J’avais testé un mélange entre la recette de mon oncle et celle de Jamie Oliver et je m’étais retrouvée… peu convaincue. A ré-essayer.
- Purée de tomates
- Crème
- Vin blanc
- Viande (bons morceaux)
- Champignons, cornichons
- Quelques légumes
Le truc de Jean-Marie : faire cuire la viande séparément et ne l’ajouter qu’à la fin ! Sinon elle sera trop cuite. Viande de chez le boucher. On peut varier les légumes avec par exemple de la courgette.
Version de Jamie Oliver:
For the pickle
- 2 small red onions
- 1 handful gherkins
- 1 bunch fresh flat-leaf parsley
For the stroganoff
- 300 g mixed mushrooms
- olive oil
- 3 cloves of garlic
- 2 x 200 g quality sirloin steaks , fat removed
- 1 heaped teaspoon sweet paprika
- 1 lemon
- 1 swig brandy
- 4 heaped tablespoons fat-free natural yoghurt
- 1 swig semi-skimmed milk
Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well
Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.
