Beef stroganoff with potato-carrot mash

Ingredients

( 2 adults and 2 kids )

  • 500 gramspotatoes
  • 300 gramscarrots*
  • onion
  • red bell pepper
  • 250 gramsmushrooms
  • 100 gramsdiced bacon
  • 2 tsppaprika
  • 600 gramsbeef strips
  • 70 gramstomato purée
  • 600 mlwater
  • 1 cubebeef stock
  • 50 gramsbutter
  • 100 mlmilk
  • 200 mlsingle cream 8%
  •  salt
  •  pepper
  •  olive oil
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Beef stroganoff is a classic, that tastes amazing. Here we've snuck some carrots into the mash, and swapped out the full fat double cream for 8% single cream. The recipe is designed for two days, and the leftovers are served with wholegrain rice on day two. Enjoy!

Directions

1. Peel potatoes and carrots, and roughly dice. Cook until tender in a pot of unsalted water. This takes 15-20 minutes.

2. Finely chop the onion. Wash the bell pepper, remove the seeds and cut into thin strips. Clean and wash the mushrooms, and slice them.

3. Dice the bacon (if it's not already) and place in a cold, deep pan or pot. Switch on the hob and let the bacon cook while stirring, until some of the fat has rendered. Add onion and paprika and cook for another few minutes.

4. Add the beef, season with salt and pepper and sear until browned. Now add tomato purée, water, stock cube and mushrooms and let the lot simmer with the lid on for about 15 minutes, or until the meat is tender.

5. Drain the water from potatoes and carrots, add the butter, and whisk well. Add the milk until the mash has the consistency you like. Season to taste with salt and pepper.

6. Finally add red bell pepper and cream to the stroganoff and bring to the boil. Serve with the yummy mash, and a sprinkle of herbs as a garnish (leave off herb sprinkles for children under 3), if you have some to hand. Enjoy!

Tip

If you want a leaner version, you can use less butter and swap the single cream for milk. Remember to save the leftover stroganoff for dinner tomorrow. You can also save the mash if you have some left over. Otherwise, simply cook a bag of wholegrain rice the following day.

You can use purchased beef strips, but it's often cheaper to pick up a few steaks and cut them yourself. The meat will also often be a bit more tender.

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