Beef Stroganoff
with mushrooms and creamy mash
Stroganoff is a Russian dish that dates back to the mid 19th century. In a break with tradition, this version is made with succulent chicken pieces and it also comes paired with creamy mashed potato.
Tags:
Quick
•Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Milk
•Senf
•Gerste
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Mushrooms
110 grams
Creme Fraiche
600 grams
Potatoes
5 grams
Parsley
2 sachet(s)
Paprika
2 unit(s)
Garlic
1 unit(s)
Carrot
1 sachet(s)
Chicken Stock
250 grams
Irish Beef Strips
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)2369 kJ
Energy (kcal)566 kcal
Fat19 g
of which saturates10.4 g
Carbohydrate65 g
of which sugars8.8 g
Dietary Fiber0.1 g
Protein38 g
Salt1.8 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
Cooking Steps
1
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
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 pan on medium-high heat with a drizzle of oil.
- When hot, add the chicken, mushrooms and carrots to the pan and season with salt and pepper.
- Fry, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Swapping to beef strips? Add to the hot pan and fry for 2-3 mins. Remove before adding the veg. Stir back into sauce before serving.
4
- When 1 min of cooking time remains, add the garlic and fry until fragrant.
- Lower the heat to medium and add the paprika, stock, creme fraiche and half the parsley to the pan.
5
- Stir in 75ml water (per 2P) and leave to simmer until slightly thickened, 3-4 mins.
- Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
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 chicken stroganoff.
- Garnish with a sprinkling of the remaining parsley.
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