Recipe

Beef Stroganoff & Parsley Pickle

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Beef Stroganoff & Parsley Pickle

Sirloin steak strips and mushrooms cooked in paprika, brandy and yoghurt, served on thyme rice with a parsley pickle.




Ingredients to serve 2

  • ½ cup x jasmine rice
  • 3g x fresh thyme – strip off leaves
  • ½ x red onion – peel and slice finely
  • 30g x dill pickle – chop finely (keep the liquid)
  • 5g x fresh parsley – chop finely
  • 150g x button mushrooms – slice finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 200g x sirloin steaks
  • ½ tsp x paprika
  • ½ x lemon
  • 1 tbsp x brandy
  • 3 tbsp x yoghurt
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x jasmine rice
  • 5g x fresh thyme – strip off leaves
  • 1 x red onion – peel and slice finely
  • 60g x dill pickle – chop finely (keep the liquid)
  • 10g x fresh parsley – chop finely
  • 300g x button mushrooms – slice finely
  • 3 cloves x garlic – crush, peel and chop finely
  • 400g x sirloin steaks
  • 1 tsp x paprika
  • 1 x lemon
  • 2 tbsp x brandy
  • 6 tbsp x yoghurt
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Method

Step 1

Prepare all the ingredients as indicated above.

Step 2

Cut the fat off the steaks and cut into thin slices against the grain: look for the parallel lines of muscle fibre running down the meat and slice across the fibres. Using the fine side of a box grater, grate the skin of the lemon to create zest. In a bowl mix the steak slices with paprika, lemon zest, olive oil, salt and pepper until well coated. Set aside.

Step 3

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 12 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water. Mix thyme leaves into the rice.

Step 4

Mix the parsley, dill pickles and red onion slices in a bowl with a little salt and a couple of tablespoons of the dill pickle liquid. Set aside.

Step 5

Add a few generous glugs of olive oil to a frying pan over high heat. Add the mushrooms and sauté for about 3 minutes, stirring frequently, until they start to brown. Turn the heat down, add the garlic and cook for another minute. Now add almost all dill pickle mixture (keep about a third aside for the garnish) and cook for another 3 minutes, stirring frequently. When done transfer to a plate and set aside.

Step 6

Place the frying pan back on the stove on high heat. When hot, add the steak slices, making sure they don’t overlap (cook in batches if your pan is too small). They should be sizzling. Cook for about a minute on each side until nicely browned. Now add the brandy and let it cook away (about 30 seconds). Then add the mushroom mixture back into the pan to reheat for about a minute or two. Remove the pan from the stove and mix in the yoghurt. Serve immediately on the rice and garnish with the remaining dill pickle mixture.



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