Beef stroganoff is one of my all-time favourite dishes. I’ve been making it ever since I was a young boy. It’s really simple and incredibly quick. The classic beef cut for this recipe is tails of fillet.
Recipe by Jamie Oliver
- 500g beef fillet
- 5ml paprika
- zest of 1 lemon, finely grated
- salt and freshly grated black pepper, to taste
- 200g long grain rice
- 1 red onion, finely sliced
- 1 garlic clove, finely sliced
- olive oil
- 2 handfuls of mixed wild mushrooms, cleaned and torn in half
- 5ml butter
- 6 gherkins, finely sliced
- 100ml brandy
- 45ml sour cream
- a small bunch of fresh parsley, leaves picked and finely chopped
Place the beef between two sheets of plastic wrap and bash with a rolling pin until it is about ½cm thick. This will make the meat nice and tender. Cut the beef into finger-width slices. Mix the paprika and lemon zest, and season. Dust the beef in the mixture.
Bring a large pot of salted water to the boil and cook the rice according to the packet instructions.
In the meantime, fry the onion and garlic in a little oil until they go slightly soft. Turn up the heat and add the mushrooms and butter. Sauté until the mushrooms are golden brown, and set aside.
Drain the rice and keep warm, making sure all your ingredients are close at hand.
Heat a large frying-pan with a little more olive oil. Fry the pieces of beef for 2 minutes until they’re brown all over but still pink inside. Add the onions, garlic and mushrooms and drop in the gherkins. Pour in the brandy and allow to reduce for a minute or so until the liquid has almost disappeared – this is the moment to set light to the brandy if you are feeling adventurous.
Remove the pan from the heat and quickly stir in the sour cream and parsley. Serve the stroganoff with the rice and a cold beer – delicious!
To drink: Cold beer – try Belgium’s Leffe Brune.