eCook Meal
Creamy Beef Strog & Mash
with a sun-dried tomato salad & button mushrooms
A dinner classic with touches of indulgence! Silky potato mash 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!
Serving guide
Choose your portion size.
MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GET GOING
Boil the kettle. Dilute the herbed Beef stock mix with 120ml [240ml]|#7DA0D7 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 a medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the 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. Sauté the 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 [4-5]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Beef and the mushrooms. Simmer until warmed through, 1-2 minutes. Remove from the heat, mix in the sour cream and season.
SALAD
In a salad bowl, combine the salad leaves, the sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the silky mash on the plate and top with the creamy Beef stroganoff. Serve the salad on the side. Delish, Chef!
MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GET GOING
Boil the kettle. Dilute the herbed Beef stock mix with 120ml [240ml]|#7DA0D7 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 a medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the 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. Sauté the 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 [4-5]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Beef and the mushrooms. Simmer until warmed through, 1-2 minutes. Remove from the heat, mix in the sour cream and season.
SALAD
In a salad bowl, combine the salad leaves, the sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the silky mash on the plate and top with the creamy Beef stroganoff. Serve the salad on the side. Delish, Chef!
MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GET GOING
Boil the kettle. Dilute the herbed Beef stock mix with 360ml [480ml]|#7DA0D7 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 a medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the 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. Sauté the 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 [6-7]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Beef and the mushrooms. Simmer until warmed through, 1-2 minutes. Remove from the heat, mix in the sour cream and season.
SALAD
In a salad bowl, combine the salad leaves, the sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the silky mash on the plate and top with the creamy Beef stroganoff. Serve the salad on the side. Delish, Chef!
MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GET GOING
Boil the kettle. Dilute the herbed Beef stock mix with 360ml [480ml]|#7DA0D7 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 a medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the 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. Sauté the 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 [6-7]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Beef and the mushrooms. Simmer until warmed through, 1-2 minutes. Remove from the heat, mix in the sour cream and season.
SALAD
In a salad bowl, combine the salad leaves, the sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil.
YUM!
Smear the silky mash on the plate and top with the creamy Beef stroganoff. Serve the salad on the side. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R145.68
for 4 servings · R36.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
-
Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
-
Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
-
Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Beef Rump Strips
- Herbed Beef Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Beef Strog & Mash?
The preparation time for Creamy Beef Strog & Mash with a sun-dried tomato salad & button mushrooms is between 20 and 35 minutes.
What is the total time required to make Creamy Beef Strog & Mash with a sun-dried tomato salad & button mushrooms?
The total time required to make Creamy Beef Strog & Mash with a sun-dried tomato salad & button mushrooms is between 40 and 55 minutes.
How many servings does Creamy Beef Strog & Mash provide?
4 servings
What are the main ingredients in Creamy Beef Strog & Mash?
Balsamic Vinegar, Button Mushrooms, Cornflour, Free-range Beef Rump Strips, Herbed Beef Stock, Onion, Potato, Salad Leaves, Smoked Paprika, Sour Cream, Tomato
What is the nutritional information of Creamy Beef Strog & Mash?
Calories: 682, Carbs: 64 grams, Fat: grams, Protein: 43.8 grams, Sugar: 17.3 grams, Salt: 295 grams
How do I prepare Creamy Beef Strog & Mash?
YUM!: Smear the silky mash on the plate and top with the creamy beef stroganoff. Serve the salad on the side. Delish, Chef! SALAD: In a salad bowl, combine the salad leaves, the sun-dried tomatoes, the balsamic vinegar, and a drizzle of olive oil. SO CREAMY!: When the sauce has thickened, add the beef and the mushrooms. Simmer until warmed through, 1-2 minutes. Remove from the heat, mix in the sour cream and season. SAUCE: Return the pan, wiped down, to medium heat with a drizzle of oil. Sauté the 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 [4-5]|#7DA0D7 minutes (stirring occasionally). 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 a medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of beef strips. GET GOING: Boil the kettle. Dilute the herbed beef stock mix with 120ml [240ml]|#7DA0D7 of boiling water and set aside. MASH: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Creamy Beef Strog & Mash?
Balsamic Vinegar, Button Mushrooms, Cornflour, Free-range Beef Rump Strips, Herbed Beef Stock, Onion, Potato, Salad Leaves, Smoked Paprika, Sour Cream, Tomato
How many calories does Creamy Beef Strog & Mash have?
682 calories
How much fat content does Creamy Beef Strog & Mash have?
grams