Cheat's Beef Stroganoff
with Mashed Potato & Veggies
Don’t show this recipe to your Russian friends, because we've taken a few liberties with it to create a tasty version that's simple enough for weeknights. You'll still find the key elements of mushrooms, beef strips and sour cream, but we've added sweet paprika for flavour and served it with steamed veggies and a creamy mash to soak up the sauce.
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 unit
potatoes
½ unit
onion
1 clove
garlic
1 bunch
broccolini
1 unit
carrot
1 bunch
parsley
1 punnet
button mushrooms
1 packet
beef strips
¼ sachet
sweet paprika
1 bag
baby spinach leaves
1 sachet
beef-style stock powder
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
15 g
butter (for the mash)
(Contains Milk; )
15 g
butter (for the sauce)
(Contains Milk; )
½ tsp
soy sauce
(Contains Gluten, Soy; )
2.5 tbs
water
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Trim and halve the broccolini lengthways. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the parsley leaves. Thinly slice the button mushrooms.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top of the saucepan and add the broccolini and carrot. Cover with a lid to steam until tender. Transfer the broccolini and carrot to a bowl and cover to keep warm. Drain the potato and return to the saucepan. Add the milk, the salt and butter (for the mash). Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the veggies are cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Season with salt and pepper.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter (for the sauce). When the butter has melted, add the sliced mushrooms and cook, stirring occasionally, until softened, 2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic, sweet paprika (see ingredients list) and baby spinach leaves and cook until wilted, 1-2 minutes.
Add the soy sauce, the water and beef stock to the frying pan. Bring to the boil, then reduce the heat to low. Add the sour cream, then return the beef strips to the pan and stir until warmed through. Season to taste. TIP: Add a splash of water to loosen the sauce if needed.
Divide the mashed potato, broccolini and carrot between plates. Top with the cheat's beef stroganoff and sprinkle with the parsley.
