Chicken Stroganoff
with mushrooms and creamy mash
Beef stroganoff is a Russian dish that dates back to the mid 19th century. There are many foods that can accompany this meal, and in this recipe, you're treated to a hearty helping of creamy mashed potato.
The quantities provided above are averages only.
Ingredients
150 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
600 grams
Potatoes
5 grams
Parsley
2 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 unit(s)
Garlic
1 unit(s)
Carrot
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, roughly chop the mushrooms.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot and quarter lengthways (no need to peel). Chop widthways into 1cm pieces.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef strips until browned, shifting as they colour, 2-3 mins. Season with salt and pepper.
- Once seared, remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.
NOTE: If you've swapped to chicken, add it to the hot pan and fry until cooked through, 8-10 mins. Keep the chicken in the pan.
- Return the pan to high heat with another drizzle of oil.
- When hot, add the mushrooms and carrots to the pan and season with salt and pepper.
- Fry until softened, stirring occasionally, 5-6 mins.
- When 1 min of cooking time remains, add the garlic and fry until fragrant.
- Lower the heat to medium and add the paprika, stock, creme fraiche and half the parsley to the pan.
- Stir in 75ml water (per 2P) and leave to simmer until slightly thickened, 3-4 mins.
- Add the beef strips and stir to warm through and coat with the sauce.
- Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the sauce if necessary.
- Dish up a hearty helping of mashed potato.
- Top with the creamy beef stroganoff.
- Garnish with a sprinkling of the remaining parsley.
