Recipes
with Rosie at LoveJars
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything (Carrie) so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Beef Stroganoff
A traditional Russian dish that is a rich and creamy family favourite
Ingredients
- 500g Lean steak beef
- Medium onion, chopped
- Tablespoon Olive oil
- Button mushrooms (or mushrooms of choice, chopped)
- 1 teaspoon Mustard (or to taste)
- 2 Crushed garlic cloves
- Parsley or chopped chives
- Peppercorns or ground pepper to taste
- 200g Creme Fraiche
- Beef stock/1 oxo cube
- 1 tablespoon Butter
- 1/2 tablespoon Cornflour
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
An easy one-pot casserole type dish, which you can make on the hob, in an oven proof casserole dish or in the slow cooker.
I use a slow cooker, so I tend to throw it all in and leave on low all day, stirring occasionally unil I serve. The same goes for using the oven but I would cook on about 150 degrees for a few hours or until the meat is really tender.
1. Optional but you can firstly coat your beef chunks in flour and season.
2. Heat some olive oil in a pan and add your beef, chopped onion and crushed garlic for a few minutes until the onions are softened and the beef is sealed (brown on the outside).
3. Add the mushrooms and butter, they don't take very long to soften.
4. Stir in your cream/creme fraiche and add the mustard and pepper/peppercorns to taste.
5. I usually add a beef oxo cube crumbled in to add some more flavour but that is optional.
If you want a thicker sauce, you can add a small amount of cornflour but do this very gradually or you will find that you will soon have to water it down again.
6. Allow to simmer on low until the meat is tender and you have the desired flavour and consistency.
7. Sprinkle with parsley or chives to garnish and serve with rice or pasta such as tagliatelle.
