Beef & Mushroom Stroganoff with Creamy Mashed Potato
Stroganoff is a Russian dish of sautéed pieces of beef that originates from the mid-19th century. Enjoy our creamy mushroom variation of the classic Russian dish served atop white rice.
Nutrition Per Portion
- Calories
778
- Carbs
56.8g
- Fat
44.8g
- Fibre
13.4g
- Protein
42g
- Sugar
9.1g
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Button Mushrooms
-
Rump Steak
-
Beef Stock
-
Tomato Paste
-
Cream
-
Sweet Paprika
-
Potatoes
-
Butter
-
Brown Onion
-
Green Beans
-
Garlic
-
Olive Oil
-
Plain Flour
-
Worcestershire Sauce
|
Button Mushrooms |
Rump Steak |
Beef Stock |
Tomato Paste |
Cream |
Sweet Paprika |
|
Potatoes |
Butter |
Brown Onion |
Green Beans |
Garlic |
Olive Oil |
|
Plain Flour |
Worcestershire Sauce |
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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
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1.0 min
Peel and slice the brown onion.
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2.5 min
Thickly slice the mushrooms.
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4.5 min
Peel and chop the potatoes.
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5.0 min
Slice the steak into strips.
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6.0 min
Place the potatoes in a saucepan, cover with salted water and bring to the boil. Cook until the potatoes are tender and easily pierced with a fork.
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7.0 min
Trim the ends from the green beans.
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8.0 min
Peel and finely chop the garlic.
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9.0 min
Heat the olive oil in a frying pan over medium heat.
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10.0 min
Add the onion and garlic and cook until beginning to soften.
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12.0 min
Add the mushrooms and half of the butter. Cook until the mushrooms begin to soften.
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15.0 min
Add the correct amount of stock, sweet paprika and worcestershire sauce. Bring to the boil.
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16.0 min
Reduce the heat to medium-low.
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16.5 min
Heat another frying pan over high heat.
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18.0 min
Add the green beans and a splash of remaining stock and cook until the beans are tender-crisp.
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20.0 min
Drain the potato and return to the saucepan.
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21.0 min
Add the beef with the mushrooms and cook until the meat is browned.
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22.0 min
Mash the potato and stir through half of the cream and the butter.
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23.5 min
Season the mashed potato with salt and pepper.
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24.0 min
Distribute the mashed potato and green beans among serving bowls.
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25.0 min
Stir the tomato paste and cream through the beef mixture and cook until thickened.
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26.0 min
Mix together in a small bowl, the flour and a small amount of water to make a flour slurry.
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26.5 min
Add small amounts of the flour slurry to the beef stroganoff to further thicken the sauce if necessary.
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27.0 min
Remove the beef from the heat.
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28.0 min
Serve the beef stroganoff atop the mashed potato.
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Ingredients
Button Mushrooms
sliced
Rump Steak
sliced
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75 ml per person
Tomato Paste
Cream
Sweet Paprika
Potatoes
chopped
Butter
Brown Onion
sliced
Green Beans
trimmed
Garlic
finely chopped
Olive Oil
1/2 tablespoon per person
Plain Flour
Worcestershire Sauce
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Reviews (9)
Louise Ormerod Verified
Sally Loubser Verified
Anel Van Deventer Verified
James Prigmore Verified
Charlotte Tinsley Verified
Really enjoyed this. The beef was tender and the meal was very satisfying!
Marcelle Parker Verified
Delish!!
Melodee Peters
Love the green beans!
Ashley Lane Verified
portion was on the smaller side but otherwise delicious
Aris Sevilla Verified
Awesome! Delicious and easy to prepare