LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
45 MINS
15 MINS
30 MINS
INGREDIENTS
The Stroganoff:
¼ cup butter
1 tray (700g) rump steak strips
Salt & pepper, to taste
1 onion, finely chopped
2 cloves garlic, minced
1 punnet (350g) sliced brown mushrooms
3 tbsp cake flour
2 cups beef stock
1 cup Cremora Original
2 tsp worcestershire sauce
1 tsp dijon/yellow mustard
The Mash:
4-5 large potatoes, peeled, boiled and drained
½ cup Cremora Original
¼ cup butter
Salt, to taste
Serving Suggestion:
Italian parsley, freshly chopped
METHOD
For the stroganoff:
1. In a large wide pan on medium-high heat, add ¼ cup of butter, steak strips and salt & pepper and fry for a minute until browned. Transfer the steak to a plate a set aside until needed.
2. Lower the heat to medium and add the onions to the same pan. Sauté for 3-4 minutes until soft, then add the mushrooms and cook until golden brown. Stir in garlic until fragrant and sprinkle the flour over the pan. Stir and cook the flour for about a minute. *Chef’s Tip: Add any preferred aromatics or fresh herbs you have in the pantry or fridge!
3. Slowly pour the beef stock into the pan while whisking continuously and simmer until the mixture starts to thicken.
4. In a separate jug, add ½ cup of boiling water, 1 cup of Cremora Original and stir until dissolved. Add the worcestershire sauce and mustard and mix until combined.
5. Add the Cremora mixture the pan and stir. Reduce the heat to low, cover the pan and simmer for 1-2 minutes.
6. Return the cooked steak to the pan and stir for a minute until everything comes together and the sauce coats the steak.
For the mash:
7. In a jug, add ½ cup of boiling water, ½ cup of Cremora Original, ¼ of butter and mix until combined.
8. Pour the mixture over cooked and drained potatoes and mash until smooth and creamy. Season to taste with salt.
9. Serve the creamy mash and stroganoff while hot, garnish generously with freshly chopped parsley and ENJOY!
BEEF STROGANOFF
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
45 MINS
PREP TIME:
15 MINS
COOK TIME:
30 MINS
BEEF STROGANOFF
INGREDIENTS
The Stroganoff:
¼ cup butter
1 tray (700g) rump steak strips
Salt & pepper, to taste
1 onion, finely chopped
2 cloves garlic, minced
1 punnet (350g) sliced brown mushrooms
3 tbsp cake flour
2 cups beef stock
1 cup Cremora Original
2 tsp worcestershire sauce
1 tsp dijon/yellow mustard
The Mash:
4-5 large potatoes, peeled, boiled and drained
½ cup Cremora Original
¼ cup butter
Salt, to taste
Serving Suggestion:
Italian parsley, freshly chopped
METHOD
For the stroganoff:
1. In a large wide pan on medium-high heat, add ¼ cup of butter, steak strips and salt & pepper and fry for a minute until browned. Transfer the steak to a plate a set aside until needed.
2. Lower the heat to medium and add the onions to the same pan. Sauté for 3-4 minutes until soft, then add the mushrooms and cook until golden brown. Stir in garlic until fragrant and sprinkle the flour over the pan. Stir and cook the flour for about a minute. *Chef’s Tip: Add any preferred aromatics or fresh herbs you have in the pantry or fridge!
3. Slowly pour the beef stock into the pan while whisking continuously and simmer until the mixture starts to thicken.
4. In a separate jug, add ½ cup of boiling water, 1 cup of Cremora Original and stir until dissolved. Add the worcestershire sauce and mustard and mix until combined.
5. Add the Cremora mixture the pan and stir. Reduce the heat to low, cover the pan and simmer for 1-2 minutes.
6. Return the cooked steak to the pan and stir for a minute until everything comes together and the sauce coats the steak.
For the mash:
7. In a jug, add ½ cup of boiling water, ½ cup of Cremora Original, ¼ of butter and mix until combined.
8. Pour the mixture over cooked and drained potatoes and mash until smooth and creamy. Season to taste with salt.
9. Serve the creamy mash and stroganoff while hot, garnish generously with freshly chopped parsley and ENJOY!