Beef stroganoff with kale
Discover a delicious twist on a classic dish with our Beef Stroganoff featuring tender beef, fresh kale, and a flavorful garlic and herbs rice. Perfect for a comforting and nutritious meal.
- 16 - 30 Minutes
- Easy
- 2
Method
Ingredients
Ingredients
- 1 x 250g pouch Tilda Garlic & Herbs rice
- 300g rump steak, visible fat removed ( for nutrition – 250g beef)
- 1 tbsp olive oil
- 200g chestnut mushrooms, cleaned and sliced
- 1 onion, sliced
- 2 cloves garlic, crushed
- 300ml freshly made beef stock (using 1/2 x beef stock cube)
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 75g kale, chopped
- 2 heaped tbsp crème fraiche
- ½ x 25g pack flat leaf parsley, leaves chopped
How to make Beef stroganoff with kale
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Slice the steak into 2cm wide strips. Toss in 1 tsp oil and season with black pepper. Heat a large non-stick sauté/frying pan until hot. Over a high heat, sear the beef for 1-2 minutes until browned all over, but rare. Used a slotted spoon to transfer to a dish to rest.
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Return the pan to a high heat, add the remaining oil. Then add the mushrooms and stir-fry for 3 minutes until browned and softened. Reduce the heat to medium and add the onions. Cook for 5 minutes, stirring occasionally. Then stir through the garlic, cook for a further minute.
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Increase the heat, add the hot beef stock and any juices from the rested beef. Stir in the mustard and Worcestershire sauce. Bubble for 5 minutes until the sauce is reduced by half.
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Meanwhile, steam the kale in a steamer for 2-3 minutes until tender. Cook the rice in the microwave according to the pack instructions. Fold the kale into the rice.
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Return the beef to the pan, reduce the heat to medium and heat through - cook for 1-2 minutes, until the meat is cooked to your liking. Stir in the crème fraiche. Season to taste.
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Serve the garlic and herb kale rice with the beef stroganoff. Finish with flat leaf parsley.
Quick tips
Vegetarian variation – skip the beef and use a mixture of mushroom varieties – use at least double the amount of mushrooms in this recipe, cook in batches and add a few sprigs of thyme for extra flavour. Use vegetable or mushroom stock instead of beef stock and swap Worcestershire sauce for soy sauce.
