eCook Meal
SPEEDY BEEF STROGANOFF
with button mushrooms & brown basmati rice
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.
Serving guide
Choose your portion size.
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!
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!
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R258.97
for 4 servings · R64.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Free-Range Beef Stroganoff needs 600 gBrown Mushrooms 250 g 250 g at R44.99 · 2.4× packsR107.98
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Smooth Cottage Cheese needs 80 mlOrganic Low Fat Plain Smooth Cottage Cheese 250 g R50.99 · whole pack (size can't be divided)R50.99
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
Not in the Woolies basket — source these elsewhere:
- Stock & Herb Mix
- Cabernet Sauvignon Vinegar
- Corn Flour
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SPEEDY BEEF STROGANOFF?
The preparation time for SPEEDY BEEF STROGANOFF with button mushrooms & brown basmati rice is between 25 and 35 minutes.
What is the total time required to make SPEEDY BEEF STROGANOFF with button mushrooms & brown basmati rice?
The total time required to make SPEEDY BEEF STROGANOFF with button mushrooms & brown basmati rice is between 35 and 50 minutes.
How many servings does SPEEDY BEEF STROGANOFF provide?
4 servings
What are the main ingredients in SPEEDY BEEF STROGANOFF?
Beef, Beef Stroganoff, Brown Basmati Rice, Button Mushrooms, Cabernet Sauvignon Vinegar, Corn Flour, Green Leaves, NOMU Roast Rub, Onion, Pea, Smooth Cottage Cheese, Stock & Herb Mix
What is the nutritional information of SPEEDY BEEF STROGANOFF?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SPEEDY BEEF STROGANOFF?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make SPEEDY BEEF STROGANOFF?
Beef, Beef Stroganoff, Brown Basmati Rice, Button Mushrooms, Cabernet Sauvignon Vinegar, Corn Flour, Green Leaves, NOMU Roast Rub, Onion, Pea, Smooth Cottage Cheese, Stock & Herb Mix
How many calories does SPEEDY BEEF STROGANOFF have?
calories
How much fat content does SPEEDY BEEF STROGANOFF have?
grams