Many people like to cook beef in sour cream, it's an easy and delicious recipe that is often found on the Internet. However, if you want to add more flavor and texture to the dish then try out this recipe. It has red rice that adds a slightly earthy taste and a robust nuttiness. You will also find onions, garlic, and mushrooms in this dish which make it even tastier.
Ingredients:
Marinade:
2 cups of water
1 TBS salt
1 TBS minced garlic
4 tsp dried cilantro
2 tsp ground coriander
2 tsp dried thyme
1/4 tsp ground black pepper
2 bay leaves
1 cup canned tomato sauce (1 15.5 oz. can)
Braising Liquid:
1 cup unsalted beef broth
2 cups water
1 TBS instant onion soup mix
3 TBS cornstarch
1/2 TBS canola oil
2 cloves garlic, minced
1 small carrot, peeled and diced
1 small onion, diced
4 baby Bella mushrooms, stemmed and sliced 6 oz.
Sauce:
2 cups sour cream
2 TBS lemon juice or vinegar
3 TBS chopped fresh parsley
Salt and Pepper to taste
Directions:
Cook beige rice. Mix together the marinade ingredients in a large pot. Add beef cubes and stir to coat with marinade. Cover and refrigerate overnight. In a large pot, heat 1 cup of unsalted beef broth and bring to a boil.
Add the beef, reduce heat and simmer until the beef is fork-tender. This will take at least 1 hour and 15 minutes but depends on your cut of meat.
Remove beef from the broth, remove bay leaves and set aside to cool completely. While beef is poaching, add 2 cups of water to a large pan with the cornstarch slurry that you made in step one. Briefly bring to a boil over medium-high heat then reduce heat to low and simmer until thickened (about 20 minutes). Set aside.
In a separate skillet, heat oil over medium-high heat.
