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Beef stroganoff
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Total Time: 15 minutes
Creamy, light beef stroganoff cooks in no time; faster than making rice.
Ingredients:
1 mug (300g) 10-minute wholegrain or basmati rice
½ a bunch of fresh thyme
200 g baby spinach
2 small red onions
1handful of gherkins
1bunch of fresh flat-leaf parsley
300 g mixed mushrooms
olive oil
3cloves of garlic
2 x 200 g quality sirloin steaks fat removed
1heaped teaspoonsweet paprika
1lemon
1swig of brandy
4heaped tablespoonsfat-free natural yoghurt
1swig of semi-skimmed milk
Instructions:
Gather ingredients. Boil water in a kettle. Heat medium pan over medium heat. Use a food processor with a fine slicer. Heat large frying pan over high heat.
Add 1 mug of rice, 2 mugs of boiling water, thyme leaves, sea salt, and black pepper to the medium pan. Cover with a lid, stirring occasionally. Peel onions, slice with gherkins in the processor, transfer to a bowl. Slice parsley stalks, chop leaves, mix with gherkin vinegar, salt, scrunch together. Slice mushrooms into the frying pan with oil, crush garlic, add parsley pickle, stir. Slice steaks, season with salt, pepper, paprika, lemon zest. Cook mushrooms, then sear steaks. Add spinach to rice pan, cover. Flambé steak with brandy, add mushrooms, yoghurt, milk, bring to boil. Serve spinach on a platter, rice on top, stroganoff over rice, finish with remaining pickle.