A dinner classic with touches of indulgence! Silky butter bean purée pairs perfectly with a thick and creamy stroganoff sauce. It is loaded with tender beef strips, mushrooms, crème fraîche, smoked paprika, and onion. Sided with fresh green leaves for a light finish, this dish may be light on carbs but it is certainly heavy on flavour!
Beef Stroganoff
Beef Stroganoff
with crème fraîche & button mushrooms
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Butter Beans
- Button Mushrooms
- Cornflour
- Creme Fraiche
- Free-Range Beef Strips
- Onion
- Onions
- Smoked Paprika
- Spinach
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Blender
- Milk (optional)
GET GOING
Boil the kettle. Dilute the stock & herb mix with 120ml of boiling water and set aside.
FRY UP
Pat the beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of beef strips.
SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 30-60 seconds. Stir through the cornflour, 30-60 seconds (shifting constantly). Gradually add the diluted stock mix (stirring continuously). Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the beef and the mushrooms. Simmer until the beef is cooked through, 1-2 minutes. Add the crème fraîche and ½ the rinsed spinach. Mix until combined and the spinach is wilted, 1-2 minutes. Season and remove from the heat.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
SALAD
In a salad bowl, combine the balsamic vinegar with 5ml of olive oil and seasoning. Toss through the remaining spinach and set aside for serving.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the dressed spinach on the side. Delish, Chef!
Stock & Herb Mix - 7,5ml
Free-range Beef Strips - 150g
Button Mushrooms - 65g
Onion - 1
Smoked Paprika - 2,5ml
Cornflour - 10ml
Crème Fraîche - 30ml
Spinach - 40g
Butter Beans - 120g
Balsamic Vinegar - 10ml
GET GOING
Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside.
FRY UP
Pat the beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of beef strips.
SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 30-60 seconds. Stir through the cornflour, 30-60 seconds (shifting constantly). Gradually add the diluted stock mix (stirring continuously). Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the beef and the mushrooms. Simmer until the beef is cooked through, 2-3 minutes. Add the crème fraîche and ½ the rinsed spinach. Mix until combined and the spinach is wilted, 1-2 minutes. Season and remove from the heat.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
SALAD
In a salad bowl, combine the balsamic vinegar with 10ml of olive oil and seasoning. Toss through the remaining spinach and set aside for serving.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the dressed spinach on the side. Delish, Chef!
Stock & Herb Mix - 15ml
Free-range Beef Strips - 300g
Button Mushrooms - 125g
Onion - 1
Smoked Paprika - 5ml
Cornflour - 20ml
Crème Fraîche - 60ml
Spinach - 80g
Butter Beans - 240g
Balsamic Vinegar - 20ml
GET GOING
Boil the kettle. Dilute the stock & herb mix with 360ml of boiling water and set aside.
FRY UP
Pat the beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl of beef strips.
SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 30-60 seconds. Stir through the cornflour, 30-60 seconds (shifting constantly). Gradually add the diluted stock mix (stirring continuously). Bring to a simmer and cook until thickened, 5-6 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the beef and the mushrooms. Simmer until the beef is cooked through, 3-4 minutes. Add the crème fraîche and ½ the rinsed spinach. Mix until combined and the spinach is wilted, 1-2 minutes. Season and remove from the heat.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
SALAD
In a salad bowl, combine the balsamic vinegar with 15ml of olive oil and seasoning. Toss through the remaining spinach and set aside for serving.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the dressed spinach on the side. Delish, Chef!
Stock & Herb Mix - 22,5ml
Free-range Beef Strips - 450g
Button Mushrooms - 190g
Onions - 2
Smoked Paprika - 7,5ml
Cornflour - 30ml
Crème Fraîche - 85ml
Spinach - 120g
Butter Beans - 360g
Balsamic Vinegar - 30ml
GET GOING
Boil the kettle. Dilute the stock & herb mix with 480ml of boiling water and set aside.
FRY UP
Pat the beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 1-2 minutes. Season and set aside in a bowl. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl of beef strips.
SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the smoked paprika and fry until fragrant, 30-60 seconds. Stir through the cornflour, 30-60 seconds (shifting constantly). Gradually add the diluted stock mix (stirring continuously). Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add the beef and the mushrooms. Simmer until the beef is cooked through, 4-5 minutes. Add the crème fraîche and ½ the rinsed spinach. Mix until combined and the spinach is wilted, 1-2 minutes. Season and remove from the heat.
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
SALAD
In a salad bowl, combine the balsamic vinegar with 20ml of olive oil and seasoning. Toss through the remaining spinach and set aside for serving.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the dressed spinach on the side. Delish, Chef!
Stock & Herb Mix - 30ml
Free-range Beef Strips - 600g
Button Mushrooms - 250g
Onions - 2
Smoked Paprika - 10ml
Cornflour - 40ml
Crème Fraîche - 125ml
Spinach - 160g
Butter Beans - 480g
Balsamic Vinegar - 40ml
Woolies Products in this dish
