Slow-Cooked Beef Stroganoff
with Buttery Rice & Steamed Veggies
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. The best things in life take time and this rather hands-off recipe will be worth the wait. Slow cook the beef in a tomato based sauce seasoned with garlic and herbs. You’ll need a soft pile of rice, stirred through in garlic butter to mop up all that stroganoff. Trust us, tonight’s dinner is one you won’t forget.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your 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
1 packet
Diced Beef
1 packet
tomato paste
1 sachet
Herb & Mushroom Seasoning
1 sachet
beef-style stock powder
1 bag
baby broccoli
1
carrot
½
lemon
1 packet
basmati rice
½ bottle
cream
(Contains Milk; )
3 clove
garlic
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
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 pot 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, 1 hour 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 plate, 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!