Beef Stroganoff
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Beef Stroganoff

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:
Calorie Smart
•Protein Rich
•Quick
•Family Friendly
Allergens:
Milk
•Mustard
•Barley
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Mushrooms

110 grams

Creme Fraiche

(Contains Milk)

600 grams

Potatoes

5 grams

Parsley

2 sachet(s)

Paprika

(Contains Mustard)

2 unit(s)

Garlic

1 unit(s)

Carrot

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

250 grams

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)

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Nutrition Values

Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat19 g
of which saturates10.4 g
Carbohydrate68.3 g
of which sugars8.8 g
Dietary Fiber0.1 g
Protein38.2 g
Cholesterol0 mg
Salt1.75 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

Make the Mash
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.
Get Prepped
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.
Brown the Chicken
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: If you've chosen to swap to beef strips, add them to the hot pan and fry for 2-3 mins then remove before adding the veg. Stir back into the sauce before serving.

Add Some Flavour
4
  • When 1 min of cooking time remains, add the garlic and fry until fragrant.
  • Lower the heat to medium and add the paprikastock, creme fraiche and half the parsley to the pan.
Simmer the Sauce
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.

Garnish and Serve
6
  • Dish up a hearty helping of mashed potato
  • Top with the creamy chicken stroganoff. 
  • Garnish with a sprinkling of the remaining parsley.