Recipe: Beef Stroganoff by Jamie Oliver | FOOD & DRINK
Posted on October 24, 2012 by Bree Moore
With its combination of delicious, quick recipes and simple step-by-step instructions, all set to a half hour time limit, Jamie’s Oliver’s 30-Minute Meals has caused a sensation. Now, Jamie has one-upped himself with his latest cookbook: 15-Minute Meals – 288 pages of quick, delicious and nutritious food that you can eat everyday of the week. In creating the recipes, Jamie has made sure they’re methodical, clever, sociable and fun, with beautiful food full of big flavours.
He’s taken inspiration from all over the world, embracing the tastes we all love, playing on classic chicken, steak and pasta dishes; looking at Asian-inspired street food and brilliant Moroccan flavours; putting together great salads and much more. And as with all of Jamie’s books, the photography is beautiful, as he has once again teamed up with photographer David Loftu to bring visual aid to the recipes.
We’ve picked a recipe to share with you from 15-Minute Meals (which proved a hard task) – Beef Stroganoff with fluffy rice, red onion and parsley pickle.
300g of 10-minute wholegrain or basmati rice
½ a bunch of fresh thyme
200g baby spinach
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
300g mixed mushrooms
3 cloves of garlic
2 x 200g sirloin steak, fat removed
1 heaped teaspoon sweet paprika
1 swig of brandy
4 heaped tablespoon fat-free natural yoghurt
1 swig of semi-skimmed milk
1. Put rice, 2 mugs of boiling water, thyme leaves and a pinch of salt and pepper into a medium pan and put the lid on, stirring occasionally.
2. Peel onions and finely slice them. Add onion and gherkins to a food processor and then tip into a bowl.
3. Finely slice 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.
4. Tear or slice the mushrooms into a 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.
5. Slice the steaks about 1cm thick and toss with salt, pepper, paprika and finely grated lemon zest.
6. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one later, turning when golden.
7. Add 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.