Beef stroganoff with gherkins recipes

Beef stroganoff fluffy rice, red onion & parsley pickle

Beef stroganoff fluffy rice, red onion & parsley pickle

Add the spinach to the rice pan and replace the lid • 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 • Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top • Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height
The Best Beef Stroganoff?

The Best Beef Stroganoff?

When the cream is warmed through, add the beef back in along with any juices and the julienned gherkins, and stir together
Mushroom Stroganoff

Mushroom Stroganoff

Also, since I don't eat beef, this is just a vegetarian version featuring mushrooms as the primary ingredient
Wild mushroom & venison stroganoff for two lucky people

Wild mushroom & venison stroganoff for two lucky people

This venison stroganoff is absolutely fantastic – of course, you can use more traditional beef fillet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together
Five Ways with Christmas Leftovers

Five Ways with Christmas Leftovers

French-Style Irish Beef Salad. This Eastern European-inspired recipe for a turkey stroganoff uses up leftover turkey (or any poultry, really) along with some red onions, mushrooms, mustard, soured cream and a few sprigs of dill

Beef Stroganoff

Serve with the Vegetable pilaf, dotted with the remaining sour cream and the gherkins and beets. beef tenderloin steak, cut into 2- x 1/2-inch strips. 3-4 pickled gherkins, cut into julienne strips (see Chef's tip)

Short Rib Stroganoff

Increase the heat to moderately high and slowly whisk in the beef stock until smooth. Season the meat with salt and pepper

Cooking Terms

  Capon  A castrated young male chicken  Caramelize  To heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food  Carte du jour  Menu of the day  Carte  The bill of fare or menu  Casserole  A one-pot meal baked and served in an earthenware or glass dish  Caviar  The salted eggs or roe of the sturgeon and other certain fish  Cepes  A type of mushroom, generally canned in a brine  Chablis  A white, good-bodied wine, sometimes referred to as white Burgundy  Champignon  French term for mushroom  Chantilly sauce  Hollandaise sauce with unsweetened whipped cream folded in  Chantilly  Indicates the use of whipped cream  Chasseur  French word meaning hunter style  Chateaubriand  A thick beef tenderloin steak, weighing approximately one pound and cooked by broiling  Chicory  A salad green from the endive family  Chiffonade  Finely shredded or chopped vegetables used in soups or salad dressings  Chop  To cut into small pieces using a knife or other sharp utensil  Choux paste  A paste consisting of eggs, water, salt, shortening, and flour for making Eclairs and cream puffs  Chutney  A spicey relish of fruits and spices generally served with curry dishes  Cider  The juice from pressed apples used as a beverage or to make vinegar  Citron  A lemon-like fruit with thicker skin, larger, and with less acid  Clarify  To make a liquid clear by adding beaten egg white and egg shells