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%
  • Sugar
    10.9g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

Nutrition per serving
  • Calories
    625
    31%
  • Fat
    21.1g
    30%
  • Saturates
    5.5g
    28%
  • Protein
    37.4g
    83%
  • Sugar
    10.9g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

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

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