Beef Stroganoff
with mushrooms and creamy mash
Beef stroganoff is a Russian dish that dates back to the mid 19th century. There are many foods that can accompany this meal, and in this recipe, you're treated to a hearty helping of creamy mashed potato.
Tags:
Protein Rich
•Quick
•Family Friendly
Allergens:
Milk
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Strips
150 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
600 grams
Potatoes
5 grams
Parsley
2 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Beef Stock
1 unit(s)
Garlic
1 unit(s)
Carrot
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2365 kJ
Energy (kcal)565 kcal
Fat14.8 g
of which saturates10.2 g
Carbohydrate67.4 g
of which sugars9 g
Dietary Fiber0 g
Protein37.5 g
Cholesterol0 mg
Salt2.35 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, roughly chop the mushrooms.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot and quarter lengthways (no need to peel). Chop widthways into 1cm pieces.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef strips until browned, shifting as they colour, 2-3 mins. Season with salt and pepper.
- Once seared, remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.
TIP: You don't want to overcrowd the pan—cook in batches if necessary!
4
- Return the pan to high heat with another drizzle of oil.
- When hot, add the mushrooms and carrots to the pan and season with salt and pepper.
- Fry until softened, stirring occasionally, 5-6 mins.
- When 1 min of cooking time remains, add the garlic and fry until fragrant.
5
- Lower the heat to medium and add the paprika, beef stock powder, creme fraiche and half the parsley to the pan.
- Stir in 75ml water (double for 4p) and leave to simmer until slightly thickened, 3-4 mins.
- Add the beef strips and stir to warm through and coat with the sauce.
- Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if necessary.
6
- Dish up a hearty helping of mashed potato.
- Top with the creamy beef stroganoff.
- Garnish with a sprinkling of the remaining parsley.
