EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES
Total Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- 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
MUSHROOM STROGANOFF RECIPE - BBC GOOD FOOD
A few clever substitutions can make this traditional creamy casserole low in fat and calories
Provided by Lucy Netherton
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
- Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Nutrition Facts : Calories 329 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.7 milligram of sodium
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EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving
- 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.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- 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.
MUSHROOM STROGANOFF RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Eastern European
Calories 329 calories per serving
- Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
SPEEDY SAUSAGE STROGANOFF TAGLIATELLE RECIPE - BBC GOOD F…
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Supper
Calories 826 calories per serving
- Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
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