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Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

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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 preferred a cheaper cut, that is why it needed more time to cook.  

You can use any meat suitable 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 authentic, 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.

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 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!

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.

rice patties ryzokeftedes image

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

Collage Ryzokeftedes rice balls image

You will find the recipe for Veal Stroganoff at the end of the post.

Stroganoff spanakopitakia and ryzokeftedes image
Ryzokeftedeσ rice balls image
rice patties ryzokeftedes image

Ryzokeftedes (Fried Rice patties)

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ryzokeftedes is an original concoction of mine. I made them when I had some leftover cooked rice from the previous day, so I added some grated halloumi and feta, some of my spice mixture, as well as some aromatic Greek herbs.

Ingredients

  • 2 cups leftover boiled rice suitable for risotto (I used Greek Carolina rice)
  • 150 grams halloumi, grated
  • 100 grams feta, crumbled
  • 1 tbsp dried mint
  • 1 tsp of my spice mixture
  • 1/2 cup of any of any of these herbs: Mediterranean hartwort, chervil, parsley, finely chopped)
  • 2 tbsp dried breadcrumbs
  • Salt

For coating:

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

Instructions

  1. Mix all the ingredients and form into balls.  
  2. Beat the egg. 
  3. Dip the rice balls into the egg mixture and then roll in breadcrumbs until
    completely coated.
  4. Set aside on a plate and repeat with remaining balls. At this point Ryzokeftedes
    may be refrigerated until ready to fry.
  5. Heat the olive oil and fry on both sides until golden brown.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 185Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 405mgCarbohydrates 20gFiber 1gSugar 2gProtein 8g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

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

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.

rice patties with beer batter image

Ryzokeftedes (Fried Rice patties)

Ingredients:

  • 2 cups leftover parboiled rice
  • 1 cup leftover beer batter (or about 1/2 cup flour)
  • 150 grams kefalotyri, grated
  • 1 small onion, grated or 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 rice patties with beer batter image

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

Veal stroganoff picture

Veal Stroganoff with Ryzokeftedes (Fried Rice Patties)

Yield: 7
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 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

Veal

  • 5 tablespoons olive oil
  • 750 grams beef tenderloin steak or round veal
  • 3 tablespoons flour
  • All the tomato sauce
  • 200 ml water

Tomato sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup red dry wine
  • 500 ml passata
  • 1 tbsp tomato paste
  • 1/3 cup apple puree
  • 1 1/2 cup beef or chicken stock
  • ¼ cup soy sauce
  • ¼ tsp nutmeg
  • ¼ tsp ginger powder
  • ¼ tsp cloves
  • Salt and pepper to taste
  • 200 ml Greek Yoghurt, diluted with 1 tbsp lemon juice
  • Parsley (optional)

Fried potatoes

  • 2 large potatoes
  • Salt
  • Olive oil for frying

Instructions

  1. Cut the veal (or beef) into very thin slices.
  2. Put the flour in a zip lock bag and dredge the meat.
  3. Heat the olive oil in a sautéing pan and sauté the meat in batches.
  4. Remove to a pot.
  5. Add the remaining olive oil in the sautéing pan, and sauté the onion until translucent.
  6. Add the garlic and sauté for another minute.
  7. Add the wine and cook for 1 minute, for the alcohol to evaporate.
  8. Add tomato passata and tomato paste, as well as the apple purée and cook for another few minutes, stirring.
  9. Pour chicken stock and soy sauce.
  10. Season with nutmeg, ginger, cloves, salt and pepper. Bring to boil, then cover and simmer for about 15 minutes.
  11. Add the yoghurt with the lemon juice and mix until well combined.
  12. Pour the tomato sauce in the pot and simmer covered, for about 45 - 50 minutes or until the meat is tender.
  13. Serve with rice patties (recipe in the post), mashed potatoes or fried potatoes.
Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 791Total Fat 52gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 32gCholesterol 110mgSodium 979mgCarbohydrates 39gFiber 3gSugar 22gProtein 36g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

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

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You can hover over the image to pin the image to your favourite board on Pinterest and we will be happy if you share to other Social Media with the buttons you will find on the blog.

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collage Veal Stroganoff recipe image

Kopiaste and Kali Orexi!!

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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

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