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, sour cream, smoked paprika, and onion. Sided with a sun-dried tomato salad for a light finish, this dish may be light on carbs but it is certainly heavy on flavour!
Beef Stroganoff & Butter Bean Mash
Beef Stroganoff & Butter Bean Mash
with a sun-dried tomato salad & button mushrooms
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Butter Beans
- Button Mushrooms
- Cornflour
- Free-Range Beef Strips
- Onion
- Onions
- Salad Leaves
- Smoked Paprika
- Sour Cream
- Stock & Herb Mix
- Sun-Dried Tomatoes
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, 30-60 seconds. 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 cooked through, 1-2 minutes. Remove from the heat, mix in the sour cream, and season.
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 shredded leaves, the sliced sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the salad 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 - 5ml
Sour Cream - 40ml
Butter Beans - 120g
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
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, 30-60 seconds. 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 cooked through, 1-2 minutes. Remove from the heat, mix in the sour cream, and season.
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 shredded leaves, the sliced sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the salad on the side. Delish, Chef!
Stock & Herb Mix - 15ml
Free-range Beef Strips - 300g
Button Mushrooms - 125g
Onion - 1
Smoked Paprika - 5ml
Cornflour - 10ml
Sour Cream - 80ml
Butter Beans - 240g
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
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, 30-60 seconds. 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 cooked through, 1-2 minutes. Remove from the heat, mix in the sour cream, and season.
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 shredded leaves, the sliced sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the salad 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 - 15ml
Sour Cream - 125ml
Butter Beans - 360g
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
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, 30-60 seconds. 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 cooked through, 1-2 minutes. Remove from the heat, mix in the sour cream, and season.
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 shredded leaves, the sliced sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the butter bean purée on the plate and top with the silky beef stroganoff. Serve the salad on the side. Delish, Chef!
Stock & Herb Mix - 30ml
Free-range Beef Strips - 600g
Button Mushrooms - 250g
Onions - 2
Smoked Paprika - 10ml
Cornflour - 20ml
Sour Cream - 160ml
Butter Beans - 480g
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Balsamic Vinegar - 40ml
Woolies Products in this dish
