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Russian Recipes
Beef Stroganoff

Beef Stroganoff

with Broccoli & Rice

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The origin of Beef Stroganoff dates back to mid-19th Century Russia, but has certainly made its way around the world and 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 freshness. Delicious!

Tags:Child FriendlyEgg FreeFamily Box
Allergens:GlutenFishMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 5 people

Ingredientsarrow down iconarrow down icon

serving 5 people

1.5 cup

jasmine rice

1 cube

beef stock

600 g

beef strips

1

brown onion

1 punnet

mushrooms

2 tsp

paprika

1 tub

yoghurt

(ContainsMilk)

1 bunch

parsley

1 head

broccoli

Not included in your delivery

6 cup

hot water

1 cup

boiling water

2 tbs

plain flour

(ContainsGluten)

2 tbs

olive oil

2 tbs

Worcestershire sauce

(ContainsGluten, Fish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2750 kJ
Fat17 g
of which saturates5.3 g
Carbohydrate73.8 g
of which sugars10.2 g
Protein48.5 g
Sodium401 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Sieve
Bowl
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely slice the brown onion and slice the mushrooms. Finely chop the parsley and cut the broccoli into small florets.

2

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 cooked. Drain and set aside.

3

In a small jug combine the beef stock cube and boiling water, stir until the stock cube dissolves. Set aside. In a medium bowl, add the plain flour and season with salt and pepper. Add the beef strips and toss until they are well coated in the flour. Set aside.

4

Heat half of the olive oil in a large frying pan over a medium-high heat and cook the beef in two batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside on a plate.

5

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 10 minutes or until the sauce has slightly thickened. Remove from the heat and stir through the yoghurt and parsley just before serving.

6

Meanwhile, bring a small saucepan of water to the boil. Add the broccoli and cook for 2-3 minutes or until just tender. Drain.

7

To serve, divide the rice between bowls. Spoon over the beef stroganoff and serve with the broccoli on the side.