Beef and exotic mushroom stroganoff

Give cooked roast beef a tasty makeover with this easy cream and mushroom sauce.

Serves: 4

Preparation time:  10 minutes

Cooking time:  15 minutes

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You will need

  • 1 tablespoon vegetable oil
  • 1 onion, peeled and finely chopped
  • 125g pack British oyster mushrooms, sliced
  • 250g pack closed cup chestnut mushrooms, sliced
  • 1 garlic clove, peeled and finely chopped
  • 300g leftover cooked roast beef, cut into bite-size pieces
  • 200ml crème fraîche
  • 1 chicken stock cube, made up to 100ml with hot water
  • 2 x 250g pouches microwave basmati rice
  • ½ x 28g pack fresh flat leaf parsley, washed and chopped
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Recipe Information

Step by step guide to making Beef and exotic mushroom stroganoff

  1. Heat the oil in a large pan and add the onion. Cook over a low heat for 5 minutes until softened.
  2. Add all the mushrooms and increase the heat to medium. Cook for a further 5 minutes, adding the chopped garlic for the final minute.
  3. Stir in the cooked roast beef along with the crème fraîche and chicken stock. Reduce the heat and simmer for 2 minutes.
  4. Meanwhile, cook the microwave rice to pack instructions. Divide between 4 plates and serve the stroganoff on top, garnished with the chopped parsley.

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Nutritional information for Beef and exotic mushroom stroganoff

Nutritional information for Beef and exotic mushroom stroganoff

Nutrition type per serving
Calories 560 kcal
Total Fat 24.4g
Saturated Fat 15.7g
Salt 0.67g
Sugar 4.9g

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