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2. Beef Stroganoff with Buttered Noodles Recipe - AOL

   www.aol.com/food/recipes/beef-stroganoff...

   Remove meat and place on a clean plate and set aside. Add 5 tablespoons butter to the French oven and melt, at the same time scraping the bottom of the pot. Add mushrooms, onions, 1/2 teaspoon ...

3. Beef Stroganoff - Wikipedia

   en.wikipedia.org/wiki/Beef_Stroganoff

   Media: Beef Stroganoff. Beef Stroganoff or beef Stroganov[ a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana ( sour cream ). From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.

4. Quick Beef Stroganoff Recipe - AOL

   www.aol.com/food/recipes/quick-beef-stroganoff

   2 tbsp extra virgin olive oil; 1 onion, thinly sliced; 8 oz cremini mushrooms, thinly sliced; 1 tsp chopped thyme; kosher salt and freshly ground pepper; 1 cup reserved gravy from Coriander-Dusted ...

5. Beef Stroganoff Recipe - AOL

   www.aol.com/food/recipes/beef-stroganoff

   Prepare noodles according to package directions. Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until ...

6. Steak Diane - Wikipedia

   en.wikipedia.org/wiki/Steak_Diane

   The steak is cut or pounded thin so that it will cook rapidly, sautéed in the seasoned butter and Worcestershire sauce, and served garnished with the parsley. It was not flambéed. Later American versions were more elaborate: the three New York City recipes from 1953 add some or all of brandy , sherry , chives , dry mustard, and lemon juice.

7. Chateaubriand (dish) - Wikipedia

   en.wikipedia.org/wiki/Chateaubriand_(dish)

   Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [ 1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...