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Beef stroganoff
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Quick and creamy beef stroganoff, a timeless family favorite ready in just 30 minutes!
Ingredients:
- 300g white rice
- 36.40 gm olive oil
- 500g Beef Stir-Fry Strips
- 1 brown onion, thinly sliced
- 300g cup mushrooms, thickly sliced
- 2 garlic cloves, finely chopped
- 1/4 tsp Whole Black Peppercorns, finely ground
- 2.50 gm smoked paprika
- 44.40 gm tomato paste
- 420g can Condensed Cream of Mushroom Soup
- 60g sour cream
- 62.50 ml flat-leaf parsley, finely chopped (optional)
- Steamed baby broccoli, to serve
Instructions:
- Prepare the Sunrice Long Grain White Rice according to the instructions on the packet.
- Heat half of the oil in a large frying pan over medium-high heat. Brown the beef in two batches, stirring constantly, for 4 minutes until cooked. Transfer to a plate.
- In a pan over medium heat, heat the remaining oil. Add the onion and mushroom, cook while stirring for 5 minutes until they start to brown. Then, add garlic, ground Masterfoods Whole Peppercorns, and paprika. Stir for 1 minute until fragrant.
- Add tomato paste and cook for 1 minute. Pour in Campbell's Condensed Cream of Mushroom Soup and bring to a boil. Mix in the beef and stir for 2-3 minutes until heated through. Take off heat and fold in the sour cream.
- Spoon the rice and stroganoff into individual serving bowls. Sprinkle with parsley for a pop of color, add a touch of freshly ground pepper for a flavorful kick, and enjoy with tender baby broccoli on the side.