Jamie Oliver’s easy beef stroganoff recipe

Beef stroganoff is one of those comforting winter dishes that looks elaborate but can be made in very little time.

Jamie Oliver prepares his “easy” take on this Russian classic in a record time of 25 minutes, making it an ideal choice for a quick yet satisfying dinner.

With tender strips of fillet steak, earthy wild mushrooms, and a delicious sour cream sauce, this beef stroganoff is both comforting and flavourful.

This creamy and bright dish can be served on top of some rice or alongside crusty bread and gherkins for a complete meal that serves four people.

All in all, this is a super easy-to-follow recipe that’s bound to become a family favourite.

Jamie Oliver’s easy beef stroganoff recipe

Ingredients

One red onion

One clove of garlic

One lemon

Two handfuls of wild mushrooms

Two to three sprigs of fresh flat-leaf parsley

500g fillet steak

One teaspoon paprika

Olive oil

One knob of unsalted butter

One small glass of brandy

50ml sour cream

Method

Peel and finely dice the onion and garlic, then zest the lemon using a fine grater. Clean the mushrooms and tear them into pieces. Pick the parsley leaves and chop them finely.

Place the beef between two sheets of plastic wrap and gently pound it with a rolling pin until it is about ½cm thick. Once flattened, slice the beef into strips that are about the width of your fingers.

Combine the paprika, lemon zest, and a pinch of sea salt and black pepper in a small bowl. Use this seasoning mix to coat the beef evenly.

Heat a little oil in a large frying pan over medium-low heat and sauté the onion and garlic until softened.

Increase the heat and add the mushrooms along with the butter, cooking until the mushrooms turn golden brown. Once done, transfer everything to a plate.

In the same pan, add a bit more oil and cook the beef for about two minutes, turning it to brown on all sides while keeping it pink in the centre.

Once the beef is cooked, stir in the mushroom-onion mixture, pour in the brandy, and let it cook down for about a minute until the liquid reduces significantly.

Take the pan off the heat and stir in the cream and chopped parsley. Serve the dish with some fresh bread and gherkins on the side for a delicious meal.

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