GF Rice-A-Rooni Beef Stroganoff Copycat

Did any of you ever have Beef Stroganoff Rice-A-Rooni? It’s pretty old school, I think they discontinued it sometime in the 90’s. So sad. My mom used to make it and it was one of my favorite meals as a kid. She made it with ground beef, it was the recipe on the side panel. Well, in honor of Beef Stroganoff R-A-R, I’m making a knock off! Try it! If you remember it from when you were a kid I hope you like it, but if you’ve never heard of this rice-stroganoff business it might be a bit strange. Try it anyway.

GF Rice-A-Rooni Beef Stroganoff Copycat

  • 1 pound ground beef
  • 1/4 cup cremini mushrooms, minced (or any variety of mushroom, or 1 tablespoon mushroom powder)
  • 1 cup long grain rice (I like Jasmine)
  • 2/3 cup GF vermicelli (or broken spaghetti), browned (or regular pasta if you don’t need GF, see Recipe Notes below for instructions on how to brown pasta)
  • 2 tablespoons butter or oil of choice
  • 3 teaspoons beef base (or enough to make 3 cups of broth, or homemade beef stock, if homemade stock is used a bit of salt may need to be added)
  • 1 tablespoon minced dried onions (or add 1/4 cup minced yellow onion to ground beef, I prefer the dried for a more authentic flavor)
  • 1 tablespoon dried parsley
  • A few grinds of pepper
  • 3 cups water
  • 1 cup sour cream (or plain yogurt, 1/2 a cup of each, I like a mixture of the two)

In a large, deep skillet brown the ground beef and mushrooms until you see crispy browned pieces of meat, a while after the meat simply turns brown. Melt butter in skillet with ground beef, add rice and vermicelli, cook over medium high heat for several minutes, stirring often and watching closely, until rice and vermicelli start to brown and turn translucent.

rice2

 

Browned hamburger with rice and vermicelli

Browned hamburger with rice and vermicelli

Add all other ingredients except sour cream, and stir well until combined. Bring to a boil and cover, reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until all liquid is absorbed and rice is tender. Remove from heat and allow to cool for a few minutes. Slowly stir in sour cream until well incorporated. Now it’s ready to be enjoyed! You’re welcome for the memory flashback. When I made it (and tasted it for the first time in probably 15-20 years) I was very happy and thought it tasted exactly as I remembered. My daughter on the other hand thought it was weird, but she’s a sour cream hater so that may be why.

 

Recipe Notes: to make the browned vermicelli just take a pound (or whatever) of GF spaghetti noodles and break them into about 1 inch pieces. Scatter on a baking sheet and bake in a 350 degree Fahrenheit oven for about……I have no idea, maybe 10 minutes??? Sorry, when I made mine I forgot about them and my husband was like “Did you forget about those noodles in the oven”, proceeded by me running to the oven and opening it with a sigh of relief because they were’t burnt, they were perfect. You are looking for a golden brown color, darker than the original color of the pasta.

© 2014 Bowls Full of Yummy. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Bowls Full of Yummy with appropriate and specific direction to the original content.

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