Creamy Beef Stroganoff With Rice Recipes

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.

30-MINUTE BEEF STROGANOFF

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.

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.

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.

CREAMY BEEF STROGANOFF OVER RICE

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.

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.

CREAMY BEEF STROGANOFF WITH RICE

Steps:

• Combine all ingredients except sour cream cornstarch, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours.
• Stir in combined sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper. Serve over rice.

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.