Classic Beef Stroganoff

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 2 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle and prep your ingredients as listed. Dilute your Spice & Stock Mix with 150ml boiled water from your kettle.

2. Place a pan over high heat. Coat the base of the pan with cooking oil. While that heats, place your tapioca flour in a bowl with some salt and pepper. Toss the beef strips in the flour, using your hands to break up the strips for an even coating.

3. When the pan is hot, add the beef strips one by one to ensure some space between the strips. Depending on the size of your pan, you may need to do this in batches. Fry the beef strips until browned on both sides, but not cooked all the way through, about 3-5 minutes in total. Add further oil between batches if required. Remove and set aside.

4. Return that pan to medium heat (remove some of the cooking oil if required, but leave some in the pan for the next step). Add the onion, rosemary, garlic and mushroom and sauté until browned, stirring occasionally, about 3-5 minutes. Season well.

5. At this stage, add your diluted Spice & Stock Mix, cream and beef strips back to the pan. Stir to combine and simmer until the liquid has reduced to your desired consistency and the beef strips are cooked through, about 6 minutes. Press down on the beef to ensure it is coated in the sauce while cooking and also stir occasionally. The aim is to have tender beef strips in a creamy mushroom sauce. Season to taste. If you prefer your sauce more runny, add a splash of water. If you need it to thicken up, allow it to simmer further and reduce.

6. Meanwhile, bring a pot of water to boil, with enough water to submerge your beans. When simmering, add your beans and let simmer until softened, about 6-8 minutes. Drain and place in a bowl. Season and set aside until serving.

7. Prepare your cauli rice. Ensure your cauliflower is blended or grated (on the chunky side of your grater) until it resembles rice. In a pan on medium heat, add some olive oil and fry the cauli rice until softened, stirring occasionally, about 4-7 minutes. Season well with salt and pepper. Set aside until serving.

8. Plate up the beans alongside the cauli rice. Top with some beef stroganoff and sprinkle over your chopped chives. YES!

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