaten:
500g Rinderfilet (man kann aber auch Schwein nehmen), 2 Zwiebeln, 300ml Fleischbrühe, 250g Champignons, 200g Schmand, 10 kleine Gewürz Gurken, 1,5 EL Mehl, etwas Petersilie, Salz und Pfeffer
Zum Drucken:
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Alex Guarnaschelli's Minute Steak with Quickie Cognac Sauce | Food Network
Cook along with Alex as she prepares a minute steak with a quickie cognac sauce inspired by the high-roller steakhouses of Las Vegas!
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Minute Steak with Quickie Cognac Sauce
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings
Ingredients
Canola oil, for cooking
One 12-ounce sirloin steak
Kosher salt and freshly ground black pepper
3 medium shallots
1 tablespoon unsalted butter
1/4 cup cognac (see Cook's Note)
1/2 cup beef stock
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 small bunch fresh chives
Directions
Put some oil in a cast-iron skillet over medium heat.
Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
Meanwhile, peel and mince the shallots.
Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.
Cook’s Note
A minute steak is a thin, quick-cooking cut of beef that can be a great weeknight fix when dinner needs to get on the table in a hurry. While it might take more than a minute, it is quick! I love pounding hanger steaks, rib eyes or sirloin thin and cooking them this way. Use whatever cut of beef suits your taste and budget. Traditional minute steaks are usually 4 to 5 ounces. Here we are making one large one that serves two people. If you do not want to use alcohol, you can substitute 1/4 cup of your favorite vinegar for the cognac.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
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Alex Guarnaschelli's Minute Steak with Quickie Cognac Sauce | Food Network