Creamy Mushroom & Beef Stroganoff
with Garlicky Greens & Potato Mash
Huddle up because there's a chill in the air. And don't forget to lock the door; you'll want to make sure you have this Russian-inspired fav all to yourself. You'll still find the key elements of mushrooms, beef and creamy sauce, but we've added tomato paste for extra flavour. Finish it with a fluffy mash to soak up the extra sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potatoes
3 clove
garlic
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
½
Onion
1 bag
baby broccoli
1 packet
button mushrooms
1 packet
beef strips
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
60 g
butter
(Contains: Milk; )
⅓ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to the potato, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. Roughly chop onion (see ingredients). Halve any thicker stalks of baby broccoli (see ingredients) lengthways. • Thinly slice button mushrooms.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.
• Discard any liquid from beef strips packaging. • Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to high heat with a drizzle of olive oil. Cook mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. Return beef strips to pan and season with pepper.
• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), vegetable stock powder, the water and a drizzle of white wine vinegar and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide potato mash between bowls. • Top with creamy mushroom stroganoff. • Serve with garlicky greens. Enjoy!
