BEEF STROGANOFF

WITH BUTTERED RISONI & QUICK PICKLES

Serves: 4-6  | Prep time: 5-10 mins | Cook time: 20-25 mins

We could delve into the long and varied history of Beef Stroganoff, where it started and how it has evolved around the world, but who has time for that. 

What we do have time for is cooking and eating a classic Aussie comfort food. This recipe shows how to best cook our Ready to Cook Beef Stroganoff– hint, the secret is cooking some mushrooms before cooking the Stroganoff and adding some sour cream at the end.

Alana has given us a twist on the buttered pasta Beef Stroganoff is often served with. By toasting the risoni, like you would the rice in a risotto, it gives it a beautiful nutty flavour that adds more depth. 

She’s also teamed it with some quick pickles to add  acidity that balances well with the yummy creamy, buttery flavour. The pickle is very quick to make and lasts for up to a week in the fridge. Add any leftovers to salads, burgers or sandwiches for an added kick. 

If you’re short on time or don’t have any risoni on hand, cook regular fettuccine/linguini as per the packet instructions. Stir a small dollop of butter through the drained cooked pasta before serving. 

Recipe and images courtesy of Alana Lowes.

INGREDIENTS
Quick pickled dilled green chilli cucumbers
150g cucumber (approx 2 mini cucumbers or 1 Lebanese cucumber), sliced into rounds
1 long green chilli, sliced into rounds
¾ cup white wine vinegar
¾ cup water
1 tbsp caster sugar
1 tsp salt flakes
1 tbsp dill sprigs

Toasted buttered risoni
2 tbsp olive oil
2 cups risoni
3 cups HOT vegetable stock OR mushroom stock
1 tbsp butter

Beef Stroganoff
2 tbsp olive oil
Optional 50g button mushrooms, sliced
1kg Meat at Billy’s Beef Stroganoff
125ml sour cream
¼ cup parsley, finely chopped
10 sprigs thyme, leaves removed and finely chopped
Salt and pepper to season

METHOD
To make the quick pickled dilled green chilli cucumbers, mix all ingredients together and set aside while you prepare the rest.

To make the toasted buttered risoni, add the olive oil then the risoni to a large saucepan. Place over a medium-high heat and toast the risoni grains until they are golden in colour, take care not to burn. Turn the heat down to low and gently add in the hot vegetable stock, take care as the stock will spit and splatter. Cover and cook for 7-9 mins or until the stock is almost all absorbed. Turn off the heat and remove the lid and gently stir a few times. If the stock isn’t yet all absorbed turn the heat back on and continue to cook until the stock is fully absorbed. To avoid the risoni sticking to the bottom of the saucepan just gently stir a few times. Once all the stock is absorbed add in the butter and stir to coat. Put the lid back on to keep warm.

Meanwhile, for the beef stroganoff, add the olive oil to a large pan and place over a medium-high heat. Add in the mushrooms and cook for 2-3 mins or until they begin to brown, add in the beef stroganoff mixture and simmer for approximately 7-8 minutes. Stir a few times. Add in the sour cream and let simmer for a further 1-2 minutes. Stir through the half the chopped parsley and thyme.

To serve, spoon the toasted buttered risoni onto a platter and top with the beef stroganoff and pickled chilli cucumbers and sprinkle over the remaining parsley and thyme.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.