Jamie Oliver Beef Stroganoff 15 Minute Meals

Some nights just catch you off guard. You’re starving, maybe a little moody, and you want something real. That’s when I stumbled back on Jamie Oliver Beef Stroganoff 15 Minute Meals. It’s bold. Creamy. Punchy in that slightly chaotic, very satisfying way only mushrooms and steak swimming in brandy can be. Honestly, I didn’t expect it to be this good—let alone this fast. But there I was, sauce-smeared spoon in hand, wondering why I hadn’t made this sooner. (inspired by Jamie Oliver)

Ingredients Needed

Main bits:

• 2 tablespoons olive oil, maybe a splash more if the pan’s dry
• 300g mixed mushrooms, sliced (go wild—shiitake, chestnut, whatever)
• 3 cloves garlic, whole but peeled
• 2 sirloin steaks (around 200g each), trimmed and sliced thin
• A good teaspoon of sweet paprika
• Zest from one lemon (smells like sunshine)
• A generous glug of brandy (tablespoon-ish)
• 4 heaped tablespoons natural yogurt (the tangy, fat-free kind)
• A bit of semi-skimmed milk, just to loosen things
• Salt and pepper, obviously

How To Make Jamie Oliver Beef Stroganoff 15 Minute Meals

1. Prep the Veg: Quick rinse, rough slice. Mushrooms everywhere. Don’t fuss with perfection. Peel your garlic but keep it whole—it’s getting crushed hot into the pan later.
2. Get the Mushrooms Going: Pan screaming hot. Oil in. Mushrooms hit the metal with that angry sizzle. Toss in garlic. Smash it straight in with a crusher—raw and honest. Stir like you mean it until they’re soft and golden and smell like something worth showing up for.
3. Now for the Steak: While your kitchen starts to smell like a late-night bistro, throw your steak strips into a bowl. Salt, pepper, paprika, lemon zest. Toss with your hands. Feel it. You want the slices coated and glistening, like they’re ready to flirt with a hot pan.
4. Time to Sear: Take out the mushrooms. More oil. Lay the steak in a single layer—no overlap. Let it kiss the pan until it browns up and almost sticks. Flip once. That’s it. Don’t mess with it too much.
5. The Moment (aka Brandy): Brandy goes in. It sizzles like mad. If you’re brave (and not wearing hairspray), light it with a match. Flames leap. You step back. It’s fast. Dramatic. Totally unnecessary, and completely worth it.
6. Bring It Together: Mushrooms go back in. Dollop in the yogurt. Splash of milk. Stir gently. Keep the heat low. Sauce thickens, becomes this pale, silky thing that clings to every piece of beef and mushroom.
7. Serve Right Away: Spoon it onto whatever’s warm and ready—rice, buttery mash, crusty toast if that’s all you’ve got. The sauce pools. It smells rich. You’re starving.

Why I Love This Recipe

I made this after a long, weird Tuesday. The kind where you eat cereal at lunch because you can’t think straight. This stroganoff saved dinner. It tasted like care—like someone did the thinking for me. And it was fun, too. The brandy bit? Completely ridiculous. Loved it.

Recipe Tips

• Slice the steak thin—no hacksaw chewing required.
• Once dairy’s in, back off the heat. Nobody wants split yogurt.
• Fresh lemon zest, always. Don’t even think about the bottled stuff.
• Skip the flambé if fire freaks you out. Just simmer. Still works.
• Let your meat chill on the counter before it hits the pan. Cold steak is sad steak.

How To Store This Jamie Oliver Beef Stroganoff 15 Minute Meals

• At Room Temperature: Clock’s ticking. Two hours max. Then it needs to go in the fridge.
• In the Fridge: Tucked into a container, it’s good for about three days. Honestly, it’s even better after a nap in there.
• In the Freezer: Yes, you can. Up to three months. Defrost it overnight, not in the microwave—trust me.
• Reheating: Stovetop’s best. Low and slow. Stir often. Microwave works in a pinch. Just go easy. Don’t boil it.

Nutrition Facts (per serving)

• Calories: 592
• Carbs: 71.8g
• Protein: 35g
• Fat: 18.9g
• Sugar: 7g
• Fibre: 4.3g
• Sodium: 1.6g

Let’s Answer a Few Questions!

Can I use chicken instead of steak?
Yep. Chicken breast, thighs—even tofu if that’s your thing. Just slice it thin and don’t overcook.

Is it spicy?
Not really. The paprika’s sweet. Add chili if you want heat. Go wild.

Do I have to use brandy?
Nah. Red wine’s fine. Even beef stock. But the brandy’s got flair, you know?

Can I use Greek yogurt?
Sure—just loosen it with a bit more milk so the sauce isn’t too thick.

What should I serve with it?
Rice. Buttered noodles. Toast. Whatever’s warm, soft, and ready to soak up that sauce.

Try More Recipe:

• Jamie Oliver Goats Cheese Tart
• Jamie Oliver Sweet Potato Stew
• Jamie Oliver Jollof Rice