Whip up a nutritious family favourite in a flash! Our hearty stroganoff sauce is infused with fragrant herbs and spices, littered with golden mushies, and doused in silky smooth cottage cheese.
SPEEDY BEEF STROGANOFF
SPEEDY BEEF STROGANOFF
with button mushrooms & brown basmati rice
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Brown Basmati Rice
- Button Mushrooms
- Cabernet Sauvignon Vinegar
- Corn Flour
- Free-range Beef Stroganoff
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Peas
- Smooth Cottage Cheese
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
- Butter
STEAMY RICE
Rinse the rice and place in a pot. Submerge in 200ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Fluff with a fork on completion.
STROGANOFF START-OFF
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the beef stroganoff for 1-2 minutes until browned all over and cooked through, shifting occasionally. Remove from the pan on completion, season to taste , and set aside in a bowl. Keep the pan over the heat and add another drizzle of oil. When hot, pan fry the sliced mushrooms for 3-5 minutes until golden, shifting occasionally. On completion, add to the bowl of beef stroganoff.
KEEP ON GOIN’
Dilute the Stock & Herb Mix with 125ml of boiling water. Return the pan (leaving the mushroom-infused oil in it!) to a medium heat and add a knob of butter. When hot, fry the sliced onion for 2-3 minutes until soft and translucent. Add the Roast Rub and fry for a further 1-2 minutes until fragrant, shifting continuously so the spice doesn’t burn. Mix in the corn flour and cook for about a minute, stirring constantly. Gradually pour in the diluted Stock & Herb Mix, stirring to prevent it from lumping. Once combined, bring to a gentle simmer and cook for 4-5 minutes until thickened and silky.
FRESHEN UP
While the sauce is reducing, submerge the peas in hot water for 2-3 minutes until heated through. Drain on completion. Place the rinsed green leaves in a bowl with half of the drained peas. Toss through some olive oil and the cab sauv vinegar to taste. Season to taste and set aside for serving.
FINISH UP
Once the sauce has thickened, add the cooked beef stroganoff and mushrooms to the pan. Stir through the sauce for 1-2 minutes until the meat has reheated. Remove from the heat on completion. Mix in the smooth cottage cheese and season to taste.
DISH UP
Make a bed of nourishing rice. Top with spoonfuls of the saucy beef stroganoff and sprinkle over the remaining peas. Side with the green garden salad and there you have it, Chef!
Brown Basmati Rice - 75ml
Free-Range Beef Stroganoff - 150g
Button Mushrooms - 65g
Stock & Herb Mix - 8ml
Onion - 1
NOMU Roast Rub - 3ml
Corn Flour - 10ml
Peas - 50g
Green Leaves - 20g
Cabernet Sauvignon Vinegar - 10ml
Smooth Cottage Cheese - 20ml
STEAMY RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Fluff with a fork on completion.
STROGANOFF START-OFF
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the beef stroganoff for 1-2 minutes until browned all over and cooked through, shifting occasionally. Remove from the pan on completion, season to taste, and set aside in a bowl. Keep the pan over the heat and add another drizzle of oil. When hot, pan fry the sliced mushrooms for 5-7 minutes until golden, shifting occasionally. On completion, add to the bowl of beef stroganoff.
KEEP ON GOIN’
Dilute the Stock & Herb Mix with 250ml of boiling water. Return the pan (leaving the mushroom-infused oil in it!) to a medium heat and add a knob of butter. When hot, fry the sliced onion for 3-4 minutes until soft and translucent. Add the Roast Rub and fry for a further 1-2 minutes until fragrant, shifting continuously so the spice doesn’t burn. Mix in the corn flour and cook for about a minute, stirring constantly. Gradually pour in the diluted Stock & Herb Mix, stirring to prevent it from lumping. Once combined, bring to a gentle simmer and cook for 6-8 minutes until thickened and silky.
FRESHEN UP
While the sauce is reducing, submerge the peas in hot water for 2-3 minutes until heated through. Drain on completion. Place the rinsed green leaves in a bowl with half of the drained peas. Toss through some olive oil and the cab sauv vinegar to taste. Season to taste and set aside for serving.
FINISH UP
Once the sauce has thickened, add the cooked beef stroganoff and mushrooms to the pan. Stir through the sauce for 1-2 minutes until the meat has reheated. Remove from the heat on completion. Mix in the smooth cottage cheese and season to taste.
DISH UP
Make a bed of nourishing rice. Top with spoonfuls of the saucy beef stroganoff and sprinkle over the remaining peas. Side with the green garden salad and there you have it, Chef!
