Cheat's Beef & Mushroom Stroganoff
with Mashed Potato & Veggies
We've taken a few liberties with this Russian fave to create a tasty version that's easy enough for weeknights. You'll still find the key elements of mushrooms, beef strips and sour cream, but we've added soy sauce for extra flavour and served it with a creamy mash to soak up the sauce.
Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!
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
Ingredients
2 unit
potatoes
½ head
broccoli
1 unit
carrot
½ unit
onion
2 clove
garlic
1 bunch
parsley
1 packet
button mushrooms
1 packet
beef strips
¼ sachet
sweet paprika
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
20 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Cut the broccoli (see ingredients list) into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). 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. Drain the potato and return to the saucepan. Add the milk, salt and butter (for the mash). Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Season with salt and pepper and set aside.
TIP: Cooking the meat 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. Add the broccoli, carrot and a splash of water and cook until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm.
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 until softened, 1-2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the sweet paprika (1/4 sachet for 2 people / 1/2 sachet for 4 people) and the garlic and cook until fragrant, 1-2 minutes. Add the soy sauce, the water and beef stock and stir to combine. Bring to the boil, then reduce the heat to low. Add the sour cream, return the beef strips to the pan and stir until warmed through. Season to taste with salt and pepper.
Divide the mashed potato between plates and top with the cheat's beef and mushroom stroganoff. Serve with the veggies and sprinkle with the parsley.