Beef Stroganoff with Mash

Beef Stroganoff with Mash

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 18, 2019.
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Ingredients

Mash

  • 800g potatoes
  • 1/4 cauliflower
  • 1/3 cup milk

Stroganoff

  • 1/2 red onion
  • 1 pack mushrooms
  • 1/2 bunch silverbeet
  • 1 pack Stroganoff spices
  • 1 pack tomato paste
  • 1 cup hot water
  • 1 pack sous vide diced beef
  • 2 tsp GF soy sauce
  • 2 tsp GF mustard
  • 1 pack Worcestershire sauce
  • 125g sour cream

To Serve

  • 1 pack crispy shallots

Steps

  1. Cook mash Peel and dice potatoes 2cm and cut cauliflower into small florets. Add to a pot and cover with hot tap water and a pinch of salt. Cook for about 20 minutes with the lid on, until very soft. Drain well, then mash until smooth, with milk and a knob of butter. Season to taste.
  2. Prep veggies Thinly slice onion and mushrooms. Discard white stalks of silverbeet and finely chop leaves, until you have about 2 cups worth.
  3. Start Stroganoff Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and mushrooms for 4-5 minutes, until caramelised. Add Stroganoff spices and tomato paste, cook, stirring, for about 1 minute, until fragrant.
  4. Add beef Add hot water measure, beef, soy sauce, mustard and Worcestershire sauce. Bring to a simmer and cook for 3-5 minutes, until sauce thickens and beef is hot through.
  5. To finish Stir silverbeet through Stroganoff and cook for 1-2 minutes further until wilted. Remove from heat, stir through sour cream and season to taste.
  6. Serve Stroganoff with mash and crispy shallots.

Nutritional Information

Energy 2160 kj
516 kcal
Protein 51.2g
Carbohydrate 42.7g
Fat 23.1g