Beef Stroganoff with white rice

From its origins in mid-19th century Russia, it has become popular around the world
Beef Stroganoff with rice

Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream) and is a delight with rice!

For efficiency you could do the Stroganoff in a pan whilst the rice is cooking in your rice cooker. Alternatively with some clever timing you could use the ‘SLOW COOK’ function of your rice cooker to also make the Stroganoff.

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 600 g beef fillet
 25 g butter
 1 onion, thinly slices
 250 g button mushrooms, thinly sliced
 1 tbsp Dijon mustard
 400 ml beef stock
 1 tbsp vegetable oil
 2 tbsp sour cream or crème fraiche (heap the spoons!)
 1 tbsp (or more) brandy (optional)
 1 squeeze of lemon (optional)
 finely chopped parsley to serve
 2 pinches flaked sea salt and fresh ground black pepper
 2 rice measuring cups of long grain white rice

1

Start early with your rice by adding it to your rice cooker bowl and filling to the white rice level line number 4. Press ’WHITE RICE’ or ’REGULAR’ and press ’START’.

2

Cut the beef into ½–1 cm thick slices, then slice these into strips about 1cm wide. Season with salt and pepper and set aside for a while.

3

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and cook until both are soft.

4

Stir the mustard into pan. Coat the onion and mushrooms. Add the rest of the mustard then pour in the stock and leave it to simmer until the liquid has reduced by half.

5

Stir in crème fraiche and put pan aside for a while.

6

In another frying pan, heat the oil and when it’s smoking hot, add the strips of beef and stir-fry until brown (about 1 minute)*

7

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon.

8

Sprinkle with parsley and serve next to your rice

Ingredients

 600 g beef fillet
 25 g butter
 1 onion, thinly slices
 250 g button mushrooms, thinly sliced
 1 tbsp Dijon mustard
 400 ml beef stock
 1 tbsp vegetable oil
 2 tbsp sour cream or crème fraiche (heap the spoons!)
 1 tbsp (or more) brandy (optional)
 1 squeeze of lemon (optional)
 finely chopped parsley to serve
 2 pinches flaked sea salt and fresh ground black pepper
 2 rice measuring cups of long grain white rice

Directions

1

Start early with your rice by adding it to your rice cooker bowl and filling to the white rice level line number 4. Press ’WHITE RICE’ or ’REGULAR’ and press ’START’.

2

Cut the beef into ½–1 cm thick slices, then slice these into strips about 1cm wide. Season with salt and pepper and set aside for a while.

3

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and cook until both are soft.

4

Stir the mustard into pan. Coat the onion and mushrooms. Add the rest of the mustard then pour in the stock and leave it to simmer until the liquid has reduced by half.

5

Stir in crème fraiche and put pan aside for a while.

6

In another frying pan, heat the oil and when it’s smoking hot, add the strips of beef and stir-fry until brown (about 1 minute)*

7

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon.

8

Sprinkle with parsley and serve next to your rice

Authentic beef Stroganoff with white rice

HANDY TIP – (TAKE CARE WITH THIS) – If you want to flambé the beef you can do this at step 4. Put the brandy in a ladle and carefully heat it over a flame. When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite. Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be extremely careful.