Skip to Content

Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

Sharing is caring!

Veal or Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.  Source:  Wikipedia

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.

Veal round picture

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.

Veal stroganoff with mashed potatoes picture

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 lemon juice 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 not very authenic, it was delicious as well.  However, the sauce in this Veal Stroganoff was so flavourful, that we ate more with the potatoes, just like ketchup.

Veal stroganoff sauce picture

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’ve used it on pizza, together with pasta, to make lasagna, etc., and it’s fantastic!

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.

Veal Stroganoff 

Preparation time:  30 minutes

Cooking time:  1 hour 20 minutes

Serves: 5

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 sauce 
  • 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

  • 5 tablespoons olive oil
  • 1 onion chopped
  • 1 clove garlic, minced
  • 750 grams beef tenderloin steak or round veal
  • Salt, pepper to taste
  • 3 tablespoons flour
  • 200 ml Greek Yoghurt diluted with 1 tbsp lemon juice and 200 ml water   
  • 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 with salt and pepper.

Put the flour in a zip lock bag and dredge the meat.

Heat 3/5 of the olive oil in a sautéing pan and sauté the meat in batches.

Remove to a platter.

Clean the pan, add the remaining olive oil and sauté the onion until translucent. Add the garlic and sauté until fragrant.

Put all the meat back in the pan, add the yoghurt mixture and mix.

Transfer the meat in a pot and add 2 cups of tomato sauce.  Simmer covered, for about 45 – 50 minutes or until the meat is tender.

Serve with mashed potatoes or fried potatoes.

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.

Veal stroganoff picture

Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

Yield: 5
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Veal or Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. 

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 tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp cloves
  • Salt, pepper to taste

Veal

  • 5 tablespoons olive oil
  • 1 onion chopped
  • 1 clove garlic, minced
  • 750 grams beef tenderloin steak or round veal
  • Salt, pepper to taste
  • 3 tablespoons flour
  • 200 ml Greek Yoghurt, diluted with 1 tbsp lemon juice and 200 ml water
  • 2 cups spiced tomato sauce
  • Parsley

Fried potatoes

  • 2 large potatoes
  • Salt
  • Olive oil for frying

Instructions

Spiced tomato sauce

  1. 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

  1. Cut the veal (or beef) into very thin long slices and season with salt and pepper.
  2. Put the flour in a zip lock bag and dredge the meat.
  3. Heat 3/5 of the olive oil in a sautéing pan and sauté the meat in batches.
  4. Remove to a platter.
  5. Clean the pan, add the remaining olive oil and sauté the onion until translucent. Add the garlic and sauté until fragrant.
  6. Put all the meat back in the pan, add the yoghurt mixture and mix.
  7. Transfer the meat in a pot and add 2 cups of tomato sauce. Simmer covered, for about 45 - 50 minutes or until the meat is tender.
  8. Serve with mashed potatoes or fried potatoes.

Fried potatoes

  1. 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.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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)  

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 image

Kopiaste and Kali Orexi!!

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Carole

Friday 7th of June 2013

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

Carole

Friday 7th of June 2013

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright
Skip to Recipe