Skip to the beginning of the images gallery

Beef stroganoff

Name: Beef stroganoff
Cook time: 20 min
Yield: 4

with buttery mash and green beans

Ready in around 20 mins

RECIPE FACT:

From its origins in mid-19th-century Russia, stroganoff has become popular around the world, with considerable variation from the original recipe.

Nutritional Info:

Energy: 1720kj (411Kcal)
Protein: 41g
Carbohydrate: 31g
Fat: 12g
Contains: Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE MASH POTATO:

Empty the steamed potatoes into a medium pot and add in 2/3 cup of milk. Cover with a lid and heat for 4–5 mins over a medium-high heat, checking each minute so that the milk doesn’t burn. Remove from the heat and add 1 tbsp of butter and another 1/3 cup of milk, if needed and season with salt and pepper. Using a potato masher, mash the potato to a smooth consistency. Set aside with the lid on.
2. TO PREPARE AND COOK THE BEANS AND MUSHROOMS:

Bring a medium pot of water to the boil over a high heat. Trim both ends off the green beans. Place into the pot of boiling water and cook for 3 mins and drain into a colander and set aside. Slice mushrooms very thinly and set aside. Pick the Italian parsley from its stalks and roughly chop and set aside.
3. TO COOK THE BEEF STROGANOFF:

Remove the grass-fred sirloin steaks from their packaging, pat dry with a paper towel and season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot cook the steak on each side for 2-3 mins (for a medium rare steak). Remove from the pan and allow to rest for 3-4 mins. Return the pan to a medium heat and add a drizzle of oil. When hot, cook the mushrooms in batches for 2-3 mins until browned. Add the stroganoff sauce to the mushrooms and heat for 2-3 mins then stir through the baby spinach and season with salt and pepper. Thinly slice each piece of steak.
To serve:

Spoon mash onto the plate and top with sliced sirloin steak and spoon over sauce and garnish with a sprinkling of parsley. Serve green beans on the side.