STROGANOFF BEEF RECIPES

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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

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

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

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With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it’s no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it’s really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don’t have all day to do it—this one’s a guaranteed hit!
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When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. We’ve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
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