Jamie Oliver Beef Stroganoff Recipe. I’ve always believed that cooking isn’t just about feeding your stomach – it’s a journey of self-improvement, too.
That’s why I’m excited to share how to cook beef stroganoff at home using my very own Jamie Oliver’s Stroganoff method. If you’re after a Classic Beef Stroganoff, need a quick beef stroganoff recipe, or simply fancy an easy homemade beef stroganoff for a busy weeknight, you’re in the right place.
I’ve combined hearty mushrooms, tender beef strips, a zingy lemon zest twist, and a splash of brandy to create a creamy beef stroganoff that’s both comforting and full of flavor.
Whether you call it a one-pan beef stroganoff dinner or a family-friendly stroganoff recipe, I promise this tasty dish – complete with simple stroganoff paprika flair – is bound to become a favorite.
From steak stroganoff sauce ideas to a best stroganoff for beginners approach, this blog covers every angle to help you whip up a popular chef beef stroganoff that’ll dazzle guests and tickle your taste buds with a trending lemon zest beef stroganoff twist. Let’s get cooking!
Jamie Oliver Beef Stroganoff Recipe
Ingredients
- 1 red onion
- 1 clove of garlic
- 1 lemon
- 2 handfuls of wild mushrooms
- 2-3 sprigs of fresh flat-leaf parsley
- 500g fillet steak
- 1 teaspoon paprika
- olive oil
- 1 knob of unsalted butter
- 1 small glass of brandy
- 50ml sour cream
Instructions
- Begin by peeling both the onion and garlic, then finely chop them. Use a grater to zest the lemon.
- Clean the mushrooms and tear them into smaller chunks. Separate the parsley leaves from their stems and chop them finely.
- Lay the beef between two pieces of clingfilm and flatten it with a rolling pin until it’s about ½ cm thick. Slice the beef into strips roughly the width of a finger.
- In a small bowl, combine the paprika with the grated lemon zest, along with a pinch of sea salt and black pepper. Coat the beef strips in this mixture.
More instructions for Beef stroganoff recipe by famous Jamie Oliver
Warm a little oil in a large frying pan over medium-low heat. Cook the chopped onion and garlic until they soften. Increase the heat, then add the mushrooms and a knob of butter. Sauté until the mushrooms are golden, then transfer everything onto a plate.
Drizzle a bit more oil into the same pan and fry the beef strips for around 2 minutes, turning them so they brown but remain slightly pink inside. Return the onion and mushrooms to the pan, pour in the brandy, and let it bubble away for about a minute until it’s almost evaporated.
Take the pan off the heat, stir in the cream and chopped parsley, and give it a quick mix. Serve this delicious stroganoff with crusty bread and tangy gherkins on the side.