topBanner
Creamy Steak and Mushroom Stroganoff

Creamy Steak and Mushroom Stroganoff

with Fluffy Rice

Family Friendly
Read more

We love Steak and Mushroom Stroganoff and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

1 punnet(s)

Chestnut Mushrooms

1 bunch(es)

Flat Leaf Parsley

150 grams

Basmati Rice

240 grams

Beef Steak Strips

1 pot(s)

Smoked Paprika

1 sachet

Beef Stock Powder

1 sachet

White Wine Vinegar

(ContainsSulphites)

150 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2912 kJ
Energy (kcal)696 kcal
Fat30.0 g
of which saturates15.0 g
Carbohydrate67 g
of which sugars4.0 g
Protein40 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Saucepan
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces. Thinly slice the mushrooms. Roughly chop the parsley (stalks and all).

2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Heat a drizzle of oil in a wide frying pan over high heat. Once hot, add the beef strips and stir fry until browned all over, 2-3 mins. Transfer to a plate and set aside. IMPORTANT: The steak is safe to eat when the outside is browned.

4

Add the mushrooms to the now empty pan with a drizzle of oil and a knob of butter (if you have some, if not add a drizzle of oil). Season with salt and pepper and cook until golden, 4-5 mins. Add the shallot, cook until soft, 2 mins, then add the garlic and paprika and cook for 1 minute. Add the water (see ingredients for amounts) and the beef stock powder and vinegar, stir well to dissolve the stock powder and bring to a simmer. Season with salt and pepper and cook for 5 mins.

5

Add the soured cream and beef to the pan and stir until heated through. TIP: Careful not to add all the resting juices to the sauce. Stir through half of the parsley, taste and add more salt and pepper if needed. Add some of the beef resting juices and a splash of water if you feel it needs loosening up.

6

Divide the rice between two plates and top with the stroganoff. Scatter over the remaining parsley. Enjoy!