Beef Stroganoff & Rice

Tender beef in our creamy stroganoff sauce with mushrooms, served with our fluffy rice. Fantastic!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Water, British beef (20%), basmati rice (12%), fresh cream (milk), white onions, button mushrooms, white wine, crème fraîche (milk), rapeseed oil, Dijon mustard (water, mustard seeds, vinegar, salt), red rice, Cognac, garlic purée, lemon juice, chicken stock (chicken, dried potato, water, yeast extract, salt, chicken fat), cornflour, tomato purée, paprika, salt, sugar, porcini mushroom powder, fresh parsley, red pepper flakes, caraway seeds, black pepper, ground caraway, cayenne pepper.

    Allergy information

    For allergens, see ingredients in bold.
    May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1⁄2 pack *
    Energy714kJ/171kcal2822kJ/676kcal
    Fat8.9g35.1g
    (of which saturates)3.9g15.2g
    Carbohydrate13.1g51.9g
    (of which sugars)0.7g2.9g
    Protein8.5g33.7g
    Salt0.72g2.84g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/ gas mark 7.

    2. Remove the film but leave the beef stroganoff and rice in their wooden trays*.

    3. IMPORTANT! To cook the rice thoroughly, unfold the foil we’ve hidden under the wooden tray and tightly wrap over the top of it.

    4. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.

    5. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with seasonal vegetables

  • Glazed carrots and sugar snap peas

    (Serves 2)

    3 medium carrots, peeled
    100g sugar snap peas, trimmed
    25g butter
    1 tbsp clear honey
    1 tbsp freshly chopped parsley
    150g easy cook long grain rice

    1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

    2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

    3. Season well with salt and freshly ground black pepper and toss together until the butter melts.


    Something to drink?

    We recommend a generous glass of rioja.

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Glazed carrots and sugar snap peas

(Serves 2)

3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice

1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

3. Season well with salt and freshly ground black pepper and toss together until the butter melts.