Beef Stroganoff with Rice
Prep time (for 10 serves): 15 minutes. Cook time: 30 minutes.
Per child, this recipe provides: 2 serves of grains, 1+ serve of veggies and 1 serve of meat/meat alternative.
Ingredients:
- 2 Brown onions
- 500g Mushrooms, fresh
- 1/5 cup Plain flour
- 500g Lean beef, cubed
- 1 tbsp Vegetable oil
- 1 tbsp Worcestershire sauce
- 1 ½ cups Beef stock, salt reduced
- 80g Sour cream, light
- 300g Long grain white rice, uncooked
Vegetarian option
- 850g Tofu, silken
- 1 ½ cups Vegetable stock, salt reduced
Method:
- Peel and finely chop onions. Thinly slice mushrooms.
- Place flour in a shallow dish. Add beef and toss to lightly coat the beef in flour.
- In a frying pan over medium heat, add ½ of the oil and cook the beef in batches until all meat is browned. Remove beef from heat and set aside.
- Using a deep-based saucepan over a medium-high heat, add ½ of the oil and onion, then cook until soft and golden brown.
- Add mushrooms and cook for 4–5 minutes until soft and tender.
- Once mushrooms and onion are cooked, add the beef to the vegetables, alongside the stock and Worcestershire sauce. Bring to the boil then immediately reduce heat to medium-low to simmer until sauce has thickened slightly.
- Remove from heat and cool for a few minutes before stirring in sour cream.
- Whilst meat is simmering, bring a large saucepan of water to boil. Add rice and cook as per the packet’s instructions.
To serve: Serve beef stroganoff with cooked rice.
Allergen alternatives:
For dairy free, use Made with Plants™ sour cream.
For gluten free, use gluten free flour and ensure Worcestershire sauce is gluten free.
Vegetarian Stoganoff option:
Replace beef stock with vegetable stock. Replace beef with drained tofu. Use a food processor to blend tofu with sour cream until a thick consistency.
