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Thread: recipes BEEF STROGANOFF WITH PILAU RICE

  1. #1
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    Cooking the Books with Kelly-Jane
    This is lovely comfort food and just as nice as regular stroganoff.




    Slow Cooked Beef Stroganoff with Pilaff Rice

    Now that we are into March the weather here is quite changeable, not that we can complain really it has been pretty good here for most of the past few weeks. As a cook Iíve been pleased to see colder spells as I can cook hot, long-cooked and deeply savoury dishes to warm, nourish and comfort when itís cold outside.

    I saw Rachel Allen make this dish on TV in January, and itís taken me a while to get round to it, but Iím glad I did. I had actually been looking at the recipe for it in her third book Rachelís Favourite Food at Home for a year or so, but as the recipe reads, there is not really that much liquid in it, and we like gravy, so I was torn. Had I not actually seen her make it and seen for myself that there is plenty sauce Iíd still be just looking at it.

    It is a gorgeous savoury beef stew with the added bonus of mushrooms and a divine sauce, and the rice just compliments it so well. Rachel did her pilaff with kale in it, but I gave that bit a miss and did some other green vegetables on the side. Iím keeping this one up my sleeve for entertaining friends! Itís not cheap to make, but we thought it was worth it once in a while for a lovely treat.
    I donít always brown the meat, just toss it around a bit, and itís just as good I think. I sometimes also add in a bit more roux depending on who it eating it. Iíve cut both the recipes in half, but double it up again for more people. The beef serves 5-6 and the rice 3-4, but this is what seems to work for us allowing for some seconds. The beef reheats well the next day too.

    Slow Cooked Beef Stroganoff with Pilaff Rice
    From Rachel Allen's Rachel's Favourite Food at Home

    Serves 5-6

    250g mushrooms, sliced
    1-2 tbsp olive oil
    1.5 kg stewing beef, cut into 3cm cubes
    75ml chicken or beef stock
    1Ĺ very large onions, sliced
    2 to 3 garlic cloves, crushed
    75ml white wine
    100ml brandy
    165ml single cream
    1 Ĺ tbsp roux, (see below)

    1.Preheat the oven to 160C/gas 3.


    2. Heat a large frying pan and lightly fry the mushrooms in batches in the olive oil until pale golden in colour. Tip onto a plate and set aside. Brown the meat in the same pan in small batches. When all the meat has browned, pour a small amount of the stock into the frying pan and bring to the boil to deglaze the pan and conserve the flavour.


    3. Put a large flameproof casserole on the hob over a medium heat and pour the stock from the frying pan into it. Add the mushrooms, meat, sliced onions, garlic, wine, stock and brandy. Cover with the lid, transfer to the oven and cook for about 1-1 Ĺ hours, or until tender.


    4. When the meat is cooked, strain the liquid into a saucepan. Add the cream and boil, uncovered, for a few minutes until it has a good flavour, then season with salt and freshly ground black pepper.


    5. With the liquid still boiling, add 2-3 teaspoons of the roux and whisk in until the juices have thickened slightly, adding more roux if necessary. Pour the sauce over the meat, stir and keep the stroganoff warm until you are ready to serve. Cookís notes: to make a roux, stir equal quantities of butter and plain flour into a paste and cook for a few minutes on the hob. Use hot or cold.



    Pilaf Rice
    Servings: 3-4
    25g butter
    1 small onion, chopped
    150g basmati rice
    375ml chicken or vegetable stock

    Method
    1. In a large saucepan, melt half the butter, add the chopped onion, put on the lid and cook on a low heat until the onion is soft Ė about 10 minutes.


    2. Add the rice and stir on the heat for about 2 minutes. Add the stock and some salt and freshly ground black pepper. Bring to the boil, then turn the heat right down as low as possible and simmer on top of the stove, or in an oven at 150C/ gas 2, for about 10 minutes, until the rice is just cooked and all the liquid absorbed. Cover and keep warm until needed.

  2. #2

    Join Date
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    Your recipe for Beef Stroganoff sounds great but measures are hard to follow as they are in ml and what is a hob.

  3. #3

    Join Date
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    Your recipe for Beef Stroganoff sounds great but measures are hard to follow as they are in ml and what is a hob.

  4. #4
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    Sounds delicious. Wish I had the measurements that I am familiar with. Can anyone please translate? Thank you.

  5. #5
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    Quote Originally Posted by Daryl
    Your recipe for Beef Stroganoff sounds great but measures are hard to follow as they are in ml and what is a hob.
    Like you I had to translate as I use imperial measures, but it was worth it!

    Ahob is the top of a stove/cooker ,not the oven.

