BEEF STROGANOFF & RICE
BEEF STROGANOFF & RICE
Great Taste Award

BEEF STROGANOFF & RICE

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

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. (Be careful not to grill by mistake!)
  2. Remove the film but leave the beef stroganoff and rice in their wooden trays*.
  3. Unfold the foil we’ve provided and tightly wrap over the top of the rice.
  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.

A little bit on the side image

A little bit
on the side

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

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. Divine!

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