Beef Stroganoff with Mash

Beef Stroganoff with Mash

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, June 14, 2020.
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Ingredients

Mash

  • 800g potatoes, peeled & diced
  • 1 parsnip, peeled & diced
  • 1/3 cup milk
  • 1 Tbsp butter

Stroganoff

  • 1/2 red onion, thinly sliced
  • 1 pack mushrooms, thinly sliced
  • 1 drizzle of oil
  • 1 pack GF stroganoff spices
  • 1 pack tomato paste
  • 1 cup water
  • 500g sous vide diced beef
  • 1 Tbsp GF soy sauce
  • 2 tsp Dijon mustard
  • 1 Tbsp GF soy sauce
  • 1/2 baby spinach
  • 125g sour cream

Steps

  1. Prep & cook mash. Prep potatoes and parsnip. Add to a pot with a pinch of salt and cover with hot tap water. Cook for about 20 minutes over medium high heat with the lid on, until very soft. Drain well, then mash until smooth with milk and butter. Season to taste with salt and pepper.
  2. Prep Stroganoff. Prep onion and mushrooms.
  3. Start Stroganoff. Heat oil in a fry-pan on medium-high heat. Cook onion and mushrooms for 4-5 minutes, until caramelised. Add Stroganoff spices and tomato paste, cook, stirring, for about 1 minute, until fragrant.
  4. Add beef. Add water measure, beef, soy sauce, mustard and soy sauce. Bring to a simmer and cook for 3-5 minutes, until sauce thickens and beef is hot through.
  5. To finish. Stir spinach through Stroganoff. Remove from heat, stir through sour cream and season to taste with salt and pepper.
  6. Serve. Stroganoff with mash.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 36.1g
Carbohydrate 30.1g
Fat 18.4g