Cheat's Beef Stroganoff
with Mashed Potato & Veggies
We've adapted this Russian fave by adding soy sauce – it’s the secret ingredient that adds loads flavour to this dish while keeping the cooking time low! But you'll still find the key elements of mushrooms, beef strips and sour cream, plus a creamy mash to soak up the sauce.
Unfortunately, this week's dried porcini mushrooms were in short supply. Some customers will receive sliced mushrooms instead of dried porcini mushrooms. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2 unit
potatoes
1 bag
green beans
1 unit
carrot
½ unit
brown onion
2 clove
garlic
1 bag
parsley
1 bag
dried porcini mushrooms
¼ sachet
sweet paprika
1 cube
beef stock
1 packet
sour cream
(ContainsMilk)1 packet
beef strips
Not included in your delivery
olive oil
2 tbs
milk
(ContainsMilk)¼ tsp
salt
20 g
butter (for the mash)
(ContainsMilk)1 tsp
soy sauce
(ContainsGluten, Soy)⅓ cup
water
Bring a kettle of water to the boil. Bring a large saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/3 cup for 2 people / 2/3 cup for 4 people) and dried porcini mushrooms. Set aside. Peel the potato and cut into 2cm chunks. Trim and halve the green beans. Slice the carrot (unpeeled) into half-moons. Thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Roughly chop the parsley.
Alternative Step 1 if you've received sliced mushrooms: Bring a kettle of water to the boil. In a heatproof jug or bowl, combine boiling water from the kettle (1/3 cup for 2 people / 2/3 cup for 4 people) and dried porcini mushrooms. Set aside. Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim and halve the green beans. Slice the carrot (unpeeled) into half-moons. Thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and return to the saucepan. Add the milk, salt and butter (for the mash), then mash with a potato masher or fork until smooth. Cover to keep warm and set aside.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the beef strips in batches 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. Set aside. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans, carrot and a splash of water and cook until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. Drain the porcini mushrooms, reserving the soaking liquid, and roughly chop.
Alternative Step 4 if you've received sliced mushrooms: Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans, carrot and a splash of water and cook until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat, add a drizzle of olive oil and the butter (for the sauce). When the butter is melted, add the sliced mushrooms and cook until softened, 2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the sweet paprika (1/2 tsp for 2 people / 1 tsp for 4 people) and the garlic and cook until fragrant, 1-2 minutes. Add the soy sauce, water and crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce heat to low. Add the sour cream and beef strips and stir until warmed through. Season to taste.
Alternative Step 5 if you've received sliced mushrooms: Return the frying pan to a medium-high heat, add a drizzle of olive oil and the butter (for the sauce). Add the onion and cook, stirring, until softened, 5-6 minutes. Add the sweet paprika (1/2 tsp for 2 people / 1 tsp for 4 people) and the garlic and cook until fragrant, 1-2 minutes. Add the soy sauce, the water, crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people), porcini mushrooms and soaking liquid (leave any gritty bits at the bottom of the jug). Bring to the boil, then reduce heat to low. Add the sour cream and beef strips and stir until warmed through. Season to taste.
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