BEEF STROGANOFF
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
Provided by Jamie Oliver
Categories Healthy meals Jamie's 15-Minute Meals Beef Steak Spinach Mushroom
Time 15m
Yield 4
Number Of Ingredients 18
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
- Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
- Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
- Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
- Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
- Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
- Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
Nutrition Facts : Calories 592 calories, Fat 18.9 g fat, SaturatedFat 4.2 g saturated fat, Protein 35 g protein, Carbohydrate 71.8 g carbohydrate, Sugar 7 g sugar, Sodium 1.6 g salt, Fiber 4.3 g fibre
CLASSIC BEEF STROGANOFF
Classic Beef Stroganoff
Provided by Minute® Rice
Yield 4
Number Of Ingredients 10
Steps:
- Who says delicious meals have to be difficult to make? Try this easy-to-make, Classic Beef Stroganoff and enjoy a satisfying meal that's full of rich and creamy flavor in just 20 minutes! Step 1
- Prepare rice according to package directions. Step 2
- Heat oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring, for 3 minutes, until tender. Step 3
- Add beef and cook, stirring occasionally, until browned, 5-7 minutes. Drain off excess fat. Add broth, soup and Worcestershire sauce. Step 4
- Bring to a boil and simmer for 5 minutes. Stir in sour cream. Serve over rice. Garnish with parsley.
30-MINUTE BEEF STROGANOFF
This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.
Provided by Ali
Time 30m
Number Of Ingredients 13
Steps:
- Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
- Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
- Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
EASY BEEF STROGANOFF WITH RICE
One of the best parts of any beef stroganoff with rice is the rich and velvety sour cream sauce with onions and mushrooms. Stroganoff is the perfect fall comfort food, made even more perfect by the fact that it's quick and easy. Tender steak, earthy mushrooms, silky sauce and cozy rice make this the perfect weeknight feast.
Provided by Debs
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large sauté pan (with straight sides) over a medium heat. Toss the steak strips with the flour and add to the pan, cooking until browned about 5 minutes. Remove the beef from the pan and reduce the heat to medium.
- Add the onions sautéing until lightly golden. Add the mushrooms and sauté until tender and golden about 5 minutes. Add the reserved beef along with the thyme, bay leaf, and stock and bring to a simmer cooking uncovered for about 10 minutes. Stir in the sour cream and season to taste.
- While the stroganoff is simmering, cook the rice according to the package instructions.
- Serve the stroganoff over the rice and garnish with chopped parsley.
Nutrition Facts : Calories 626 kcal, Carbohydrate 46 g, Protein 45 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 131 mg, Sodium 315 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
RUSSIAN BEEF STROGANOFF (BEF STROGANOV)
Steps:
- Season beef tenderloin strips with salt and pepper and set aside.
- In a large saucepan, sauté onions in butter until translucent.
- Add mushrooms and sauté about 2 minutes or until collapsed.
- Add reserved beef strips and sauté for 5 minutes. Stir in flour.
- In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Bring to a boil, reduce heat, and simmer on low for no more than 15 minutes (or until beef is to your liking).
- Temper sour cream with a few ladles of hot cooking liquid. If using wine, add it to the sour cream. Return tempered mixture to pan and heat through until thickened.
- Adjust seasonings and serve with pan-fried potatoes, sliced pickles and more sour cream on the side.
Nutrition Facts : Calories 570 kcal, Carbohydrate 7 g, Cholesterol 148 mg, Fiber 1 g, Protein 29 g, SaturatedFat 23 g, Sodium 332 mg, Sugar 3 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEEF STROGANOFF OVER RICE
Make and share this Beef Stroganoff over Rice recipe from Food.com.
Provided by Sara Weyland
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, sauté butter, onion, wine & mushrooms.
- Start the rice cooking on a separate burner.
- Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes).
- Add in ground beef, salt & pepper.
- Cook until beef is no longer pink.
- Drain 1/2 the excess fluid, leaving 1/2 in the skillet.
- Lower heat to medium low.
- Stir in the sour cream and plain yogurt.
- Let simmer for 10 minutes over low heat.
