We've taken a few liberties with this Russian classic to make it simple enough for weeknights. You'll still find the key elements of mushrooms, beef and sour cream, but we've added soy sauce for extra flavour and served it with mash to soak up the sauce.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
baby spinach leaves
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Trim the green beans. Slice the carrot (unpeeled) into half-moons. Roughly chop the parsley.
Add the potato to the saucepan of boiling water and cook 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 and add the carrot. Cover with a lid to steam. In the last 5 minutes of cook time, add the green beans to the colander, cover and steam until tender. Transfer the carrot and green beans to a medium bowl and cover to keep warm. Drain the potato, return to the pan and add the milk, salt and butter (for the mash). Mash with a potato masher or fork until smooth. Cover 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, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Season with salt and pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat and add a drizzle of olive oil and the butter (for the sauce). When the butter has melted, add the sliced mushrooms and cook, stirring occasionally, until softened, 2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic, sweet paprika (see ingredients list) and baby spinach leaves and cook until fragrant and the spinach has wilted, 1-2 minutes.
Add the soy sauce, water and 1 1/2 crumbled beef stock cubes to the frying pan. Bring to the boil, then reduce the heat to low. Add the sour cream and beef strips and stir until warmed through. Season to taste with salt and pepper. Add a splash of water to loosen the sauce if needed.
TIP: Soy sauce enhances the umami flavours in the stroganoff!
Divide the mashed potato between plates and top with the beef stroganoff. Serve the green beans and carrot on the side, and sprinkle with the parsley.