J\u2019avais test\u00e9 un m\u00e9lange entre la recette de mon oncle et celle de Jamie Oliver et je m\u2019\u00e9tais retrouv\u00e9e\u2026 peu convaincue. A r\u00e9-essayer.<\/p>\n
Le truc de Jean-Marie\u00a0: faire cuire la viande s\u00e9par\u00e9ment et ne l\u2019ajouter qu\u2019\u00e0 la fin\u00a0! Sinon elle sera trop cuite. Viande de chez le boucher. On peut varier les\u00a0l\u00e9gumes avec par exemple\u00a0de la courgette.<\/p>\n
Version de Jamie Oliver:<\/em><\/p>\n For the pickle<\/strong><\/p>\n For the stroganoff<\/strong><\/p>\n 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<\/p>\n 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<\/p>\n 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.<\/p>\n\n
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