Creamy Beef Stroganoff Purée
Puréed version of our Beef Stroganoff with Rice.
If you wish to make a meal for the whole family, the Beef Stroganoff recipe can be made into a suitable purée by replacing cubed beef with mince. Follow the recipe and blend at step 6.
Prep time (for 5 serves): 10 minutes. Cook time: 40 minutes.
This recipe provides: a vegetable, grain and iron-rich protein option for the day.
Ingredients:
- ½ Brown onion
- 125g Mushrooms
- 1 tsp Vegetable oil
- 125g Beef mince, lean
- 1/3 cup Beef stock, salt reduced
- 1 tsp Worcestershire sauce
- 20g Light sour cream
- 75g Long grain white rice, uncooked
Method:
- Peel and finely chop onions. Thinly slice mushrooms.
- In a large frying pan over medium heat, add oil and beef. Cook until browned.
- Add mushrooms and cook for 4–5 minutes until soft and tender.
- Stir in stock and Worcestershire sauce. Bring to the boil, then reduce heat to medium-low and simmer for 20–30 minutes until the sauce thickens slightly. Remove from heat and let cool for a few minutes before stirring in sour cream.
- Whilst meat is simmering, cook rice as per the packet instructions. Drain.
- Blend rice and beef mixture using a stick blender or food processor. Add water if needed to reach the desired consistency.
Texture progression option: Serve rice and beef mixed instead of blended.
Finger food ideas: Offer the texture progression meal alongside pieces of beef from the original recipe as finger food. Alternatively, you can serve stemed carrot sticks and other soft vegetables.
Allergen alternatives:
For dairy free, use Made with Plants™ sour cream.
For gluten free, ensure Worcestershire sauce is gluten free.
