Posted by Certain Cravings on November 11, 2013 at 3:10 PM
I only know beef stroganoff as a beef stew, so I was a bit suprised with this 15 minutes version of Jamie Oliver. Of course it's not the same as the beef stroganoff, but that doesn't mean it's bad. It's just different. If you are a big fan of the stroganoff sauce, well maybe this recipe is not right for you. I don't find it as comforting as the classic version.
1 mug (300 g) of 10 minute wholegrain of basmati rice;
1/2 bunch of fresh thyme;
200g baby spinach;
2 small red onions;
1 handful of gherkins;
1 bunchh of fresh flat-leaf parsley;
300g mixed mushrooms;
3 cloves of garlic;
2x 200g sirlon steaks (fats removed);
1 heaped tsp sweet paprika;
1 swig of brandy;
4 heaped tbsp flat-free natural yoghurt;
1 swig of semi-skimmed milk.
- Get a medium pan. Put one mug of rice with two mugs of boiling water. Next add the thyme leaves with a pinch of salt and pepper. 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. Next squash in the unpeeled garlic through a garlic crusher and add two thirds of the parsley pickle, stirring regulary.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the fine 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 put the lid back on. Add the brandy to the steak. Carefully light it with a match (be very careful, remember it's optional!), let the flames subside.
- 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.