Brown Basmati Rice - 150ml
Free-Range Beef Stroganoff - 300g
Button Mushrooms - 125g
Stock & Herb Mix - 15ml
Onion - 1
NOMU Roast Rub - 5ml
Corn Flour - 20ml
Peas - 100g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml
Smooth Cottage Cheese - 40ml
STEAMY RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Fluff with a fork on completion.
STROGANOFF START-OFF
Boil the kettle. Place a pan over a high heat with a drizzle of oil. When hot, fry the beef stroganoff for 1-2 minutes until browned all over and cooked through, shifting occasionally. Remove from the pan on completion, season to taste, and set aside in a bowl. Keep the pan over the heat and add another drizzle of oil. When hot, pan fry the sliced mushrooms for 5-7 minutes until golden, shifting occasionally. On completion, add to the bowl of beef stroganoff.
KEEP ON GOIN’
Dilute the Stock & Herb Mix with 250ml of boiling water. Return the pan (leaving the mushroom-infused oil in it!) to a medium heat and add a knob of butter. When hot, fry the sliced onion for 3-4 minutes until soft and translucent. Add the Roast Rub and fry for a further 1-2 minutes until fragrant, shifting continuously so the spice doesn’t burn. Mix in the corn flour and cook for about a minute, stirring constantly. Gradually pour in the diluted Stock & Herb Mix, stirring to prevent it from lumping. Once combined, bring to a gentle simmer and cook for 6-8 minutes until thickened and silky.
FRESHEN UP
While the sauce is reducing, submerge the peas in hot water for 2-3 minutes until heated through. Drain on completion. Place the rinsed green leaves in a bowl with half of the drained peas. Toss through some olive oil and the cab sauv vinegar to taste. Season to taste and set aside for serving.
FINISH UP
Once the sauce has thickened, add the cooked beef stroganoff and mushrooms to the pan. Stir through the sauce for 1-2 minutes until the meat has reheated. Remove from the heat on completion. Mix in the smooth cottage cheese and season to taste.
DISH UP
Make a bed of nourishing rice. Top with spoonfuls of the saucy beef stroganoff and sprinkle over the remaining peas. Side with the green garden salad and there you have it, Chef!
Brown Basmati Rice - 150ml
Free-Range Beef Stroganoff - 300g
Button Mushrooms - 125g
Stock & Herb Mix - 15ml
Onion - 1
NOMU Roast Rub - 5ml
Corn Flour - 20ml
Peas - 100g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml
Smooth Cottage Cheese - 40ml
STEAMY RICE
Rinse the rice and place in a pot. Submerge in 750ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Fluff with a fork on completion.
STROGANOFF START-OFF
Boil the kettle. Place a large pan over a high heat with a drizzle of oil. When hot, fry the beef stroganoff for 2-3 minutes until browned all over and cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion, season to taste, and set aside in a bowl. Keep the pan over the heat and add another drizzle of oil. When hot, pan fry the sliced mushrooms for 7-8 minutes until golden, shifting occasionally. On completion, add to the bowl of beef stroganoff.
KEEP ON GOIN’
Dilute the Stock & Herb Mix with 500ml of boiling water. Return the pan (leaving the mushroom-infused oil in it!) to a medium heat and add a knob of butter. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Add the Roast Rub and fry for a further 1-2 minutes until fragrant, shifting continuously so the spice doesn’t burn. Mix in the corn flour and cook for about a minute, stirring constantly. Gradually pour in the diluted Stock & Herb Mix, stirring to prevent it from lumping. Once combined, bring to a gentle simmer and cook for 8-10 minutes until thickened and silky.
FRESHEN UP
While the sauce is reducing, submerge the peas in hot water for 2-3 minutes until heated through. Drain on completion. Place the rinsed green leaves in a bowl with half of the drained peas. Toss through some olive oil and the cab sauv vinegar to taste. Season to taste and set aside for serving.
FINISH UP
Once the sauce has thickened, add the cooked beef stroganoff and mushrooms to the pan. Stir through the sauce for 1-2 minutes until the meat has reheated. Remove from the heat on completion. Mix in the smooth cottage cheese and season to taste.
DISH UP
Make a bed of nourishing rice. Top with spoonfuls of the saucy beef stroganoff and sprinkle over the remaining peas. Side with the green garden salad and there you have it, Chef!
Brown Basmati Rice - 300ml
Free-Range Beef Stroganoff - 600g
Button Mushrooms - 250g
Stock & Herb Mix - 30ml
Onions - 2
NOMU Roast Rub - 10ml
Corn Flour - 40ml
Peas - 200g
Green Leaves - 80g
Cabernet Sauvignon Vinegar - 40ml
Smooth Cottage Cheese - 80ml
Woolies Products in this dish
