Cooked
with mushrooms and a splash of brandy, this quick beef stroganoff recipe is
creamy, light and cooks in the time it takes to do the rice .
Cuisine :
Jamie Oliver
Serves : 4
Difficulty :
Easy
Duration :
15 minutes
Calories : 625
INGREDIENTS
· For the rice
o
1 mug (300g) 10-minute
wholegrain or basmati rice
o
½ bunch fresh thyme
o
200 g baby spinach
· For the pickle
o
2 small red onions
o
1 handful gherkins
o
1 bunch fresh flat-leaf
parsley
· For the stroganoff
o
300 g mixed mushrooms
o
olive oil
o
3 cloves of garlic
o
2 x 200 g quality sirloin
steaks, fat removed
o
1 heaped teaspoon sweet
paprika
o
1 lemon
o
1 swig brandy
o
4 heaped tablespoons fat-free
natural yoghurt
o
1 swig semi-skimmed milk
METHOD
Ingredients out • Kettle boiled • Medium
lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high
heat
START COOKING
Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into the medium pan and put the lid on, stirring occasionally • Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl • Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well
Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly • Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest • Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
Add the spinach to the rice pan and replace the lid • Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil • Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top • Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height
START COOKING
Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of salt and pepper into the medium pan and put the lid on, stirring occasionally • Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl • Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well
Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly • Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest • Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
Add the spinach to the rice pan and replace the lid • Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil • Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top • Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height
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