Slow-Cooked Beef Stroganoff
with Buttery Rice & Steamed Veggies
- Milk
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Diced Beef
1
Lemon
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. In a medium bowl, combine diced beef, the plain flour and a pinch of salt and pepper. • In a large ovenproof pot, heat drizzle of olive oil over high heat. When oil is hot, cook beef, tossing once, until browned, 2-3 minutes (cook in batches if pan is getting crowded). • Remove from heat, then add tomato paste, herb & mushroom seasoning and 1/2 the garlic and stir until fragrant, 1 minute.
TIP: Add extra oil between batches if necessary.
• To the pan with the beef, add beef-style stock powder and the water and stir to combine. • Cover pot with a lid or tightly with foil. Bake in oven until beef is tender, 1hour and 30 mins 2 hours.
TIP: If you don't have an ovenproof pot, transfer mixture to a baking dish instead! Little cooks: Help out with measuring the water.
• When beef has 20 minutes remaining, trim baby broccoli. Thinly slice carrot into sticks. Cut lemon into wedges. • In a small heatproof bowl, melt the butter and remaining garlic in the microwave in 10 second bursts.
• Boil the kettle. Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • In the last 7 minutes of cook time, place a colander or steamer basket on top of the pan, then add carrot and baby broccoli. • Cover with a lid and steam until tender, 6-7 minutes. Transfer veggies to a bowl, then squeeze over some lemon juice. Season to taste and cover to keep warm. • Drain rice, then return to saucepan. Add garlic butter, season and stir to combine.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• When beef is done, gently stir in cream (see ingredients).
TIP: Add a splash of water if the sauce looks too thick.
• Divide buttery rice, slow-cooked beef stroganoff and steamed veggies between plates. • Spoon over any remaining sauce. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, creamy taste; some found it could use more mushroom flavour for an authentic stroganoff.
- Ease of prep: While tasty, several noted the long cooking time and suggested it as a weekend meal.
- Suggestions: Consider adding fresh mushrooms and onions for a more traditional stroganoff; some preferred mashed potatoes over rice.
- Cooking time: Many found the recommended oven temperature too high, causing the dish to dry out; check earlier and adjust as needed.
- Portions: Some felt the meat portion was small, especially after cooking; consider adding extra beef for heartier servings.
