Beef Stroganoff with Creamy Mash, Broccoli and Peas
This is a classic family fave for a reason! Packed with flavour from the dijon mustard and worcestershire sauce, mushrooms and seared steak. Finsihed with sour cream for silkiness and served with mash and veg for a simple but very satisfying way to mop up all that wonderful sauce.
Number of servings
Ingredients
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300g Porterhouse Steak (Thick-Cut)
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150g Mushrooms
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3 Tbsp Stroganoff Sauce Base
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1 Tbsp Plain Flour
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1 Brown Onion
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1⁄4 Cup Sour Cream
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1 Small Bunch Flatleaf Parsley
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450g Cashmere Gold
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150g Broccoli
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2 Tbsp Butter (pantry)
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1⁄2 Cup Peas
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Pot
Steamer (Optional)
1 Mashed Potato
Peel and dice potato. Place in a small pot and cover with water and a pinch of salt. Bring to a boil and cook for 12-15 minutes until tender. Drain well and mash with 1tbsp butter, season to taste.
2 Prepare Ingredients
Finely slice beef, removing any sinew. Slice onions. Quarter mushrooms. Pick and chop parsley leaves. Cut broccoli into florets. Bring a pot of water to boil for veggies in step 5.
Tip! Remove any chunky fat or sinew before slicing beef.
3 Start Strog
Heat a pan over high heat and add a small drizzle of oil. Sear the beef on all sides quickly until browned. Don't overcrowd the pan, do in batches if needed. Set beef aside. To the same pan add the onion and mushroom and cook for 4-5 minutes until golden and softened.
4 Make Sauce
Add the flour and butter and cook for 2 minutes. Add sauce base and 1⁄4 of a cup water and simmer for 3-4 minutes until thickened. Add the beef back in to warm through. Turn the heat off and stir in the sour cream and parsley. Taste and adjust seasoning.
Tip! You can add a little more water if you like a very saucy strog.
5 Cook Veg
Add broccoli and peas to the pot of boiling water or steamer over water and cook for 3-4 minutes until bright green and just tender. Drain and season.
6 You Plate It
Serve the strog with mash and veggies, garnishing with any remaining parlsey.
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