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Boeuf Stroganoff

Boeuf Stroganoff


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Prepare the couscous according to the instructions on the package. When ready, mix with a tablespoon of butter and season with salt and pepper.

The meat is washed and cut into 5 cm long and 1 cm thick pieces. Heat the oil in a pan, add the butter and fry the meat evenly over high heat for 2-3 minutes. Remove and keep warm. Reduce heat, add finely chopped onion and sauté until golden. Add sliced ​​mushrooms and finely chopped garlic and sauté for 3-4 minutes. Mix the starch with the soup and pour into the pan, stirring gently. Let simmer for 2-3 minutes or until the sauce thickens. Add the cream and season with salt and freshly ground pepper. Bring the meat to the pan and mix lightly.

Serve hot on a couscous bed and garnish with basil leaves or freshly chopped parsley.

Good appetite!

PS: Couscous can be replaced with short pasta or noodles.


Method

Heat the light olive oil in a large frying pan over a low – medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelize.

Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato puree. Cook, stirring, for 2 minutes. Add the consumed beef, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

Meanwhile, place a griddle pan over a high heat. Bash the steaks between two sheets of cling film, until about 5mm / thickin thick. Spray each side with six sprays of oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.

Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the parsley and chervil (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.

Mix together the dried onion flakes and reserved chopped parsley and chervil. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like.


Method

Heat the light olive oil in a large frying pan over a low – medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelize.

Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato puree. Cook, stirring, for 2 minutes. Add the consumed beef, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

Meanwhile, place a griddle pan over a high heat. Bash the steaks between two sheets of cling film, until about 5mm / thickin thick. Spray each side with six sprays of oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.

Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the parsley and chervil (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.

Mix together the dried onion flakes and reserved chopped parsley and chervil. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like.


Method

Heat the light olive oil in a large frying pan over a low – medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelize.

Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato puree. Cook, stirring, for 2 minutes. Add the consumed beef, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

Meanwhile, place a griddle pan over a high heat. Bash the steaks between two sheets of cling film, until about 5mm / thickin thick. Spray each side with six sprays of oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.

Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the parsley and chervil (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.

Mix together the dried onion flakes and reserved chopped parsley and chervil. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like.


Recipe Summary

  • 2 pounds beef chuck roast
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 ounces butter
  • 4 green onions, sliced ​​(white parts only)
  • 4 tablespoons all-purpose flour
  • 1 (10.5 ounce) can condensed beef broth
  • 1 teaspoon prepared mustard
  • 1 (6 ounce) can sliced ​​mushrooms, drained
  • ⅓ cup sour cream
  • ⅓ cup white wine
  • salt to taste
  • ground black pepper to taste

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g fresh cream
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Method

Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced ​​onion and cook over medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced ​​mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced ​​fillet steak into the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well colored.

Tip the onions and mushrooms back into the pan. Whisk 150g fresh cream, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g fresh cream
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Method

Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced ​​onion and cook over medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced ​​mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced ​​fillet steak into the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well colored.

Tip the onions and mushrooms back into the pan. Whisk 150g fresh cream, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g fresh cream
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Method

Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced ​​onion and cook over medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced ​​mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced ​​fillet steak into the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well colored.

Tip the onions and mushrooms back into the pan. Whisk 150g fresh cream, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.


Content

menu includes all kitchen, confectionery, beverages and other food on offer at one table, default, as opposed to menu list, which welcomes the customer in order to give him the opportunity to choose from a variety of products. By extension is meant the paper (card, flyer, leaflet) on which are passed, in the order of serving all dishes and drinks. The preparation of a menu is done according to the type of meal, taking into account the season, age, nationality and culinary preferences of customers, as follows:

  • menus for regular meals (simple): menus for students, menus for vegetarians, menus for lunch, menus for dinner
  • menus for special occasions (festive): holiday meals (Easter, Christmas, New Year), receptions, cocktails, weddings, weddings, family events (birthday, name day), Banquet, etc.

The menu list must have a quality graphic (depending on the specifics of each restaurant), and the name of the dishes and drinks will be written, in addition to the Romanian language, in at least two other languages ​​of international circulation. According to the nature of the products offered, it comprises two groups: the list of dishes and the list of drinks.

List of preparations Change

The list of dishes must include: the specialty of the house, the day and the chef. In the list, the dishes will be placed in the order of serving. Development of the list by groups of preparations:


Ingredients for the Bourgugnon beef recipe

  • 800 g beef tenderloin
  • 125 g bacon
  • 2 tablespoons oil
  • 2 cloves of garlic
  • 40 g flour
  • 1 garnished bouquet
  • 150 ml beef soup
  • 300 ml red wine
  • 50 g butter
  • 10 shallots
  • 250 g mushrooms
  • Salt pepper
  • 2 strands of fresh parsley
  • Garnish bouquet ingredient:
  • fresh parsley
  • bay
  • thyme

How do we prepare Bourguignon beef recipe?

The oven is preheated to 170 degrees Celsius.

A garni bouquet is a mix of herbs, either tied with string or put in a canvas bag. These are cooked with the food and removed before serving. If you have nowhere to buy a garni bouquet, you can make one at home, very simple and with plants suitable for what you cook.

We will make the bag from gauze or cotton and it will contain: parsley, bay leaves and thyme. About 2-3 pieces die each. It is preferable for the herbs to be fresh, but they can also be dried. We put them all on the gauze, and tie it with string.

In a large, non-stick pan, heat the oil and fry the bacon until crispy. Take it out of the pot and set it aside. Add the diced beef and cook lightly until brown.

It can be put in 2 rounds, because we don't have to keep it long, but only until it browns. After browning it all, put it back in the pot, add the bacon and minced garlic. Mix well and add beef soup, wine, flour and bouquet garni.

Stir carefully so that it does not become lumpy and leave until it starts to boil. Add salt and pepper and cover the pot with aluminum foil. Place in the oven for 2 and a half hours.

Meanwhile, heat the butter in a pan and sauté the onions. They only need to be peeled, we will not cut them because they are small and will penetrate quickly. We keep them over medium heat until they are slightly soft and start to turn golden. Take them out of the pan and set them aside. We clean the mushrooms from the stalks and wash them and cut them into quarters. Add in the same pan in which we hardened the onions and fry them for 2-3 minutes on high heat, stirring constantly.

After the 2 and a half hours have passed since the meat is in the oven, add the mushrooms and onions and put them back, this time uncovered, for 30 minutes.

If you think the liquid has dropped too much, you can add a little more beef soup.

Finally, throw the garnish bouquet and we will serve hot food, along with your favorite garnish. Sprinkle a little chopped parsley on top.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.


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