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.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the beef stroganoff and rice in their wooden trays*.
- Unfold the foil we’ve provided and tightly wrap over the top of the rice.
- 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.
- 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.
-
Ingredients
Water, British beef (20%), rice (12%), cream (milk), onions, button mushrooms, white wine, crème fraîche (milk), rapeseed oil, red rice, Dijon mustard (water, mustard seeds, vinegar, salt), Cognac, lemon juice, chicken stock (chicken, dried potatoes, water, yeast extract, salt, chicken fat), cornflour, tomato purée, garlic purée, paprika, salt, sugar, porcini mushroom powder, red pepper flakes, fresh parsley, caraway seeds, black pepper, ground caraway, cayenne pepper.
Nutritional
Informationper 100g
per ½ pack
Energy
723kJ
173kcal2857kJ
684kcalFat
8.8g
34.8g
(of which saturates)
3.8g
15.0g
Carbohydrates
13.7g
54.2g
(of which sugars)
0.7g
2.8g
Protein
8.6g
33.9g
Salt
0.73g
2.88g
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.
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!
