By Valerie Cartwright
Cook the rice according to package instructions. Once cooked, stir in 2 tablespoons of butter and a pinch of salt. Set aside and keep warm.
Cut the beef into thin strips. Season with salt and pepper, then coat lightly with 1 tablespoon of flour.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the beef strips and sear on all sides until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining oil and 1 tablespoon of butter. Sauté the chopped onion and minced garlic until the onion becomes translucent.
Sprinkle the remaining flour over the onions and garlic and stir well. Cook for about 1-2 minutes to remove the raw flour taste.
Slowly add the beef broth while stirring to prevent lumps. Bring to a simmer and allow the sauce to thicken slightly.
Add the seared beef back into the skillet along with the sour cream and mix well. Cook on low heat for about 10 minutes, stirring occasionally, until the beef is tender.
In a separate pot, boil water with a pinch of salt. Cook the egg noodles according to package instructions until al dente. Drain and toss with 1 tablespoon of butter.
Serve the beef stroganoff over the egg noodles and alongside the buttered rice. Garnish with dried parsley.
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By Valerie Cartwright
This Main Course Beef Russian Cuisine recipe is ready in 45 minutes and features beef, flour, eggs and other delicious ingredients. Contains 600 calories total.
Cook the rice according to package instructions. Once cooked, stir in 2 tablespoons of butter and a pinch of salt. Set aside and keep warm.
Cut the beef into thin strips. Season with salt and pepper, then coat lightly with 1 tablespoon of flour.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the beef strips and sear on all sides until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining oil and 1 tablespoon of butter. Sauté the chopped onion and minced garlic until the onion becomes translucent.
Sprinkle the remaining flour over the onions and garlic and stir well. Cook for about 1-2 minutes to remove the raw flour taste.
Slowly add the beef broth while stirring to prevent lumps. Bring to a simmer and allow the sauce to thicken slightly.
Add the seared beef back into the skillet along with the sour cream and mix well. Cook on low heat for about 10 minutes, stirring occasionally, until the beef is tender.
In a separate pot, boil water with a pinch of salt. Cook the egg noodles according to package instructions until al dente. Drain and toss with 1 tablespoon of butter.
Serve the beef stroganoff over the egg noodles and alongside the buttered rice. Garnish with dried parsley.
Calories per Serving: 600
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