A classic dinner with touches of indulgence! Buttery mash potato pairs perfectly with a thick and creamy beef sauce. It is loaded with tender beef strips, mushrooms, crème fraîche, smoked paprika, and onion. Heavy on flavour and heartiness!
Silky Beef Stroganoff
Silky Beef Stroganoff
with crème fraîche & mushrooms
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Button Mushrooms
- Creme Fraiche
- Free-Range Beef Schnitzel (without crumb)
- Onion
- Onions
- Paprika Flour
- Potato
- Spinach
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MAKE THE MASH
Place the potato pieces 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.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice ½ the onion. Rinse the spinach. Pat the beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 150ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the beef and simmer until the beef is cooked through, 1-2 minutes. Stir in the crème fraîche and the rinsed spinach until combined, 1-2 minutes. Season.
YUM
Plate up the buttery mash and side with the silky beef stroganoff. Well done, Chef!
Potato - 200g
Button Mushrooms - 65g
Onion - 1
Spinach - 20g
Free-range Beef Schnitzel (without crumb) - 150g
Stock & Herb Mix - 7,5ml
Paprika Flour - 12,5ml
Crème Fraîche - 30ml
MAKE THE MASH
Place the potato pieces 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.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice the onion. Rinse the spinach. Pat the beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 300ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the beef and simmer until the beef is cooked through, 1-2 minutes. Stir in the crème fraîche and the rinsed spinach until combined, 1-2 minutes. Season.
YUM
Plate up the buttery mash and side with the silky beef stroganoff. Well done, Chef!
Potato - 400g
Button Mushrooms - 125g
Onion - 1
Spinach - 40g
Free-range Beef Schnitzel (without crumb) - 300g
Stock & Herb Mix - 15ml
Paprika Flour - 25ml
Crème Fraîche - 60ml
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 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.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice 1½ of the onions. Rinse the spinach. Pat the beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 450ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the beef and simmer until the beef is cooked through, 2-3 minutes. Stir in the crème fraîche and the rinsed spinach until combined, 2-3 minutes. Season.
YUM
Plate up the buttery mash and side with the silky beef stroganoff. Well done, Chef!
Potato - 600g
Button Mushrooms - 190g
Onions - 2
Spinach - 60g
Free-range Beef Schnitzel (without crumb) - 450g
Stock & Herb Mix - 22,5ml
Paprika Flour - 37,5ml
Crème Fraîche - 90ml
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 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.
PREP STEP
Boil the kettle. Roughly slice the mushrooms. Peel and finely slice the onions. Rinse the spinach. Pat the beef dry with paper towel and cut into 1-2cm thick strips. Dilute the stock & herb mix with 600ml of boiling water.
FRY THE STRIPS
Place a pan over high heat with a drizzle of oil. When hot, fry the beef strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting as they colour).
SENSATIONAL STROG
Add the sliced onion and fry until soft, 5-6 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 1-2 minutes. Gradually mix in the diluted stock mix (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 7-8 minutes (stirring occasionally).
SO CRÈME-Y!
When the sauce has thickened, add in the beef and simmer until the beef is cooked through, 2-3 minutes. Stir in the crème fraîche and the rinsed spinach until combined, 2-3 minutes. Season.
YUM
Plate up the buttery mash and side with the silky beef stroganoff. Well done, Chef!
Potato - 800g
Button Mushrooms - 250g
Onions - 2
Spinach - 80g
Free-range Beef Schnitzel (without crumb) - 600g
Stock & Herb Mix - 30ml
Paprika Flour - 50ml
Crème Fraîche - 125ml
Woolies Products in this dish
