15 Minute Stroganoff Food

BEEF STROGANOFF

Steps:

• 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.

EASY 15-MINUTE BEEF STROGANOFF

Steps:

• Trim fat from meat and reserve.
• Cut meat diagonally in very thin strips.
• Heat fat in skillet until there are 3 tbsp melted fat (may need to add oleo/butter if beef is very lean).
• Remove trimmings.
• Brown meat.
• Add 2/3 cup water and mushrooms.
• Stir in soup mix.
• Heat to boiling.
• Blend sour cream and flour.
• Add to hot mixture.
• Cook and stir until mixture thickens.
• Sauce will be thin.
• Serve over rice or noodles.

15 MINUTE STROGANOFF

Steps:

• Trim fat from meat and slice into thin strips.
• Heat butter in skillet and brown meat.
• Add water and mushrooms.
• Stir in soup mix and heat to boiling.
• Blend sour cream and flour and add to hot mixture.
• Stir until mixture thickens a little.
• Serve over hot buttered noodles.
• The original recipe called for a 3 oz.
• can of mushrooms with it's liquid but I substitute fresh mushrooms as I like them much better.
• If need be, add a tablespoon or 2 of water if the sauce is too thick.

SNAPPY STROGANOFF

Steps:

• Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
• Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
• Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
• Serve over the buttered noodles and garnish with the remaining parsley.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.