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.
Total Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- 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.
- 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, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely 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 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.
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
BRANDY SNAPS - HOW TO MAKE BRANDY SNAPS - THE PIONEER W…
Steps:
- Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
- To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
- Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
- Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
- Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
- Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
- For filling, combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.*Adapted from an old Helen Corbitt recipe
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