Delia Smith Simple Stroganoff Recipes

BEEF STROGANOFF

Beef stroganoff image

Provided by Georgie Hayden

Categories Mains Jamie Magazine Beef Stew Mushroom

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 red onion
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
olive oil
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream

Steps:

Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.

Nutrition Facts : Calories 344 calories, Fat 16.4 g fat, SaturatedFat 7.9 g saturated fat, Protein 27.8 g protein, Carbohydrate 4 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.7 g salt, Fiber 1.4 g fibre

LIVER STROGANOFF

Liver Stroganoff image

This liver dish can be adapted to lots of other meats like beef fillet. The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know it will work for you.

Categories liver stroganoff chestnut mushrooms

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tsp. vegetable or sunflower oil
2 shallots, finely chopped
250 g (9oz) chestnut mushrooms, sliced
350 g (12oz) calves' liver, cut into strips
25 ml (1fl oz) brandy, optional
1 tbsp. wholegrain mustard
150 g (5oz) half-fat crème fraîche
150 g (5oz) 2% fat Greek yogurt
Large handful baby spinach leaves

Steps:

Heat the vegetable or sunflower oil in a large frying pan and gently fry the shallots for 5min. Turn up the heat to high and add the chestnut mushrooms. Fry for 5min, or until the mushrooms have released their moisture, are tender and the pan is almost dry again.
2 Add the liver and fry, stirring occasionally, for 5min. Carefully add the brandy, if using, then stir in the mustard, crème fraîche and yogurt. Heat through (do not boil), then stir in the spinach and check the seasoning. Serve with mashed potatoes or rice.

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