  6. #6
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    I want to make this recipe soon. Has anyone translated the recipe into reg. measurements. Help. thank you.
    Hmmmmmmmmmmm...wonder if I get the book at Borders and maybe Rachel Allen has it in reg. measurements for the rest of us. Will check it out and let you all know. Have a great day.

  7. #7
    Senior Member fishnlady's Avatar
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    I hope this helps. Mayday does this sound about right?
    Where there was metric I added US measurements.

    Slow Cooked Beef Stroganoff with Pilaff Rice

    Now that we are into March the weather here is quite changeable, not that we can complain really it has been pretty good here for most of the past few weeks. As a cook Iíve been pleased to see colder spells as I can cook hot, long-cooked and deeply savoury dishes to warm, nourish and comfort when itís cold outside.

    I saw Rachel Allen make this dish on TV in January, and itís taken me a while to get round to it, but Iím glad I did. I had actually been looking at the recipe for it in her third book Rachelís Favourite Food at Home for a year or so, but as the recipe reads, there is not really that much liquid in it, and we like gravy, so I was torn. Had I not actually seen her make it and seen for myself that there is plenty sauce Iíd still be just looking at it.

    It is a gorgeous savoury beef stew with the added bonus of mushrooms and a divine sauce, and the rice just compliments it so well. Rachel did her pilaff with kale in it, but I gave that bit a miss and did some other green vegetables on the side. Iím keeping this one up my sleeve for entertaining friends! Itís not cheap to make, but we thought it was worth it once in a while for a lovely treat.
    I donít always brown the meat, just toss it around a bit, and itís just as good I think. I sometimes also add in a bit more roux depending on who it eating it. Iíve cut both the recipes in half, but double it up again for more people. The beef serves 5-6 and the rice 3-4, but this is what seems to work for us allowing for some seconds. The beef reheats well the next day too.

    Slow Cooked Beef Stroganoff with Pilaff Rice
    From Rachel Allen's Rachel's Favourite Food at Home

    Serves 5-6

    250g (1/2 pound) mushrooms, sliced
    1-2 tbsp olive oil
    1.5 kg (3 Ĺ pounds) stewing beef, cut into 3cm cubes
    75ml (1/3 cup) chicken or beef stock
    1Ĺ very large onions, sliced
    2 to 3 garlic cloves, crushed
    75ml (1/3 Cup) white wine
    100ml (1/2 cup) brandy
    165ml (scant 2/3 cup) single cream
    1 Ĺ tbsp roux, (see below)

    1.Preheat the oven to 160C/gas 3. (325 degrees)


    2. Heat a large frying pan and lightly fry the mushrooms in batches in the olive oil until pale golden in colour. Tip onto a plate and set aside. Brown the meat in the same pan in small batches. When all the meat has browned, pour a small amount of the stock into the frying pan and bring to the boil to deglaze the pan and conserve the flavour.


    3. Put a large flameproof casserole on the hob over a medium heat and pour the stock from the frying pan into it. Add the mushrooms, meat, sliced onions, garlic, wine, stock and brandy. Cover with the lid, transfer to the oven and cook for about 1-1 Ĺ hours, or until tender.


    4. When the meat is cooked, strain the liquid into a saucepan. Add the cream and boil, uncovered, for a few minutes until it has a good flavour, then season with salt and freshly ground black pepper.


    5. With the liquid still boiling, add 2-3 teaspoons of the roux and whisk in until the juices have thickened slightly, adding more roux if necessary. Pour the sauce over the meat, stir and keep the stroganoff warm until you are ready to serve. Cookís notes: to make a roux, stir equal quantities of butter and plain flour into a paste and cook for a few minutes on the hob. Use hot or cold.



    Pilaf Rice
    Servings: 3-4
    25g (2 Tablespoons) butter
    1 small onion, chopped
    150g (1 Cup) basmati rice
    375ml (1 Ĺ Cups) chicken or vegetable stock

    Method
    1. In a large saucepan, melt half the butter, add the chopped onion, put on the lid and cook on a low heat until the onion is soft Ė about 10 minutes.


    2. Add the rice and stir on the heat for about 2 minutes. Add the stock and some salt and freshly ground black pepper. Bring to the boil, then turn the heat right down as low as possible and simmer on top of the stove, or in an oven at 150C/ gas 2, for about 10 minutes, until the rice is just cooked and all the liquid absorbed. Cover and keep warm until needed.

  8. #8
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    Thank you so very much. Looking forward to making this recipe soon. Just printed recipe!!!

  9. #9
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    Yes,sounds about right but didn't measure brandy as there was only small amount left in bottle, probably what you say.
    It really is v tasty and with putting the juice in the rice that has a super taste too ,hope you all enjoy WE DID!!

  10. #10
    Power Poster CarrieAnne's Avatar
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    thanks!

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