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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlThis classic dish is traditionally made with expensive beef fillet, but our midweek version works well with Essential Beef Frying Steak and chestnut mushrooms.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 1 tbsp oil with the butter in a large, deep frying pan or sauté pan, until foaming. Add the shallots and garlic and cook gently for 5 minutes, until softened. Turn up the heat, add the mushrooms and paprika, season generously and cook, stirring, for a couple of minutes until the mushrooms are just browned. Add the stock (or water) and wine, then boil until reduced by ½. Tip into a dish and keep warm.
Cook the pasta according to pack instructions, adding the kale to the pan in the final minute of cooking to wilt. Meanwhile, heat the remaining oil in the frying pan and add the beef strips. Fry for 2-3 minutes over a high heat to cook on all sides, leaving the centre pink.
Return the mushrooms and juices to the pan and reheat gently. Stir in the soured cream, but don’t let it boil. Check the seasoning, then scatter with the parsley. Drain the pasta and kale, then serve with the stroganoff.
To freeze, make the recipe up to the end of step 2, leaving out the pasta and greens. Brown the beef for 1 or 2 minutes, then add to the mushrooms. Cool quickly and freeze in a rigid container. Defrost, then reheat thoroughly but quickly, until piping hot. Stir in the soured cream, finish with parsley and serve with freshly cooked pasta and kale.
Typical values per serving when made using specific products in recipe
Energy | 3,754kJ/ 897kcals |
---|---|
Fat | 40g |
Saturated Fat | 15g |
Carbohydrates | 73g |
Sugars | 6.3g |
Fibre | 8.5g |
Protein | 52g |
Salt | 0.4g |
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32p/10g