Beef stroganoff
22 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: beef strips, mushrooms and rice.
- Time
- 40 min
- Difficulty
- Medium
- per serving
- 724 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Beef strips280 g
- Mushrooms250 g
- Rice150 g
- Onion1
- Garlic clove1
- Sour cream80 g
- Pickles2
- Tomato paste1 tbsp
- Mustard1 tsp
- Vegetable broth150 ml
- Butter15 g
- Vegetable oil1 tbsp
- Parsley½ bunch
- Sweet paprika powder1 tsp
- Water300 ml
- Saltto taste
- Black pepperto taste
Contains Lactose
You need
6 parts- Large pan
- Pot with lid
- Strainer
- Cutting board & knife
- Wooden spoon
- Plate
Directions
22 stepsRinse the rice
Rinse the rice in a strainer under cold water until the water runs clear.
- 150 g Rice
Bring the rice to a boil
High heat
Put the rice with 300 ml water and 1 pinch salt in a pot and bring to a boil.
- 300 ml Water
- Salt
Let the rice swell
12 minLow heat
Put the lid on and let the rice swell over the lowest heat for about 12 minutes. Then take it off the heat and leave it covered.
Slice the onion
Meanwhile, while step 3 runs
Meanwhile, peel the onion and cut it into fine half rings.
- 1 Onion
Cut the mushrooms
Meanwhile, while step 3 runs
Wipe the mushrooms with a cloth and quarter them. Cut very large mushrooms into eighths.
- 250 g Mushrooms
Dice the pickles
Meanwhile, while step 3 runs
Cut the pickles into small cubes.
- 2 Pickles
Chop the garlic
Meanwhile, while step 3 runs
Peel the garlic clove and chop it finely.
- 1 Garlic clove
Season the meat
Meanwhile, while step 3 runs
Pat the beef strips very dry and season them with salt and pepper. Wet meat steams instead of browning.
- 280 g Beef strips
- Salt
- Black pepper
Heat the pan
High heat
Heat half of the vegetable oil (½ tbsp) in a large pan over high heat until it shimmers.
- ½ tbsp Vegetable oil
Brown the first half
2:30 minHigh heat
Put half of the meat in the pan in a single layer. Leave it for 1.5 minutes, then flip it and cook for 1 more minute.
Onto the plate
Put the meat on a plate. It should still be light pink inside.
Brown the second half
2:30 minHigh heat
Add the rest of the vegetable oil (½ tbsp) to the pan, heat it briefly and cook the second half the same way: 1.5 minutes without moving, flip, then 1 more minute.
- ½ tbsp Vegetable oil
Add back in
Put it on the plate with the first batch.
Fry the onion
3 minMedium heat
Turn the heat to medium. Add the butter to the pan and fry the onion with 1 pinch salt for about 3 minutes, until glassy. Scrape up the browned bits while you do.
- 15 g Butter
- Salt
Fry the mushrooms
5 minMedium heat
Add the mushrooms with 1 pinch salt and fry for about 5 minutes, until golden brown. Don't stir for the first 2 minutes.
- Salt
Toast the tomato paste
1 minMedium heat
Stir in the garlic, tomato paste and sweet paprika and toast for about 1 minute, until fragrant.
- 1 tbsp Tomato paste
- 1 tsp Sweet paprika powder
Reduce the broth
3 minMedium heat
Stir in the vegetable broth and mustard and reduce for about 3 minutes, until the sauce thickens a little. Scrape up the browned bits while you do.
- 150 ml Vegetable broth
- 1 tsp Mustard
Chop the parsley
Meanwhile, while step 17 runs
Meanwhile, rinse the parsley and chop it finely.
- ½ bunch Parsley
Sour cream and meat
2 minLow heat
Turn the heat to the lowest setting. Put the meat with its juices back in the pan, stir in the sour cream and warm for 2 minutes, but don't let it boil.
- 80 g Sour cream
Stir in the pickles
Stir in the pickles and season with salt and pepper. They stay crunchy if you add them only now.
- Salt
- Black pepper
Fluff the rice
Fluff the rice with a fork.
Plate up
Put the rice on the plates, spoon the stroganoff over it and sprinkle with parsley.
Nutrition
per serving724 kcal
- Protein
- 42 g
- Carbohydrates
- 74 g
- Fat
- 29 g
Guide values, calculated from the ingredients.
