Warwick's Silky Beef Stroganoff

Serves

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

Ingredients

Allergens

Raw ingredient energy · 3 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.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Steam the Carrots

   Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the carrot chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Drain on completion, return to the pot, and cover to keep warm. Dilute the stock mix with 240ml of boiling water and set aside.

2. Perfectly Browned Beef

   Drain any liquid from the beef packaging and pat the strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Season and set aside in a bowl.

3. Mushies!

   Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter. When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Season to taste, remove from the pan, and add to the bowl of stroganoff.

4. Finish the Stroganoff

   Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 1-2 minutes until fragrant. Stir through the flour and cook for a minute, shifting constantly. Gradually add the diluted stock, stirring continuously to prevent lumps. Once combined, simmer for 4-6 minutes until thick and smooth. Add in the beef and mushrooms, and cook for 2-3 minutes until reheated. Stir through the crème fraîche for about 1 minute until combined. Remove from the heat and season to taste.

5. Delightful Sides

   Add a knob of butter or coconut oil (optional) and a splash of milk or water to the pot of carrot. Mash with a fork or potato masher until smooth and season. Toss the rinsed green leaves with a drizzle of oil, some seasoning, and the balsamic vinegar to taste.

6. Dinner Is Served

   Plate up the vibrant carrot mash and top with the silky beef stroganoff. Serve with the dressed leaves on the side, and there you have it!

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