BEEF AND RICE STROGANOFF
My favorite Rice-A-Roni stroganoff mix was discontinued and I was looking for a replacement for the recipe on the box using ground beef. So, I found a basic ground beef stroganoff recipe and adapted it. My husband says it's even better than the boxed one, and I agree. Hope you do too.
Provided by DebiMcG
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
BEEF STROGANOFF
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal. Garnish with parsley and serve with pappardelle pasta or rice.
Provided by Elena Silcock
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium
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
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CLASSIC BEEF STROGANOFF RECIPE WITH INSTANT RICE
From minuterice.com
Servings 4Estimated Reading Time 2 mins
- 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
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring, for 3 minutes, until tender. Step 3
- Add beef and cook, stirring periodically, until browned, 5-7 minutes. Drain off excess fat. Add mushrooms, broth, soup and Worcestershire sauce. Step 4
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Servings 4Total Time 15 minsCategory Healthy MealsCalories 592 per serving
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heatSTART 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 goldenAdd the spinach
- 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.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #rice #dietary #one-dish-meal #low-carb #ground-beef #low-in-something #meat #pasta-rice-and-grains
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