Cheat's Beef Stroganoff
with Mash & Steamed Veggies
We've adapted this Russian fave by adding soy sauce – it’s the secret ingredient that adds loads flavour to this dish while shortening the normal cooking time! But you'll still find the key elements of mushrooms, beef strips and sour cream, plus a creamy mash to soak up the sauce.
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
potato
1
carrot
1 punnet
button mushrooms
1 packet
beef strips
½ sachet
sweet paprika
1 packet
tomato paste
1 bunch
baby broccoli
1 sachet
beef-style stock powder
1 packet
sour cream
(Contains Milk; )
½
onion
1 clove
garlic
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
2 tbs
water
15 g
butter (for the mash)
(Contains Milk; )
15 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Cooking Steps
Bring a large saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Thinly slice the brown onion (see ingredients). Finely chop the garlic. Trim and halve the baby broccoli lengthways. Thinly slice the carrot into half-moons. Thinly slice the button mushrooms.
Cook the potato in the boiling water until easily pierced with a knife, 15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top of the saucepan, then add the carrot and baby broccoli. Cover with a lid to steam until tender. Transfer the carrot and baby broccoli to a medium bowl. Season with salt and pepper and cover to keep warm. Drain the potato and return to the saucepan. Add the milk, the salt and butter (for the mash), then mash until smooth. Cover with a lid to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and season. TIP: Cook the beef in batches for better results.
Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter (for the sauce). Cook the sliced mushrooms, stirring occasionally, until softened, 2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic, sweet paprika (see ingredients) and tomato paste and cook until fragrant, 1-2 minutes.
Add the water and beef-style stock powder to the frying pan. Bring to the boil, then reduce the heat to low. Add the sour cream, then return the beef strips to the pan and stir until warmed through. Season to taste. TIP: Add a splash of water to loosen the sauce if needed.
Divide the mash and steamed veggies between plates. Top with the beef stroganoff.