Put the rice to boil in 600 ml. the water. Add a teaspoon of thyme.
When the water starts to boil, leave the heat low and put the lid on. Boil for 10 minutes. When the rice has boiled, immediately put the spinach on top, cover and let the spinach soften in the heat of the rice.
Separately cut sliced pickles and red onion slices. Put in a bowl together with the finely chopped parsley, mix well and add a little salt and a tablespoon of vinegar from the cucumber jar.
Put the olive oil in a pan, let it heat up and then put the chopped mushrooms, a little salt and mix. Add crushed garlic cloves and let it harden. When the mushrooms are ready over them, put about 2/3 of the cucumber and onion salad after draining the excess liquid, mix well and after it has hardened, put it separately in a bowl.
Cut the meat into strips, sprinkle with salt, pepper and paprika and mix well. Then put in a pan in olive oil and fry. When it is almost ready, add the brandy and leave until the alcohol evaporates. Over this content add quality salad, yogurt and milk. Mix well and leave until the sauce thickens a little.
On a plate put in this order: spinach. the rice, the meat and the salad from the pan with the sauce (the sauce should be drained on all the rice) and sprinkle the rest of the uncooked salad on top.
Beef stroganoff in 30 minutes
The most popular Russian food, that must be it! We understand why they like it, it's very tasty! You feed 4 people with 30 minutes of work. Sounds good, doesn't it? Choose to make a beef stroganoff quickly before (not according to the original recipe), good to lick your fingers and extremely full!
Heat oil and 1 tablespoon butter in a large skillet. Separately, season the meat with salt, pepper and oregano. Fry it in the pan for 1 minute on each side. Remove the meat to a plate.
In the same pan, sauté the mushrooms, garlic and onion. Add 2 tablespoons of butter, let it harden until the onion becomes translucent. Add the flour over, mix and let it cook for 2-3 minutes.
Pour in the beef soup and Worcestershire sauce. Let simmer for about 10-12 minutes. Put the meat in the pan. Mix. Add the cream, mix and remove from the heat.
It is usually served with noodles, puree or rice.
Other delicious beef recipes:5 / 5 - 1 Review (s)
Beef in Teriyaki Sauce with Basmati Rice
Beef in Teriyaki Sauce with Basmati Rice, Asian recipe.
The series of Asian recipes prepared with the products Shan & # 8217shi continue this time with a Japanese recipe Beef in teriyaki sauce with basmati rice.
I have to tell you that the sauce Japan Teriyaki of the Shan & # 8217shi It has proven to be excellent compared to other similar sauces purchased commercially.
With a balanced taste and a creamy and glossy consistency, the teriyaki sauce made the meat strips fragile and get a special taste.
For those who have not yet discovered it, Japan Teriyaki is a classic sauce based on soy, sake or mirin, sugar or honey and refined with sesame seeds.
Next I prepared a garnish from Shan basmati rice & # 8217shi. As you know basmati rice is an aromatic rice with a long grain and a fine consistency that makes it ideal for Asian dishes.
I really liked Shan’shi basmati rice because after boiling the beans kept their shape and the taste was fine and fragrant.
I recommend you to try the products Shan & # 8217shi, are quality products with which you can prepare delicious Asian recipes.
Beef in Teriyaki Sauce with Basmati Rice-Ingredients
200 g beef antricot
an envelope sauce Japan Teriyaki Shan & # 8217shi
a teaspoon of brown sugar
2 tablespoons Shan & # 8217shi soy sauce
2 tablespoons rice wine
1 tablespoon sunflower oil
a tablespoon of oil
1/2 red capsicum pepper
(you can use multi-colored bell peppers for extra color)
2 tablespoons oil
Shan basmati rice & # 8217shi
Beef in Teriyaki Sauce with Basmati Rice-Preparation
We cut the beef tenderloin into thin strips.
In a glass bowl, prepare the sauce for marinating the meat: put the Japan Teriyaki sauce, the soy sauce, the sugar, the rice wine and mix well until all the ingredients are incorporated.
