{"id":8259,"date":"2025-09-27T20:21:57","date_gmt":"2025-09-27T20:21:57","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8259"},"modified":"2025-12-31T18:03:22","modified_gmt":"2025-12-31T18:03:22","slug":"jamie-olivers-quick-beef-stroganoff-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-quick-beef-stroganoff-video\/","title":{"rendered":"Jamie Oliver’s Quick Beef Stroganoff [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Jamie Oliver’s Quick Beef Stroganoff [Video]<\/span><\/h2>\n
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Fluffy rice, red onion & parsley pickle.<\/span>
<\/div>This quick beef stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.<\/span><\/div>\n
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Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver – Jamie’s 15-Minute Meals<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>RICE:<\/span><\/h4>
  • 1<\/span> mug (300g\/10\u00bdoz)<\/span> 10-minute wholegrain or basmati rice<\/span><\/li>
  • \u00bd<\/span> bunch<\/span> fresh thyme<\/span><\/li>
  • 200<\/span> g (7oz)<\/span> baby spinach<\/span><\/li><\/ul><\/div>

    <\/span>PICKLE:<\/span><\/h4>
    • 2<\/span> small<\/span> red onions<\/span><\/li>
    • 1<\/span> handful<\/span> gherkins<\/span><\/li>
    • 1<\/span> bunch<\/span> fresh flat-leaf parsley<\/span><\/li><\/ul><\/div>

      <\/span>STROGANOFF:<\/span><\/h4>
      • 300<\/span> g (10\u00bdoz)<\/span> mixed mushrooms<\/span><\/li>
      • olive oil<\/span><\/li>
      • 3<\/span> cloves<\/span> garlic<\/span><\/li>
      • 2<\/span> x 200g (7oz)<\/span> quality sirloin steaks<\/span> fat removed<\/span><\/li>
      • 1<\/span> heaped teaspoon <\/span> sweet paprika<\/span><\/li>
      • 1<\/span> lemon<\/span><\/li>
      • 1<\/span> swig<\/span> brandy<\/span><\/li>
      • 4<\/span> heaped tablespoons <\/span> fat-free natural yoghurt<\/span><\/li>
      • 1<\/span> swig<\/span> semi-skimmed milk<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preparation: Be ready<\/strong>: Water boiled; Medium lidded pan, medium heat; Food processor (fine slicer); Large frying pan, high heat<\/span><\/div><\/li><\/ul><\/div>

          <\/span>START COOKING<\/span><\/h4>
          • 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.<\/span><\/div><\/li>
          • Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.<\/div><\/li>
          • 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.<\/div><\/li>
          • 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.<\/div><\/li>
          • Slice the steaks about 1cm \/ \u2153inch thick and toss with salt, pepper, the paprika and the finely grated lemon zest.<\/span><\/div><\/li>
          • 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<\/div><\/li>
          • 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.<\/div><\/li>
          • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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            <\/span>Video<\/span><\/h3>\n\n\n\n
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