← Back to Search Results
pan-frying Russian
Beef Stroganoff

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 4 filet mignon steaks (approximately 6 ounces each)
  • 1 tablespoon flour
  • 1 tablespoon smoked paprika
  • 3 lugs of olive oil
  • 2 knobs of butter
  • 1 red onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 2 sprigs of fresh thyme
  • 4 ounces oyster mushrooms
  • 4 ounces shiitake mushrooms
  • 3 tablespoons brandy
  • 1 generous cup sour cream
  • 1 gherkin pickle, chopped
  • Sea salt and freshly ground black pepper

Directions

1. Dust the steaks with the flour and paprika. Heat a pan and add half the oil and butter.

2. When the butter is foaming, sear the steaks in the pan – cook for 2 minutes on each side and remove to a plate.

3. To make the sauce, add the rest of the oil and butter to the pan and gently fry the onion, garlic, thyme and mushrooms for 4 minutes.

4. Add the brandy to the pan and simmer for 3 minutes. To finish the sauce, add the sour cream, chopped gherkin and steaks.

5. Heat through and season to taste. Slice each steak thinly and spoon over the sauce. Delicious served with rice and green beans.

 


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, 3 tablespoons of olive oil, and 2 tablespoons of butter.

 

Nutritional Information

Nutrients per serving (% daily value)

736kcal (37%)
118mg (12%)
5mg (8%)
197mcg RAE (7%)
885mg
58mg
37g
4g
3g
11g
156mg (52%)
522mg (22%)
24g (120%)
58g (90%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-sweet-life The Sweet Life
by Kate Zuckerman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lidias-italy Lidia's Italy
by Lidia Bastianich
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?