Dijon mustard Archives - Just Julie https://www.julieolive.co.uk/tag/dijon-mustard/ A Malaysian lost in Britain Tue, 19 Nov 2024 13:20:55 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Beef Stroganoff https://www.julieolive.co.uk/2021/05/13/beef-stroganoff/ https://www.julieolive.co.uk/2021/05/13/beef-stroganoff/#respond Thu, 13 May 2021 13:08:57 +0000 https://www.julieolive.co.uk/?p=4438 Beef Stroganoff is originally a Russian dish of sautéed pieces of beef served in a sauce made with sour cream. From its origins in mid-19th-century Russia, it has become a very popular dish around the world, with considerable variation from the original recipe. It is a very easy dish to cook and pleasantly nice to …

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Beef Stroganoff is originally a Russian dish of sautéed pieces of beef served in a sauce made with sour cream. From its origins in mid-19th-century Russia, it has become a very popular dish around the world, with considerable variation from the original recipe.

It is a very easy dish to cook and pleasantly nice to eat especially if you add a more liberal dash of brandy. I have not made it for a long time but recently I am so lazy I just want to cook dishes that takes less than an hour from start to finishing cleaning my kitchen.

Hubby loved it and had 2 bowls for his lunch! That mean I passed. He can have 2 bowls but no more bread.

Remember you can add more mushrooms, onions etc. When I could I love to add whole small onions. it is entirely up to you. As there is so many variation of this dish make it your own by cooking it to suit yourself.

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Beef Stroganoff

Ingredients

  • 1 kg beef (I used ribeye, because I could and because I preferred it)
  • 1 tbsp Butter
  • 2 large Onions
  • half bulb Garlic
  • 200 to 300 g Chestnuts Mushrooms
  • 2 tbsp Dijon whole grains mustard
  • Beef stock
  • 2 tbsp Sour cream
  • 1 – 2 tbsp Brandy
  • Parsley
  • Freshly ground salt & Pepper

Instructions

Preparing the beef

  • Slice your beef and then seasoned with salt & pepper.
  • Heat some oil till hot and pan fry your beef strips quickly. Remove and set aside.

Preparing the Sauce

  • Heat your pot and melt the butter.
  • Add in the onions, Djion mustard (I prefer wholegrains) and mushrooms until soft.
  • Add in your beef stock and bring to boil.
  • I add in my brandy now or you could flambé the beef earlier on when you were frying them. However I like to taste just a bit of the brandy.
  • Finally add in the beef and season. Bring to boil and serve.
  • Serve with rice, bread, pasta or couscous and if you are on a diet with mix salads.

Notes

Note – if you want a richer sauce, you can add extra sour cream or crème fraiche or a big dollop of double cream for that ‘creamy’ yumminess. 
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Most of my cook starts with BUTTER
I love whole grain mustard
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]]> https://www.julieolive.co.uk/2021/05/13/beef-stroganoff/feed/ 0 4438 SousVide Rack of lamb with a mustard white wine sauce https://www.julieolive.co.uk/2019/01/24/sousvide-rack-of-lamb-with-a-mustard-white-wine-sauce/ https://www.julieolive.co.uk/2019/01/24/sousvide-rack-of-lamb-with-a-mustard-white-wine-sauce/#comments Thu, 24 Jan 2019 17:40:17 +0000 https://www.julieolive.co.uk/?p=787 SousVide rack of lamb, puree and cube butternut squash, broccoli spears, sundries tomatoes, crispy bacon,  all served with a mustard white wine sauce.  I love using the SousVide and my favourite is rack of lamb followed very closely by the Ribeye of beef. Today’s SousVide rack of lamb is served with a mustard white wine …

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SousVide rack of lamb, puree and cube butternut squash, broccoli spears, sundries tomatoes, crispy bacon,  all served with a mustard white wine sauce. 

I love using the SousVide and my favourite is rack of lamb followed very closely by the Ribeye of beef. Today’s SousVide rack of lamb is served with a mustard white wine sauce.  There is a very low carbohydrates count on the menu in the butternut squash. Otherwise it is carbohydrates free. Yeah!

DECEMBER 1, 2017 BY ADMIN

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SousVide Rack of lamb with a mustard white wine sauce

Ingredients

Vacuumed pack

  • 1 Rack of Lamb
  • salt and freshly ground pepper

Vegetables

  • 1 pkt brocolli spears optional
  • 1 bundle asparagus optional

Butternut Squash

  • 1 large butternut squash cubed
  • 1 tbsp honey optional

White wine mustard and thyme jus

  • 1 tbsp Garlic mince
  • 2 tbsp Onions mince
  • 1 glass/cup White wine
  • 1 cups Lamb or chicken stock
  • 1 tbsp Dijon mustard
  • 1 sprig thyme
  • 1 tbsp double cream
  • salt and freshly ground pepper

Streaky bacon

  • 1 pkt bacon

Instructions

For the Lamb

  • Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
  • Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.

For the Butternut Squash

  • Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
  • Before roasting coats them with butter liberally

For the White wine mustard Jus

  • Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
  • Next add in the lamb stock and let it boil down to half.
  • Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
  • Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
  • Carve the lamb and serve with the boiled broccoli spears.

Vegetables

  • Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender

Bacon

  • To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash

To serve

  • Be as artistic as you like.

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