10 Recipes To Cook This October

Ingredients

• 500 g Beef Fillet (trimmed, sliced into finger‑size strips)
• 1 tsp Salt (to season)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Allspice (ground)
• 2 Shallots (peeled and thinly sliced)
• 2 Garlic Cloves (minced)
• 2 tbsp Parsley Stalks (finely sliced, stalks only)
• 1 tsp Lemon Zest (zested from ½ lemon)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Unsalted Butter (cut into cubes)
• 200 g Mixed Wild Mushrooms (cleaned and sliced (chanterelles, oyster, etc.))
• 1 tsp Dijon Mustard (smooth)
• 1 tsp Smoked Paprika (adds smoky depth)
• 50 ml Brandy (for flambé)
• 200 g Sour Cream (full‑fat, for sauce)
• 2 tbsp Fresh Parsley Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (freshly squeezed)
• 300 g Long Grain Rice (rinsed, cooked as per package)

Instructions

1. Prepare the Beef

   Trim the beef fillet and cut into strips about the width of your little finger. Season with salt, pepper and allspice, then toss to coat evenly.

   Time: PT5M

2. Prep Aromatics

   Finely slice the shallots, mince the garlic, slice the parsley stalks and zest the lemon. Set aside.

   Time: PT5M

3. Sear the Beef

   Heat the skillet over high heat, add olive oil and butter. When the butter foams, add the beef strips in a single layer. Sear quickly, stirring, until each piece is lightly browned but still rare inside (about 2‑3 minutes). Transfer the beef to a plate.

   Time: PT4M

   Temperature: high heat

4. Toast the Mushrooms

   In the same dry skillet, add the sliced wild mushrooms. Cook for 1‑2 minutes, stirring, until they start to brown and release a nutty aroma. Remove and set aside with the beef.

   Time: PT3M

   Temperature: high heat

5. Build the Flavor Base

   Add a splash of olive oil to the pan, then add the shallots, garlic, parsley stalks and lemon zest. Sauté for 2 minutes until fragrant and the shallots are translucent.

   Time: PT2M

   Temperature: medium‑high

6. Add Spice and Mustard

   Stir in the Dijon mustard and smoked paprika, cooking for another 30 seconds to toast the spices.

   Time: PT1M

   Temperature: medium‑high

7. Flambé with Brandy

   Return the beef and mushrooms to the pan, pour in the brandy, and carefully ignite with a long lighter. Allow the flame to burn off, shaking the pan gently to coat the meat. Once the flames subside, let the liquid reduce for 1 minute.

   Time: PT2M

   Temperature: high heat

8. Finish the Sauce

   Reduce the heat to low and stir in the sour cream until fully incorporated. Add a squeeze of lemon juice, season to taste with salt and pepper, and warm through without boiling (about 2 minutes).

   Time: PT3M

   Temperature: low

9. Cook the Rice

   While the sauce finishes, cook the rinsed rice in a saucepan with 600 ml water, a pinch of salt, and bring to a boil. Reduce to a simmer, cover, and cook for 12‑15 minutes until tender. Fluff with a fork.

   Time: PT15M

   Temperature: medium

10. Plate and Garnish

    Spoon the creamy beef stroganoff over a bed of fluffy rice. Sprinkle with chopped parsley leaves and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

58 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Fillet: Sirloin steak, Ribeye
• Instead of Allspice: Nutmeg
• Instead of Shallots: Red onion
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Mixed Wild Mushrooms: Button mushrooms
• Instead of Dijon Mustard: English mustard
• Instead of Smoked Paprika: regular paprika
• Instead of Brandy: Cognac, dry sherry
• Instead of Sour Cream: Greek yogurt
• Instead of Long Grain Rice: Basmati rice

Equipment Needed

• Large Skillet or Frying Pan
• Saucepan for Rice
• Sharp Chef’s Knife
• Cutting Board
• Measuring Spoons
• Tongs
• Ladle (optional)
• Heat‑proof Bowl for Flambé (optional)

Critical Steps — Do Not Skip

• Season and coat the beef before searing
• Flambé the brandy safely and let the flame burn off completely
• Add sour cream on low heat to avoid curdling

Chef Tips from the Video

• Pat the beef strips dry before seasoning to ensure a good sear
• Use a splash of brandy for depth; a good quality brandy makes a difference
• Finish with a little extra lemon zest for bright acidity.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Can freeze the cooked beef and sauce separately for up to 2 months; reheat gently

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The sour‑cream sauce can be prepared up to 2 hours ahead and kept warm on low; re‑heat gently before serving
• Cook the rice ahead and keep covered; re‑steam before plating

Frequently Asked Questions