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Beef stroganoff

Beef stroganoff

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Beef stroganoff

Fluffy rice, red onion & parsley pickle

Fluffy rice, red onion & parsley pickle

Serves 4

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 592 30%

  • Fat 18.9g 27%

  • Saturates 4.2g 21%

  • Sugars 7g 8%

  • Salt 1.6g 27%

  • Protein 35g 70%

  • Carbs 71.8g 28%

  • Fibre 4.3g -

Of an adult's reference intake


  • RICE
  • 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

recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver


  1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
    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.

Watch the video: The Real Garlic Bread - Cooking with Boris


  1. Kazralkis

    Very valuable thing

  2. Mojar

    The authoritative message :), is tempting...

  3. Ferchar

    I absolutely agree with you. The idea is good, I agree with you.

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