Beef Stroganoff, Basmati Rice & Roasted Butternut
A classic beef stroganoff served with fluffy basmati rice and roasted butternut.
Ingredients
Beef Stroganoff
- 3cupsBeef Sirloin (cut into strips)
- 3/4cupOnion (finely chopped)
- 1/2cupGreen Pepper (diced)
- 1 1/2cupsButton Mushrooms (quartered)
- 1/2tspGarlic Clove (finely grated)
- 1 1/2cupsCream
- 2tbspVegetable Oil
- Salt & Pepper to taste
Basmati Rice
- 1 1/2cupsBasmati Rice
- Salt to taste
Roasted Butternut
- 3cupsButternut Cubes
- 1tbspSugar
- 1/2tspGround Cinnamon
- Salt & Pepper to taste
- 2tbspVegetable Oil
How to make Beef Stroganoff, Basmati Rice & Roasted Butternut
Beef Stroganoff
Heat a wok until smoking hot, add a little vegetable oil. Stir fry the beef strips in batches until golden brown on the outside. Season with a tiny bit of salt and pepper. Do not overcrowd the pan.
Set the meat aside once all golden brown.
Place the wok onto the heat again, then add the onions and green peppers and sauté until golden brown. Add the browned meat to the pan. Add the garlic. Cover the pot with a lid and cook until the meat is tender.
Heat a clean pan until smoking hot. Add a little vegetable oil, then seal the mushrooms to brown on the outside. Add to the meat.
Take the lid off the pot, add the cream and simmer until cooked through. The cream will reduce slightly and thicken, coating all the meat.
Basmati Rice
Place the rice into a medium-sized pot, cover with tap water. Wash the rice by rubbing it between your hands. Rinse the rice, then cover with water.
Bring to a boil, add a little salt, then turn down the heat until the rice is cooked but not soggy.
Strain the rice, then rinse with cold water.
Heat the rice before serving with the beef stroganoff.
Tips & Tricks
Do not overcrowd the pan when cooking the beef to ensure it browns properly.
Rinse the rice thoroughly to remove excess starch for fluffy rice.
FAQS
What are some good substitutions for beef in beef stroganoff?
If you're looking for a substitution for beef in beef stroganoff, you can use chicken, turkey, or even mushrooms for a vegetarian option. Tofu or tempeh can also work well for a plant-based version, providing a similar texture.
How can I store leftover beef stroganoff and rice?
To store leftover beef stroganoff and basmati rice, let them cool to room temperature, then transfer them to airtight containers. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing the stroganoff and rice separately, where they can last for up to 2-3 months.
What dietary restrictions does beef stroganoff with basmati rice accommodate?
Beef stroganoff with basmati rice is not suitable for gluten-free diets due to the cream and potential thickeners used. However, you can make it gluten-free by using gluten-free cream and ensuring any additional ingredients are certified gluten-free. For dairy-free options, substitute the cream with coconut cream or a dairy-free alternative.
What are some great side dishes to pair with beef stroganoff?
In addition to basmati rice, you can pair beef stroganoff with a side of roasted vegetables, such as the roasted butternut in this recipe, or a fresh green salad. Garlic bread or egg noodles are also popular choices that complement the creamy sauce.
How do I ensure my basmati rice is fluffy when cooking?
To ensure your basmati rice is fluffy, rinse it thoroughly under cold water to remove excess starch before cooking. Use a 1:1.5 ratio of rice to water, bring it to a boil, then reduce the heat and let it simmer until cooked. Avoid stirring the rice while it cooks to prevent it from becoming sticky.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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