A couple of months ago, my friend Natasha posted a Beef Stroganoff recipe.  Natasha lives in the United States but her roots are from Russia so when I saw an authentic version of this very popular dish, I knew I had to try it.    Please visit Natasha’s blog to see the original recipe and learn more about the history of this dish but also to find lots of other delicious five-star recipes.

I made a few changes to Natasha’s authentic recipe and I shall explain why.  To start with I don’t eat beef and generally in Greece, we usually eat veal, instead of beef, at least in my family, and although other people are crazy about veal, I am not really fond of it, or red meat in general.  However, as my children like it, I do cook it about once a month and there are a few recipes that I enjoy cooking and eating, provided it is not very often and mostly I prefer it in the form of minced meat.   I have reduced the amount of spices in the sauce as I knew that the children would not like it if it was too spicy.  Natasha used beef tenderloin steak  but as tenderloin is quite expensive for our budget, I prefered a cheaper cut, that is why it needed more time to cook.   You can use any meat suitabe for a stew.  There were a couple of ingredients that are not available in Greece, such as sour cream and apple sauce.     I have never tasted sour cream before, so I don’t really know how it tastes but whenever a recipe called for sour cream I have used Greek yoghurt, diluted with water to the consistency of cream, and the recipes tasted great, so it must be a good substitute, right?    In the past I remember seeing recipes which I wanted to make but never made them because of the apple sauce.  This time I was determined to make the recipe so I decided to google search it and see if I could make it myself.   I was surprised to see that it was almost like apple jam.  In Greece we use more olive oil when cooking, so I increased the amount and finally I did not use bacon fat in the potatoes as in Greece we always make the potatoes using olive oil.

I have made Beef Veal Stroganoff before and although the other recipe was delicious as well, this one was amazing.  The sauce was so flavourful, that we ate more with the potatoes, just like ketchup.

The sauce is more than you will need for the recipe but don’t worry about that as you can freeze it and use it whenever you like.  I am sure you will be making the recipe again as even I who am not fond on the meat made it again and this recipe is surely a keeper.   You will be seeing more recipes with this sauce as I have already used it  as a base for pizza, on pasta, to make lasagna, etc.

Veal Stroganoff, adapted from Five-Star Foodie

Ingredients:

Tomato sauce

  • ¼ cup olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 500 ml tomato puree + 1 tbsp tomato paste
  • 1/3 cup apple puree 
  • 1 1/2 cup chicken stock
  • 1 cup red dry wine
  • ¼ cup soy sauce
  • ¼  teaspoon nutmeg
  • ¼  teaspoon ginger
  • ¼  teaspoon cloves
  • Salt, pepper to taste

Veal

  • 4 – 5 tablespoons olive oil
  • 1 onion chopped
  • 750 grams beef tenderloin steak or round veal
  • Salt, pepper to taste
  • 3 tablespoons flour
  • 200 ml Greek Yoghurt and 200 ml water  (feta is also a good substitute)
  • 2 cups spiced tomato sauce
  • Parsley

Fried potatoes

  • 2 large potatoes
  • Salt
  • Olive oil for frying

Directions:

Spiced tomato sauce

Heat oil in a saucepan, add onions and sauté for a few minutes until translucent.  Add garlic to the pan and sauté for another minute. Add tomatoes and tomato paste, blended together and apple purée and cook for another few minutes, stirring. Pour chicken stock, wine, and soy sauce. Season with nutmeg, ginger, cloves, salt and pepper. Bring to boil, then cover and simmer (about 30 minutes) until reduced by half.

Veal

Cut the veal  (or beef) into very thin long slices and season lightly with salt and pepper.  Add the flour in a zip lock bag and dredge the meat in flour. Heat the olive oil in a saucepan, add onions and sauté for a few minutes. Add the meat slices and cook for 2-3 minutes, stirring.  Add yoghurt diluted in water. Bring to boil gently. Add the spiced tomato sauce and simmer, covered for about 45 minutes, until the meat is very tender.

Serve with fried potatoes and sprinkle with parsley.

Fried potatoes

Peel potatoes, and slice in thin rounds or julienne them.  Drain and season with salt.  In a large skillet heat the olive oil, (enough to cover the potatoes) and fry on high heat until golden, about 10-15 minutes, stirring occasionally making sure potatoes do not stick to the bottom of the pan or to each other.

The second time I made Veal Stroganoff, I served it with Fried Ryzokeftedes (rice balls) and spanakopitakia.

Ryzokeftedes is an original concoction of mine as I had some leftover cooked rice from the previous day so I added some grated halloumi and feta, a mixture of spices I make as well as  aromatic Greek herbs (you can add parsley, dill, fennel fronds, fresh mint), then dipped them in egg and coated them with dried breadcrumbs and fried them.

The recipe for Ryzokeftedes goes to the event Creative Conconctions, hosted by me.

Ryzokeftedes (Fried Rice patties), recipe by Ivy

Ingredients:

  • 2 cups leftover boiled rice preferably starchy rice
  • 150 grams halloumi, grated
  • 100 grams feta, crumbled
  • 1 tbsp dried mint (or 3 – 4 tbsp fresh)
  • 1 tsp Mixture of spices (use any spices you like)
  • Herbs: Kafkalithres, Myronia, parsley (about ½ cup, all finely chopped)
  • 2  tbsp dried breadcrumbs
  • Salt

For coating

  • 1 egg
  • 1 cup dried breadcrumbs
  • Olive oil for frying

Directions

  1. Mix all the ingredients and form into balls.   Beat the egg.  Dip the rice balls into the egg and then roll in breadcrumbs until completely coated. Set aside on a plate and repeat with remaining balls.
  2. At this point Ryzokeftedes may be refrigerated until ready to fry.
  3. Heat the olive oil and fry on both sides until golden brown.

 

Update:  31 January, 2013:  Here’s another approach to making ryzokeftedes.  This time I had some leftover parboiled rice as well as leftover beer batter after making bakaliaros and stale bread.  They turned out delicious.

Note:  You do not necessarily need the beer batter but can add more bread or just some flour.

 

 

rizokeftedes

Ryzokeftedes (Fried Rice patties), recipe by Ivy

Ingredients:

 

  • 2 cups leftover parboiled rice
  • 1 cup leftover beer batter (or about 1/2 cup flour)
  • 150 grams kefalotyri, grated
  • 1 small onion, finely chopped
  • 1 clove roasted garlic, finely chopped
  • 1 egg
  • 1 cup stale bread, grated
  • Salt and freshly ground black pepper
  • 1/3 cup parsley, finely chopped
  • 1 tbsp dried mint
  • Olive oil for frying

 

Directions:

 

  1. Mix all the ingredients and form into balls.
  2. Heat the olive oil and fry on both sides until golden brown.
  3. Place on kitchen paper to absorb excess oil before serving.

ryzokeftedes

Kopiaste and Kali Orexi!!

 

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Χωρίς σχόλια on Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

  1. […] Originally posted here: Veal Stroganoff with Ryzokeftedes (Fried Rice Balls) […]

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  3. Ο/Η Carole λέει:

    Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers

  4. Ο/Η Carole λέει:

    Ivy, thanks for stopping by and linking in. I am now following via Bloglovin. I hope you will follow Carole’s Chatter too. Cheers

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