Beef Stroganoff & Rice
Directions
- 1Load gherkins and onions into a bowl.
- 2Add pickling vinegar, spices, mustard seeds, and a pinch of salt to the gherkins and onions.
- 3Finely slice parsley stalks and add them to the mixture.
- 4Add 300 grams of mixed mushrooms to a pan and season with a little salt.
- 5Toss the mushrooms in motion.
- 6Add two to four cloves of garlic with their skin to the mushrooms and continue tossing.
- 7Pull aside two-thirds of the pickle mixture, squeeze out excess water, and sprinkle it in with the mushrooms.
- 8Slice two 200-gram sirloin steaks about a centimeter thick.
- 9Season the steak with salt, pepper, and about a heaped teaspoon of sweet paprika.
- 10Remove the mushrooms and onions from the pan and set them aside in a bowl.
- 11Add a couple of tablespoons of olive oil to the pan.
- 12Distribute the steak in the pan and sear it.
- 13Turn the steak over to sear both sides.
- 14Add a good swig of brandy and flame it.
- 15Once the alcohol burns away, add the mushrooms back to the pan.
- 16Add about four heaped tablespoons of yogurt and a little bit of milk to the pan.
- 17Let the mixture boil for a short amount of time.
- 18Serve the beef stroganoff with fluffy white basmati rice.
Ingredients
- pickles
- gherkins
- onions
- pickling vinegar
- spices
- mustard seeds
- pinch salt
- parsley stalks, finely sliced
- 300 grams mixed mushrooms
- salt
- 2 cloves garlic
- 4 cloves garlic
- 2 sirloins
- salt
- pepper
- 1 heaped teaspoon sweet paprika
- 2 tablespoons olive oil
- swig brandy
- 4 heaped tablespoons yogurt
- milk
- fluffy white basmati rice
Equipment
panboardlittle bowlplatter
Tips
- sear the steak instead of boil it
- flame the brandy to burn away alcohol
- use good fluffy white basmati rice
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