Beef Stroganoff with Kumara Crush

Beef Stroganoff with Kumara Crush

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 10, 2018.



  • 400g kumara, diced 2cm


  • 1 brown onion, finely diced
  • 1 punnet mushrooms, sliced
  • 1 tsp oil
  • 550g lean Wakanui beef stir-fry
  • 1 tsp oil or spray oil
  • 1 pack Stroganoff spice
  • ¼ tsp salt
  • 2 cups beef or chicken stock
  • 2-3 tsp Dijon mustard
  • 1½ Tbsp tomato paste
  • 1 tomato, diced 1-2cm
  • ½ bag baby kale
  • 125g lite sour cream


  • 2 Tbsp torn parsley


  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook kumara. Cook in pot of boiling water for 10-12 minutes, until soft.
  3. Prep onion & mushrooms.
  4. Cook Stroganoff. Heat first measure of oil in a large fry-pan on high heat. Pat beef dry and add to pan. Cook, without stirring, for about 1 minute then stir-fry beef for a further 1 minute. Remove from pan and set aside. Return pan to mediumhigh heat.
  5. Heat second measure of oil in same pan. Cook onion and mushrooms with a pinch of salt for 2-3 minutes, stirring occasionally, until soft and slightly caramelised. Add Stroganoff spice and cook for 30 seconds, until fragrant.
  6. Add salt, stock, mustard and tomato paste and bring to the boil. Reduce heat to low-medium and simmer for 3-4 minutes, until thickened.
  7. Dice tomato.
  8. Crush kumara. Drain, return to pot and crush. Season and set aside covered to keep warm.
  9. Finish Stroganoff. Add beef (and any resting juices), tomato and kale to sauce and cook for 1 minute, until beef is warmed through. Remove from heat and fold through sour cream. Season.
  10. To serve, spoon kumara crush into bowls. Top with Stroganoff and sprinkle over parsley.

Nutritional Information

Energy 1647 kj
394 kcal
Protein 39.9g
Carbohydrate 28.7g
Fat 13.4g