Jamie Oliver

Beef stroganoff, fluffy rice, red onion & parsley pickle

Cooked with mushrooms and a splash of brandy

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Beef stroganoff, fluffy rice, red onion & parsley pickle

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    625
    31%
  • Fat
    21.1g
    30%
  • Saturates
    5.5g
    28%
  • Protein
    37.4g
    83%
  • Sugars
    10.9g
    12%

Of an adult's reference intake

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

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Ingredients

  • For the rice
  • 1 mug (300g) 10-minute wholegrain or basmati rice
  • ½ bunch fresh thyme
  • 200 g baby spinach
  • For the pickle
  • 2 small red onions
  • 1 handful gherkins
  • 1 bunch fresh flat-leaf parsley
  • For the stroganoff
  • 300 g mixed mushrooms
  • olive oil
  • 3 cloves of garlic
  • 2 x 200 g quality sirloin steaks , fat removed
  • 1 heaped teaspoon sweet paprika
  • 1 lemon
  • 1 swig brandy
  • 4 heaped tablespoons fat-free natural yoghurt
  • 1 swig semi-skimmed milk
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Method

  1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
  2. 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
  3. 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
  4. 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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Nutrition per serving
  • Calories
    625
    31%
  • Fat
    21.1g
    30%
  • Saturates
    5.5g
    28%
  • Protein
    37.4g
    83%
  • Sugars
    10.9g
    12%

Of an adult's reference intake


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