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Home Stroganoff van Jamie Oliver

Recipes

I don't hide my love for Jamie Oliver's cooking. There truly isn't a single recipe from the book '15 Minutes' that I don't like. Okay, I haven't tried them all yet… But I have tried this stroganoff! And it was delicious =D

Recipe

Stroganoff by Jamie Oliver

A classic stroganoff with juicy slices of entrecôte, mixed mushrooms and a creamy yoghurt sauce. Served on thyme rice with a tangy topping of onion, gherkin and parsley.

Course	Side dish
Kitchen	Russian
Servings	2

Preparation time

Preparation time	40 min
Total	40 min

Equipment

Medium saucepan
frying pan
food processor (you can also do this perfectly well without)

Ingredients

300 g rice
1/2 bunch fresh thyme
200 g leaf spinach
2 small red onions
1 handful of gherkins
1 bunch flat-leaf parsley
300 g mixed mushrooms
olive oil
3 garlic cloves
2 entrecôtes ±140 g each (without fat rim)
1 heaped teaspoon sweet paprika powder
1 lemon
a splash of brandy or cognac
4 heaped tablespoons yogurt
a splash of semi-skimmed milk

Stroganoff by Jamie Oliver

1. Put the rice into boiling water together with the thyme and a pinch of salt and pepper. Stir occasionally. Peel the onions and slice them and the gherkins thinly (you can use a food processor or do it by hand) and put them in a bowl. Finely chop the stalks and the parsley. Put them in the bowl with the vinegar from the gherkins and mix everything well.

2. Tear or slice the mushrooms, place them in the wok with 2 tablespoons of oil and press the unpeeled garlic cloves in with a garlic press. Stir in two-thirds of the parsley-and-pickle mix and stir regularly. Finally add the spinach.
Slice the entrecôtes into roughly 1 cm thick slices and toss them with salt, pepper, paprika powder and the finely grated lemon zest.
Spoon the mushrooms onto a plate, add the meat slices to the wok with 2 tablespoons of olive oil and fry until lightly browned. Pour the brandy over the meat and carefully flambé. Return the mushrooms together with the yoghurt and the milk to the wok and bring to the boil.

Serveertips

3. Spoon the rice into a warmed serving dish and pile the stroganoff on top of the rice. Scatter the remainder of the pickled mixture over the stroganoff. Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is perfect for a midweek meal when you have little time but still want to put something special on the table. The combination of flambéing with brandy and the creamy yoghurt sauce gives the dish a refined flavour.

Tip: use a mix of different mushrooms for the most flavour. The acidity of the gherkins and parsley makes the dish fresh and balances nicely with the creamy sauce.

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