- Serve over cooked rice.
Nutrition Facts : Calories 1146.1, Fat 34.2, SaturatedFat 16.9, Cholesterol 114, Sodium 726.8, Carbohydrate 164.3, Fiber 3.7, Sugar 3.8, Protein 38
BEEF STROGANOFF
Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.
Provided by Valerie Brunmeier
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
- In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
- Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
- Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.
Nutrition Facts : Calories 334 kcal, Carbohydrate 6 g, Protein 41 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 724 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF STROGANOFF
A creamy, indulgent, rich and filling dinner that is surprisingly easy and fast.
Provided by Kerri-Anne
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Cube the beef into bite sized pieces. Carefully dry the pieces of meat and set aside.
- Mince garlic and set aside.
- Chop the onion and set aside.
- Chop the mushrooms and set aside.
- Dice the dill pickles and set aside.
- Generously season the beef with salt and pepper. Place a heavy bottomed saute pan over medium high heat on your stove top. Turn down the heat to medium, add the oil and let it get hot. Add the beef and cook until browned.
- Add the onion, mushroom and pickle to the pan and cook until vegetables are soft and any liquid has cooked off.
- Add the whipping cream and cook until the cream thickens to a nice consistency. It will still be saucy but will stick to the meat and vegetables and will turn a deeper colour when it is done.
- Serve over egg noodles, rice or gluten-free noodles.
Nutrition Facts : Calories 990 kcal, ServingSize 1 serving
CREAMY BEEF STROGANOFF OVER RICE
This recipe is wonderfully easy! You can make it the night before, store in the refrigerator, and cook it all the next day while you are at work, coming home to a hot meal!
Provided by Christine
Categories Stew
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in large skillet; add onions, garlic and mushrooms.
- Saute until onion is golden brown.
- Put in Crock Pot with all remaining ingredients except sour cream and flour.
- Stir thoroughly.
- Cover and cook on low 6-8 hours (or on High 3 hours).
- Stir in sour cream and flour 1 hour before serving.
- Serve over hot buttered noodles or rice.
BEEF STROGANOFF
This is a quick recipe that is true comfort food. It's always a hit when we serve it.
Provided by The Southern Lady Cooks
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Dredge cubes of round steak in flour seasoned with salt, pepper, and garlic powder. Brown seasoned steak and onions in 4 tablespoons cooking oil . Add water and cook covered on low about 10 minutes until meat is tender.
- Add 1 teaspoon Worcestershire sauce, 2 cups sour cream, and 1 can cream of mushroom soup and mushrooms. Simmer uncovered 10 to 15 minutes. Serve over rice, pasta, biscuits or noodles.
SIMPLY BEEF STROGANOFF
This famous family favourite has just become so much easier! Pull off this crowd pleaser in just a few steps. Tweed Real Food Limited Edition Simply Stroganoff Seasoning is absolutely scrumptious! There is no need to add additional flavours to this dish. Follow the recipe instructions to achieve an authentic, full of flavour, gourmet meal - without the fuss!
Provided by Tweed Real Food
Categories Sauce
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a large saucepan over medium-high heat, melt butter and fry onions until soft, approx 5 - 7 minutes.
- Add the coated beef strips to the pan and sear until sealed (avoid cooking for longer than 3 - 4 minutes)
- Add the mushrooms, 1 Tbsp of Simply Stroganoff Seasoning and 1 cup of water, let simmer until water reduces and mushrooms soften, approx 3 - 4 minutes.
- Add the sour cream and stir through any remaining Simply Stroganoff Seasoning.
- Stir until well combined and serve.
- Can be served with mashed potato, creamy cauliflower, rice, pasta or on its own.
Nutrition Facts : ServingSize 4
CREAMY BEEF STROGANOFF WITH BROWN RICE
Try Creamy Beef Stroganoff with Brown Rice for a tasty, warm entrée! For something extra, garnish your creamy beef stroganoff with chopped fresh parsley.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add meat and onions; cook 5 to 7 min. or until meat is browned and done, stirring occasionally.
