Jamie's Quick Beef Stroganoff

Ingredients

• 400 g Beef Sirloin Steak (trimmed and sliced about 1 cm thick)
• 300 g Mixed Mushrooms (cleaned and torn or quartered)
• 100 g Gherkin Pickles (sliced)
• 2 tbsp Pickling Vinegar (spiced with mustard seeds)
• 1 tsp Mustard Seeds (whole)
• 2 tbsp Fresh Parsley (finely sliced stalks)
• 3 pieces Garlic Cloves (skin left on)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tsp Sweet Paprika (heaped)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Brandy (for flambé)
• 4 tbsp Plain Yogurt (full‑fat, heaped)
• 2 tbsp Milk (whole milk)
• 200 g Basmati Rice (rinsed)

Instructions

1. Prepare Pickle Garnish

   Slice the gherkin pickles, drain them, then toss with the pickling vinegar, mustard seeds, a pinch of salt and the finely sliced parsley stalks.

   Time: PT5M

2. Prep Mushrooms and Garlic

   Clean the mixed mushrooms and tear or quarter them. Peel the garlic cloves but leave the skins on for extra flavor.

   Time: PT5M

3. Season the Beef

   Slice the sirloin steaks into 1 cm strips, then season generously with salt, freshly ground black pepper and a heaped teaspoon of sweet paprika. Toss to coat evenly.

   Time: PT5M

4. Heat the Skillet

   Place the large skillet over medium‑high heat and add the olive oil. Allow the oil to shimmer before adding the beef.

   Time: PT2M

   Temperature: medium‑high

5. Sear the Beef

   Add the seasoned beef strips in a single layer. Cook without moving for 2‑3 minutes, then flip and sear the other side until browned but still pink inside.

   Time: PT6M

   Temperature: medium‑high

6. Flambé with Brandy

   Remove the skillet from the heat, pour in the brandy and immediately return to the flame. Let the alcohol ignite and burn off, then let the flame subside.

   Time: PT1M

7. Sauté Mushrooms and Garlic

   Add the mushrooms and garlic (with skins) to the pan. Toss and sauté until the mushrooms release their moisture and turn golden, about 4 minutes.

   Time: PT4M

   Temperature: medium

8. Add Pickles

   Stir in two‑thirds of the sliced pickles and any remaining pickling liquid. Cook for another minute to meld flavors.

   Time: PT1M

   Temperature: medium

9. Return Beef and Finish Sauce

   Return the seared beef to the skillet. Reduce heat to low, stir in the yogurt and milk, and gently heat for 2‑3 minutes until the sauce is smooth and just warmed through.

   Time: PT3M

   Temperature: low

10. Cook Basmati Rice

    Rinse the basmati rice until water runs clear. In a saucepan combine rice with 1 ½ cups water, bring to a boil, then cover and simmer on low for 12 minutes. Fluff with a fork.

    Time: PT12M

    Temperature: 100°C

11. Plate and Serve

    Spoon a generous portion of fluffy basmati rice onto each plate, top with the creamy beef stroganoff, and garnish with the remaining pickle mixture.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g