Sublime Beef Stroganoff Recipe With Basmati Rice
Beef Stroganoff with basmati rice. What a mixture of incredible flavors in this recipe! Learn in this video how to make the classic Beef Stroganoff recipe perfectly.
Russian cuisine recipe that has become popular all over the world.
The combination of super tender Beef Sirloin, mushrooms and their creamy sauce, make this recipe of Russian cuisine a very appreciated dish. Success will be guaranteed when you receive your friends and family or to celebrate special dates.
For the dish to be perfect, preferably use very tender meat (Beef Sirloin Steak), you can replace the meat with chicken or shrimp.
The combination of dijon mustard and fresh cream gives this Strogonoff dish a creamy and incredible flavor. The amount of fresh cream is a personal taste, you can add more fresh cream if you wish, it will also be delicious!
To accompany the beef stroganoff I used basmati rice. Basmati rice, due to being very aromatic and with an almost sweet flavor, perfectly accompanies the Beef Stroganoff.
I made the basmati rice recipe in this video. It is extremely easy, the rice is always soft in just 10 minutes!
Before preparing basmati rice it is important to wash it well until the water comes out very clean. After washing, wait for the rice to dry.
Cook the rice for 10 minutes until all the water evaporates. And the rice is ready!
With the help of a fork, separate the rice grains and you will always get a very fluffy rice!
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INGREDIENTS:
600gr Beef Sirloin Steak
300gr Mushrooms
Olive Oil
1 Tbsp Butter
2 Garlic Cloves
1 Onion
Black Pepper
Salt
1 Tbsp Smoked Paprika
1 Tbsp Cognac
1 Tbsp Ketchup
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon Mustard
100ml Fresh Cream
Freshly Parsley
Wheat Flour
BASMATI RICE RECIPE:
1 Cup of Basmati Rice
2 Cups of Hot Water
1 Tbsp of Olive Oil
Garlic
Onion
Salt
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
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Classic Beef Stew Recipe For Dinner -
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Beef Stroganoff - The Most Comforting Cold Weather Dish
Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely.
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INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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Simple Chicken Stroganoff Recipe
#SimpleChickenStroganoff #SimpleRecipe #RussianFood
Hello Everyone,
Chicken Stroganoff is made with juicy chicken in creamy mushroom gravy. Although simple this dish is fit for a king and will make anyone’s mouth water. So please try this recipe and share it with your friends and family. And give us your feedback in the comments section below or get in touch with us through our Instagram page. (Link below)
Ingredients For Marination:
Pepper Powder: 1/2 tsp
Paprika Powder: 1/2 tsp
Garlic powder: 1 tsp
Salt as per taste
Olive Oil + Butter ( 1 tsp each for searing chicken)
Ingredients for Stroganoff Sauce:
Chicken: 600gms
Butter: 50grams
Onions: 2 (sliced)
Garlic: 8 cloves
Mushroom: 10
Pepper Powder: 1 tsp
Paprika Powder: 1 tsp
Chicken Stock: 2 cups
Mixed Herbs: 1/2 tsp
Fresh cream: 1/2 cup
Flour: 2tbsp
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Mom Style Creamy Ground Beef Stroganoff
This ground beef stroganoff recipe is basically just an extremely delicious gourmet version of hamburger helper AND it only requires a little more effort to make than the boxed version.
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HOMEMADE BEEF STOCK RECIPE:
*INGREDIENTS*
·2lb/1kg 85/15 ground beef
·Salt
·Pepper
·125g (1 whole) white onion, small diced
·20g (4-5 cloves) garlic, minced/pressed
·1lb/450g baby bella mushrooms, sliced
·Oil
·25g (1 1/2T) tomato paste
·50g (6T) ap flour
·175g (3/4c) dry white wine
·40g (2 1/2T) worcestershire
·500g (2c) water
·21g (3 packets) powdered gelatine
·50g (3T) Better than Bouillon beef
·12oz/340g egg noodles
·225g (1c) heavy cream
·75g (1/3c) sour cream
·30g (2T) dijon mustard
·5g (2t) black pepper
·Dill
·Chives
*RECIPE:*
1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper.
Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
Allow to cool for 5-10 min before crumbling meat.
2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color.
4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates.
5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer.
6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken.
7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir.
8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often.
9. Stir in sour cream, dijon, and black pepper.
10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill.
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CHAPTERS:
0:00 Intro & the beef
1:12 veg prep and finishing the beef
2:47 starting the stroganoff
5:02 the many uses for Better Than Bouillon (ad)
6:05 Finishing the stroganoff and cooking the pasta
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Easy Beef Stroganoff Recipe
I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.