Beef stroganoff

June 18, 2008 (Last Updated: January 11, 2019)
Beef stroganoff recipe

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 

Beef stroganoff

Serves: 2
Cooking Time: 30 mins

Ingredients

  • 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

Instructions

1

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.

2

Bring a large pot of salted water to the boil and cook the rice according to the packet instructions.

3

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.

4

Drain the rice and keep warm, making sure all your ingredients are close at hand.

5

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.

6

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!

Notes

To drink: Cold beer – try Belgium’s Leffe Brune.

 

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