Beef Stroganoff
The origin of Beef Stroganoff dates back to mid-19th Century Russia, but has certainly made its way around the world as has been embraced by all. Following history, we’ve invented our own healthy twist on this classic dish. Paprika adds flavour, yoghurt tenderises the beef and fresh parsley adds sharpness. Delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
⅔ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
300 g
beef rump strips
1
brown onion
1 punnet
mushrooms
1 tsp
paprika
½ cube
beef stock
1 tub
yoghurt
(Contains: Milk;)
1 bunch
parsley
1 head
broccoli
Not included in your delivery
1.5 cup
hot water
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1.5 tbs
olive oil
½ cup
boiling water
1 tbs
Worcestershire sauce
(Contains: Gluten, Wheat; May be present: Soy.)
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion and halve the mushrooms. Then, finely chop the parsley and cut the broccoli into small florets.
Place the Jasmine rice in a sieve and rinse with water until it runs clear. Place the rice and hot water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer for 10-12 minutes or until the rice is soft and the water has absorbed.
In a medium bowl, add the plain flour and season with salt and pepper. Add the beef rump strips and toss until they are well coated.
Heat half of the olive oil in a large frying pan over a medium-high heat and cook the beef in batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside.
Return the same frying pan to a medium heat and add the remaining olive oil. Add the brown onion and cook stirring for 3 minutes or until soft. Add the mushrooms and paprika and cook for a further 4 minutes or until soft. Return the beef to the pan with the combined beef stock cube, boiling water and Worcestershire sauce. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes or until the sauce has slightly thickened. Remove from the heat and stir through the yoghurt and parsley just before serving.
Meanwhile, bring a small saucepan of water to the boil. Add the broccoli and cook for 2-3 minutes or until bright green. Drain.
To serve, divide the rice between bowls. Spoon over the beef stroganoff and serve with the broccoli on the side.
