Jamie Oliver's Beef Stroganoff with Creamy Potato Mash & Greens
- Prep time: 25 minutes
- Calories: 540
- 250 g of Porterhouse Steak (Thick-Cut)
- 1 of Red Onion
- 1 of Lemon
- 250 g of Portobello Mushrooms (small)
- 1 Tsp of Paprika
- 1 Tbsp of Butter (pantry)
- 30 g of Sherry Wine
- 60 g of Sour Cream
- 1⁄2 Bunch of Broccolini
- 1 of Garlic Clove
- 400 g of Dutch Cream Potatoes
Prepare Ingredients:Wash the fresh produce. Peel and finely slice 3⁄4 of the red onion (you will have leftover), mince garlic and zest lemon. Cut mushrooms into 5 mm slices. Peel and cut potato into 1 cm cubes, discarding seeds and outer skin. Trim broccolini, discarding ends.
Cook Veg & Make Mash:Add diced potato to a pot, cover with water and bring to a boil. Once boiling, cook 8-10 minutes, until tender. To save time, add broccolini with 3 minutes remaining. Drain, remove broccolini and add 1⁄2 the butter to the pot with the potato. Season with salt and pepper then mash. Set aside to keep warm.
Dust Beef:Pat dry steak with paper towel and cut into 5 mm strips. Mix paprika, lemon zest (to taste), and a pinch of sea salt and black pepper together in a bowl. Add beef and coat, then set aside (while starting the mushrooms in step 4).
Cook Mushrooms:In a large pan over a medium-low heat, fry the onion and garlic in a little olive oil until softened. Turn up the heat and add the mushrooms and remaining butter. Sauté until the mushrooms are golden brown then set aside on a plate.
Finish Stroganoff:Return the same pan to the heat. Add beef and cook on medium-high for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the sherry and reduce for 1 minute or until almost disappeared.
You Plate It:Remove pan from heat and stir through sour cream. Divide mash and greens between plates and top with beef stroganoff. Enjoy!