BEEF STROGANOFF CARBS RECIPES

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BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES



Beef stroganoff & rice | Beef recipes | Jamie Oliver recipes image

This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.

Total Time 15 minutes

Yield 4

Number Of Ingredients 15

1 mug (300g) 10-minute wholegrain or basmati rice
½ a bunch of fresh thyme
200 g baby spinach
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
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 of brandy
4 heaped tablespoons fat-free natural yoghurt
1 swig of semi-skimmed milk

Steps:

    1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
    2. START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
    3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
    4. 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.
    5. 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.
    6. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
    7. 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
    8. 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.
    9. 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.

Nutrition Facts : Calories 592 calories, FatContent 18.9 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 71.8 g carbohydrate, SugarContent 7 g sugar, SodiumContent 1.6 g salt, FiberContent 4.3 g fibre

NEXT LEVEL BEEF STROGANOFF RECIPE | BBC GOOD FOOD



Next level beef stroganoff recipe | BBC Good Food image

Learn the secret to tender beef in our next-level beef stroganoff. We’ve given the flavour a boost with porcini powder to give the dish the wow factor

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

200ml beef stock
250ml soured cream
2 thick sirloin steaks , about 300g each with as much fat as possible trimmed off the steak
100g butter
2 banana shallots , halved and finely sliced
200g chestnut mushrooms , quartered
1 garlic clove , crushed
2 tsp smoked paprika , plus extra to serve
pinch of porcini powder , plus extra to serve (optional)
2 tbsp red wine vinegar
½ small bunch of parsley , chopped
1 tsp English mustard

Steps:

  • Whisk the stock and all but 2 tbsp of the soured cream together. Set aside.
  • Generously season the steaks. Heat half the butter in a frying pan until sizzling, then cook the steaks for 8 mins, turning them every minute or so, until golden brown on each side. Remove and set aside.
  • Heat the rest of the butter in the steak pan, tip in the shallots and cook for about 5 mins or until starting to caramelise. Add the mushrooms and cook for a further 5 mins or until golden. Stir in the garlic and paprika along with a pinch of porcini powder and continue to cook for 1 min.
  • Add the vinegar and leave to simmer for 1 min. Turn the heat down to its lowest setting and pour in the creamy stock, stirring everything together until hot but not simmering, then taste for seasoning and add most of the parsley and the mustard.
  • Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.

Nutrition Facts : Calories 438 calories, FatContent 34 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 2.1 milligram of sodium

More about "beef stroganoff carbs recipes"

BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
From jamieoliver.com
Total Time 15 minutes
Calories 592 calories per serving
    1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
    2. START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
    3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
    4. 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.
    5. 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.
    6. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
    7. 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
    8. 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.
    9. 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.
See details


NEXT LEVEL BEEF STROGANOFF RECIPE | BBC GOOD FOOD
Learn the secret to tender beef in our next-level beef stroganoff. We’ve given the flavour a boost with porcini powder to give the dish the wow factor
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Calories 438 calories per serving
  • Pour in any juices from the steak, before carving it into thick slices and adding to the pan. To serve, top with the remaining soured cream, then scatter with the remaining parsley, a pinch of paprika and porcini powder, if using.
See details


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