BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
Total Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
- Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
- Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
- Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
- Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
- Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
- Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
Nutrition Facts : Calories 592 calories, FatContent 18.9 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 71.8 g carbohydrate, SugarContent 7 g sugar, SodiumContent 1.6 g salt, FiberContent 4.3 g fibre
BEEF RENDANG & TURMERIC RICE RECIPE | BBC GOOD FOOD
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Total Time 3 hours 10 minutes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, FatContent 71 grams fat, SaturatedFatContent 37 grams saturated fat, CarbohydrateContent 108 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 81 grams protein, SodiumContent 0.8 milligram of sodium
More about "quick beef tips and rice recipes"
BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
BEEF BOURGUIGNON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SUPER QUICK CHICKEN FRIED RICE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Calories 548 calories per serving
- Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.
BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 592 calories per serving
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
- Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
- Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
- Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
- Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
- Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
- Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
BEEF RENDANG & TURMERIC RICE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Main course
Cuisine Asian
Calories 1405 calories per serving
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
GRANDMAW CAIN'S BEEF TIPS AND RICE RECIPE | ALLRECIPES
From allrecipes.com
25 BEEF AND RICE RECIPES FOR EASY DINNERS | ALLRECIPES
From allrecipes.com
BEEF TIPS AND RICE - FLAVOR MOSAIC
From flavormosaic.com
QUICK + EASY BEEF RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
SLOW COOKER BEEF TIPS AND RICE - SOUTHERN BITE
From southernbite.com
10 BEST BEEF TENDERLOIN TIPS RECIPES | YUMMLY
From yummly.com
71 EASY AND QUICK GROUND BEEF RECIPES | TASTE OF HOME
From tasteofhome.com
EASY AND QUICK GROUND BEEF RECIPES | READY SET EAT
From readyseteat.com
EASY AND QUICK GROUND BEEF RECIPES | READY SET EAT
From readyseteat.com
QUICK AND EASY RECIPES - THE WOKS OF LIFE
From thewoksoflife.com
QUICK BEEF STIR-FRY WITH BELL PEPPERS RECIPE
From simplyrecipes.com
QUICK CHICKEN STIR-FRY WITH VEGETABLES | MINUTE® RICE
From minuterice.com
QUICK SOUPER RICE RECIPE WITH WHITE RICE | MINUTE® RICE
From minuterice.com
CANADA BEEF RECIPES - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GRANDMAW CAIN'S BEEF TIPS AND RICE RECIPE | ALLRECIPES
From allrecipes.com
25 BEEF AND RICE RECIPES FOR EASY DINNERS | ALLRECIPES
From allrecipes.com
BEEF TIPS AND RICE - FLAVOR MOSAIC
From flavormosaic.com
QUICK + EASY BEEF RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
SLOW COOKER BEEF TIPS AND RICE - SOUTHERN BITE
From southernbite.com
10 BEST BEEF TENDERLOIN TIPS RECIPES | YUMMLY
From yummly.com
71 EASY AND QUICK GROUND BEEF RECIPES | TASTE OF HOME
From tasteofhome.com
EASY AND QUICK GROUND BEEF RECIPES | READY SET EAT
From readyseteat.com