Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
????MORE BEEF RECIPES ????:
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Garlic Crusted Prime Beef Rib Roast Recipe -
Beef Lasagna Recipe -
Classic Beef Stew Recipe For Dinner -
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Natasha's Kitchen
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One-Pot Swedish Meatball Pasta
Here is what you'll need!
Serves 4
Ingredients:
1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley
Preparation:
1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
2. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!
Music provided by Warner Chappell Inc. Used with permission
Easy Beef Stroganoff Recipe
I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.
AMAZING vegetarian Mixed Mushroom Stroganoff Recipe
LEARN HOW TO MAKE A CREAMY VEGAN MUSHROOM STROGANOFF RECIPE
LAY HO MA!! MAN, mushrooms are so great aren't they? They come in many shapes and sizes and have the most amazing flavours. The sound of a creamy, comforting, earthy mushroom pasta dish makes the world right. Join me in this episode and learn how to make a delicious vegan mushroom stroganoff recipe right at home. Let's begin
Ingredients:
1 cup cashews
1 1/2 cups water
few pinches of salt
300g mixed mushrooms of your choice (I used a mix of shimeji, shiitake, oyster, cremini, king oyster, and seafood mushrooms)
pepper
3 pieces garlic
1/2 red onion
1/2lb pasta
3 tbsp olive oil
2 tsp smoked paprika
1/2 cup whiskey
few sprigs parsley
Directions:
1. Add the cashews, 1 cup water, and a generous pinch of salt to the blender and blend on high until smooth (soak the cashews overnight if you don't have a high powered blender)
2. Bring a pot of water to boil for the pasta
3. Prep the mushrooms by peeling down the oyster mushrooms, slicing the cremini mushrooms, roughly chop the king oyster mushroom, and chop the seafood mushrooms in half
4. Finely chop the garlic and thinly slice the red onion
5. Cook the pasta to package instructions
6. Heat up a frying pan to medium heat. Add in the mushrooms
7. Dry sauté the mushrooms for 3-4min. Season with salt and pepper
8. Sauté for another 2-3min. Then, add in the garlic and onions
9. Add in the olive oil and smoked paprika
10. Give the pan a stir. Then, add in the whiskey. Sauté for another 2-3min
11. Add in the cashew cream and season with salt and pepper
12. Stir the pan. Then, thin out the sauce by stirring in 1/2 cup water. Cook for another minute and turn off the heat
13. Strain out the water from the pasta
14. Plate the pasta and ladle the mushroom sauce on top. Garnish with some freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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VEGAN MUSHROOM STROGANOFF ???? Creamy goodness and an instant family hit!
When you are looking for a super quick and easy meal that is both comforting and nutritious there is nothing better than a plate of Plant Based Vegan Mushroom Stroganoff. The silky, rich cashew sauce complements the earthiness of the mushrooms perfectly and you can eat it over noodles, rice or even mashed potatoes. This recipe is sure to make it into your normal meal rotation.
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4 Fast & Delicious RAMEN NOODLE DISHES
4 Fast & Delicious RAMEN NOODLE DISHES
Today's Recipes:
Timestamp for each recipe:
00:00 Intro
00:51 Ramen Ground Beef Stroganoff
05:26 Vegetable Fried Ramen
09:09 Ramen Asian Noodle Salad
15:00 Skillet Beef Broccoli Ramen
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