Slow-cooked beef stroganoff

Slow-cooked beef stroganoff

Slow-cooked beef stroganoff

Our slow-cooked version of the classic European favourite (French by way of tsarist Russia), features fall apart, tender beef in a creamy paprika sauce with buttery mushrooms. It’s a little old school and, as so many nostalgic dishes are, deeply comforting, served with any sauce-loving carb, like mash or noodles. 

To Serve

Dish this up with buttered mash and green beans or a salad, or toss through wide egg noodles.

 

Ingredients

Beef (46%), mushroom, onion, sour cream (pasteurised cream (cream (milk), milk, cultures), Dijon mustard (sulphites), butter (cream (milk), salt, culture), Worcestershire sauce (water, white vinegar, molasses, onion, salt, garlic, spices, natural flavours, color (caramel IV)), tomato paste, olive oil, garlic, paprika, salt, parsley, black pepper

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 300g Ave Quantity
Per Serving
Ave Quantity
Per 100g

ENERGY 2548 kJ 849 kJ
PROTEIN 52.1 g 17.4 g
FAT (TOTAL) 37.6 g 12.5 g
-SATURATED 15.0 g 5.0 g
CARBOHYDRATE 7.3 g 2.4 g
-SUGARS 5.4 g 1.8 g
SODIUM 1524 mg 508 mg

Allergens

Does contain: milk, sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, tree nuts, wheat

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SIZE GUIDE

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Serves 2

SERVES 2

600g- serves 2 

To Cook

prep level
No Prep, Microwavable

DEFROSTED: pierce the film and microwave for 5 minutes or until piping hot. Alternatively, empty into a saucepan and heat gently until piping hot. FROZEN: pierce the film and microwave for 5 minutes then stir and heat for a further 3-4 minutes or until heated through.