Jamie Oliver's very unexpected ingredient into stroganoff hailed a 'game changer'

As the nights start to draw in and the temperature drops this autumn, many of us are searching for hearty meals to add to our weekly rotation of dinners and stroganoff is a perfect way to go if you're on the lookout for a warming that is easily whipped up on a busy mid-week evening.

Stroganoff is easily adapted to suit both and meat lovers, and it's a great way to make sure you're hitting your five-a-day goals. TV chef swears by one secret ingredient when cooking this - and even though it is pretty unexpected, the pro has long hailed it an absolute "game changer".

The beloved chef who has been a fixture on our screens for decades now, hosted alongside Jimmy Doherty. Oliver also posted on his X account, formerly known as , about the "game changer" of an ingredient, that will take your stroganoff to the next level every time, and it's also one of the country's favourite tipples - gin. Whether you have a bottle of gin already tucked away in a cabinet or you have to nip to the shops to grab some, this will be a seriously welcome addition to your next stroganoff, and you won't go back.

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Jamie Oliver showed how to incorporate gin into a delicious wild mushroom and venison stroganoff on the show, which he has called "one of my very favourite dishes". Oliver notes the "deliciously tender venison and nutty mushrooms are cooked in a creamy paprika and gin sauce," which is pretty unforgettable, but this secret ingredient could be added to any version of the dish you and your family prefer.

Ingredients

• 1 garlic clove
  
• 1 onion
• Extra virgin olive oil
• 1 tsp sweet paprika
• 1 knob of butter
• 1 handful cornichons
• 150 ml crème fraîche or soured cream
• 1 lemon
• 250g wild mixed mushrooms
• 150g basmati rice
• 15g flat-leaf parsley
• 300g venison saddle
• a generous splash of gin

Method

First up, you need to cook your rice before you do anything else, but there's a catch: follow the packet instructions until it is almost completely cooked. Drain the slightly undercooked rice, before popping it back in the pan and crucially make sure you cover it with the lid - this will keep it steaming through until you're serving up your dish.

Then peel and slice your onion and garlic really finely, before popping some olive oil in a pan and softening them over the heat for about five minutes. Whilst that is cooking, tear your mushrooms up - they should all end up about the same size. Add your sweet paprika and torn mushrooms into the pan and cook for another five minutes (they should be going brown).

Next, chop your parsley and cornichons, before chopping your venison into strips about 2cm in size, and then season the meat with salt and pepper before adding to the pan. Fry until it's a beautiful golden colour - this should only take about a minute.

This is where the secret ingredient comes in: add a healthy splash of gin, but make sure you're being careful. As Oliver notes, "Stand well back and watch your eyebrows!" as they flame. Afterward, add your butter, along with zest and juice from your lemon.

Pop nearly all of your crème fraîche or soured cream into the pan next, but keep a little back. Stir it through and add more salt and pepper to taste, before letting it thicken on a simmer for about a minute.

Finally add your remaining dash of cream, with the parsley, cornichons, and a touch more paprika, before immediately dishing up with the rice you prepared earlier and tucking in.

Do you have a story to tell? Email: emma.mackenzie@reachplc.com

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