Put the meat strips, mix well so that they are covered with sauce, cover the bowl and leave to marinate for 24 hours.
Before preparing them, take the dish out of the fridge and let it return to room temperature.
Because the meat is cooked in a few minutes, we start with the basmati rice garnish.
One part rice and two parts water are boiled in a pan.
When it has boiled, cover and simmer until it absorbs all the water without stirring.
Put the wok on the high flame, heat the oil and add the meat with a part of the sauce. Cook over high heat, stirring constantly for 4-5 minutes, adding the rest of the sauce.
Separately prepare the pepper garnish. Saute the pepper strips over high heat for 1 minute to cook halfway.
After we have prepared them all, we place them on the plate.
The loose rice with a fork is placed on a plate in the shape of a nest, we put the meat with teriyaki sauce on top, the pepper strips and we sprinkle with sesame seeds and green onion stalks.
Serve immediately !!
Vita Stroganoff, a noble and delicious dish
What could be better than a tender beef dish with an absolutely divine sauce? Such a dish is prepared in less than an hour! Beef stroganoff is ready in just 30 minutes, so it's ideal for days when you're tired from work, but you feel like pampering yourself with a royal dinner. To get the best result, use beef tenderloin. For an even faster version of the food, you can use minced beef instead of strips. You can also replace sour cream with yogurt, if you think the preparation is too heavy. Mushrooms can be completely removed from the recipe, but we recommend that the first time you try Stroganoff beef you follow the original recipe, to understand why it is such a beloved dish. The most difficult part of this recipe is not the preparation, but cutting the thin strips of muscle.
Preparation time: 10 minutes
- 500 g of beef tenderloin, cut into strips 5 cm long and 2 cm wide
- 80 g of onion, cut into slices
- 500 g of brown mushrooms, cut into slices
- a tip of a nutmeg knife
- 1/2 teaspoon of dried tarragon or 2 teaspoons of fresh oregano
- 200 g of sour cream at room temperature.
Method of preparation:
1. Melt 3 tablespoons butter in a large skillet over medium heat. Then increase the heat and add the beef strips. It must be cooked quickly so that it browns on each side. Be careful, though! The fire must not be so great as to burn the butter, because the preparation will no longer have the same flavor. Sprinkle salt and pepper over the pieces of beef, to taste. When the strips are ready on both sides, put them aside in a bowl.
2. In the same pan, reduce the heat and add the onion slices. Cook for a minute or two, allowing them to soak in the fat that has drained from the meat. After they have browned, you can put them aside in the same bowl in which you put the meat.
3. Also in the same pan, melt two more tablespoons of butter, then increase the heat and add the mushroom slices. Cook them for 4 minutes, taking care to mix them from time to time. While they are browning, add tarragon or organo and nutmeg over them.
4. After the mushrooms have browned, turn the heat to low and add the cream over them. You may need to add a tablespoon or two of water to thin the sauce. Mix everything very well and leave the sauce to cook, but not to the point where it boils, because the cream might be cheesy. Add the beef and onion strips, add more spices to taste and cook the whole dish for another 2-3 minutes.
5. Stroganoff beef is added over boiled rice, spaghetti, boiled potatoes, puree, tagliatelle or fettucine.
Bridge: some recipes use mustard and chicken soup in addition to sour cream, for a sauce with a special taste. In this case, you need to use less cream.
So, if you want to prepare a delicious dinner, whether it's a special event or not, we challenge you to try it too. Stroganoff life. It is not for nothing that this recipe is so appreciated in the good world!
Are you an avid beef consumer? Then we offer you two more recipes that will delight your taste buds: marinated beef steak with mushrooms and potatoes and grilled beef steak with mushrooms!
