The quantities provided above are averages only.
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
Portobello Mushrooms
1
Red Onion
250 g
Beef Strips
1 packet
Cream
(Contains: Milk; )
1 sachet
Sweet Paprika
1 packet
Dijon Mustard
(Contains: Mustard; )
1 sachet
Chicken-Style Stock Powder
1 packet
Fettuccine
Finely slice the portabello mushrooms and finely chop the red onion.
Bring a large saucepan of salted water to the boil. Cook the fettuccine in the boiling water until ‘al dente’, 9 minutes. Drain and return to the pan with the butter.
In a medium bowl, toss the beef strips with 1/2 the paprika and season with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
In the same frying pan, heat a drizzle of olive oil over a medium-high heat. Add the mushrooms and cook until browned before adding the onion with a dash of red wine vinegar and cooking until softened, 8-10 minutes.
Add the beef-style stock powder to the pan with the water, mustard, 1/2 the paprika and long-life cream. Stir to combine before adding the beef back to the pan.
Divide the fettucine between the bowls then pour over the beef and mushroom stroganoff.