Beef stroganoff with mash
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tender beef, chestnut mushrooms and paprika combine in this delicious Russian stew that’s made even more luxurious with a dollop of crème fraîche.
Ingredients
Celeriac
1 small, coarsely chopped
Reduced fat oil spread
1 tbs
Beef rump steak, raw
270 g, (buy 300g), fat trimmed
Onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Ground paprika
1 tbs, sweet
Green capsicum
1 medium, sliced
Mushrooms
400 g, button variety, sliced
Beef stock cube
1 individual, to make ⅔ cup (160ml) gluten-free stock
Lemon juice
2 tbs
Dijon mustard
1 tsp
Green string beans
300 g, trimmed
Light sour cream
½ cup(s), (125ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place celeriac in a large saucepan of water and bring to the boil. Reduce heat and simmer for 25-30 minutes or until tender. Drain. Return celeriac to saucepan with oil spread, season with salt and pepper and mash until smooth.
2
Meanwhile, heat a large non-stick frying pan over medium heat and lightly spray with oil. Add steak and cook for 1-2 minutes on each side until browned, but don’t cook it through – it should still be rare inside. Transfer to a plate and set aside.
3
Add onion to frying pan and cook for 6-8 minutes or until softened but not browned. Add garlic and paprika, cook for 1-2 minutes or until fragrant. Add capsicum and mushrooms, cook for 5-6 minutes or until softened.
4
Add stock, lemon juice and mustard, simmer for 1 minute. Slice steak into strips and add to pan with the resting juices, simmer for 3 minutes until just cooked through.
5
Meanwhile, cook green beans in a saucepan of boiling water for 4-5 minutes until just tender, drain.
6
Stir the sour cream into stroganoff and season with salt and pepper. Serve with celeriac mash and green beans.
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