300 g of rice
300 g of minced beef
200 g of butter
1 cup of water or vegetable soup
1 nutmeg knife tip
1 knife tip of paprika
Salt - optional
Bring the rice to a boil. Put the beef in a heat-resistant dish. Mix the vegetable soup with the spices and place it over the beef. Stir well. Add the butter cut into small cubes and put the dish in the oven for 20 minutes, until the beef is ready and slightly crispy. When it has boiled, add the beef and mix well. Add salt only if the baby is over 1 year old. Good appetite!
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Method of preparation
Preparation BEEF WITH BEEF
Beef is washed and portioned. Onions are cleaned, washed and finely chopped. Fresh tomatoes
wash, scald, peel and blender. Peel a squash, grate it and slice it.
The otters are cleaned of the tail, taking care not to reach the open part. If the cleaning has been done
correctly, no more mucilage will come out of them, so there will be no need to scald them in vinegar water to
get rid of mucilage, which is unpleasant to some. Tomato paste is diluted in meat juice. The meat and
chop the onion in half the amount of oil, then add water, salt, peppercorns,
bay and cardamom. Boil for about 10 minutes in a pressure cooker. In another pot put the second quality
finely chopped onion in the remaining amount of oil, then add flour, tomato paste, tomato juice,
salt, pepper, vegeta and cook for another 5 minutes, then add the octopus, meat and meat juice, which
previously strained. Let it simmer for another 15 minutes. Meanwhile, fry
the garlic and pour over the oats and after 2-3 boils the fire will be extinguished.
Beef steak is served hot, with rice and pickles.
How to prepare basmati rice
The rice is washed in several waters and left to soak for 10-15 minutes, after which it will be strained and hardened.
olive oil, adding salt, vegeta and cardamom. The amount of water required is the same as
the amount of softened rice. Boil a few boils over high heat and then simmer for a while
10-15 min, after which it can be served with beef steak.
Beef Stroganoff in the Rice Nest
Wash the rice in a few waters then boil it in water with a little oil, peppercorns, a little tarragon, thyme and delicately to taste. When the rice starts to bloom, remove from the heat, cover the pan with a lid and put the rice in the oven for another 15 minutes.
The meat is cut into strips, sprinkled with ground and delicate pepper and passed through flour. Fry the meat for 2-3 minutes, add the julienned onion, spices to taste, water and cook for 20-25 minutes. Add the drained mushrooms, crushed garlic and (optionally) wine, boil everything for about 15 minutes. If necessary, add water, if the meat is not cooked well and let it boil until it is tender.
The mustard is mixed with sour cream and added over the meat.
Boil everything for another 5 minutes and add the sliced cucumbers and the broth. After 10 minutes it's ready!
When serving, arrange the rice on the plates in the shape of a nest, with a spoon make a hole in the middle of each nest, and line the inside of the nest with stroganoff! Sprinkle with rice, finely chopped parsley.
Because I like spicy food, I also added hot paprika, a knife tip.
Stroganoff can be served with potatoes, rice or pasta.
Ingredients Vitel Stroganoff
500 gr veal muscle
300 gr mushrooms
2 small onions
200 gr sour cream
1 teaspoon mustard tip
1 cup broth (or 1 teaspoon top with tomato paste dissolved in a little water)
4 pickled cucumbers
Preparation time: 25 minutes
Preparation Vitel Stroganoff
- The meat is cut into strips. Chop the onion. Mushrooms are cut into large slices.
- In a little oil, fry the veal over a high heat for 1-2 minutes, until it changes color.
* if you use another part of the veal, which is harder, taste the meat and if you find it hard add a cup of water and simmer until soft. At this step the meat must be ready!
- When the meat is ready, take it out on a plate. Add the mushrooms and onions to the pan, turn the heat to medium and let the vegetables soften. Stir occasionally for about 8 minutes. Put the meat back in the pan.
- Add sour cream, mix and cook for 1 minute. Then add the mustard and broth. Let it boil for about 5 minutes until you get a creamy sauce.
- Turn off the heat and add the chopped cucumbers.
3. Add sour cream, broth and mustard
4. At the end add pickles