- Add remaining ingredients except sour cream; stir. Bring to boil; cover. Remove from heat. Let stand 5 min.
- Stir in sour cream. Return to heat; cook on low heat 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 470, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 105 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
More about "beef stroganoff over rice food"
BEEF STROGANOFF - WIKIPEDIA
From en.wikipedia.org
Main ingredients Beef, smetana ( sour cream) Region or state Eastern EuropePlace of origin Russian EmpireServing temperature Hot
BEEF STROGANOFF RECIPE - LITTLE SPICE JAR FOOD BLOG
From littlespicejar.com
5/5 (3)Estimated Reading Time 6 minsServings 4Total Time 35 mins
- Melt 1 tablespoon of butter along with 1 tablespoon of oil in a large skillet or saute pan over medium-high heat. Add the meat in a single layer, season generously with salt and pepper. If the meat doesn't fit in 1 layer, hold off and repeat a second batch or as needed (adding more oil as needed). Let the meat cook for 2-3 minutes per side (depending on the size). Remove to a plate, set aside.
- Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Toss the mushrooms and allow them to cook for 3 minutes stirring as required so they cook evenly on both sides. Remove to a plate, set aside.
- Add the minced shallots and allow them to cook in the remaining oil for 2 minutes.Then add the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour and using a whisk, stir it around so it coats the shallots and garlic for 1 minute. It's going to be very dry and you're going to think you did something wrong, but keep going! Add the broth, ¼ cup at a time, while using the whisk to scrape the brown bits on the bottom of the skillet. Continue to add ¼ cup at a time until the pan is deglazed and the broth is added in. Add in the Worcestershire sauce and the mustard, let the sauce reduce for 5-8 minutes or until it thickens. Stir in the creme fraiche and allow sauce to thicken for another minute. Add the mushrooms and steak back into the skillet, stir to combine and season with additional salt and pepper if desired.
LEFTOVER ROAST BEEF STROGANOFF - FABULOUS FAMILY FOOD BY ...
From donnadundas.co.uk
Reviews 150Calories 369 per servingCategory Made With Leftovers
- Heat the oil in a large frying pan, and gently fry the beef with a little salt and pepper for a few minutes, until warm, and browned if using uncooked beef
BEEF STROGANOFF - COMFORTABLE FOOD
From comfortablefood.com
5/5 (1)Calories 297 per servingCategory Dinner, Lunch
- While the oil is heating, dust the beef on all sides with the flour, generously salt and pepper it, then place it in the hot skillet and saute until mostly cooked and brown on all sides, about 3 – 5 minutes.
- When the beef is cooked, lower the heat to medium-low, then remove the beef with a strainer, leaving any juices and oil; put on a plate and set aside.
WHAT TO SERVE WITH BEEF STROGANOFF? 9 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-09-13Total Time 20 mins
- Rice Pilaf. Rice pilaf is an excellent side dish to serve with your favorite beef or chicken dishes. Brown in butter before placing on the stovetop and a sprinkling of fresh parsley brings out its naturally nutty flavor.
- Classic Mashed Potatoes. Potatoes and beef are a classic pairing, so it’s no surprise that mashed potatoes are one of the most popular side dishes to serve with beef stroganoff.
- Buttered Egg Noodles. If those two dishes don’t tickle your fancy, then you might want to try buttered egg noodles. They’re a great option for those who are looking for something more on the savory side of things and they also have that classic “comfort food” feel about them too – perfect if it’s been one heckuva day at work or school (or both).
- Orzo Pasta. Orzo pasta has been proven to be a superfood because of its high amount of protein-packed into each serving too. If you are looking for something new on your plate, try orzo instead.
- Fresh Bread Rolls. We’re back to the bread rolls again, but this time we’re talking about fresh ones. Freshly baked and warm from your oven is always a winner in our books so don’t forget to include some of these on your dinner table tonight too.
- Baked Sweet Potato Fries. Apart from bread or pasta, fries are the perfect side dish for any meal. In fact, they can turn a bad dish into an excellent one and make your existing meal even tastier!
