Beef Stroganoff Wrice Recipes

BEEF STROGANOFF

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.

CLASSIC BEEF STROGANOFF

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.

EASY BEEF STROGANOFF WITH RICE

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.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

BEEF STROGANOFF OVER RICE

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.

BEEF STROGANOFF WITH WHITE WINE

Steps:

• Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
• Whisk together the flour and half-and-half until smooth; set aside.
• Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a 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 in 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 coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

CREAMY BEEF STROGANOFF WITH BROWN RICE

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.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

BEEF AND RICE STROGANOFF

Steps:

• In large skillet on medium heat, start browning ground beef, breaking it up as it cooks.
• When partially cooked, add salt, onions, garlic, and mushrooms and continue cooking until soft and ground beef browns.
• Add sherry to deglaze.
• Add beef broth and Minute rice, bring to boil, cover and simmer 10 minutes.
• Check rice and if needed, simmer another 5 minutes.
• Stir in sour cream and heat through, add pepper to taste.