“This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice. ”
- 1 mug (300g) 10-minute wholegrain or basmati rice
- ½ a bunch of fresh thyme
- 200 g baby spinach
- 2 small red onions
- 1 handful of gherkins
- 1 bunch of fresh flat-leaf parsley
- 300 g mixed mushrooms
- olive oil
- 3 cloves of garlic
- 2 x 200 g quality sirloin steaks , fat removed
- 1 heaped teaspoon sweet paprika
- 1 lemon
- 1 swig of brandy
- 4 heaped tablespoons fat-free natural yoghurt
- 1 swig of semi-skimmed milk
- Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
- START COOKING
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.
- Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
- 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.
- 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.
- Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
- 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
- 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.
- 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.
Source: Jamie Oliver