STROGANOF RECIPES

STROGANOFF RECIPES - BBC GOOD FOOD

Stroganoff recipes - BBC Good Food image

A luxurious stroganoff sauce goes perfectly with beef, mushrooms and even venison. Choose from both meaty and meat-free stroganoff recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES

Easy beef stroganoff recipe | Jamie Oliver beef recipes image

Total Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 red onion
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream

Steps:

1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
2. Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
3. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
4. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Nutrition Facts : Calories 344 calories, FatContent 16.4 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 27.8 g protein, CarbohydrateContent 4 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.7 g salt, FiberContent 1.4 g fibre

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MUSHROOM STROGANOFF RECIPE - BBC GOOD FOOD

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Total Time 30 minutes
Category Dinner, Main course
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MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 251 calories per serving

1. Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
2. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
3. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
4. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
5. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
6. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

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MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 251 calories per serving

1. Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
2. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
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4. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
5. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
6. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

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Total Time 38 minutes
Calories 435 per serving

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