Stroganoff by Jamie Oliver

Ingrédients

• 300 g rice
• 1/2 bunch fresh thyme
• 200 g leaf spinach
• 2 small red onions
• 1 handful of gherkins
• 1 bunch flat-leaf parsley
• 300 g mixed mushrooms
• olive oil
• 3 garlic cloves
• 2 entrecôtes ±140 g each (without fat rim)
• 1 heaped teaspoon sweet paprika powder
• 1 lemon
• a splash of brandy or cognac
• 4 heaped tablespoons yogurt
• a splash of semi-skimmed milk

Préparation

1. 1

   1. Put the rice into boiling water together with the thyme and a pinch of salt and pepper. Stir occasionally. Peel the onions and slice them and the gherkins thinly (you can use a food processor or do it by hand) and put them in a bowl. Finely chop the stalks and the parsley. Put them in the bowl with the vinegar from the gherkins and mix everything well.2. Tear or slice the mushrooms, place them in the wok with 2 tablespoons of oil and press the unpeeled garlic cloves in with a garlic press. Stir in two-thirds of the parsley-and-pickle mix and stir regularly. Finally add the spinach.

2. 2

   Slice the entrecôtes into roughly 1 cm thick slices and toss them with salt, pepper, paprika powder and the finely grated lemon zest.

3. 3

   Spoon the mushrooms onto a plate, add the meat slices to the wok with 2 tablespoons of olive oil and fry until lightly browned. Pour the brandy over the meat and carefully flambé. Return the mushrooms together with the yoghurt and the milk to the wok and bring to the boil.Serveertips3. Spoon the rice into a warmed serving dish and pile the stroganoff on top of the rice. Scatter the remainder of the pickled mixture over the stroganoff. Enjoy!