- Carrots with Dill and Butter Sauce. It’s time to add some color to your plate with these carrots. They’re so simple and yet they look amazing when served up on a dish.
- Green Beans with Bacon and Garlic. How’s about some green beans? They’re not just for Christmas, you know. This recipe is so simple and yet it’s packed with flavor.
- Apple-Walnut Spinach Salad. Are you looking for a healthy side dish to go with your beef stroganoff? Well, here is the perfect recipe! It has all of those flavors that make food delicious and it’s so easy too.
CLASSIC BEEF STROGANOFF RECIPE (CROCK POT) - THE FOOD ...
From thefoodcharlatan.com
4.9/5 (15)Total Time 8 hrs 10 minsCategory Main CourseCalories 689 per serving
- Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.Salt and pepper the pieces.
- Be generous. I used at least 1 and 1/2 teaspoons kosher salt.Heat a 12 inch skillet over medium high heat.
- When it is hot, add 1 tablespoon oil and swirl to coat.Carefully place about 1/3 of the pieces of beef into the pan, one by one.
EASY BEEF STROGANOFF SKILLET DINNER RECIPE • FAITH FILLED ...
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RECIPE FOR BEEF STROGANOFF WITH CREAM | BEEF STROGANOFF ...
From victoriahaneveer.com
Servings 6Total Time 45 mins
- Saute the onions, garlic and mushrooms in the butter over a moderate heat until the onion is tender, stirring occasionally.
- Cook the beef in the same pan until golden brown, then stir in two-thirds of the broth, as well as the Worcestershire sauce and salt.
ONE-POT BEEF STROGANOFF PASTA RECIPE - MOMSDISH
From momsdish.com
4.8/5 (109)Total Time 2 hrs 30 minsCategory PastaCalories 374 per serving
- Preheat oiled skillet and add diced mushrooms and onion. Sautee on high for about 15 minutes.
- Add in beef and cook the meat until sides turn brown. Add in 2 cups of boiled water and better than bullion. Cover it with a lid and let the meat simmer for about two hours.
- If you still have the liquid in the meat, turn up the heat and remove the lid until it simmers out. Add in flour, stir in to combine.
16 AMAZING SIDE DISHES FOR YOU TO SERVE WITH BEEF STROGANOFF
From kitchensubstitute.com
- Rice. Rice is one of the most versatile sides you can choose from. You don’t have to get fancy with rice as a side dish for beef stroganoff to make it stand out, though.
- Potatoes. Much like rice, potatoes have nearly endless possibilities. A hearty scoop of mashed potatoes topped with stew, a nice side of crispy roasted wedges, or a baked potato would work perfectly.
- Bread. The flavorful nature of beef stroganoff means you don’t necessarily need to spend a lot of time preparing a whole side dish. A nice loaf of crusty bread spread with butter makes for the perfect no-fuss side dish.
- Egg Noodles. One of the most common side dishes for beef stroganoff is egg noodles. They’re simple, hearty, and won’t compromise the flavor of your dish.
- Gnocchi. While it may seem strange, a nice serving of potato gnocchi will go great with your beef stroganoff. You can either boil your gnocchi and toss them with some salt and pepper or pan-fry them with a bit of butter.
- Polenta. Polenta, can be a great choice as an accompaniment to beef stroganoff. Most people think it is made with corn flour, however, it’s a hearty dish made with cornmeal.
- Cauliflower. If you want to avoid starchy potatoes but still want the beef-and-potatoes meal, try mashing up some cauliflower. It’s an excellent substitute for mashed potatoes, especially if you’re aiming for a lower-carb option.
- Side Salad. A side salad is an excellent option because it’s delicious, and you can throw it together quickly. Toss with a bit of olive oil, salt, and pepper to keep it low-calorie.
- Olivye. This traditional Russian salad combines potatoes, pickles, carrots, eggs, ham, and other ingredients to make a hearty salad that can act as a meal on its own.
- Cabbage. Stewed red cabbage is a flavorful side dish that can add a pretty burst of color to your stroganoff. Cabbage can be braised with sugar, vinegar, and apples or chopped into a shredded veggie salad.
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