Stroganov, a Russian notable, whose beef is still unresolved. Everyone knows him, but everyone delivers him in his own way.
A little Google search and the most unlikely recipes come up. The recipe originally contained very few ingredients. Diced beef sautéed with a sauce made of stock, mustard and cream.
It seems that originally it was a local beef fricassee, go figure… Today this dish is popular on all continents. In the US it is a classic and is served with pasta. In Europe, as in Asia, it is preferred with rice. In Sweden and Finland, however, the beef is replaced by sausages. In Russia, it is served with chips and in Britain with gherkins.
We were inspired by the different variants with an extra British touch. As it’s Easter, there’s no question about the meat, we took lamb. And we added mushrooms, red onions, fresh cream cut with milk, and gherkins! Parsley and that’s it.
The meat is melting, the cream smooth, the crunch of the onions and the sweet and sour of the gherkins is a killer and all this in less than 20 minutes.
Simple, easy and quick to make, you have no excuse not to try it. Now, I know that not everyone likes lamb, so feel free to use any meat or tofu you like.
Enjoy your meal!
Lamb Stroganov
4 people – Difficulty: medium
Preparation 10 min – Cooking 15 min
For pickled vegetables :
- 2 red onions
- Gherkins
- Fresh flat parsley
For the lamb :
- 250g of button mushrooms
- 2 cloves of garlic
- 600g of lamb
- 1 teaspoon paprika
- 1 lemon
- 4 tablespoons of fresh cream
- 1 dash of semi-skimmed milk
- 4 tablespoons of olive oil
Peel and finely chop the onions and gherkins in a food processor. Coarsely chop the parsley, and add it to the onions and gherkins in a bowl with a little vinegar from the gherkins and a pinch of salt. Mix well.
Then chop or slice the mushrooms. Then cook them in 2 tablespoons of olive oil in a pan. Add the crushed garlic and 2/3 of the pickled vegetable mixture and set aside.
Coat the minced meat with salt, pepper and paprika. Then brown it in a pan with 2 tablespoons of olive oil. Finally, put the vegetables back into the pan with the meat and add the cream and milk and bring to a boil. Then remove from the heat and spread the rest of the marinated vegetables on top.
Serve with basmati rice.
