Recipe Beef Stroganoff Jamie Oliver
Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce. We have paired it with greens and earthy Portobello mushrooms - serious comfort food, with veg to boot. Share the moment # with us on Instagram. Fun Fact: The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the recipe for a cooking competition in St. Petersburg.
Wash the fresh produce. Peel and finely slice 3⁄4 of the red onion (you will have leftover), mince garlic and zest lemon. Cut mushrooms into 5 mm slices. Peel and cut potato into 1 cm cubes, discarding seeds and outer skin. Trim broccolini, discarding ends.
Add diced potato to a pot, cover with water and bring to a boil. Once boiling, cook 8-10 minutes, until tender. To save time, add broccolini with 3 minutes remaining. Drain, remove broccolini and add 1⁄2 the butter to the pot with the potato. Season with salt and pepper then mash. Set aside to keep warm.
Easy Mushroom Stroganoff 🍝
Pat dry steak with paper towel and cut into 5 mm strips. Mix paprika, lemon zest (to taste), and a pinch of sea salt and black pepper together in a bowl. Add beef and coat, then set aside (while starting the mushrooms in step 4).
In a large pan over a medium-low heat, fry the onion and garlic in a little olive oil until softened. Turn up the heat and add the mushrooms and remaining butter. Sauté until the mushrooms are golden brown then set aside on a plate.
Return the same pan to the heat. Add beef and cook on medium-high for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the sherry and reduce for 1 minute or until almost disappeared.
Jamie Oliver Beef Strogonoff
Pat dry steak with paper towel and cut into 5 mm strips. Mix paprika, lemon zest (to taste), and a pinch of sea salt and black pepper together in a bowl. Add beef and coat, then set aside (while starting the mushrooms in step 4).
In a large pan over a medium-low heat, fry the onion and garlic in a little olive oil until softened. Turn up the heat and add the mushrooms and remaining butter. Sauté until the mushrooms are golden brown then set aside on a plate.
Return the same pan to the heat. Add beef and cook on medium-high for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the sherry and reduce for 1 minute or until almost disappeared.
Jamie Oliver Beef Strogonoff
Pat dry steak with paper towel and cut into 5 mm strips. Mix paprika, lemon zest (to taste), and a pinch of sea salt and black pepper together in a bowl. Add beef and coat, then set aside (while starting the mushrooms in step 4).
In a large pan over a medium-low heat, fry the onion and garlic in a little olive oil until softened. Turn up the heat and add the mushrooms and remaining butter. Sauté until the mushrooms are golden brown then set aside on a plate.
Return the same pan to the heat. Add beef and cook on medium-high for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the sherry and reduce for 1 minute or until almost disappeared.
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