Creamy Steak and Mushroom Stroganoff
with Fluffy Rice
We love Steak and Mushroom Stroganoff and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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
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).
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).
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.
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.
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.
Divide the rice between two plates and top with the stroganoff. Scatter over the remaining parsley. Enjoy!