How To make Quickie Beef Stroganoff

My Delicious Version of Meatball Stroganoff

Hello everyone! Today I made my version of a kind of stroganoff. It was really a recipe I made up as I was cooking it. This dish is simple but really delicious! I fell in love and I will be making it again. The meatball recipe I learned from Chef Gordon Ramsey. He is one of my favorite chefs to watch. Please feel free to change anything according to your taste. I hope you enjoy this type of video where I make it up as I go. It was a lot of fun to share. If you enjoy these types of recipes please subscribe, comment, share, and like. I hope you will visit my channel for other homemade recipes. Thank you so much for watching!

Quickie Beef Stroganoff - Kitchen Cat

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★ Kitchen Cat ★ Quickie Beef Stroganoff Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Butter
2 c : Water
1 ts : Paprika
2 lb : Chuck Steak; Cut Into 1/4'
1 8-oz Can : Sour Cream
1 tb : Flour
1 1.25-oz Package : Dry Yeast
1 8-oz Package : Fresh Mushrooms

What's for dinner, stroganoff

Yummy..

Meatball Stroganoff | Testing Sam The Cooking Guy's Recipe

Hi guys! Can't wait for you to try this :)
Recipe I went off of from Sam The Cooking Guy:



What I used:
1lb 80/20 ground beef
1/2lb sausage (use Jimmy Dean Mild Sausage instead)
1/2 cup panko breadcrumbs
1/2 cup whole milk ricotta (I think he used skim)
1 egg
1/2 tsp kosher salt and pepper
1/3 cup Pecorino Romano (He used Parmesan)
2 minced garlic cloves



1/2 half medium yellow onion
2 tbsp butter
1 large or 2 medium cloves of garlic; chopped
2 cups beef broth
1 tsp kosher salt
2 tbsp AP flour (use 3 instead)
1 tbsp Worcestershire sauce
3 tbsp chopped parsley
1/4 cup sour cream
2 tbsp Chardonnay (that you would drink)
(use 1 tsp white wine vinegar if you do not want to use wine; use 1 half lemon juice if you do not have white wine vinegar)

Бефстроганов из говядины с грибами.Boeuf Stroganoff Mit Pilzen.Beef stroganoff with mushrooms.

Bœuf Stroganoff или Gowjadina Stroganow - это блюдо русской и высокой кухни, приготовленное из тушеных кубиков или полосок филе говядины в кисло-сладком соусе с луком, сметаной и горчицей.

мой второй канал
Германия моими глазами

состав

говядина-700-800 гр
масло растительное-50 мл
масло сливочное-50 гр
лук-1
шампиньоны-200-250 гр
мука-1 ст.л. (15 гр)
говяжий бульон-1 ст.л.
вода-400 мл+100 мл.сок с мяса
сметана-200 гр
горчица-2 ч.л.
соль,чёрный перец по вкусу

приятного аппетита!

Zutaten

Rindfleisch - 700-800 gr
Pflanzenöl-50 ml
Butter-50 gr
Zwiebel-1
Champignons-200-250 gr
Mehl-1 EL (15 gr)
Rinderbrühe-1 EL
Wasser-400 ml + 100 ml.
saure Sahne-200 gr
Senf-2 TL
Salz, schwarzer Pfeffer nach Geschmack

Guten Appetit!

ingredients

Beef - 700-800 gr
Vegetable oil 50 ml
Butter 50 gr
Onion 1
Mushrooms-200-250 gr
Flour-1 tbsp (15 gr)
Beef broth - 1 tbsp
Water-400 ml + 100 ml.
sour cream-200 gr
Mustard-2 tsp
Salt, black pepper to taste

Good Appetite!

ПРИСОЕДИНЯЙТЕСЬ В СОЦ СЕТЯХ







#бефстроганов #бефстрогановизговядины #бефстрогановсгрибами #гуляш #гуляшизговядины #готовимнаобед #готовимгуляш #готовимговядину #готовимдома #gulasch #goulash #boeufstroganoff #mittagessenkochen #boeufstroganoffmitpilzen #beefstroganoffwithmushrooms

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