Beef Stroganoff with Kumara Crush
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 26, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 26, 2019.
Ingredients
KUMARA
- 400g kumara, diced 2cm
- 1 carrot, diced 2cm
STROGANOFF
- 1 pack lean beef sirloin steaks, fat fully trimmed and steaks thinly sliced
- 1 brown onion, finely diced
- 1 pack mushrooms, sliced
- 1 pack Stroganoff spices
- 2 cups beef or chicken stock
- 2-3 tsp mustard
- 1 1/2 Tbsp tomato paste
- 1 tomato, finely diced
- 1/3 pack baby spinach
- 125g lite sour cream
TO SERVE
- 1/2 bunch Italian parsley, picked
Steps
-
Bring a pot of hot salted water to the boil.
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Prep & cook kumara. Cook kumara and carrot in pot of boiling water for 10-12 minutes, until tender. Drain, return to pot and crush. Season and keep warm.
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Prep & cook Stroganoff. Heat 1 tsp oil in a fry-pan on high heat. Cook beef for about 2 minutes, until browned. Remove from pan. Return pan to medium-high heat with 1 tsp oil.
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Add onion and mushrooms to pan with a pinch of salt and cook for 2-3 minutes, stirring occasionally, until soft and browned. Add Stroganoff spices and cook for 30 seconds, until fragrant.
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Add 1/4 tsp salt, stock, mustard and tomato paste and bring to the boil. Reduce heat to low-medium and simmer for 3-4 minutes, until thickened.
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Add beef (and any resting juices), tomato and spinach to pan with sauce and cook for 1 minute, until beef is warmed through. Remove from heat, fold through sour cream and season.
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Serve kumara topped with Stroganoff. Sprinkle over parsley.
Nutritional Information
Energy |
1758 kj 420 kcal |
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Protein | 38.4g |
Carbohydrate | 28.1g |
Fat | 16.1g |