This delicious Jamie Oliver Beef Stroganoff is a quick and creamy dish, perfect for a satisfying meal in just 15 minutes! Packed with tender sirloin, golden mushrooms, and a rich brandy-infused sauce, it’s an easy way to enjoy a classic favorite. Customize with your choice of sides for a comforting meal any night!
Why You Will Love This 15-minute Beef Stroganoff Recipe
- Great Taste: This recipe brings together mushrooms, steak, and a creamy sauce to create a delicious meal. It’s packed with flavors that blend wonderfully, all thanks to Jamie Oliver.
- Quick to Make: You can cook this impressive meal in just about 15 minutes, as shown in Jamie Oliver’s cookbook. It’s perfect for a special dinner any day of the week.
- Good for You: This dish uses yogurt instead of heavy cream, making it lighter but still creamy and full of flavor. It’s a healthier choice that doesn’t lose out on taste.
- Works with Many Sides: You can enjoy this stroganoff with lots of different side dishes like rice, potatoes, or vegetables. It’s versatile and easy to match with your dietary needs or preferences.
- Fun Cooking: Adding brandy and flambéing the steak isn’t just about cooking; it’s a mini-show in your kitchen. This fun technique is sure to impress your family or guests.
Jamie Oliver Beef Stroganoff Ingredients
- 2 tablespoons (30 ml) Olive Oil: You will need more during cooking, so keep the bottle handy.
- 300 g (10.5 oz) Mixed Mushrooms, sliced
- 3 cloves Garlic, peeled
- 2 x 200 g (2 x 7 oz) Quality Sirloin Steaks, fat removed, sliced 1cm thick
- 1 heaped teaspoon (5 g) Sweet Paprika
- Zest of 1 Lemon
- 1 swig (about 1 tablespoon or 15 ml) Brandy
- 4 heaped tablespoons (about 60 g) of Fat-Free Natural Yogurt
- 1 swig (about 1 tablespoon or 15 ml) Semi-Skimmed Milk
- Salt and Pepper, as you like
How To Make Jamie Oliver Beef Stroganoff
- Prepare Ingredients: First, wash and slice the mushrooms. Peel the garlic cloves. You will crush these later, so keep them whole for now.
- Cook Mushrooms: Next, heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the mushrooms and whole garlic cloves. Crush the garlic directly into the pan using a garlic crusher. Stir the mushrooms and garlic regularly as they cook until the mushrooms are golden and tender.
- Prepare Steak: While the mushrooms are cooking, prepare the steak. Toss the sliced steaks in a bowl with a pinch of salt, some black pepper, sweet paprika, and the lemon zest. Make sure the steak slices are well coated with the seasoning.
- Cook Steak: After you remove the mushrooms from the pan and set them aside, add another 2 tablespoons of olive oil to the pan. Place the seasoned steak slices in the pan in a single layer. Let them cook until golden on one side, then turn each piece to cook on the other side.
- Flambé with Brandy: Once the steaks are cooked on both sides, add a swig of brandy to the pan. You can choose to flambé by lighting the brandy with a match—be careful to keep your hair and face away from the flames. Allow the flames to die down naturally.
- Combine and Finish: Return the cooked mushrooms to the pan with the steak. Add the natural yogurt and semi-skimmed milk. Stir everything together and bring to a gentle simmer. Keep stirring until the sauce thickens slightly and everything is hot and well combined.
- Serve: Serve the hot and creamy stroganoff over your choice of sides, such as rice or mashed potatoes.
Recipe Tips
- Cut the Steak Thinly and Evenly: Make sure all pieces of steak are the same thickness. This helps them cook evenly and soak up the spices well.
- Keep the Heat Low for Dairy: When you add yogurt and milk, turn the heat down low. This keeps the sauce smooth and prevents it from getting lumpy.
- Use Fresh Lemon Zest: Freshly zested lemon gives your dish a bright flavor. Always use a fresh lemon instead of the bottled zest.
- Be Careful with Flambé: Flambéing is fun, but you need to be careful. Keep your face away and use a long match to light the brandy. Let the flames go out on their own.
- Let the Meat Warm Up: Before you start cooking, let the steak sit out until it’s not cold anymore. This helps it cook better and stay juicy.
What To Serve With Beef Stroganoff
Beef Stroganoff goes great with noodles with butter, green beans, carrots, or a green salad. You can also have it with garlic bread, roasted potatoes, pickled cucumbers, or a beetroot salad for a tasty meal.
In the cookbook, Jamie Oliver serves it with soft rice topped with red onion and parsley pickle, so you can do the same.
How To Store Leftover Beef Stroganoff
- Refrigerate: Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the Beef Stroganoff in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftover Beef Stroganoff
- In The Oven: Preheat the oven to 350°F (175°C). Place the Stroganoff in an oven-safe dish, cover with foil, and heat for about 10-15 minutes or until hot.
- In The Microwave: Put the Stroganoff in a microwave-safe container and heat for 2-3 minutes on high, stirring halfway through.
- On the Stovetop: Reheat the Stroganoff in a saucepan over medium heat, stirring occasionally, until it is hot throughout.
FAQs
Can I Use A Different Kind Of Meat Instead Of Sirloin Steak?
Yes, you can use other soft beef cuts like tenderloin or ribeye. If you want something cheaper, try flank steak but cut it very thin against the grain to keep it tender.
What Can I Use If I Don’t Have Brandy?
No brandy? You can use a little red wine or some beef broth instead. The taste will change a bit, but it will still be good.
How Do I Cook The Mushrooms Right?
Spread the mushrooms out in the pan so they aren’t too crowded. This helps them get brown and tasty, not soggy.
Beef Stroganoff Nutrition Facts
- Calories: 592 kcal
- Fat: 18.9 g
- Saturated Fat: 4.2 g
- Sugars: 7 g
- Salt: 1.6 g
- Protein: 35 g
- Carbohydrates: 71.8 g
- Fiber: 4.3 g