Quick Beef Stroganoff Recipe.
15 mins
easy
When the nights start getting cold and chilly, nothing is more satisfying than a rich meaty stew. Our quick Beef Stroganoff with Veetee Basmati & Wild Rice really hits the spot. Chicken filets or tofu can work as well for non-beef options.
You'll need...
- —1 tray Veetee Basmati Rice and Wild Rice
- —½ cup baby onions or shallots, halved
- —1 ½ cup mini carrots, halved
- —2 sirloin steaks, sliced
- —2 ½ oz red wine
- —1 tsp thyme leaves
- —1 small handful of freshly chopped parsley
- —3 tbsp sour cream
- —1 ¼ cup mushrooms, sliced
- —Salt & pepper to taster to taste
The how...
- Heat half the oil in a large frying pan and cook the onions, carrots and mushrooms in batches until browned.
- Add the thyme leaves just before the end. Remove from the pan and keep warm.
- Add the steak strips and brown quickly over a high heat.
- Return the onion mixture to the pan and add the wine.
- Bubble for a few seconds then remove from the heat and stir in the cream and parsley.
- Heat your Veetee Basmati and Wild Rice according to the pack instructions and serve with the stroganoff.