Fragrant Beef Rump Stroganoff & Mustard Seed Mash
with Steamed Veggies
Calories
:
579 kcalProtein
:
45.8g proteinPreparation Time
:
25 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Gluten
- Wheat
- Milk
We’ve given classic beef stroganoff a speedy, curry-spiced makeover, coating tender beef in a velvety, aromatic sauce. Served over fluffy mash speckled with punchy mustard seeds and paired with crisp steamed veggies, this lightning-fast comfort meal brings serious depth with minimal fuss.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1
Broccoli
1 packet
Trimmed Green Beans
300 g
Beef Rump
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ cup
water
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut broccoli into small florets (inluding the stalk!). Trim green beans.
- Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
2
- In last 8 minutes of cook time, place a colander or steamer basket on top and add broccoli and green beans. Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer to a bowl. Season. Cover to keep warm.
- Drain potato. Return saucepan to a medium-high heat with butter and mustard seeds and cook until fragrant, 1 minute. Remove from heat, add potato and milk and season generously with salt. Mash until smooth. Cover to keep warm.
3
- In a large frying pan, heat a drizzle of olive oil over a medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- Return pan to medium-high heat with tomato paste, Mumbai spice blend, the water, light cooking cream and chicken-style stock powder (see ingredients). Cook, stirring, until thickened, 2-3 minutes.
- Return beef to pan and stir to combine.
4
- Slice beef.
- Divide mustard seed mash between plates. Top with Mumbai beef stroganoff.
- Serve with steamed veggies. Enjoy!
